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Cornbread from a soap star

Not only can soap star Eileen Fulton act, sing and write, she can also cook!
Not only can soap star Eileen Fulton act, sing and write, she can also cook!
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If you've even been a fan of soap operas, you may remember the long-popular CBS daytime drama, "As the World Turns". This show ran from 1956 until 2010 and was the number one rated soap from 1958 to 1978, which at that time was a record for a daytime show. It was a classic show, filled with the characters from the fictional city of Oakdale, who were involved in the things all soaps consisted of: love, hate, deception, revenge.....the list goes on!

One of the characters of the show was named "Lisa Grimaldi", a colorful character who had been married about seven times! She was brilliantly portrayed by Eileen Fulton and played the role for most of the show's run. On the show, her character did some questionable things, but in real life, this actress was multi-talented, also having a singing career in addition to acting. She has also written several books relating to her work in daytime TV. She's also a fellow North Carolinian, having been born in Asheville, NC!

Some years ago, Eileen appeared on a local magazine show here in North Carolina. Not only did I learn more about her and her professional life, I found out she can cook, too! The recipe I'm sharing today is a recipe she shared, called "Eileen's Cornbread". This is a wonderfully flavorful cornbread and will be one you'll want to remember for when you serve soup this fall and winter when our weather turns cold.

This recipe contains only four ingredients, believe it or not! What makes it easy is that it begins with a corn muffin mix, yet what makes it so very good is the addition of sour cream and creamed corn. These three ingredients, along with three eggs, are combined and poured into a baking pan. It's baked at 400 degrees for 20 minutes. It's now ready to be enjoyed with plenty of butter or with baked beans and coleslaw, or of course, with soup.

As for the corn muffin mix and what brand to use, there is one on the market put out by the "Jiffy" company and comes in an 8-1/2 oz. package, which Eileen recommended. This is available nationally, so finding it shouldn't be a problem at all. As for the sour cream, you could make this with the reduced-fat version and to me, it tastes equally as good as if you used the regular version. One problem with cornbread is that it sometimes tends to be dry, but I can assure you this one isn't at all!

If you happen to have any of this cornbread left from a meal, this can be wrapped and refrigerated. When you're ready for some, simply wrap it in paper towels and microwave on high power for about 30 seconds until it's heated throughout. You may find this to be so good, you won't have to be concerned about leftovers!

Another dish that goes well with cornbread is chili. I passed along a recipe a while back for "Slow-Cooker Chili", which is made in the slow cooker or as we commonly call them, the "Crock-Pot". In case you missed this recipe, this link will take you to it:

Have fun making this cornbread, knowing that it came from the kitchen of a popular soap star!


  • 1 pkg. (8-1/2 oz.) corn muffin mix, such as "Jiffy"
  • 3 eggs
  • 1 cup sour cream
  • 1 small can creamed corn

Combine all ingredients in a large bowl, mixing until well-blended. Pour into a greased 8-inch square pan and bake at 400 degrees for 30 minutes or until it tests done in the center. Serve hot. Yield: about 8 portions.

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