Booker Hill Family on Magnolia Network!

We're Baack!

If you missed our Family Dinner debut with Andrew Zimmern, not to worry-we'll be available on Magnolia Network starting Sunday, June 26th at 8/7c!

Watch our Booker Hill episode of #FamilyDinner with @chefaz on @magnolianetwork Sunday at 8/7c! #MagnoliaNetwork

Regine, Eric, Evelyn, Edward, Evette, Naomi, Mom (Laverne), Andrew, Me (Chef Jennifer), Jenelle, and Erin

• Premiering 6/26 - The Hill Booker Family: The Hill Booker family learned the joy of Sunday dinners while spending summers at their grandparents' house in Mississippi. Sisters Jennifer and Erin carry on the tradition with their own kids, cooking Southern classics while making lasting memories.

Here's a sneak peek into one of our featured recipes.

Enjoy!

Chef Jenn

'Angry' Cornbread

Cornbread is a staple of the Southern dinner table. I have seen amicable conversations turn into heated arguments on whether or not sugar belongs in cornbread. As you see from the recipe below-I’m in the ‘no sugar’ camp-but you can decide for yourself.

Recipe by Chef Jennifer Booker

Yields about 8 servings

Ingredients:

1 cup cornmeal

1/2 teaspoon baking soda

1 cup all-purpose flour

1/2 teaspoon salt

1/4 cup melted lard or bacon fat, melted + 1 tablespoon for skillet

2 large eggs

1 cup buttermilk

Directions:

1. Preheat oven to 425*F. Heat 8-inch cast iron for 10 minutes, right before pouring in cornbread batter.

2. Sift together the cornmeal, baking soda, flour, and salt. Set aside.

3. Heat the tablespoon of melted lard in an 8-inch cast iron skillet.

4. In a large bowl combine lard, eggs and buttermilk; beat until well blended.

5. Stir in the cornmeal mixture until mixed well and few lumps remain. Pour batter into the prepared skillet.

6. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy!

Recipe adapted from Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Tallahatchie Tales.