I just made the second best corn bread I ever remember having in my life. The best being Morris Center cafeteria corn bread. Holy cow that was good! I remember one afternoon I went down to the cafeteria. I was newly engaged and the birth control I had started had wreaked havoc on my body and I had gained 10 pounds and counting. I was bugged. It was Fall and Fall in Utah often is more like winter and so I couldn't run as much as I wanted. I did not want to get married at my heaviest weight ever. I was on a "diet" no fatty foods and low carbs. But as I looked at their corn bread sitting there in this giant pan I had to take a small serving. It just looked so moist. OH, MY!!! It was the best thing made of corn that I had ever put in my mouth. I ended up eating four HUGE servings. And I still wanted more but alas I had a class to get to. I never felt bad about eating that corn bread. It was that good. :O) Since I have tried here and there to make some good corn bread. I have come up short every time. It has been dry, and without much flavor. BUT yesterday as I stared at he mix I was about to make to go along with our chili I knew I needed to jazz it up some how. I did and I loved it. It was not as good as the BYU cafeteria's version but it was really yummy. I do not want to forget what I did this time around!
1 package Marie Callender's Original Corn bread 1 stick melted butter 1/4 to 1/2 cup honey (if you like honey a lot add more, if not then act accordingly) 1 1/2 cups warm water 1 regular sized can of corn - husband said it would be better without but if he wants it without the corn then he can bake some himself because I love those corn pieces! ;)
In a med mixing bowl add melted butter, honey, and corn pieces and mix until combined. Add 1 and 1/2 cups warm water and then stir in the corn bread mix. Pour in well greased 8 x8 pan and bake at 375 until just barely done, even a little undone (34 minutes) and let sit on your counter for 10/15 mintues to let it finish cooking a bit. Then serve. And you will experience corn bread heaven. You can serve with honey butter but I don't think it needs it.
-Egg substitutes work just fine in baking and even custards. Egg Beaters Brand was ranked highest in taste by America's Test Kitchen.
-Brine-ing your beans gives your beans a better flavor and they even cook more evenly. Soak beans in water with 2 tsp. salt per quart of water.
-When you make a vinaigrette add 1/4 tsp Mayo for each 1/4 of vinaigrette. You wont notice the taste but it helps emulsify the oil and vinegar so they don't separate as much!
-To get better results with your baking make sure your eggs are at room temperature. You can accomplish this easily by putting them in a bowl with warm water for a few minutes.
- If you find yourself out of brown sugar you can make it yourself! for light brown sugar add 1 Tb of molasses to 1 cup of white sugar. For dark brown sugar add 2 TB per cup of white sugar.
- You can make your own cake flour. Add 2 TB of corn starch to 7/8 cups all purpose flour = it will equal 1 cup. ( guess take away 2 table spoons of flour and replace with corn starch is the same thing.
-Powdered sugar is simply finely ground white sugar and corn starch. So if you ever find yourself out of powdered sugar and need it right then you can just blend some corn starch and white sugar in your blender and there you have it. It wont be as good but it works.
- As a general rule when using dried herbs in place of fresh half the amount called for.
-Adding a little corn starch to your pie crust does magical things.
- When replacing canned beans for dried beans you use five 8 oz canned for 1 pound dry.
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