Bank Cooks Up Support For CSISD Students



Bank officers cooking up oink, cluck and moo at 50 Men Who Can Cook event to benefit CSISD students

Doug Pittman and Randy Ripple

Doug Pittman and Randy Ripple have been busy cooking this week and College Station ISD students will benefit.

The Commerce National Bank officers – Doug is a senior vice president/lending and Randy a vice president/lending – are making 800 bite-sized “$tuffed Coinbread Cups” to be gobbled up at 50 Men Who Can Cook this Friday night at the Brazos County Expo.

Click here for more information about the event and how to get tickets. Also see the foundation’s Facebook for more details.

The foundation awards College Station ISD students scholarships to further their success and Commerce National Bank has been a strong supporter of their efforts. This is the 10th anniversary of 50 Men Who Can Cook and the bank has been a “Top Chef” sponsor all ten years.

“It’s a big event, has a fantastic turnout and raises money for scholarships through the foundation,” said Randy. “We’re going to have a lot of fun.”

The duo call themselves the Cornbread Brothers, playing off the Biscuit Brothers, known for their children’s show on PBS and will dress like the TV performers.

They also say cooking for the event is living out the bank’s mission statement of being truly “Committed to Your Success.”

Here’s the recipe Doug and Randy will use, but for 800 bite-sized pieces, they’ll need a few more ingredients – such as three gallons of milk, 72 eggs, three chickens, one pork butt, a slab of beef and four bottles of barbecue sauce.

$tuffed Coinbread Cups

Ingredients:

2 (7 oz.) packages sweet yellow cornbread mix
1 cup whole milk
2 large eggs
1.5 cups chopped cook chicken, pork, or beef (they’re using all three and calling it “oink, cluck and moo.”)
1/3 cup barbeque sauce
Chopped sweet pickles for garnish

Directions:

Preheat the oven to 400 degrees. Lightly spray a 24-cup miniature muffin pan with nonstick cooking spray. In a medium bowl, combine the cornbread mix, milk and eggs, stirring until smooth. Spoon the batter evenly into the prepared muffin cups. Bake until lightly browned, 10 to 12 minutes. Let cool in the pan for 5 minutes, then remove from pan. Using a sharp knife, cut out the centers of the cornbread muffins to make a cup, leaving a ¼-inch shell. Discard the cornbread centers (or save them for a late night snack if you prefer). In a small bowl, combine the meat of your choice and barbeque sauce. Spoon the mixture evenly into the cornbread cups. If desired, garnish with chopped sweet pickles. Enjoy!



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