It's Good Though…

Yield: 15 Servings

Adapted from Carlsbad Cravings

Moist, tender Sweet Cornbread makes the perfect easy side or warm breakfast. No need to get fancy with the cornmeal, any will work fine. I prefer Saco Buttermilk powder over supermarket buttermilk, but you can substitute 2 cups buttermilk for the milk/water and Saco powder.

Preheat oven to 350°F. Lightly butter or grease an 8×8 or 9×13 pan. Set it aside.

In a large bowl, whisk together melted butter and sugar until combined. Add eggs and mix well. Add milk/water (or buttermilk) and vanilla and stir until combined.

In a separate medium bowl, whisk together all of the Dry Ingredients. Pour dry ingredients into buttermilk mixture and fold together then stir just until flour is all moistened (the batter will still be lumpy).

Pour batter into prepared pan and bake:
For 9×13 pan 30-40 minutes at 350°F (test at 30 minutes)
For 8×8 pan 20-30 minutes at 350°F (test at 25 minutes)
until a toothpick inserted in the center comes out mostly clean. A few crumbs are fine, but add a few minutes if it is still wet. Let cool 10 minutes before serving.

Store in an airtight container and reheat individual servings for 15 seconds or so (with or without a slab of butter!) Super good drizzled with honey!

Recipe Notes
1 cup sugar for “sweet,”
1 1/4 cups for “definitely sweet” and
1 1/2 cups for “cake-like sweet.”

Storage
This Sweet Cornbread is so moist, the leftovers stay perfectly moist for breakfast, just waiting to be topped with a slab of butter and drizzled with honey. Seriously, amazing.

For best results, wrap your cooled 9×13 a couple times in plastic wrap or transfer cornbread to an airtight container. Store at room temperature for up to three days or refrigerate for up to one week.

How to freeze Cornbread
To freeze whole: Cool cornbread completely. Wrap freezer safe pan tightly in plastic wrap two times followed by foil.

To freeze pieces: Cool cornbread completely. Cut into squares or pie wedges and place pieces in a freezer size bag with parchment paper in between each slice.

Cornbread can be frozen for 3 to 4 months. Defrost cornbread by letting it sit at room temperature for about 30 minutes or so. There is no need to thaw it in the refrigerator.

To warm up Sweet Cornbread, wrap it in foil and bake at 350°F for 10 to 15 minutes. Alternately, you can warm individual pieces in the microwave by wrapping in a damp paper towel and microwave for 20 to 60 seconds.

Yield: 3 to 4 servings

Scott Nowell

• 2TBS oil
• ½medium onion chopped.
• 2cups cooked rice
• 2eggs
• ½lb large shrimp, raw, de-shelled
• 2cups cooked vegetables, broccoli, carrots, etc.
• ½cup bean sprouts
• ½cup pea pods, trimmed and sliced on the diagonal
• 2tsp soy sauce
• 1tsp fish sauce
• 1tsp sugar
• Koshersalt and freshly ground pepper

In a large skillet heat 1 TBS oil over medium high heat. Add onion and sauté until translucent. Add shrimp and sauté until cooked through. Remove onion and shrimp to bowl and set aside.

Beat two eggs in a small bowl. Add 1 teaspoon oil to the pan. Stir fry eggs. Remove to onion and shrimp bowl.

Add another TBS oil to pan and heat. Add rice and cooked veggies, pea pods, bean sprouts and sauté until heated through. Season with salt, pepper, soy sauce and sugar. Stir to combine.

Add reserved shrimp and onion, toss to heat through. Adjust seasonings. Serve.

Yield: 2-3 Servings

J. Kenji López-Alt / Serious Eats

This fall- and winter-friendly pork tenderloin roast with a bourbon and fig glaze looks and tastes like the type of dish that you’d make on a Sunday. But a simple stovetop technique means it’s just as good for a Tuesday night when you’ve only got half an hour to spare in the kitchen.
Coating the pork tenderloin in cornstarch not only helps it brown better, but also gives the glaze a surface to cling to.
Finishing the pork 100% on the stovetop means you don’t have to preheat an oven.

• 1cup dried figs, split in half lengthwise
• ½cup bourbon, rye whiskey, or brandy
• 1(.25-oz) packet powdered gelatin (about 2 tsp)
• 1cup homemade or store-bought low-sodium chicken stock
• 1whole pork tenderloin, trimmed of silverskin (about 1 lb)
• Kosher salt and freshly ground black pepper
• ½cup cornstarch
• 1TBS vegetable oil
• 1small shallot, minced
• 1TBS whole grain mustard
• ¼cup maple syrup
• Pinch cayenne pepper
• 2TBS unsalted butter

Place figs and bourbon in a small bowl and set aside. Sprinkle gelatin over chicken stock and set aside.

Season pork on all sides with salt and pepper. Place cornstarch on a plate and dredge tenderloin until lightly coated on all sides. Heat oil in a 10-inch stainless steel skillet over medium-high heat until shimmering. Add pork and cook, turning, until well browned on all sides, about 8 minutes total. (Reduce heat to medium if it threatens to burn.) Transfer to a large plate and set aside.

Return skillet to medium-low heat. Add shallots and cook, stirring, until fragrant. Remove pan from heat and pour in bourbon and fig mixture. Allow it to stop bubbling, then very carefully return it to heat. Tilt the pan toward the flame or use a kitchen lighter to carefully ignite the bourbon. Cook, shaking the pan, until the flames die out. Add chicken stock mixture, mustard, maple syrup, and cayenne pepper and whisk to combine.

Adjust flame to maintain a low simmer. Return pork to skillet and cook, turning occasionally, until the thickest part registers 140 to 145°F on an instant-read thermometer for medium well, 6 to 10 minutes after returning it to the skillet. Remove pork from skillet and set aside. Add butter to skillet and bring mixture to a boil over high heat. Cook until reduced to a thick, syrupy glaze, about 4 minutes. Return pork to skillet and turn to coat. Transfer to a cutting board, allow to rest 4 minutes, slice, and serve..