• Family Recipe: All American Corn Bread

    The All American Corn Bread is my Mother-in-Law’s recipe.  She has a lot of delicious recipes that we have enjoyed.  The first four birthday cakes for the girls were made by Jake’s Mom.  She would take the theme for that year and come up with something creative yet different for each of the girls.

    If you’re looking for a wonderful corn bread recipe you should check out this recipe.  It is a great compliment to a pot of chili, soup, or any home cooked meal.

    All American Corn Bread

    • 2 cups Biscuit Mix
    • 1 cup Half-n-Half
    • 1/2 teaspoon Baking Soda
    • 3/4 cup Sugar
    • 1 cup butter
    • 1 cup Yellow Cornmeal
    • 1/2 teaspoon Salt
    • 2 Eggs, slightly beaten

    Scald cream with butter, add to thoroughly mixed dry ingredients.  Mix in eggs.  Pour into greased and floured 13 x 9 x 2 pan.  Bake at 350 degrees for 30 minutes.  Allow to stand for several minutes before cutting.  Serves 12

    Photo by Tristanf

  • Family Recipe: Bean Dip for Chips

    My Aunt Michelle St. Clair brought this amazing Bean Dip to my bridal shower.  We still make it on occasion when we have guests over.  It has a great mix of flavors and usually by the end of the night the dish is empty.  The dip tastes best with any type of Corn Chip.  It can be used for a party or an appetizer to before a Mexican meal.

    Bean Dip for Chips

    • 2 cans Refried Beans
    • 1/4 cup Onion (optional)
    • 16 oz Sour Cream
    • 1 bottle of Oretoga Taco Sauce
    • 1 package finely Grated Cheese (Cheddar)

    In a 9 x 13 pan layer the above, refried beans, then onion, then sour cream, the sauce, then cheese on top.  Refrigerate for at least two hours before serving with chips. Optional – you can add chopped peppers for additional color and flavor.

  • Family Recipe: Simple Potluck Corn

    My husband had to make a side dish for a work event.  The main course was BBQ so we wanted to come up with something that would compliment the main dish.  The challenge was it couldn’t be something that required refrigeration or heating up right before the meal but had to make it four to five hours so they could eat it at lunch.  Several years ago my Mom shared a recipe for corn that cooked in a crockpot it was simple, easy and delicious.  Since Jake has a plug at his desk at work, I put together the corn recipe, stuck it in the crockpot and sent it with him to work.  He stirred it a few times throughout the morning and it was ready just in time for the potluck lunch.

    Potluck Corn Recipe

    • 32 ounces Frozen Corn
    • 8 ounces Cream Cheese
    • 1/2 stick Butter
    • 2 tablespoons Sugar
    • 6 tablespoons Water
    • Salt

    Cook on low in the crockpot for 4 hours.

    The Potluck Corn recipe was a hit.  Even though the crockpot went to work completely full it came home empty.  Glad it was enjoyed by the Jake’s co-workers.  It is always a joy to share with others.

  • Family Recipe: Great Grandma Albrecht’s Corn Bake

    I have so many wonderful memories of my Great Grandma Albrecht.  Thankful for the opportunity to learn from her.  She was beautiful, a great cook, crafty, and full of spunk.  At my bridal shower she brought her Corn Bake as one of her favorite recipes.  Even after age 90 she was still baking!  When she arrived with the Corn Bake and recipe in hand we were curious about the blue dots in it.  In her hurry to get ready and cook she accidentally put a box of blueberry muffin mix into the Corn Bake instead of the Corn Mix.  She waved her hand and just laughed.  It was interesting, but still tasted good.  This is just one of many memories of Great Grandma Albrecht that make me smile.

    Corn Bake

    • 1 small Onion (optional)
    • 1 small pepper (optional)
    • 1/2 cup of melted Butter
    • 1 can Whole Kernel Corn
    • 1 can Cream Corn
    • 1 (8 oz) box Corn Muffin Mix (or Blueberry Muffin Mix if you want to venture out a little more)
    • 3 Eggs
    • 1 cup Sour Cream
    • 1 cup Shredded Cheddar Cheese

    Saute onion and pepper in the butter.  Mix in corn, muffin mix, eggs, sour cream and cheese.  Put in a casserole dish and bake at 350 degrees for 45 minutes.