Tried & True cooking shortcuts, hints & tips

photo: L watts


Shortcuts for making hot cornbread in a hurry.




Here are a few quick tried and true tips to help make boxed corn muffin mix taste more like 'made from scratch' corn bread.

*use 2 boxes for thicker corn bread
*use milk instead of water
*add a pinch of sugar or splenda before adding in wet ingredients
*add in a Tablespoon of honey to the batter just before cooking.
*stir in 1/2 cup of your favorite shredded cheese.
*using cupcake liners in the muffin pan helps with easier cleanup and makes it easier for little hands to hold while eating.
*for cracklin' cornbread, add in a Tblsp of cooked, crumbled bacon into each muffin of batter or stir in 4 cooked, crumbled bacon slices into your corn bread batter.
*for nutty cornbread add in 1/2 cup of chopped pecans.


you might like to see a couple of my other recipes:

dressing up store bought mixes

old fashioned iron skillet cornbread

chicken & cornbread





Misc Hints and Tips...




Measurement shortcuts:

1 cup = 8 ounces or 16 tablespoons.
2 tablespoons = 1 ounce
4 tablespoons = 1/4 cup

---o---

Oven Temperature Conversion Table

Fahrenheit (ºF) Celsius (ºC)


Very slow oven 250ºF 130ºC
Slow oven 300ºF 149ºC
Moderately slow oven 325ºF 175ºC
Moderate oven 350ºF 176.6ºC
Moderately hot oven 375ºF 200ºC
Hot aka quick oven 400ºF 204.5ºC
Very hot oven 450ºF 232.3ºC
Extremely hot oven 500ºF 280ºC


---o---


Cream soups have gotten so expensive...

Lets say you only need to use half of a can of a cream soup for your recipe when cooking for 2. The prices of canned soups has gotten outrageously high, don't waste that soup !
Take out the amount that you need, place what you have left in a container, cover it and place in the refrigerator.
Do not store the soup in the original can.
You can store cream soups up to 2 days in the refrigerator.









Diary of a Kentucky Cook