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4 tips for making better Cornbread

4 tips for making better cornbread

Making corn bread is surprisingly easy.  These 4 simple tips will help you get the most our of your batter.

  • For stand out corn bread use fresh local cornmeal if you can get your hands on it, quality product will have a sweeter smell.


  • Mix the batter by hand, it should never be over mixed, lumps are good. 
  • Heavy dark pans and cast iron skillets make crustier cornbread. 
  • You can make it ahead of time, it will freeze well for up to six weeks.

Cornbread Croutons

More great breads:


Photo Credits: Julie Cecchini

Cooking Potatoes

49496_potato_lg The potatoes you select should be firm, free of cuts, bruises, and any sign of mold.  Thoroughly wash potatoes and leave the skin on for color, taste and texture to this recipe.  As a rule of thumb, prepare ½ pound of raw potatoes per person.  Potatoes cut into small, similar-sized chunks will cook faster. Rubbing a small amount of butter around the top edge of the pot will help  prevent the potato water from boiling over.  A dash of vinegar or lemon juice to the boiling water will help keep the color of the potato.  Over cooking the potatoes will cause a gummy texture.  Returning the drained potatoes to a hot pan for a few minutes will dry them out and help in avoiding a glue like texture.  An old fashioned potato masher produces consistently fluffy results.

What you've shared:

Cold water, half drowned, fire high, wait for the "plume of vapor", turn down to lowest and set clock to 20min. Don't lift the lid!! Saves really a lot of energy!

Jan Harmon, the Netherlands