There are various legends about how the Tigers got their nickname. One involves the orange stripes they wore on their black stockings. Tigers manager George Stallings took credit for the name. However, the earliest known use of it appeared in the Detroit Free Press on April 16, 1895, a year prior to Stallings joining the team.
In the book A Place for Summer: A Narrative History of Tiger Stadium, Richard Bak states that the name originated from the Detroit Light Guard military unit, who were known as "The Tigers". They had played significant roles in certain Civil War battles and in the 1898 Spanish–American War. Upon entry into the majors, the ballclub sought and received formal permission from the Light Guard to use its trademark. From that day forth, the team has been known officially as the Tigers.
This Sour Cream Cornbread is so melt-in-your-mouth good that we're sure it'll become a year-round favorite in your house. It's an easy, creamy sour cream cornbread recipe that will have the whole gang reaching for another piece. Add it to your everyday dinner bread basket or serve it during the holidays!
- 1 1/2 cups self-rising cornmeal mix
- 1/2 cup all-purpose flour
- 1 (14-3/4-ounce) can cream-style corn
- 1 (8-ounce) container sour cream
- 3 large eggs, lightly beaten
- 2 tablespoons chopped fresh cilantro
- 1 cup (4 ounces) shredded Cheddar cheese
- Preheat the oven to 450º. Lightly grease a 10" cast-iron skillet. Heat skillet in the oven for 5 minutes.
- Stir together cornmeal mix and flour in a large bowl; add corn and remaining ingredients, stirring just until blended. Pour batter into hot lightly greased skillet.
- Bake at 450º for 18 to 20 minutes or until golden brown and cornbread pulls away from sides of skillet.
People around the country indulge every October 14th on National Dessert Day! Celebrated by way of the local bakery, grandma’s house or chocolate shop, desserts include candies, pies, ice cream, fruits, cookies, pastries, cobblers, and donuts, too.
The available ingredients affect the range of desserts made in each region. The very first desserts required minimal effort or preparation since ancient cultures were more focused on the nutrition in foods to survive. Over the years, desserts have changed from natural candies and nuts to complex soufflés and multi-layered cakes. In modern culture, there are many more options available in desserts.
Throughout the year, we see seasonal delights. As we near the holiday season, the flavors change. For some, the taste of gingerbread or fruitcake may come to mind. Others will pull out recipes handed down for generations. Pecan, pumpkin, and apple pies come to mind. Other rich desserts round out the dessert table, too. Flan, tarts, and everything with maple glaze.