Page 84 - Blues Festival Guide Magazine 2017

What’s

Cookin’

With Mac Arnold Mac’s organic farm provides the collard greens for his restaurant and the Cornbread

& Collard Greens Blues Festival Photo by Vonda Arnold
Mac Arnold made his mark on the blues industry in the 1960s Today, you’ll still find him steeped in the blues world – running
as a Chicago bluesman, playing and recording with famous blues Dr. Mac Arnold’s Blues Restaurant/Music Venue, working on his
giants. In 1969, he moved to Los Angeles where he worked on farm, co-founding the I Can Do Anything Foundation to preserve
Soul Train, played bass on the Sanford & Son television show, and music and art in schools, and producing the Cornbread & Collard
branched out to do production, camera and editing work at major Greens Blues Festival, which enjoyed its 11th anniversary this
studios. In 1990, he moved back to South Carolina, where he took year. With such an impressive daily fusion of blues and food, you
up organic farming and eventually hooked up with the musicians know Mac’s cornbread has got to be delicious. Enjoy!
who would become his current band, Plate Full O’ Blues.
Check out his projects on:
Mac Arnold's Blues Restaurant and I Can Do Anything Foundation

Mac Arnold’s Cornbread

1 cup self-rising cornmeal
1/2 cup self-rising flour
2 tbsp. sugar
1/4 cup shortening

+ enough to grease pan
1 tbsp. mayonnaise
2 eggs

2 cups buttermilk

Preheat oven to 350 degrees and grease pan with shortening.
Combine dry ingredients in a medium bowl and cut in the 1/4
cup of shortening with a fork until you have small crumbles.
Combine the mayonnaise, eggs and buttermilk, and add to
the cornmeal mixture. Stir until just blended. Pour into pan
and bake 45 minutes or until golden brown.

82 Blues Festival Guide 2017