Our mothers and grandmothers used a piece of bread or apple to try to solve the problem, but there was the possibility of mold imparting an undesired flavor to the sugar, and the solution was short lived.
Posted on 05/21/2015 3:20:53 PM PDT by Jamestown1630
CELERY SQUARES
Use good day-old white bread--unsliced. Cut thick slices.
Decrust--then cut each slice into 4 cubes. Butter
lavishly allover, then roll in celery salt. Now oven-bake
till nice and toasty. Serve warm. That's it. Nice w/ drinks.
Good party do-ahead
I've also done something similar w/ crackers. Butter
tops of saltines, Ritz, etc. Sprinkle some w/ garlic
salt, some w/ onion salt, celery salt....whatever is
in your spice cabinet. Then broil or bake til toasty.
Nice w/ soup.
This makes over-the-hill crackers taste real good.
Good topic. I’ve been looking for a good cornbread recipe.
What I’d like to find is a recipe that’s meant for true flour corn, and that doesn’t involve wheat flour.
Most cornmeal is made from dent corn, which has a grittier texture than flour corn. There are 2 types of starches found in corn kernals. There’s a soft, powdery kind that tastes better baked. And there’s a hard, almost ceramic-like kind that tastes better boiled. Flour and popping corns are mostly the powdery kind, flint corn is mostly the harder kind, and dent corn has an even amount of both. This affects how well it does in different dishes.
I have one book that claims to have the perfect cornbread recipe for true flour corn, but the recipe and instructions are scattered in bits and pieces across several pages, with so many alterations and exceptions that I still haven’t figured it out. I tried what I thought was the recipe, but it came out terrible.
I like sweeter cornbreads, if that makes a difference.
(And the reason I’m looking for a recipe that doesn’t involve wheat flour is because I’m hoping to grow my own ingredients, and wheat just isn’t in the plan this year.)
I made 3 people in the thrift store jealous once by finding a beautiful cast iron dutch oven, hidden behind some other stuff, for $20 :)
Awesome!
I have way more CI skillets than I need, because I keep finding them at thrift stores for $1 or 2. I have to buy them, at that price! I take them home, put them in a self-cleaning oven (usually, they are in pretty bad shape). Then season them, and they look brand new.
How smart were our ancestors to create cookware that would last forever and be nonstick? I read an article on ceramic cookware in Cooks magazine - one of those where they compare many brands. They ended up recommending cast iron, even though it wasn’t on their list, LOL!
This is truly the best cornbread ever. Each time it is made those eating exclaim it’s the best. They may be generous with praise or (hopefully) tell the truth. The texture is almost cake like and it is very moist
http://allrecipes.com/recipe/golden-sweet-cornbread/
Looking to add extras to corny recipes....try Corn Dog Casserole
Not made it with Jiffy Mix but instead from a cornbread recipe. Hot dogs and onions added. (and jalapenos for DH)He ate with BBQ sauce; here, it was honey.
http://formulamom.com/corn-dog-casserole-recipe/
There are several variations on the web
Happy with cornbread, a bowl of beans or chili No need to add anything more.
I did this for a brunch. It was gone very quickly.
Cardamon Pistachio Quick Bread
1 cup all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
1/2 cup sugar
1 teaspoon salt
1 1/2 teaspoons cardomom
1 1/2 teaspoons baking powder
1 1/4 cups buttermilk, shaken
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup honey
2 large eggs
1/4 pistachios, chopped, plus 1 small handful for topping
Demarara sugar (for topping) (optional)
1. Preheat oven to 350 degrees F. Spray 9 x 5 metal loaf pan with nonstick spray. In a large bowl, whisk together all-purpose flour, whole wheat flour, cornmeal, sugar, sugar, cardamon and baking powder.
2. In a large measuring cup, or medium bowl, add buttermilk, melted butter, honey and eggs; whisk until thoroughly combined.
3. Fold in chopped pistachios. Transfer batter into prepared pan. Top with a handful of chopped pistachios and about a tablespoon of demarara sugar.
4. Transfer to oven and bake until about 1 hour and 5 minutes, and until top is golden brown and a skewer comes out clean. If the bread begins to brown too quickly, you can tent it with a piece of foil. Check on the bread at the 45 minute mark just to see what the deal is. Cool in the rack for about 15 minutes and then transfer to a rack to cool. Wrap tightly in plastic wrap. Bread will be moist for 1-2 days.
Recipe adapted from Epicurious
Bookmark for later
Place a few slices of apple in container with the brown sugar to prevent sugar from hardening.
Might also try the microwave with a small container of water in the oven with the bread. The steam helps to soften. A little patience to provide the proper timing is all that is needed. This works for yeasty rolls and for cornbread.
This is actually more of cheating than of speed. Sticky Buns made with RHODES frozen dinner rolls, butterscotch pudding. There are several recipes and several ways in which to serve the bread. The use of NON INSTANT butterscotch pudding has been the challenge Why is just about everything instant these days?
http://www.cooks.com/rec/search/0,1-0,sticky_rolls_butterscotch_pudding,FF.html
Non instant butterscotch was once prolific...30+ years ago
Funnel Cakes for breakfast are good as well. Make those occasionally and sprinkle with powdered sugar. Cake? Bread?
Each year there is held the National Cornbread Festival (like Pillsbury bake off, etc) This site will give recipes
http://www.nationalcornbread.com/cornbread/cornbread-alley.html
This almost looks too pretty to eat. yum! Reminds of Christmas candy. White choco and raspberry; can’t eat enough of either.
Pretty edible...LOL.
Pineapple marinade for beef sounds tasty. Papaya is another fruit to tenderize meats http://www.bbqbackyard.com/profiles/blogs/papaya-the-natural-meat
BTW did not realize that Mango is in the same family as poison ivy Eating Mango make your lips red and puffy? Visions of Goldie Hawn come to mind after her injections in “First Wives Club”
DALLAS DRESSING / fast, easy, and good
Just add Sriracha or hot sauce to bottled Ranch Dressing.
Or add the hot stuff to 1000 Island Dressing.
Same ingredients, but another 1/2 box of the Jiffy mix, and also add 3/4 cup of thinly sliced green onions/scallions. Makes for a better taste and more moist.
For a spicier taste, instead of a can of kernel corn drained...use a can of Southwestern style corn 'mostly' drained (OR even add your corn salsa as an ingredient vs garnish). A dusting of paprika for color and then sprinkle chopped chives on top prior to serving. A different taste/aroma.
I enjoy flavors, and sometimes add a cup of cheese to the ingredients list as cheddar/swiss/Mex Mix...
Never understood that way of thinking. We Southerners are known to like sweets...Sweet Tea being the first thing comes to mind. The semi-sweet, moist cornbread is a favorite in this house as well. The site posted of the National Cornbread Festival actually has a recipe of coconut being added to the mixture (as well as nuts) Now that is a cake, no matter it be called cornbread. Cornbread goes with beans and chili....coconut and nuts do not! Shush, they’ll be taking away the ‘born and raised in the South’ card with the sugar in cornbread admission.
Our mothers and grandmothers used a piece of bread or apple to try to solve the problem, but there was the possibility of mold imparting an undesired flavor to the sugar, and the solution was short lived.
“Shush, they’ll be taking away the ‘born and raised in the South’ card with the sugar in cornbread admission.”
I won’t tell! A new friend here, who taught me to say Appalachian correctly, made me some traditional cornbread. Nothing but cornmeal, eggs, and milk. It was dry as a bone! I mentioned sugar and baking soda and almost got asked to leave. The look on her face was priceless. I knew I was walking on sacred ground and decided to keep my cornbread ideas to myself here.
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