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. :)