Posted on 10/02/2022 4:08:25 PM PDT by Jamestown1630
I think Martha White makes a cornmeal mix for spoonbread, too. There used to be a spoon bread mix that my grandmother used; somehow I recall it being named ‘Washington’; but I never see it in the stores anymore. This is the one I found recently:
https://www.weisenberger.com/products/spoon-bread-mix
Oh my gosh! I remember the little jiffy cake mixes. Great memories of making them with my mom.
That’s a blast from the pastš
Ooh, that broccoli casserole sounds yummy! I just might add that to my Thanksgiving dinner menu. The other day, I found a recipe from Chef John, for a Korean corn casserole dish. Sounds delicious and I’m making it for Thanksgiving, instead of the corn pudding I’ve been making for 40 years!
https://www.allrecipes.com/recipe/274640/bacorn-cheese-corn/
I use the same trick for chili as I do for spaghetti sauce -— I use canned stewed tomatoes, pureeded If you like, instead of cutting up onions and peppers.
1 lb lean ground beef
1 15 oz can stewed tomatoes
Half a small can tomato paste (I freeze the other half)
1-2 cans kidney beans, drained and rinsed
1/2 teaspoon granulated garlic
2 tablespoons Williams unsalted chili mix (it’s really potent; I never use anything close to a whole envelope)
Salt to taste
1/2 teaspoon cumin
A dash of ground red pepper
Water
Brown the ground beef. Drain if too greasy.
Add the spices and salt, and cook for a few seconds to bloom them.
Add in the stewed tomatoes and the beans, and enough water to make the consistency the way you like it.
And here’s a thought on the keto chili -— has anybody ever used canned boiled peanuts, instead of beans? I’ve never
tasted them, but I’m wondering how they’d be.
I was raised with cornbread made without adding any flour to the cornmeal. But I use white “corn meal mix”, which has flour in it already, but I add no sugar. A sweet corn muffin is ok once in a while, but normally, I don’t sweeten my cornbread, and it tastes a lot like cracker barrel cornbread. Never had it come out dry; maybe you’re over cooking it? I know if I over cook corn muffin mix, it’s way too crumbly. Anyway, I mix cornmeal mix, milk and egg, and a little of the hot oil from the preheated pan. Sorry, I don’t measure anything, but just add enough milk to the mix and an egg to make the right consistency. And I usually cook it on top of the stove in an 8 inch pan, because my husband doesn’t really like cornbread, so it’ll go to waste if I make a large amount, and I can watch it easier on the stove top.
Can’t stand liver, but liver sausage (braunschweiger) mixed with cream cheese, grated onion, and a little Worcestershire sauce makes a delicious spread for a cracker.
“Anybody have a good cornbread recipe that doesnāt come out dry and crumbly???”
Yes indeed. Use the one on the back of the Albers box.
Substitute melted butter for the oil.
Use an 8 x 8 inch pan.
Forgot to add:
It’s a 9 x 9 inch pan. Aluminum.
My favorite is by Craig Claiborne and it’s a bit like that. Creamed corn, jalapenos, cheddar cheese, yellow cornmeal, tons of butter, baked in a cast iron skillet. It’s more moist than most cornbread.
NO sugar. My personal taste is not-sweet cornbread.
“I remember the little jiffy cake mixes. Great memories”
A weird memory for me is that in our dorm if we had a bad breakup with a boy we’d grab one of those little boxes and eat it with a spoon. Dry. Ice cream is a typical breakup comfort food, but there was no fridge in the dorm.
Really?! I haven’t seen those since maybe the ‘70s. Only the cornbread in stores. Thanks. I’ll check it out.
Earl Campbell’s hot links and Bush’s baked beans and fresh tortillas.
3 cups flour
2 tablespoons of baking powder
1 teaspoon salt
2 tablespoons of lard, butter oil whatever
Enough water
Mix
Let set and relax
Roll out
Heat in dry cast iron pan
Done
Let dogs have first one
That is too funny! I am not ashamed to say that dry cake mix is delicious. Your memory beats mine for being very memorable.
This I am going to make!
This will be my next go to when I do my muffins. I have to do the Walmart run today, so I’m picking some up. Thanks : )
Awesome. I hope you enjoy them as much as we do!
Just taking note.
How do I sign up to this post?
We two seem to be in the same boat. LIVER - no Way/N0 HOW! Can’t even begin to tell you how the smell of it cooking
makes the stomach roll. When mom made liver/onions,
she’d always cook an additional meat course for the children around the table. But sit goose liver (braunschweiger) and
a bag of Ruffles potato chips in front of me and watch it
disappear. The liver as a dip on the chip is NOTHING like
liver and onions.
Your dip recipe sounds similar to the one I’ve used for the
canned dried beef. Cream cheese, scallions, and a few other
things. It all comes together for a cheese ball that is covered in chopped pecans. Unfortuately, dried beef seems to
be a forgetten item as the years went by. Hormel would ship
the thin beef sheets in a small, vaccuum packed glass jar topped with a pop off lid. Seldom see these in the stores
any longer.
Hominy grits? Grits and butter - LOL a substitute for
Cream of Wheat, breakfast on a cold winter day.
Love Cream of Wheat with half and half rather than milk.
A bit of sugar and down the hatch.
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