Today’s guest post comes to us from Linda Horn, innkeeper at Whispering Pines Bed & Breakfast in Dellroy, OH.
Recently I discovered a very old recipe for corn bread. It was from my husband’s side of the family and he remembers it so well. I only made one change to the recipe and that was to use butter instead of Crisco.
Crisco was marketed very well in the 50’s and practically all households switched from butter to Crisco. I used Crisco in my early baking days until I learned of the negative health effects of Crisco in the early 90’s. I made a decision to change to butter and have never used Crisco since. Basically Crisco is hydrogenated oil — a trans fat. Trans fats are not good for the arteries and can cause serious health issues. There is a large amount of information on the web regarding trans fat. I also learned that cottonseed plants are sprayed with strong chemicals and Crisco is made from cottonseed plants. Two good health reasons to eliminate Crisco.
I bake all the time and I do not find any difference in taste at all, in fact I really like the flavor of the butter. The corn bread was delicious, just as my husband remembered.
Get the recipe for Aunt Leota’s Corn Bread here.
Can’t get enough corn bread? Check out our collection of 12 tantalizing cornbread recipes.
Many thanks to BnBFinder.com and Linda for this wonderful post!
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