Recipes You Would Like To Try

Will look and see if I can find my mother's recipe for cornbread she used forever. I have not made for years...

 

Thanks Gloria...

 

Good luck, some folks use white cornmeal some use yellow cornmeal, some add sugar some don't, some use bacon grease some use oil, some like it cakey some like it custardy, some use a cast iron skillet and some use a pan, etc... You'll gain a good twenty pounds trying to figure out exactly what real American cornbread tastes like.

 

The type sold here in our supermarket is bright yellow, and very grainy and ... I like it..but it's not overly sweet so I eat it alongside curry to dip in instead of Naan bread...

 

Actually I should have said, ''grainy and powdery''. so you have to keep a napkin handy at all time after picking it up with your hands

 

I made this using not corn meal but the corn flour I made. I turned out good

100% Cornmeal Cornbread

Ingredients

• 1 3/4 cup cornmeal, preferably organic or non-GMO (find it here) (Some have had trouble with the cornmeal not absorbing enough of the milk. Due to their comments I do not recommend the Quaker brand of cornmeal or a blue cornmeal)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 tablespoon honey
• 2 cups milk
• 2 tablespoons melted butter (or bacon grease)

Directions

1. Preheat oven to 450 degrees. Grease a 10″ cast iron skillet or an 8×8″ pan.
2. In a small bowl combine cornmeal, baking powder, and salt and whisk well with a fork. In a medium sized bowl beat eggs and mix in honey, milk, and melted butter.
3. Pour the dry ingredients into the wet and mix until just combined. Pour batter into prepared pan and place in oven.
4. Bake 20-25 minutes or until a knife or toothpick comes out clean when inserted into center of the bread. Allow to cool before cutting. Serve with lots of butter (obviously).

 

Thank you Bill... I'm thinking that might be a little sweet with the honey., as well as butter . but thanks for the suggestion

 

Tried it. Went with the 3's recipe. That only makes about 4 large servings. Dish in picture is only 1.5 quarts. Works fine with powdered skimmed milk, imo. I never keep fresh milk around, and that cuts the total calories by 240, or 60/serving.

Noticed they left out salt, but I still didn't add enough. I'd say it needs at least 1/8 tsp (3 triple dashes? ).

 

I want this, but only if someone else cooks it. Looks like chicken fried steak (or pork chops?), brussels sprouts and sauerkraut. No gravy or soupy sauce. Preferably with chocolate cake.

 

@Nancy Hart, here is your chocolate cake, straight from the Great Depression!

I mix it in a bowl and not in the pan.
.
https://cakewhiz.com/crazy-wacky-depression-cake/

 

Thank you, Bea. I may try that cake. It's probably moist because it doesn't rise, ...or doesn't stay risen after you take it out of the oven.

When my mom made a chocolate cake she always used baking soda and buttermilk (along with baking powder). We would add vinegar to regular milk to make it curdle as a substitute for buttermilk. I don't know if all that was necessary or not. Wonder why chocolate would be so different?

ps. On second thought, I think those are pork chops in the original picture, not steak.

 

Cheeseburger Pie

 

Substitute sausage for the ground beef, and I'm ready. ..Add tomato sauce for the missing ketchup? Oh wait, that would be pizza.
Worth a try if I could only make good pie crust.

Does Bisquick really make fool proof pie crust? I didn't see any instructions for the crust.

 

The bisquick rises to become the "crust".