16
Aug
Cakey Cornbread
My love affair with corn continues. Every once in a while, I make a cornbread that tastes more like a cake than a bread. Mile-high, airy, and moist, my cake-like cornbread is a simple but delicious side dish, especially with a bowl of soup. The old recipe defies my tendency to use butter instead of oil and buttermilk instead of milk, as I’ve tried both variations and my family always asks me to make it “the old cakey way.” Read more 
21
Jul
Corn – The Other Grain
Corn or “maize” has been getting bad press over the past few years primarily because its best attributes – speed and versatility – can also be its worst, thus inviting criticism. Corn grows rapidly in diverse climates and as such is grown throughout the world although the USA and China are the largest producers. In its most pure form, corn is a grain cultivated and harvested early with the kernels used as a vegetable because its natural sugar content is at its highest early: hence the word “sweet corn.” High in fiber, magnesium, phosphorus, thiamin, and vitamin C, corn is also low in fat and sodium. Read more
Paddock Post 