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Posts Tagged ‘cornbread’

Costco and cornbread


We've been keeping busy here with some home improvement projects along with regular household tasks. Rob has been spending lots of time in the yard and garden and has appreciated the cooler temperatures this spring. If the rain holds off we may go strawberry picking tomorrow with Nora and two of the children that she nannies.

I've been wanting to mention two products which I have tried from Costco that we really like. One is the Kirkland plastic wrap. It really clings well and the box has a sliding cutter rather than a serrated edge and it cuts great. It is the best plastic wrap I have ever used. The other product is the Kirkland frozen pineapple chunks. We have eaten some with cottage cheese and used the majority of it to make pineapple smoothies/sorbet. I just put some pineapple, vanilla yogurt and a little orange juice in the food processor and blend it until it is smooth. It makes a cool refreshing treat in a flash.

KirklandPineappleSaran

Many years ago when we lived in Michigan The Detroit News published this recipe for cornbread. They said that it had won a blue ribbon at the state fair. It is attractive and tasty. You might want to try it if you want to dress up your cornbread. I usually bake it in a pie plate and then cut and serve it in wedges. It freezes well when wrapped in plastic wrap and then placed in a ziplock bag. Reheat briefly before serving.

BakedTopperCornbread

Topper Cornbread

1/4 cup chopped green onion
1 Tbsp. butter
1 cup flour
1/4 cup sugar
4 tsps. baking powder
3/4 tsp. salt
1 cup yellow cornmeal
2 eggs
1 cup milk
1/4 cup oil
1 cup shredded cheddar cheese
1 tsp. celery seed

Cook onion in butter until tender. Stir together flour, sugar, baking powder, salt, and cornmeal. Stir together milk, eggs, and oil and then combine with the flour mixture. Blend just until combined. Pour into a greased and floured 9" round pan. Sprinkle the cheese on top of the batter. Top with the onions and then sprinkle with celery seed. Bake 25-30 minutes or until it tests clean. Bake at 375 degrees.

Have a blessed weekend!

Becka


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Fresh Corn Madeleines


I enjoy poking around in thrift stores, an activity DD Megan also enjoys. When we get together we often plan a trip to a thrift store or two. A couple of our local thrift stores have large collections of books which are fun to look through searching for treasures. I figure if I can find a book or a cookbook for 50 cents or a dollar it's cheaper than buying a magazine and I can always give it away or donate it back to a charity when I'm through with it.

This past year Megan and I collected children's Christmas books for my grandson Drew. She wrapped them in Christmas paper and he is opening one each day this December in anticipation of Christmas day. Here is a picture of him opening the first book:

picture of Drew Advent Book

On a recent thrifting excursion I found a couple of Sunset cookbooks that looked interesting. One of them had this recipe for Fresh Corn Madeleines which I thought would be great for making savory madeleines in the new pans I got for my birthday. If you don't have madeleine pans you could make the recipe in regular muffin tins.

picture of Corn Madeleines

Fresh Corn Madeleines

1/3 cup butter or margarine
1/2 cup minced onion
1 cup flour
1/4 cup sugar
1 cup yellow cornmeal
1 Tbsp. baking powder
1/2 tsp. salt
1 large egg
1 cup milk (may need more if dough seems too stiff)
1 cup fresh or frozen, thawed corn kernals

Melt the butter in a skillet and cook the onion until soft, about 5 minutes. Set aside to cool.

In a bowl blend together the flour, sugar, cornmeal, baking powder, and salt. In another bowl whisk together the egg and milk. Combine the butter and onion, the milk mixture, and the flour mixture, stirring gently until just mixed. Butter and flour the madeleine pans (I used a spray) and then fill the pans. The amount you use will vary according to the size pans you have. Fill them about 2/3rds full. Bake at 350 degrees until firm to the touch. They will look pale on top but should be nice and brown on the bottom. Mine took about 15 mins. If baking as muffins bake for about 25 minutes.

I served these with Easy Beans and Rice and we thought they were very tasty. You can also freeze them and then thaw and reheat them for about 10 minutes at 300 degrees before serving.

Becka


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Thanksgiving


I'm thankful we could all spend a few days together last week. Meg, Jim, and Drew came down the day after Thanksgiving and spent the following week with us. Those of us who live in the area had to start back to work but tried to arrange our schedules to spend as much time as possible with them while they were here. It almost seemed like Christmas vacation to me because we had big family dinners and played games in the evening.

We also spent a lot of time playing with Drew. Here are a few pictures showing some of our activities:

Drew loves this library book about Thomas the train.

picture of Drew Reading Thomas

Rob loved reading to Drew.

picture of Drew and Poppy Reading

Megan and Jim love reading too.

picture of Megan Reading

picture of Jim Reading

Drew hasn't quite gotten the concept of aunts and uncles yet. He calls Katie Uncle Katie. Here she is reading to him and Mark.

picture of Drew, Katie, and Mark

Nora is a nanny and she brought Samuel over one morning to play with Drew and the trains.

picture of Nora, Samuel, and Drew

Since we had a houseful of people here for meals I was able to pull out some recipes that I rarely make for just the two of us. I made this Cornbread Casserole one evening and several family members asked for the recipe so I thought I'd post it here for them. I originally got this recipe from a radio program on WMUU (a local Christian radio station) many years ago. Barbara R. was the hostess of the program and Willie T., one of the announcers who pastors a local church gave the recipe. He said that a lady from his church would always bring it to church dinners and there was never any left. We ate it up before I could take a picture.

Cornbread Casserole
1 batch cornbread (recipe follows)
1 stalk celery, sliced
1 small onion, chopped
1 Tbsp. oil or butter
1 can cream of chicken soup
1 can cream of celery soup
1 egg
a pinch of sage or poultry seasoning
2 cups of chicken broth
1-2 cups of chopped cooked chicken or turkey

Saute the onion and celery in the oil or melted butter until the vegetables are tender. Crumble cornbread. Combine with other ingredients in a greased crockpot. Cook on high for 2 hours or low for about 4 hours. (You could also bake this in the oven at 350 degrees for about an hour.)
Makes 5-6 servings, depending on appetites.

Basic Cornbread
1 cup flour
1/4 cup sugar
4 tsps. baking powder
3/4 tsp. salt
1 cup cornmeal
2 eggs
1 cup milk
1/4 cup oil

Stir together dry ingredients. Mix together milk, eggs, and oil and then stir into the dry ingredients just until they are moistened. Pour into a greased and floured 9" cake pan and bake at 425 degrees for about 20 mins or until cornbread tests done.

Enjoy!

Becka


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