Tag Archives: corn

Favorite Cookbook Friday #6 with Simply Sweet (and buttery) Cornbread

24 Mar

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Hello everyone!

It has been a few weeks since my last post, it has been very busy at my away from home work place. When the demand for overtime exist we have to step up to the “plate” or step out of employment. There are really no other options when it is a 24 hour 7 day a week operation. Any who, I’ve missed sharing with all of you who take the time to read mouthfuloffood.com. It is really a great delight to be able to express how I feel about food, recipes, cookbooks and my family with you. Thank you for taking the time to be here.

The Get ‘Em Girls’ Guide to the Power of Cuisine: Perfect Recipes for Spicing Up Your Love Life is this week’s choice for Favorite Cookbook Friday. Authored by culinary enthusiast Shakara Bridgers, Jeniece Isley, and Joan A. Davis, this book is second of three books by this trio and is a masterpiece. This second book I believe, is a second edition of the first cookbook that was published by the ladies. Some of the recipes are the same, some have been omitted and there has been some new additions to the newer version. All the while the purchase was still worth the duplication in my culinary information center.

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I first read of the “Get Em’ Girls” in a Houston Texas newspaper several years ago. My mom brought the article home to me in Flint, Michigan after her visit with my sister.  I remember reading the article at my desk at work and being excited for these ladies becoming cookbook authors. Immediately after I was off the clock I was ordering their first cookbook on Amazon. I was not disappointed and, have not been with those Get Em’ Girls. Filled with tips for spicing up your love life, cooking for your love, reasons to cook for him, and, preparing you to do so even if you have no idea what to do in the kitchen arena. Then there are the RECIPES!!!!….

  • “Grown ‘n’ Sexy” desserts meant for sharing
  •  “Morning After” Breakfast
  • “Bring Him Back” Chicken Soup
  • “Meet the Parents” Carrot cake …and today’s recipe:
  • “Simply Sweet” Cornbread

This cornbread is delicious plain and simple.uj Yummy yummy to my tummy. If you like a sweet cornbread such as a box of Jiffy corn muffins, you will L.O.V.E. this one. And it take no time to make. The wait time is all in the oven. Sweet yellow cornbread hot out the oven with butter and/or honey. There are no words….. Except two…… MORE PLEASE. And when you taste this one you will understand why…..

img_1089I first made this recipe way back in April 2010!!

 

If you happen to be a novice baker, this is a good place to start. Basically, you only need 2 bowls, a wooden spoon or rubber spatula and a round cake pan. Measure all dry ingredients  into one bowl for the dry. Then measure all the wet ingredients and place into the bowl for the wet. Pour the wet into the dry ingredients and stir just till combined. Pour into the prepared greased and bake. Easy Peasy. You are a success. This can be your first dish to take to a pot luck. Congratulations!!!!

SIMPLY SWEET CORNBREAD

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup sugar

1 teaspoon salt

1 tablespoon baking powder

2 large eggs

1 cup milk

1/3 cup vegetable oil 

4 tablespoons butter, melted*

Butter, for serving

Honey, for serving (optional)

  1. Preheat oven to 400 degrees Farenhiet. Spray a 9 inch round cake pan with your preferred pan spray.
  2. Combine flour, cornmeal, sugar, salt, and baking powder in a large bowl.
  3. In a separate bowl, lightly death the eggs. Stir in the milk, vegetable oil, and butter until well mixed. Slowly stir in the egg mixture into the cornmeal mixture and mix until just combined. Pour the batter into prepared skillet.
  4. Bake for 20-25 minutes, until a toothpick inserted into the center of the cornbread comes out clean. 
  5. Serve with additional butter and honey if using.

Serves 8 generously.

img_1031-1Measure the dry ingredients into one bowl.

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img_1049Measure the wet ingredients into a separate bowl or large measuring cup.

img_1050Pour the wet ingredients into the bowl with the dry ingredients and stir till combined.

img_1053This should how the combination should look when totally combined.

img_1061Pour the cornbread mixture into the prepared pan and place into the preheated oven.

img_1063Bake for 20-25 minutes till done. Test with a clean toothpick.

img_1064-1See, even the cornbread itself knows how good it is. It’s smiling!!!

img_1068Turn the cornbread out onto a serving plate and cut 8 ways. Serve hot with butter and/or honey.

If you happen to be a novice baker, this is a good place to start. Basically, you only need 2 bowls, a wooden spoon or rubber spatula and a round cake pan. Measure all dry ingredients into one bowl for the dry. Then measure all the wet ingredients and place into the bowl for the wet. Pour the wet into the dry ingredients and stir just till combined. Pour into the prepared greased and bake. Easy Peasy. You are a success. This can be your first dish to take to a pot luck. Congratulations!!!!

