Summer Goodness

Before Iron Chef, Edna Lewis introduced a generation to the joys of cooking and corn pudding

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Here’s the thing about cooking shows. They make cooking look like an Olympic sport, giving the impression that frying an egg is akin to competing in the X-Games. This probably isn’t good for the kids who watch them. Why? Because if kids think cooking is only for pros, they won’t learn to do it themselves. And if they don’t learn to cook, then they may never move out of your house.

Long before the era of whiz-bang food TV, one of the first “celebrity” chefs was Edna Lewis, an African American who ran a wonderful restaurant in Manhattan called Café Nicholson. During the 1950s, she and her staff prepared Southern-American classics inspired by her childhood in Freetown, Virginia, a farming community founded by former slaves. However, she achieved fame not as much for her restaurant work as for her cookbooks. Masterpieces of storytelling, they celebrate the rhythms of life on a traditional Southern farm. And the recipes aren’t intimidating. In fact, many are for dishes Lewis cooked with her parents and grandparents when she was a child.

Sharing Lewis’s story with kids is a great alternative to the message they might get from Iron Chef. In the children’s book Bring Me Some Apples and I’ll Make You a Pie, author Robbin Gourley takes readers through the seasons in a year of young Edna’s life. For her family, early spring means beating rabbits to the strawberries and gathering wild greens for salad. Summer, brought to life in lush watercolors, bursts with the flavor of cherries, blackberries, peaches, and tomatoes. Late summer and fall bring rattlesnake beans, muscadine grapes, apples, and nuts.

Right in the middle of summer is corn. Edna and her siblings dispute the best way to enjoy the golden ears they’ll pull from the stalks. On the cob? In pudding? Sister prefers skillet cornbread:

Wake up, Jacon. Day’s a-breakin’.
Fryin’ pan’s on and cornbread’s bakin’.
Bacon in the pan. Coffee in the pot.
Git up now and get it while it’s hot.


She has a point. Crackly on the outside, tender within, cornbread cooked in a sizzling pan has no equal. But savory-sweet corn pudding makes a lovely side dish to go with anything you can throw on a grill. It can also anchor a light supper when paired with a salad or some green beans. Like most of Edna Lewis’s recipes, it’s a grown-up dish that kids can make. Younger ones will need help cutting kernels from the cob and pouring boiling water for a bain-marie. But watching a parent prepare this hot-water bath might satisfy their craving for impressive culinary feats. And you won’t even need to turn on the tube.


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