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The Comfort Cones of America, a look back at the best of Southern Comfort, is here for the reading!

Southern Comfort has been a favorite of mine for years, and I’ve been wanting to find out more about its history and the various companies that produce it.

The book’s been out for a few months now, and it’s a delight to finally have it available for sale.

I’ve already had a chance to review the book, but I wanted to take a moment to review a couple of my favorite Southern Comfort products that I’ve purchased over the years. 

The first of these is the Southern Comfort Coned Corn.

This product is my absolute favorite from Southern Comfort.

It’s a medium-size corn-based dessert cornbread, and although it doesn’t have any sugar, it has enough sugar to keep it from becoming overly sweet. 

Southern Comfort Conceded Corn recipe: 1 1/2 cups sugar (1 stick, 1 1 1 /2 cups granulated sugar, 1 teaspoon salt) 1/4 cup white sugar (2 tablespoons, 1 cup) 1 1 3/4 cups milk 1 tablespoon corn starch (2 teaspoons) 1 tablespoon vanilla extract 1 1/3 cups flour 1 1 cup water 1 tablespoon baking powder Directions: In a medium bowl, combine the sugar, white sugar, and salt.

Add the milk and corn starch, stirring until combined.

Add in the vanilla extract and stir until the mixture becomes smooth. 

Add in the flour, baking powder, and water.

Mix well and pour into a prepared pan. 

Bake in a 350-degree oven for 10 minutes or until the corn is golden brown.

Remove from the oven and cool completely before serving. 

This is an easy and delicious dessert, and if you love the taste of sugar, you’ll love the sweet corn flavor.

If you’re looking for something a little more sophisticated, I also recommend the Southern Cool Corn, a cornbread with a delicious sweet vanilla flavor. 

And, if you want to make your own, you can use the sugar-free version.

Just make sure to soak it overnight. 

 Southern Cool Corn recipe for 1 cup: 1 cup sugar (6 ounces) 1 teaspoon vanilla extract 1/8 cup water, divided 1/1 cup white or brown sugar 1/6 cup brown sugar 2 tablespoons (about 2 teaspoons) corn starch 1 teaspoon corn flour (about 1 teaspoon) 1.

In a bowl, stir together the corn flour, corn starch and vanilla extract until smooth.

2.

In the same bowl, whisk together the brown sugar, brown sugar and corn flour until smooth, about 3 minutes.

3.

Remove the corn from the bowl and place it on a clean surface.

4.

Using a fork, mix the corn with the spoon to make a smooth batter.

Fold in the brown and sugar-sweetened brown sugar until completely coated. 

If you’d like, you could also make the batter a bit thicker.

It could be thicker if you have a smaller bowl. 

5.

Divide the batter evenly between the two baking sheets. 

6.

Top each with a spoonful of the filling and bake for about 10 minutes.

If the corn doesn’t brown on the outside, cover the baking sheet with foil and bake another 15-20 minutes. 

7.

Remove and allow to cool completely. 

8.

If desired, top each with more filling and continue to bake. 

9.

Serve immediately. 

I’m not sure if this is an actual product or just a mock-up, but it’s pretty good. 

It’s a bit pricey, but if you don’t mind having it on hand and not getting it in your freezer, it’s worth it. 

As you can see from the photo above, the Southern Corn is made with a sweet corn syrup base and is made from just one piece of sugar. 

But it’s also not too sweet, and you can get a little bit of sweetness from adding more white sugar.

I prefer the sweetness of a real corn syrup. 

Here’s a photo of the original, and the sweet version: Southern Corn Sweet Corn Recipe for 1/5 cup: 2 1/7 cups sugar 1 teaspoon (or 2 teaspoons, or 2 tablespoons) vanilla extract 2 tablespoons white or light brown sugar (about 3 tablespoons) 1 cup brown or white sugar 1 1 tablespoon (about one teaspoon) corn flour 1 tablespoon flour 1 teaspoon baking powder 2 teaspoons baking soda 1/10 teaspoon salt 1 1 7/8 cups flour 2 teaspoons corn starch 2 teaspoons (about a tablespoon) cornstarch 1 teaspoon milk 1 teaspoon sugar (optional) Direction: In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and white sugar together with the dry ingredients until light and fluffy.

Add water if necessary to make it creamy.

Add remaining white sugar and mix on medium speed until incorporated. 

Then add in the cornstarchy, brown or sugar-based syrup and mix until blended.

Add milk and mix.