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How’d it turn out?! Great, I hope!

What do you prefer savory or sweet cornbread?

Let me know in the comments!

Until next time,

Kim

Hot Corn Dip on 1st Favorite Cookbook Friday

11 Jan

Something I love to do is browse and read through recipes in cookbooks. I think it’s something I have loved most of my life. While growing up my mother had a collection of cookbooks and recipes. I don’t think she had the time to take advantage of her library of recipes the way I think she wanted to while raising my sister Katrina and I. I remember there were cookbooks by Betty Crocker, Ebony Magazine (both of them now in my collection), books just for cookies, Christmas recipes from newspaper clippings and cookbooks created by co-workers. I would look for easy to make, sweet and savory things. Somehow during a move many years ago some of the books and her favorite recipes were misplaced and never found again. Today her collection has blossomed even bigger than before. 

My grandma on the other hand…. In my 41 plus years I have ever only seen 3 to 4 cookbooks in her house. We spent just as much time at my grandparents house as we did at our own house growing up. My grandma could and would create great meals for our family. But, I almost never saw a cookbook or a recipe card. Almost. I remember 3 cookbooks at grandmas house. The first cookbook I spotted was in the upstairs of the master bathroom of all places (I guess she had no intention from the beginning of using that book). That’s the last place I would look for a cookbook. Well, I read through it plenty. I never got to make anything from but, I remember it clearly. It was a book put out by the Oral Roberts organization. I don’t recall the title but I could tell you exactly what that book looks like today. There was a spaghetti recipe I just wanted to make and taste just once. My mama didn’t make spaghetti enough and grandma didn’t make it like mama. So, all I could do was dream about that pasta and meat sauce through that recipe even though I had no idea what that recipe would taste like. (Go ahead and laugh, it’s ok).

Anyway, the 2nd cookbook I remember was also never used at grandma’s house. I know this because mostly everything that was in that book grandma already made well. The only recipe book I have ever witnessed my grandma use is the book with the recipe for the yeast dinner rolls that she would make on Thanksgiving and on Christmas. My grandma, probably like so many other grandmas know just what to do to make breakfast, lunch, dinner and dessert come out perfect all the time. My grandma doesn’t have it written down. She just says some of this and some of that when I ask her how to make something. Grandma might not need recipes but, I do. 

I thrive on recipes and cookbooks. So, today I want to share not only a recipe but, also a favorite cookbook. Today will be the 1st Favorite Cookbook Friday!

Today I picked to share with you a book by  Trisha Yearwood. The book is titled Homecooking with Trisha Yearwood. It is co-authored by Trisha, her sister Beth and, her mom Gwen.

This is only one of her cookbooks. So far she has written two. Both have great recipes. 

From the beginning the recipes and pictures are a feast for your eyes and then a treat for your belly if you desire. Waffles, pancakes, quiche, salads, sides, soups, entrees, desserts and,  dips……Let me tell you about the Hot Corn Dip. I made it six times over the past Christmas season. I gave it as a gift for 4 separate households. I got rave reviews from each one. Consider this hot and spicy dip for your next party or get together or maybe even an appetizer before dinner at home with your loved ones. 

This appetizer is a ONE BOWL WONDER! Mostly.


                            Hot Corn Dip

Ingredients:

2 cups shredded pepper jack cheese

2/3 cups shredded Parmesan cheese

1 eleven ounce can plain canned corn

1 eleven ounce can canned corn with chipotle and peppers 

1 four ounce can chopped chiles

1 four ounce can diced jalapeño 

1 heaping cup of real mayonnaise 

1/2 teaspoon hot pepper flakes (optional)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Shred pepper jack cheese.
  3. Shred Parmesan cheese.
  4. Drain the corn into a mesh strainer and transfer the drained corn into a large mixing bowl. Discard the juice.
  5. Drain chopped chiles and jalapeño and transfer to the large mixing bowl. Discard any juice.
  6. Add into the mixing bowl both the shredded cheeses, the mayonnaise and, the hot pepper flakes if desired.
  7. Mix all the ingredients in the large bowl until all ingredients are evenly combined.
  8. Spray a 9 or 10 inch pie plate or casserole with non stick cooking spray.
  9. Transfer the corn mixture in the prepared pan or casserole dish.

Bake in the oven for 30-40 minutes until hot, brown and bubbly.

This recipe fits perfectly into a 9 inch aluminum pan from the restaurant supply store. Normally there are tops that match to make transport simple.

So excited to dig into this spicy ensemble of gooey, cheesy corntasticness…..Yes, I just made a new word. 😊

While still warm, transfer to a nice serving bowl and platter. Serve with your favorite brand tortilla chips.

Or take it to your next party or get together!


What are your fondest memories of your mother’s and grandmother’s kitchen? Let me know in the comments! 

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