This chili comes together quickly. Especially since I have no need to rehydrate my ground beef or onion before mixing. It cuts down on my prep time and my think ahead time. This is my husbands favorite chili.Continue reading →
These waffles are sweet and corny? No, not corny like a bad joke, but corny from the cornmeal. It adds a flavor that I just don’t know how else to describe. What I do know is this: My 1 year old can’t get enough of them.Continue reading →
If you’re looking for a tortilla that is soft enough to roll –this is it. These are tender like a crepe, but the cornmeal makes them savory enough to be perfect in place of tortillas for enchiladas and casseroles.Continue reading →
Cornmeal and molasses make this little muffin hearty and sweet. The flavors remind me of my days in the south and my sweet visiting teaching sister. These are staple ingredients for her!Continue reading →
This week I will be working with popcorn. But I will not be popping up any sweet and salty movie snacks. Actually, I store popcorn so I can make my own freshly ground CORNMEAL. That’s right. The best way to store cornmeal for long-term storage is to store it in popcorn form. Then grind it as you need it. Popcorn can be purchased and stored in #10 cans, as well as large sealed buckets. I try to grind this as I need it for the freshest tasting cornmeal products, but grinding a little to keep on hand works well, too.
What makes my cornbread so good? The special ingredient is freshly ground cornmeal. It makes the flavor wonderful and the texture perfect for butter and honey smothered on each piece. Don’t ask me how to store the left overs. There’s never any left at my house to worry about!Continue reading →