Cook the Book: The Cornbread Gospels
My own, from my mom's recipe (so, really, hers too).
My own, from my mom's recipe (so, really, hers too).
My mom's charoset. It's your basic Ashkenazi apple-walnut mix, but something about her proportions is juuust right.
Blintzes, challah, matzoh ball soup... all of it. Especially if my mother's at the stove.
Would New York get one for the city and one for the rest of the state? Because not to discount the cultural weight of the Big Apple or anything (or the pretty yummy-sounding 5 Boroughs Ice Cream flavors), there are a lot more of us than there are of you.
Calvin Trillin (but there are so many others!)
Chocolate mousse, actually, though I use Julia Child's recipe.
Chocolate mousse. I'm a sucker for classics.
Thanks for participating and congratulations to our winners:
AlbinoRockstar
Laura78
Sugary Chic
SeahorseLady
grahamred
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I have to admit, mine is the best I've eaten. I just use a yellow cornbread mix (usually Martha White), add Pace's Picante Sauce, grated cheddar cheese and whole kernal corn. Extra cheese goes on top. Yuuummmy! For restaurant cornbread, it has to be Mama's Daughter's Diner in Lewisville, Texas.
I had the most amazing cornbread at Marie Callendar's restaurant in Oklahoma City.
Jiffy Mix made in a preheated cast iron skillet, greased with some bacon drippings. I love the crusty brown portion! Gotta eat it with real BUTTER! Thanks for the opportunity to participate in this giveaway!
My favorite cornbread was my mother's. She started it in a cast iron skillet over a flame then finished it in the oven. Sometimes she added cracklins. Awesome!
My favorite was my mother's homemade cornbread. She's gone now...sure wish I'd gotten her recipe.
I always use the cornbread recipe from the Fanny Farmer cookbook.
Both my husband and I love corn bread, this looks like a great book, it's the first I have heard of it. Oh and of course I make it the best!
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