We tasted our way through 11 brands of cornbread mix. Here are our favorites we’d be happy to serve at our own Thanksgiving ...

If you’ve ever searched for ground corn in the dry goods section of your grocery store, you know: It can be rather confusing. There’s cornmeal and grits and polenta, oh my! Cornmeal is available in ...

1. Set the oven at 375 degrees. Oil or spray a standard, nonstick 12-cup muffin pan; rub a small amount of oil around the top of each cup. Or use paper liners. 2. In a bowl large enough to hold all ...

Fried green tomatoes, a simple, seasonal pleasure, are a godsend to gardeners with too many late-season green orbs on the vine. They're golden and crisp and need a dipping sauce for ultimate pleasure.

It’s Monday Night Martha time again. We’ve just finished Thanksgiving and already we have a birthday party to throw for a six year old. With no desire to eat cupcakes right now – though we are making ...

This recipe comes from the 1943 edition of the "Joy of Cooking" by Irma Rombauer. Combine cornmeal, salt, butter and honey in large bowl. Pour boiling water over top. Whisk to combine. Cover. Let ...

IIIF provides researchers rich metadata and media viewing options for comparison of works across cultural heritage collections. Visit the IIIF page to learn more. Jar has note on it "incorrect ID", ...

Polenta is an easy and simple side dish that requires only a bit of stirring to get right. Polenta and grits are basically the same thing, save some insignificant details about size and color.

It was the year 1894, and there was likely no greater advocate for cooking with white cornmeal — and the South — than Griffith Nicholas. To him, the two things were intertwined. “I was raised in the ...