Friday, November 25, 2011

my kitchen: hello kitty cornbread



When I was growing up, my mom and dad somehow did a good job instilling the holiday spirit in us, so much so that I have to celebrate Thanksgiving and Christmas even though sometimes it seems non-existent in Taipei. One thing I'll always remember is that they would put their own little Chinese touches, like stuffing the turkey with sticky rice instead of making stuffing, and it made the holiday that much more memorable.

So even though this year I had my turkey and fixings at a restaurant with friends, if I were making turkey and sides at home, I'd make it a little more fun by making these Hello Kitty cornbreads that I made earlier this year.

I bring my cornbread mix from LA (by the boxful) and picked up this Hello Kitty silicone mold earlier this year when I went on a mini spree at my local Sanrio. Best purchase ever!


Grease the mold beforehand with butter or oil, then fill the mold about half way full. After getting them gently out of the mold, you can brown them face up in the oven a little longer to get the contrast for the faces.


I've also tried biscuits and cake mix in this mold, but cornbread seems to have the best texture and firmness for seeing the Hello Kitty face. You could also use a larger Hello Kitty Cake Pan if you didn't want to keep making little cornbread cakes or can't find this silicone mold.

2 comments:

V 曉姊 said...

Love this post about Hello Kitty!:)

Pandalicious said...

love HK! i'm gonna get one of those molds.

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