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Mixed Review: Thanksgiving Cornbread
Doesn't Jiffy Mix have partially hydrogenated oil/lard (transfats) in it? The last time I read the label it did. In that case, I'll pass. Cornbread from scratch is the only way to go. It doesn't take that much longer.
Mixed Review: Thanksgiving Cornbread
Jiffy is a great thing to have around in case of emergencies. I also love it in my favorite Thanksgiving side, corn pudding http://tinyurl.com/ygprkfc
I use cornbread in my dressing as well, but with other breads in the mix and lots of good stuff, so I make a very simpe recipe and leave it out for a few days to dry up. But for eatin' - it's real southern cornbread in a cast iron skillet cooked with bacon grease all the way!
Mixed Review: Thanksgiving Cornbread
@piccola, you are so right, sorry, we lose our way sometimes. As far as mixes go, it's Jiffy all the way. My first MIL was (is) as southern as they come and she wouldn't use anything else. Still the very sweetest woman I know.
Instead of milk I use buttermilk and I add just a little bit more. I also add a teeny bit of sugar. I like it sweet.
@BostonBeans, First of all; Boston? My husband is from there, what do you know about Real Southern Cornbread?
Second of all, you're right.
BUT, sweetness is a matter of taste. For the table I like it sweeet (not a typo), but for stuffing no sugar.
Always buttermilk.
Always shortening or lard, not oil.
Not butter, it's not biscuits. (Which, BTW, would be 1/2 shortening 1/2 butter)
Mixed Review: Thanksgiving Cornbread
May I respectfully suggest making Real Southern Cornbread? No white flour, no sugar. Stone ground cornmeal, an egg, some fat, baking powder and soda and any kind of buttermilk.
This is delicious--the recipe is over 200 years old. Our foremother made it daily. You will need an overproof cast iron skillet. Any old Southern Cookbook should have it.
Google "real southern cornbread" for starters. You can bake it a day or two ahead for stuffing. It's great with chili or stew--hearty food and you'll come to love the lack of sugar. Eeeww! Who wants sweet stuffing in a bird?
Cook the Book: 'Martha Stewart's Cooking School'
Thank you for participating, and congratulations to our winners:
wittybob
klp1965
janetfaye
MMinNYC
happyfoodie
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Martha Stewart's Cooking School'
Blueberry muffins - perfect every time. Thanks!!
Stampnsark@aol.com
Cook the Book: 'Martha Stewart's Cooking School'
I love the Chicken Stir Fry Wraps.
Cook the Book: 'Martha Stewart's Cooking School'
Her blueberry muffins are so delicious.
Cook the Book: 'Martha Stewart's Cooking School'
Potatoes Daupihoise :)
ktgonyea at gmail.com
Cook the Book: 'Martha Stewart's Cooking School'
Her Ginger Chicken is pretty awesome.
Mixed Review: Thanksgiving Cornbread
Jiffy's is good...and I'm sure cheaper than my favorite, but it just wouldn't be right if I didn't send a shot out to Marie Calendar's cornbread mix. It's sweet and the crumbs stick together, instead of crumbling away like Jiffy. It brings back memories of eating nothing but cornbread and chili when my family would go to Marie Calendar's when I was a kid. The honey tastes like it already has honey in it...no other toppings are needed but a little butter!
Cook the Book: 'Martha Stewart's Cooking School'
I found a recipe for Chicken Stock in her magazine a few years ago and every since, it is the only one I use!
Cook the Book: 'Martha Stewart's Cooking School'
My favorite basic is for pie dough.
Cook the Book: 'Martha Stewart's Cooking School'
I love the Potatoes Dauphinoise. It is so good and so easy. I do add cheese to it but that of course is personal preferance.
Cook the Book: 'Martha Stewart's Cooking School'
Her mushroom and spinach lasagna... takes hours to cook, but it's worth it.
Cook the Book: 'Martha Stewart's Cooking School'
chocolate chip cookies
Cook the Book: 'Martha Stewart's Cooking School'
My favorite Martha Stewart recipe of all time is the Rack of Lamb.
Cook the Book: 'Martha Stewart's Cooking School'
Apple Spice Cake
Cook the Book: 'Martha Stewart's Cooking School'
Baked Artichoke Hearts is one that we just tried and I love it! I think this is our new favorite
Cook the Book: 'Martha Stewart's Cooking School'
Pie crust..don't want to make a mistake..use this one.
Cook the Book: 'Martha Stewart's Cooking School'
She's a great cook and I love most of her recipes. Her macaroni and cheese recipe is really good. Thanks for having the contest!
Mixed Review: Thanksgiving Cornbread
I have to say that I agree on the Martha White as far as mixes go. I'm form the South and Cornbread is not supposed to be sweet or freakishly yellow... especially if you are using it to make dressing.
Mixed Review: Thanksgiving Cornbread
I'm a Jiffy gal, though I've recently found a recipe that goes together nearly as quickly and bakes in the same amount of time. But there's still Jiffy in my pantry.
Cook the Book: 'Martha Stewart's Cooking School'
Martha Stewart's All American Meatloaf. garrettsambo@aol.com
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About Tesia
Website: http://flavordiva.com
Location: Washington, DC
About: I am a blossoming home cook passionate about good food -- flavorful, nourishing and fresh food. I blog weekly on http://flavordiva.com.
Favorite foods: Fresh and homemade preferred. Indian food.
Last bite on earth:
Doesn't Jiffy Mix have partially hydrogenated oil/lard (transfats) in it? The last time I read the label it did. In that case, I'll pass. Cornbread from scratch is the only way to go. It doesn't take that much longer.