#cornbread #milk #recipe #foodie #food #romance #novel #novella
This blog post was sponsored by Divine Desserts Publishing LLC. If you like stories featuring food and recipes then you must read Loving Luke by Cecelia Dowdy. Loving Luke is about a reunion between Luke and Kim, two childhood sweethearts. It’s a Christmas novel full of love, regrets, and second chances. There’s also a bakery and plenty of delicious desserts wrapped within this amazing story. Can Luke and Kim find the courage to overcome their hang-ups and learn to love again? Loving Luke has been an Amazon bestselling novel with several 5-star reviews! Purchase today and tell your friends by sharing this blog post! The purchase link for Loving Luke is ceceliadowdy.com/loving-luke. The purchase link is also at the end of this blog post.
Do you know of a cornbread recipe that tastes better than cornbread mix?
This blog post is about cornbread. Recently, I decided to make some cornbread from scratch. I normally use a mix, but since I didn’t have one on hand, I used the recipe on the back of the Indian Head Yellow Corn Meal. (The only reason I keep cornmeal on hand is because I use it to dust my pizza peel when making my homemade sourdough pizza.)
Anyhow, when I made the Indian Head recipe, I was highly disappointed. The cornbread was crumbly, not fluffy at all, and it was so bland!
Determined to make a good pan of cornbread from scratch, I decided to try a recipe from one of my cookbooks.
The cookbook recipe differed from the Indian Head recipe – the major difference was that flour was not used. Instead of a cup of flour & a cup of corn meal, this recipe called for 2 ¼ cups of cornmeal. I found the texture for this recipe to be crumbly, as well. It was also bland!
My experimenting with cornbread recipes caused me to think about my childhood. We ate cornbread quite often. Since we had cornbread so much, I never gave it much thought when I was a child. I do recall that we’d crumble up the leftover cornbread and eat it in cold milk – kind of like a cornbread cereal. As I think about it, it’s possible that the cornbread that I ate as a child may have been bland. Since we mostly ate it with chili, or with a pot of beans, the taste and texture may not have bothered me.
If my mom were still living, I’d ask her how she made our cornbread. I don’t recall watching her make it. I was thinking about it, and wondered if cornbread has somehow evolved into the moist, fluffy, sometimes sweet concoction that we enjoy today. In other words, I wonder if cornbread has changed over the years, just as muffins have changed.
Decades ago, my sister was visiting me for the weekend at my apartment. She had a taste for some blueberry muffins. We had some fresh blueberries on hand. So, she cracked open my Betty Crocker cookbook and made the muffins. She was so disappointed. We agreed that the muffins were bland, and they weren’t sweet at all. I looked at some other muffin recipes in old cookbooks. I noticed that long ago, muffins were not the sweet, fluffy concoctions that we enjoy nowadays. Muffins were a quickbread that you ate along with your eggs and bacon – sort of like a substitute for toast – so they weren’t overloaded with sugar. The muffins we enjoy nowadays are just a few steps away from being a cupcake, in my opinion. I’ve actually seen muffin recipes that use cake mix as a base, which emphasizes my point.
Regarding cornbread morphing into a dessert-like concoction – I remember eating at a café with my family about ten years ago while visiting a museum. One of my sisters mentioned that the café served cornbread that was sweet and that it had a glaze. I don’t recall trying this cornbread. I thought that the glazed cornbread sound too dessert-like to eat with my meal. I would have rather eaten it afterwards – as if it were a piece of cake!
Regarding cornbread mixes, this is one of my favorites.
I love this cornbread mix! It tastes so much better than the recipes mentioned earlier.
Coincidentally, my sister texted me about Dolly Parton’s Cornbread Mix the other day. I decided to purchase a box. I haven’t tried it yet – so I don’t know how it compares to Krusteaz’s mix.
I wonder if there’s a cornbread recipe that tastes better than cornbread mix?
If you know of such a recipe, be sure to let me know! I’d love to try it!
This blog post was sponsored by Divine Desserts Publishing LLC. If you like stories featuring food and recipes then you must read Loving Luke by Cecelia Dowdy. Loving Luke is about a reunion between Luke and Kim, two childhood sweethearts. It’s a Christmas novel full of love, regrets, and second chances. There’s also a bakery and plenty of delicious desserts wrapped within this amazing story. Can Luke and Kim find the courage to overcome their hang-ups and learn to love again? Loving Luke has been an Amazon bestselling novel with several 5-star reviews! Purchase today and tell your friends by sharing this blog post! The purchase link for Loving Luke is ceceliadowdy.com/loving-luke. The purchase link is also at the end of this blog post.
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I forgot to mention in my blog post – when I made the cornbread from scratch – since it was terrible – I put it outside on our deck for the birds. It sat out there, untouched, for a few days. Then it rained and the rain crumbled the cornbread. The birds and squirrels finally came out and devoured it.