The Square Peg Recipe Revisited: Scalloped Corn Bread and Beyond

For those of you who are not subscribers to the Providence Journal, you may have missed out on a fantastic recipe that the food editor was kind enough to publish a few months ago, which I requested from the owners of The Square Peg restaurant-cafe located at 51 Miller Street in Warren, Rhode Island. 

With Easter just around the corner, this scalloped corn bread recipe would be a perfect addition to your Easter brunch or dinner menu.  In my opinion, this is definitely not your ordinary corn bread, because of its hearty and delicious nature. I have provided the recipe below.

The Square Peg opened the week before Thanksgiving, and is a great addition to the Town of Warren.  My friends and I have probably gone there at least once a week since it first opened. The ambiance is fun and comfortable, and I often say, that while I'm there, I feel like I'm at one of my good friend's houses.

Whether it be to have a casual brunch, dinner, or just to meet up with friends for cocktails and some homemade hummus on a Friday after work, it's a great place to catch up and enjoy some fresh, quality food. The mix of patrons that the Square Peg attracts all have one thing in common, they are always happy and friendly.  Don't be surprised if you hear a family or a bunch of friends break out in their own rendition of "Happy Birthday" on any given night, because it's just a really nice place to gather and celebrate.

The woodwork, which fills the restaurant is absolutely beautiful, and you really do get a sense of the hours upon hours of work that the owners, Amy and Joel Cary, spent on the renovations and remodeling of this restaurant.  From the moment you walk through the oversized, rustic wood and glass doors leading into the dining room, you feel as though you are walking through a little bit of history. 

The Square Peg is truly a family affair. Joel's mother, Barbara Caniglia makes the corn bread from the recipe I posted below, and his grandmother, Barbra Loomis, helps by making soups and pies.  Joel's brother, Scott Cary, and Amy's dad, John, both take turns tending the bar, while Amy's sister, Ariana works there as well, always providing great service, with a smile.  I would be amiss if I failed to mention how both Amy and Joel are involved in every aspect of the restaurant including developing recipes, coming up with unique daily specials, and assisting with the overall service at The Square Peg.  So when I say it's a family affair, I'm not kidding! 

The menu is simple, American fare, I'd say with a bit of Greek influence.  In addition to the standard lunch, dinner, and brunch menu, additional specials are offered.  For instance, last weekend, I thoroughly enjoyed  a pair of super fresh, spicy, fish taco's, served on flour tortilla's, with red cabbage slaw.  Outstanding to say the least...  The Square Peg also offers a great and unique selection of wine and beer, as well as additional drink specials. For example, their red sangria is fruit-filled and refreshing, definitely a fiesta in a glass, ole!  

The music played over the speakers while you dine, is hand-selected with a nice mix of melodies for all ears and  genres.  Joel may even agree to play you some Bee Gees or Beatles upon request, if you ask nicely!!!  The atmosphere is such that you can actually have great conversation and still be able to enjoy your meal. 

So here's the corn bread recipe I promised, and it's even better the next day grilled with a bit of butter:

Square Peg's Scalloped Corn Bread

• 16.5-ounce can whole corn (drained)
• 16.5-ounce can cream corn (undrained)
• 2 eggs beaten
• 1 cup sour cream
• 1/3 cup sugar
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 package Jiffy corn bread mix

Preheat oven to 350 degrees. Mix all ingredients together in a bowl. Pour into 13-by-9-inch pan. Bake 1 hour.

To change the flavor depending on what you're serving the bread with, you can add 1/2 teaspoon crushed red pepper or 1 tablespoon chopped cilantro or 1 tablespoon chopped fresh chives.  I opted to add both the crushed pepper flakes and fresh cilantro, and it turned out great.

At The Square Peg, Lunch/Brunch is served Monday through Saturday from 11a.m. to 3p.m.; Lunch/Dinner is served Monday through Saturday from 3p.m. to 9p.m.  The Square Peg is currently closed on Sundays.  For a complete online menu, go to squarepegwarren.com.