Serving Up Democracy at Spoonbread Festival
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Madison County KFTC has once again brought a heaping helping of democracy to the Spoonbread Festival in Berea. Volunteers registered about 60 voters and and signed up about 183 people supporting voting rights.
In addition to staff, Madison County member Meta Mendel-Reyes had her African Americans and Women in Voting class at Berea College come out to register voters and talk to festival goers about voting rights.
Recipe for Democracy
* Ingredients: friends, neighbors, and fellow Kentuckians. Blend in ideas, issues and candidates. Have new like-minded people taste your recipe; mix them in around kitchen table at regularly scheduled times. Find disillusioned citizens, gently add voter registration. Stir those who have failed to get to the polls and have them vote.
 * Enjoy a responsive, enlightened leadership. Serves everyone.
Recipe for Spoonbread
Ingredients:
 * 3/4 cup cornmeal, stone or water ground, if possible
 * 1 teaspoon salt
 * 1 cup boiling water
 * 3 tablespoons melted butter
 * 2 large eggs
 * 1 cup milk
 * 2 teaspoons baking powder
Preparation:
Combine cornmeal and salt in a mixing bowl. Stirring constantly, gradually add boiling water, keeping smooth; stir in the melted butter. In a small mixing bowl, beat eggs until pale in color and thick. Add milk and beat to combine. Add milk and egg mixture to the cornmeal mixture with baking powder. Beat with an electric hand-held mixer or whisk to blend thoroughly. Turn into a generously greased 8-inch square glass baking dish or 1 1/2-quart casserole. Bake at 350° for about 30 to 35 minutes, until set and lightly browned. Serve the spoon bread hot, with plenty of butter.
Preparation:
Combine cornmeal and salt in a mixing bowl. Stirring constantly, gradually add boiling water, keeping smooth; stir in the melted butter. In a small mixing bowl, beat eggs until pale in color and thick. Add milk and beat to combine. Add milk and egg mixture to the cornmeal mixture with baking powder. Beat with an electric hand-held mixer or whisk to blend thoroughly. Turn into a generously greased 8-inch square glass baking dish or 1 1/2-quart casserole. Bake at 350° for about 30 to 35 minutes, until set and lightly browned. Serve the spoon bread hot, with plenty of butter.
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