Tag Archives: make your house a home

Warm, Tempting and Delicious Cornbread

On cold winter days I like to bake up a storm and have the heat from the oven take the chill off the house.  I love to warm up with a great beef stew, bacon and potato soup, chili or a seafood chowder and my favorite companion to those bone warming creations is cornbread.

I have also found that it is a great accompaniment to a stellar salad.  Large chunks of cornbread underneath the soft green leaves creates a delicious flavor when it is mixed with all of the vegetables and your favorite dressing.

If you have a favorite recipe that you use, I would love to add it here.  Email me at KarieEngels@hotmail.com

This first recipe is a bit different from the trad Cornbread and just as tasty.

Sour Cream Cornbread

Sour Cream Cornbread

Sour Cream Cornbread 


  • 1/2 c. butter
  • 1/4 c. sugar
  • 1 c. sour cream
  • 2 egg yolks
  • 1 1/4 c. flour
  • 3/4 c. cornmeal
  • 1 tsp. baking powder
  • 1/2 tsp. soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c milk
  • 2 egg whites, stiffly beaten
  1. Heat oven to 375 degrees. Grease 8 inch square pan. Beat together the butter and sugar until light and fluffy; blend in sour cream, egg yolks and vanilla.
  2. Combine remaining ingredients except egg whites. Add to butter mixture, mixing well. FOLD IN egg whites. Spread batter into pan. Bake 25 to 30 minutes. Cool about 10 minutes. Serve warm with honey spread. Good with chili or soups, or as breakfast with maple syrup.

Here is the very basic recipe from BHG that I have used for quite some time, using buttermilk in the place of milk.  I have really enjoyed trying out various recipes and love the fact that I can mix it up a bit depending on what’s for dinner.

Photograph:  BHG

Photograph: BHG

Basic Corn Bread ~ BHG

  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 2 – 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon butter
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1/4 cup cooking oil or melted butter
  • Honey ~ optional for some, a must for me.
  1. Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
  2. Add the 1 tablespoon butter to a 10-inch cast-iron skillet, a 9×1 1/2-inch round baking pan, or an 8x8x2-inch square baking pan. Place in the preheated oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.
  3. Meanwhile, in a small bowl combine eggs, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges or squares. Serve warm. If desired, drizzle with honey. Makes 8 to 10 pieces.  recipe here

Southern Living had such a great recipe that involves cornbread as a crust or topping and I simply could not resist sharing.

Photograph:  Southern Living

Photograph: Southern Living

Ham and Greens Pot Pie with Cornbread Crust

  • 4 cups chopped cooked ham
  • 2 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1 (16-ounce) package frozen seasoning blend
  • 1 (16-ounce) package frozen chopped collard greens
  • 1 (16-ounce) can black-eyed peas, rinsed and drained
  • 1/2 teaspoon dried crushed red pepper
  • Cornbread Crust Batter
  1. Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
  2. Bring mixture to a boil, and add seasoning blend and collard greens; return to a boil, and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture.
  3. Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set. Top with Pimiento-Cheese Corn Sticks, if desired.

You can find the link here to SouthernLiving.com’s recipe

Small Bites & Dazzling Cocktails to bring in the New Year

The whirl wind holiday cocktail season is coming to a close and bringing in the New Year with tasty bites and stellar spirits is the perfect way to send 2012 on it’s way and welcome 2013.

Having great cuisine and cocktails for guests is always top priority, but as the last blast of the year and the first of the New Year, I really want to spend my time enjoying the company in my home.  So having bottles of bubbly, a few bottles of wine and premixed cocktails is a must so that I am not “behind the bar” all night.

I feel the same about the appetizers.  I don’t mind spending two days in the kitchen prior to the event to make sure I can enjoy mingling with my guests.  I haven’t nailed down my menu yet, however here are a few that are on the wish list.

Photo Credit: James Oseland for Saveur.com

Photo Credit: James Oseland for Saveur.com

This first appetizer is simple in both ingredients and preparation, yet full of flavor.  Guests will enjoy the creamy blue cheese spread and this recipe makes 32 gorgeous canapes.  Roquefort and Walnut Canapés ~ Saveur.com  The shopping list;  16  1⁄4″-thick white bread slices,  preferably Pepperidge Farm, Very Thin Sliced Bread, unsalted butter, softened cream cheese, brandy, dried mustard powder,  crumbled blue cheese, preferably Roquefort, Kosher salt, flat-leaf parsley leaves, walnut halves.

Photo Credit: Anna Summa for Saveur.com

Photo Credit: Anna Summa for Saveur.com

There are times when the key to a successful soiree is to enlist the assistance of a friend or two. When creating a starter that is served hot, having partners in crime is a fabulous convenience.  This next preview is a great appetizer, the recipe makes 24, however, to ensure your set up is complete and your finger foods are hot when your guests arrive, assemble your crew and deep fry in batches.  Crab Rangoons ~ Saveur.com (yes, again) Delicious ingredients for your shopping list are; Snow Crab or other crab meat, cream cheese, garlic, steak sauce, white pepper, peanut oil and wonton skins.

A cocktail or two, pre-mixed of course, to ensure you are mixing and mingling with the crowd instead of tending bar for the evening.

Photo Credit: William Abranowicz for Bon Appetit

Photo Credit: William Abranowicz for Bon Appetit

Bon Appetit’s French 75 serves 8 and will dazzle your guests.


  • 1 cup gin
  • 1/2 cup No-Cook Simple Syrup (see below)
  • 1/2 cup fresh lemon juice
  • Champagne
  • Lemon twists (for garnish)


  • To make our No-Cook Simple Syrup, combine 2 cups each superfine sugar and water in an airtight container. Cover and shake until sugar dissolves. Makes 3 cups.
  • Stir gin, No-Cook Simple Syrup, and fresh lemon juice with ice in a medium pitcher for 10 seconds. Strain into Champagne flutes or coupe glasses.
  • Top with chilled Champagne (Prosecco or other sparkling wine works in a pinch). Garnish with lemon twists.
Photo Credit: Johnny Miller for Martha Stewart

Photo Credit: Johnny Miller for Martha Stewart

Another fantastic idea to keep you mixing in the crowd is a cocktail-punch.  Martha Stewart has two flavorful options that I am considering this year.

Elderflower-Champagne Punch ~ Martha Stewart.  Serves 8 – 10 with a simple ingredients list; lemon juice from 8 lemons, superfine sugar, 2 bottles Champagne or other sparkling wine, cranberry juice cocktail, elderflower liqueur, such as St-Germain and lemon slices.

Photo:  Martha Stewart

Photo: Martha Stewart

Another gorgeous option is  Martha Stewarts Lemon Drop Champagne Punch.  The shopping list is simple; Lemons, Champagne, Vodka and Candied Lemon Peels.  There are several options on Martha Stewart’s site for cocktail punch, take some time and poke around.

It’s been an amazing 2012 ~ thank you all for following and reading what I post ~ it is so much more appreciated than you can possibly know. :)  Here is to a stellar 2013.   Happy New Year!!