Easy Cornbread Recipe

Cornbread is a dinner accompaniment that everyone seems to forget about. And, I have to wonder…why?

Easy Cornbread Recipe

Here’s what’s funny. Cornbread’s REALLY easy to make and I bet you already have the list of ingredients sitting right in your pantry and fridge.

The exception, one might argue, could be buttermilk. Good news – that’s an easy fix!

Buttermilk is essentially dairy with a little acidity, so if you don’t have a carton of real buttermilk in your fridge it’s simple to make an effective substitute.


  • MIX one scant cup of milk and one tablespoon lemon juice or white vinegar.
  • LET the mixture set for 10 minutes until it’s curdled and slightly thickened.
  • USE the buttermilk substitute just as you would regular buttermilk.

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Easy Cornbread Recipe
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Cornbread is a simple side dish to throw together with ingredients you already have in your pantry and fridge! {This recipe is adapted from Paula Deen's recipe for Moist and Easy Cornbread.}
Serves: 4-6
  • 6 tablespoons salted butter, melted (plus a little more for the baking pan)
  • 1 cup cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 large eggs, beaten
  • 1-1/2 cups buttermilk or buttermilk substitute
  1. Preheat the oven to 425°F and grease the bottom and sides an 8x8" baking pan with butter.
  2. Mix together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. In a separate bowl, whisk the eggs, buttermilk and butter together, and then pour it into the cornmeal mixture. Use a rubber spatula to fold the ingredients together until a lumpy batter forms and all the dry spots are gone. Pour the batter into the prepared baking pan.
  4. Bake the cornbread for 20 minutes, or until a toothpick inserted in the center comes out clean, and the top is golden brown. Let it cool for 10 minutes before cutting and serving.


Roasted Brussels Sprouts with Bacon

This is a sponsored post written by me on behalf of Pompeian.

Roasted Brussels Sprouts with Bacon

Brussels sprouts are like the hipster vegetable. They’re cool because they’ve always been so UNcool. It’s ironic.

Although hipsters are technically conformists within their own subculture, in comparison to the much larger mainstream mass, they are pioneers and leaders of the latest cultural trends and ideals. -Urban Dictionary

Except now, Brussels sprouts have become a thing.

Last year I kept trying to think about what would take off as the new “cupcake.” You know, the forgotten or under-appreciated food that would suddenly show up at all the restaurants. I mean, you couldn’t blink in 2012 or 2013 without seeing a cupcake of some kind at every restaurant, shop, party, event, wedding….

Not that I see Brussels sprouteries popping up around town like cupcakeries did.


Restaurants like Family Meal and Ayse Meze in Frederick, Md., have perfected roasted Brussels sprouts. They’re mouthwatering. Crave-worthy, even.

Brussels sprouts?! Yes.

Raw Brussels Sprouts

These beauties came in my last Hometown Harvest bag. They’re organic Brussels sprouts, perfectly green and completely unblemished. They were begging to be roasted with olive oil, salt and pepper.

And bacon.

Raw Roasted Brussels Sprouts with Bacon

On a lucky note {as I was dreaming of roasted Brussels sprouts} Pompeian sent me a bottle from their Varietals collection to try, made from the Arbequina olive.

The new, premium line of mono-varietal extra virgin olive oils celebrates the unique flavor profiles of single olive varieties and gives you the ability to learn the unique journey behind each bottle.

The Arbequina olive is native to the southern Mediterranean and the Middle East and grows on a small tree. It has an intense scent and flavor, with fresh fruitiness and unique exotic flavor reminiscent of green apple with a hint of spicy almond. It’s also a rich, deep golden color – beautiful! You can learn more at the Pompeian Tree to Bottle page.

Perfect for roasted Brussels sprouts with bacon, right?

Roasted Brussels Sprouts with Bacon


Roasted Brussels Sprouts with Bacon
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Serves: 2-4
  • 2 cups fresh Brussels sprouts (ends trimmed; cut in half)
  • ½ cup cooked bacon (crumbled)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  1. Preheat the oven to 400°F.
  2. Toss all of the ingredients together in a large bowl. Feel free to add some of the bacon grease to the mix if you'd like. (I did.)
  3. Spread the Brussels sprouts mixture on a large sheet pan in one layer.
  4. Roast the Brussels sprouts with bacon for 40 minutes, stirring them up half-way through. They're done when the outsides are nice and crispy, and the insides are melt-in-your-mouth soft.
  5. Serve immediately.

