Corn Bread Recipe Packs Extra Flavor With Whole Kernels Mixed In

Dear SOS: Johnny Reb’s Southern Smokehouse in Long Beach serves a delicious barbecue and equally delicious corn bread filled with whole kernels of corn. Would you try to get the recipe? It’s the best we’ve had in a long time.

--JEANNE

Dear Jeanne: The corn bread is definitely Southern style--not too sweet, richly golden and delicious.

JOHNNY REB’S CORN BREAD

3 cups yellow cornmeal

2 cups self-rising flour

1 teaspoon salt

1/4 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

8 eggs

1/4 cup corn oil

2 cups buttermilk

3 cups cream-style corn

Combine cornmeal, flour, salt, sugar, baking powder and baking soda in large bowl. In another bowl, beat eggs and stir in oil, buttermilk and corn.

Combine flour mixture with liquid mixture, blending well. Pour into well-greased 13x9-inch baking pan. Bake at 400 degrees 45 minutes. Cut into squares. Makes 12 servings.

Dear SOS: I am desperate for help. About 15 years ago I made coconut macaroons from a recipe on a shredded coconut package (I think Baker’s), producing a moist, chewy cookie that was just divine. I have since ruined many bags of coconut, not to mention eggs and such, trying to reproduce it. Can you help?

--MELANIE

Dear Melanie: Could it be this one from an old Baker’s Angel Flake Coconut package?

CHEWY COCONUT MACAROONS

1 1/3 cups flake coconut, about

1/3 cup sugar

2 tablespoons flour

1/8 teaspoon salt

2 egg whites

1/2 teaspoon almond extract

Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg whites and almond extract. Mix well. Drop by teaspoons onto lightly greased baking sheets. Garnish with candied cherry halves, if desired. Bake at 325 degrees 20 to 25 minutes until edges of cookies are golden brown. Remove from baking sheets immediately. Makes about 1 1/2 dozen.

Dear SOS: Years ago I made a very good baked macaroni and cheese that called for layering the macaroni, butter, milk and cheese, instead of making a separate sauce. Can you help?

--JUDITH

Dear Judith: How about this layered baked macaroni made with sour cream?

BAKED MACARONI AND CHEESE

WITH SOUR CREAM

1 1/2 cups macaroni

1 cup sour cream

1/2 pound shredded Cheddar cheese

2/3 cup milk

Cook macaroni in boiling salted water until barely tender and drain. Place half of macaroni in greased 1 1/2-quart casserole. Spread with half of sour cream and sprinkle with half of cheese. Repeat layers, ending with cheese. Pour milk over cheese. Bake at 300 (?)degrees 25 to 30 minutes. Makes 4 servings.

Dear SOS: I have used the Broadway’s recipe for carrot cake for years, but it’s turned up missing. If I don’t have it in time for our annual 4th of July pool party and pot luck, I will be drummed out of the corps.

--DOROTHY

Dear Dorothy: Hello? Are you there? This is one case where it really is better late than never.

KATHY’S BROADWAY CARROT CAKE

3 cups grated carrots (4 large carrots)

2 cups sugar

2 cups flour

4 eggs

1 1/2 cups oil

1 (8-ounce) package cream cheese, softened

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon vanilla

1 cup chopped nuts

Cream Cheese Icing

Beat together carrots, sugar, flour, eggs, oil and cream cheese. Add baking soda, salt, cinnamon, vanilla and nuts to mixture and mix well. Pour batter into greased and floured 13x9-inch pan and bake at 350 degrees 55 minutes. Cool and frost with Cream Cheese Icing.

Cream Cheese Icing

1/4 cup butter or margarine

1 (8-ounce) package cream cheese, softened

1 pound powdered sugar

2 tablespoons milk

1 teaspoon vanilla

Cream together butter and cream cheese. Add powdered sugar, milk and vanilla and beat until smooth. Spread on cooled cake.

Dear SOS: I would like to have a recipe for the chicken salad with lemon mayonnaise served at Bullock’s department store in Costa Mesa. I understand the recipe was given in The Times, but I missed it.

--THORA

Dear Thora: Last printing was in 1978, which may explain missing the recipe.

BULLOCK’S CHICKEN SALAD

3 cups diced cooked chicken

3/4 cup chopped celery

2 teaspoons salt

Dash pepper

1 cup mayonnaise

2 teaspoons chicken-seasoned stock base

Lettuce

Combine chicken, celery, salt and pepper. Mix mayonnaise and chicken base, then add to chicken mixture. Toss to mix well. Chill at least 1 hour. Serve in lettuce cups on bed of chopped lettuce. Makes 1 quart.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.