{"id":119190,"date":"2021-11-04T13:00:54","date_gmt":"2021-11-04T17:00:54","guid":{"rendered":"https:\/\/valorguardians.com\/blog\/?p=119190"},"modified":"2021-11-04T11:51:06","modified_gmt":"2021-11-04T15:51:06","slug":"thursdays-are-for-cooking-148","status":"publish","type":"post","link":"https:\/\/www.azuse.cloud\/?p=119190","title":{"rendered":"Thursdays Are For Cooking!"},"content":{"rendered":"

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Well, you poor souls were fussing about cornbread, and I love cornbread with a lot of melty butter dripping off of it. I would always take cornbread over that batter-whipped fake bread that some bakery in town used to pass off as better for you than\u00a0 real kneaded bakery bread. But my dad liked the fresh loaves he had to cut up and the biscuits he could make from scratch and yes, it’s his Better Homes & Gardens 1953 cookbook. You’d think my Mom could have been a really good cook, but nope – it was my Pop!<\/p>\n

In searching for a good, made-from-scratch cornbread recipe, I came across this cook’s version of it, so I”m posting it here, with the link to her blog included. I’m guessing about this being something that could be cooked on the stovetop in a cast iron skillet with a glass lid for checking on it, like a Dutch oven, if necessary, and I may just try that. A Lodge cast iron deep skillet with a glass top and a flame diffuser beneath the skillet just might work. And some hardware stores are carrying the flame diffusers now.<\/p>\n

So here we go. She includes the cost per ingredient, too, which is a good idea. Please note that she also says you can use butter to coat the inside of the baking pan, for more flavor.<\/p>\n

Cornbread from scratch, with the recipe provided by Budget Bites<\/strong>:<\/p>\n

https:\/\/www.budgetbytes.com\/everyday-cornbread\/<\/a><\/p>\n

From the article: Cornbread is a highly underrated side dish. You can whip up this deliciously sweet and moist homemade cornbread recipe with just a few pantry staples, and it makes a perfect side dish for breakfast, lunch, or dinner! Serve it slathered with butter at breakfast, crumbled into your soup or chili at lunch, or as a side with your collard greens and pork chops for dinner. It\u2019s inexpensive, comforting, and seriously easy to make! So toss that boxed mix and let me show you how it\u2019s done for real. \ud83d\ude09<\/p>\n

Ingredients:<\/strong><\/p>\n

1 cup yellow cornmeal ($0.24)<\/p>\n

1 cup all-purpose flour ($0.15)<\/p>\n

1\/4 cup sugar ($0.20)<\/p>\n

4 tsp baking powder ($0.24)<\/p>\n

1\/2 tsp salt ($0.02)<\/p>\n

1 cup milk ($0.31)<\/p>\n

1 large egg ($0.27)<\/p>\n

1\/4 cup cooking oil ($0.08)<\/p>\n

Instructions:<\/strong><\/p>\n

Preheat the oven to 425\u00baF<\/strong> and coat the inside of a 9-inch pie plate, cast iron skillet, or 8×8 casserole dish with non-stick spray (or butter for more flavor).<\/p>\n

In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.<\/p>\n

In a separate bowl, whisk together the milk, egg, and oil.<\/p>\n

Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moist. Avoid over stirring.<\/strong> It’s okay if there are a few lumps.<\/p>\n

Pour the batter into the prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. Cut into 8 pieces and serve.\u00a0 – article<\/p>\n

I will add that plenty of butter is always welcome, and butter can be frozen for future use if you find it on sale.\u00a0 Ditto jams and jellies if you don’t make your own: buying ahead and storing things on the shelf in a storage room, in cartons stacked up and plainly labeled, will take a load of worry off of you and yours… because none of know what’s coming down the road.<\/p>\n","protected":false},"excerpt":{"rendered":"

Well, you poor souls were fussing about cornbread, and I love cornbread with a lot of … Thursdays Are For Cooking!<\/span>Read more<\/a><\/p>\n","protected":false},"author":653,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[485,11],"tags":[],"class_list":["post-119190","post","type-post","status-publish","format-standard","hentry","category-cooking","category-economy"],"_links":{"self":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/119190","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/users\/653"}],"replies":[{"embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=119190"}],"version-history":[{"count":1,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/119190\/revisions"}],"predecessor-version":[{"id":119194,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/119190\/revisions\/119194"}],"wp:attachment":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=119190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=119190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=119190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}