Weekend Cooking: Taste of Home Baking
Given the choice between cooking and baking, I’ll take baking every time so I was thrilled to get my hands on a copy of Taste of Home Baking at BEA this year. If you like to bake the way I do, you’ll want to get your hands on a copy of this cookbook. Some of the highlights of it are:
- It’s in a five ring binder with dividers marking off different sections.
- It includes two plastic splatter guards to protect the pages when the cookbook is open.
- Food equivalents and ingredient substitutions are easy to find on the inside of the front and back covers.
- The first section of the cookbook is called “Baking Basics” and includes tips on bakeware, measuring, common ingredients, and common baking terms so even the novice baker can try recipes with confidence.
- There are quite a few pictures and tips spread throughout the cookbook.
- Each divider lists recipes in its section and there are alphabetical and general indices in the back.
Our neighborhood recently held its annual chili cook-off and I signed up to bring a side item. I pulled out this cookbook to see what I could find and, let me tell you, there are oodles of recipes I’d like to try. I settled on Fiesta Corn Bread and found it easy to make. It was a hit too – someone else brought plain cornbread and it was ignored in favor of this tasty quick bread.
Fiesta Corn Bread
¾ cup butter, softened
¾ cup sugar
4 eggs
1 can (14¾ ounces) cream style corn
1 cup all purpose flour
1 cup cornmeal
3 teaspoons baking powder
¼ teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies
1 jar (4 ounces) diced pimientos, drained
- In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the corn (mixture will appear curdled). Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened. Fold in the cheeses, chilies and pimientos.
- Pour into a greased 13-in x 9-in baking pan. Bake at 350º for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Refrigerate leftovers.
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.
Yum, I can see why this recipe was a clear favorite!
I’m always a sucker for corn bread!
This recipe definitely sounds delish. Must try it!
Sounds good, especially with the addition of cheese! That must help keep the cornbread moist! My cornbread tends to be too dry and crumbly.
Looks quite yummy!!!!!!!!!!! THANK YOU.
Elizabeth
This book sounds nice! And that Fiesta Corn Bread looks yummy
I love corn bread, and this recipe sounds fantastic.
Fiesta corn bread sounds like the perfect accompaniment to chili — great choice!
I think I’m going to have to give this book a try.
I’m a baker too, all the way. AND I’m always looking for ways to jazz up traditional cornbread. Thanks for sharing the recipe!
Yum! Looks great. I remember Fiesta Cornbread from my Nebraska childhood, but haven’t had it in decades. Time to bring it back to my kitchen!
Are you going to host Mailbox Monday again this week? The whole month?
I’ll have a post with Mr Linky up in the morning.
Kathy
Sent from my iPhone
Anything by Taste of Home is good! I have years of their magazine.
I like that it is spiral, and has a splash guard. See, it is the little things! Well, that and great recipes, but a lot of them have great recipes. This kinda sets it apart.
I do like the way Taste of Home organizes their cookbooks. And my son loves corn bread, I’m pinning this one.
I love the Taste of Home cookbooks. I wish I had all the ingredients on hand for this recipe because it sure looks like a winner!
Oh that looks awesome – I think I missed out on that one!
This would be great for me in many ways…the splatter covers and the substitute ingredients…cool…Thanks.
love the addition of the green chilies. Have made all sorts of corn breads and the added corn kernals and chilies really makes it a hit. Now to spread with molasses, yummmmm
Cornbread goes with chili perfectly. I’ll have to look for this cookbook.
That cornbread sounds delicious!!! I’ll keep it in mind next time Matt makes chili! I really need to go through this cookbook because I am a huge fan of Taste of Home. I think my sister made a pumpkin praline cake from it and said it was amazing!
All cookbooks should be spiral and have splatter guards! Love that kind of corn bread.
Sounds like a recipe my daughter would love. I need to dig into my cookbooks for more new recipes.
That corn bread looks delicious, and the recipe seems simple enough. I may need to try it!
I used to get the Taste of Home magazine.
Oh yummy! I’m a giant fan of Taste of Home magazine.
Not only does the recipe sound delicious but the book sounds like it was designed by someone who actually cooks! Nothing more frustrating than a cookbook that won’t stay open.
Plastic guards…that is a great idea for a cookbook!
Yum! Sounds like the perfect compliment to chili.
This sounds like a nice twist on plain cornbread.
I LOVE Taste of Home cookbooks. I have one of their general recipe collections in the spiral bound that I use all the time and I have many of their magazine versions. Their recipes are always so easy to make and rarely have I found one that wasn’t a hit at home. Thanks for pointing this one out, I will have to get my hands on it. Love the splatter guards! I created my own at home with a 8×11 sized piece of plexiglass so that I can place it over recipes.
I would have totally chosen your fiesta bread over that plain cornbread too! This sounds like an amazing book that I NEED!!!
Sounds like a fun cookbook!!!
Yummm, I make a great basic cornbread, but some foods just call for a spiced up version. I’ll have to try this one!!
My husband and I love corn bread. This recipe is different from any I’ve tried before. I’ve copied it down and will give it a try.
I tend to not bake too often but this time of year, I find myself doing lots. I am going to attempt to make gluten free rolls this year with the expensive flour I purchased from Williams Sonoma. I hope they turn out. It was terribly expensive flour!
LOVE cornbread, fortunately (for my waistline) Jason doesn’t so I never make it. I’m a much better cook than I am a baker.
I love Taste of Home and I love baking. This one sounds really good.
2 Kids and Tired Books
That recipe sounds delicious!
My husband loves corn bread. Now I will have to put chili on my menu for this week just so we can try the corn bread. Thank you.