Did you know there is a National Day of the Cowboy? It happens on the fourth Saturday of July. This year, it will happen on July 27.
I recently learned about it and couldn’t wait to share a cowboy recipe and book with you!
This day is set aside to celebrate the contribution of Cowboys and Cowgirls to American culture and heritage. Arizona was the first state to recognize this day as a national day. Pretty cool!
Do you know which state has the National Cowboy & Western Heritage Museum?Oklahoma isn’t the only place to honor Cowboys.
Texas has the Cowboy Hall of Fame in Ft Worth.
Texas is also home to the greatest protector of cowboys and their ranches, Hank, the Cowdog! Hank, the Cowdog lives in Perryton, TX where he is always on high security protecting the ranch. There are 61 Hank security adventures written by John Erickson that you can read about.
It all started with this book:
I love these books so much! Such funny stories with fun games like this one:
There’s even an officail Hank website! How cool is that!?
Since the National Day of the Cowboy is coming soon, I would like to share a cowboy recipe with you. Here is Cowboy Cornbread!
First, add egg, oil and sour cream to a mixing bowl.
Then add cornmeal and fresh corn (frozen works too) and whisk together.
Add a Tablespoon of faith and baking powder,
A teaspoon or two of sugar and love.
A teaspoon of salt and hope
and a dash of cumin and joy. Mix well and be thankful for cowboys and Hank.
Next, add chilies and cheese and stir a few times to mix.
Pour into a muffin tin that has been sprayed with nonstick cooking spray, top with more cheese and bake at 425 for 20-25 minutes or until a toothpick comes out clean.
Enjoy these with a bowl of Cowboy Beef Stew while you read another adventure of Hank the Cowdog.
- 2 eggs
- 2/3 cup cooking oil
- 1 cup sour cream
- 1 cup yellow cornmeal
- 1 cup fresh or creamstyle corn
- 1 Tablespoon baking powder
- 1-2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon cumin
- 1 small can chopped green chilies
- 1 cup cheddar cheese, shredded
- Preheat oven to 425. Spray muffin tin with nonstick cooking spray.
- In a mixing bowl, combine oil, sour cream, cornmeal, and corn. Mix well.
- Add baking powder, sugar, salt, cumin, chillies and half of the cheese. Mix well.
- Fill each muffin cup a little over half full. Top with cheese and bake 20-25 minutes or until an inserted toothpick comes out clean.