Here’s a dip that pushes all of the right buttons—warm, creamy, cheesy, boldly flavored. Consider making a double batch because any leftovers (which are unlikely to happen) will reheat well.
I often swap (swipe?) recipes with (from?) my dear friend Beth Hensperger, who has written almost as many recipes as I have over the years. OK, we’re neck and neck. But the main reason I bring up the Babe of Baking is cornbread. Both of us were raised on a not-very-authentic version of the Southern classic that used canned corn as the moistening agent.
The recipe based on one from Comfort Foods, a book that I loved writing. If you are wondering what the chunky brown thing is in the photo, it is a sauteed mushroom–a good addition to the dish if you happen to have them around.