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.

5.0 from 1 reviews
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.



If you’re involved at all in world of advertising and marketing, then it’s likely you’ve heard of the American Advertising Federation (AAF), based out of Washington DC.

If you’re not involved, here’s the AAF mission:

The American Advertising Federation protects and promotes the well-being of advertising. We accomplish this through a unique, nationally coordinated grassroots network of advertisers, agencies, media companies, local advertising clubs and college chapters.

You can also get more details by clicking here.

The national organization has many regional districts, and hundreds of local clubs (historically called “Ad Fed” or “Ad Club”) around the United States. I happen to sit on the board of directors for my local chapter, AAF – Greater Frederick and serve as the Communications Co-Chair.

Enough background, right?


ADMERICA! is the annual AAF national conference, held in different locations across the country – this year it’s in Boca Raton, FL. The speaker line-ups are always outstanding, and winners of the American Advertising Awards at the national level are also recognized (we have several nominated from our local AAF – Greater Frederick chapter – yay!).

THIS YEAR, not only am I attending, I was also selected to be one of the conference bloggers. Crazy!


Click here to read my bio, and follow along with the #ADMERICA hashtag and the conference blog if you’re interested in seeing what’s happening! It all starts one week from today….


Seared Shrimp with Whole Wheat Pasta

Whole Wheat Shrimp Pasta

I’m a big fan of pasta.

Like, I could eat it just about every night if given the chance.

The other evening we needed a quick dinner thrown together after a busy afternoon of dance practice, a lacrosse game, errands and work. Pasta’s great because most of the time the entire meal can be cooked in 20 minutes or less, from start to finish.

I also had a slew of beautiful veggies from my Hometown Harvest delivery that screamed, “PASTAAAA!!!!”

Seared Shrimp with Whole Wheat Pasta

So, naturally I whipped up a quick seared shrimp with whole wheat pasta (angel hair, to be exact), and as part of the sauce I sauteed organic sliced cremini mushrooms and green onions, and then topped the whole thing off with a sprinkling of fresh basil and diced Roma tomatoes.

And Parmesan. Love Parmesan.

5.0 from 2 reviews
Seared Shrimp with Whole Wheat Pasta
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Delicious, easy and quick weeknight dinner!
Serves: 4
  • 1 bag frozen raw jumbo shrimp, thawed and peeled - tails removed
  • 2 teaspoons sea salt + 2 tablespoons for the pasta water
  • 1 teaspoon pepper
  • 6 oz whole wheat angel hair pasta
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter
  • 1 cup whole milk
  • ½ cup shredded Parmesan cheese
  • 1 cup sliced cremini mushrooms
  • 3 green onions, sliced
  • 1 Roma tomato, diced
  • 2 tablespoons freshly chopped basil
  1. Set a large pot of water with 2 tablespoons of salt on the stove to boil.
  2. Heat a large skillet over medium-high heat with 2 tablespoons of olive oil. Sprinkle the shrimp with 1 teaspoon salt and ½ teaspoon pepper. Add the shrimp to the skillet, and let them cook for 3 minutes on one side. Flip them, and continue cooking for another 2 minutes. Remove the shrimp to a plate lined with a paper towel.
  3. Add another tablespoon of olive oil and the butter to the skillet. Once the butter has melted, add the mushrooms, ½ teaspoon salt and ½ teaspoon pepper. Saute them for 2 minutes and then add the green onions and continue for another minute.
  4. Add the angel hair pasta to the boiling water and cook it for 3 minutes. Meanwhile, add the milk to the mushroom mixture, turn the heat up a little and bring it to a boil. Reduce the heat to a simmer, add ¼ cup Parmesan, and continue cooking until the pasta is finished - the sauce will reduce a bit.
  5. Drain the pasta and toss it into the skillet with the mushroom sauce. Add the shrimp, tomatoes and basil, and continue tossing it gently until the pasta is coated. Serve with the remaining Parmesan and a loaf of crusty bread!

Disclosure: 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 in signing up? Click here and make sure to tell them I sent you! All opinions are my own, and I only work with brands whose missions I support!

Homemade Frozen Fudge Pops

Homemade Frozen Fudge Pops

Who doesn’t love a frozen fudge pop?

Many of my childhood summer memories include sprinklers, bike rides, hide-and-go-seek,  ice cream trucks and Fudgsicles galore!

Mmmm…. Fudgsicles….

My neighbors have been following the 100 Days of Real Food guidelines for over year now. They make their own sandwich bread, mozzarella cheese, granola, and….

Frozen fudge pops.

When I saw their kids happily licking away at the chocolaty goodness frozen on a stick, I had to know where they found a recipe to mimic that childhood favorite. No surprises! It was the 100 Days of Real Food recipe for Homemade Fudge Pops.

Lisa’s recipe from 100 Days of Real Food is ridiculously easy, uses no granulated sugar, and tastes a lot like the real deal. It takes less than 5 minutes to whip the liquid together, pour it into ice pop molds and toss them in the freezer.

When I made my batch, I halved her recipe since I only have one small tray of ice pop molds, and I substituted sour cream for the plain yogurt because it’s what I had in my fridge today. I figured the sour cream would give the needed tartness that the plain yogurt adds.

I’d love to try coffee flavored Greek yogurt as the add-in next time….

Homemade Frozen Fudge Pops

We’ve made these homemade frozen fudge pops twice now, and my kids are fans. And as any parent knows, they’re the best (and most honest) judges of all!

Homemade Frozen Fudge Pops
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Homemade frozen fudge pops taste just like the real "Fudgsicle" deal!
Serves: 6
  • ⅓ cup pure maple syrup
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • ¾ cup whole milk
  • ½ cup sour cream
  1. Whisk the syrup, cocoa powder and vanilla together in a medium mixing bowl until it's smooth and glossy, without any lumps.
  2. Pour the milk and the sour cream into the syrup mixture, and whisk until it's combined.
  3. Pour the fudge pop liquid into your popsicle molds, leaving ¼" of space at the top. Freeze the fudge pops for at least 6 hours, or overnight. Makes 6 small fudge pops.
  4. TIP: Pass the frozen fudge pop under warm water for a second or two to make it easier to pull apart before eating.


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