When mom first started making cornbread, she followed Betty Crocker’s recipe to a “t.” (I really still don’t get that expression). But then, as she continued to go back to her beloved cookbook—I’m talkin’, the original, so old it had to be hole-punched and transferred to a 3-inch D-Ring binder Betty—she realized it could be better. That she could make it better. And she did. #KitchenKudos
Best part about her committed culinary endeavors? The new version of Betty Crocker’s cookbook made the exact same modifications to the cornbread recipe, as founded by my mom!
To this day, it is believed that Betty and her publishers changed the recipe in the cookbook after (and because of) my ingenious mother, Ang.
Just go with it.
*We’ve always used Quaker’s corn meal, since we’re brand loyal to their oats. Until we recently discovered that the Indian Head brand yields an even moister corn bread! Highly recommend you use it! This product is a taste and texture game-changer. It will make you say, ”I think I’ll have a second piece!”
And if you’re not saying it, that’s ok. You’ve already made the mental move.
Alright let’s just be honest, I hope your second piece was even better than the first. No need to question it. :)
In response to a resounding “mmm these are really good!” to all those who’ve tasted my marvelous little whole-grain treats, I figured I’d post Good Housekeeping’s recipe below. Next time, I’d even try using a whole 6oz. bag of figs—for the more grainy-in-a-good-way texture you get from a traditional Nabisco Newton.
Nutrition (each triangle/bar)
Hi my little fudge muffin! Well first I’d like to say congratulations on the big move. I’m super excited for you and jealous of the interior decorating you get to do. And also that you have your very own kitchen to cook and bake in! I can’t wait to come see it, and I owe you a “family dinner” as requested (and promised via Twitter).
So. We know Marc’s a “meat and potatoes” guy, you’re a healthy gal, and that you have some basic pantry staples and condiments. That’s a great start! And with a little of the basics and not a lot of time, I hope to offer some simple suggestions to help you spice it up in the kitchen.
Today I’m going to give you my spin on spuds. And you’ll see none of my recipes are mashed. Mashed is a no-fail, go-to option. (Though I prefer smashed over mashed any day). Quick, simple, creamy. But to me, a potato provides great texture without getting a high-speed hand mixer involved. The spice and seasoning combos below are similar, but the different cooking techniques promise great flavor and variety.