This is a sponsored post written by me on behalf of Pompeian.

Hometown Harvest is a blog sponsor, which means I’m compensated for spreading the word about what they do, my experiences and the deliveries I get. Interested? Click here to learn more, and make sure to tell them I sent you. All opinions are my own!

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Whipped Parsnips and Potatoes

Parsnip and Potato Mash

This week my Hometown Harvest bag included parsnips. Parsnips! Also a variety of other goodies including kiwi, apples, potatoes, rainbow carrots and zucchini. I joked that this week’s theme was “long and lean” after lining up a few of the veggies and Instagramming the shot! Love it.



So, back to the parsnips. I’m a fan, having had them in various restaurant purées over the years. They’re kind of sweet like a carrot, but without tasting like carrots. And they cook and mash up like a potato, but definitely have more flavor than potatoes. And there’s a spicy undertone that I can’t quite place…. Almost like nutmeg or cinnamon. Almost.

Even though I happen to like parsnips, my husband and kids have never tried them. These days they’re pretty open to trying new things, and while a few years ago parsnips may have cause a serious case of the eye-rolls, tonight everyone took the new food in stride. BE BRAVE, I told them. (LOL!)

It probably didn’t hurt that the parsnips were mashed with potatoes, plenty of butter and salt, and a hefty splash of whole milk. “How bad can that be?” as Ina would say.

We all agreed that whipped parsnips and potatoes is no substitute for classic mashed potatoes, but they were delicious nevertheless, AND ready in 20 minutes – which is perfect during the work week!

Whipped Parsnips and Potatoes
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Add a twist to your everyday mashed potatoes with parsnips!
Serves: 6
  • 4 medium parsnips, peeled and cut into 1" thick rounds
  • 4 large red potatoes, diced into 1" cubes
  • 4 tablespoons salted butter
  • ½ cup whole milk (a little more or less depending on how thick you like them)
  • 1 teaspoon salt + 1 tablespoon for the water
  • ½ teaspoon pepper
  • ¼ cup grated Parmesan
  1. Add the parsnips, potatoes and 1 tablespoon salt to a large sauce pan. Fill the pot with enough water to just cover the tops of the potatoes and parsnips. Set the pot to boil over high heat. Once the water comes to a rolling boil, reduce the heat to keep the water at a gentle boil and cook the parsnips and potatoes for 16 minutes. Drain.
  2. Turn the heat down to low and return the pot to the stove. Add the butter and the milk. Once the butter has melted, add the parsnips and potatoes back into the pot, along with 1 teaspoon salt, the pepper and Parmesan.
  3. Using a hand-held mixer, whip the parsnips and potatoes until they're smooth and creamy. Serve with extra butter.

Hometown Harvest is a blog sponsor, which means they are compensating me for things like referrals, sharing product info and talking about my experience using their services. In a nutshell, for spreading the word! As always, all opinions are my own, and I only choose sponsors whose missions I support.

Perfect Baked Potatoes

Perfect Baked Potatoes

Cooking perfect baked potatoes as simple as a slathering of olive oil, a generous sprinkle of sea salt, and a hot oven.


No need to coat the potatoes with a bunch of butter (although…yum!) nor wrap each separately in foil.

Who needs the extra fuss? Not me!

The hardest part of cooking perfect baked potatoes is waiting 50 minutes for them to be done! And you know they’re done when the outsides are crispy, but the insides give with a gentle squeeze. Mmmm….

Let’s not forget about….

My favorite baked potato topping is the traditional (but not boring!) salt & pepper, butter, and sour cream. In that order.

The husband likes his baked potato loaded – all of the above, plus cheese, bacon and green onions if I have them.

My 8-year old is a traditionalist like me. And, my 5-year old gags at the mere thought a bite of potato. Any potato. Except French fries.

What are your favorite toppings?

Perfect Baked Potatoes
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Serves: 4
  • 4 russet potatoes
  • olive oil
  • sea salt
  1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
  2. Poke each potato a few times with a knife. Coat the outsides of the potato with olive oil, sprinkle them with sea salt, and then set them on the baking sheet.
  3. Bake the potatoes for 50 minutes, turning the potatoes over once half-way through.
  4. Serve the potatoes hot with your favorite toppings!


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