12/30/2023 0 Comments Cinnamon jiffy cornbread recipe![]() ![]() ![]() Plus, the Cadigan version contains twice as much butter. Like we’re all sharing one big ol’ corn bowl of collective memory. And there’s something kinda warm and fuzzy in knowing that, for the better part of a century, thousands of other families across the world have been making it too. These memories belong to me, even if the recipe doesn’t. In my head unfurls a sizzle reel of all the memories this calorie-loaded casserole had provided over the years: doling out second portions for my late great-aunt Theresa, a Catholic nun who’d scold us for forgetting to pray before eating cooking with my mom while speaking exclusively in British accents (it’s our thing) my boyfriend, Rob, burning off every eyelash trying to bake the casserole in a rusty old pizza oven at a Thai bar (he persevered we’re engaged now). But in our favorite These 5 simple ingredients. You can add egg, a touch of sugar, or cheese. ![]() Then we both start laughing and can’t stop. 1 cup of sour cream 1 stick of melted butter ( cup) 1 box of Jiffy Corn Muffin mix There are many variations of this corn casserole. Like something precious has been stolen from me, or worse, was never mine in the first place. “Come to think of it, though, I’m pretty sure just about every one of our Thanksgiving recipes came from the side of a box or a can.”įor a second I feel cheated. “I got the recipe from a friend! I thought it was hers!” She pauses a moment. Despite our many moves, Thanksgiving remained blessedly consistent: turkey with gravy and two types of cranberry sauce (the jelly kind that retains the shape of the can for my dad and the kind with actual berries in it for my mom), stuffing, biscuits, mashed potatoes with a molten butter center affectionately referred to as the “butter surprise” (we really love butter), green beans with mushrooms and crispy onions, a gelatinous pot of peas, and the hallowed cornbread casserole. When I was a kid my family moved around a lot: I’d made my way kicking and screaming through the suburbias of Dallas, Chicago, New York City, and Boston by the time I turned seven. Just robust enough to chew yet soft enough that you don’t really have to. Cut into it-all you need is a spoon, or you can just stick your whole hand in there-and it gives way like a heavy cloud, the interior moist and dense and studded with fat blond corn kernels. Pull it hot from the oven and its surface resembles a picture of the sun close up, all gilded and crackly, with shallow golden butter craters and dark blotches where the crusty top toasted just so. (Of course it’s not turkey.) It’s my mom’s cornbread casserole, the tastiest dang thing and also the easiest to make, provided you avert your eyes while combining a box of Jiffy corn muffin mix with a stick and a half of butter, a cup of sour cream, a can of corn, and a can of creamed corn. For as long as I can remember, one dish has risen above all others at the Cadigan family Thanksgiving dinner table. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |