Litttle? Right! That’s my deck, and that’s a
yardstick in bottom of the first picture. It measured
a mere 18 inches of freshly fallen snow. All of those living in warmer climate, I know how jealous you must be!
To get my mind off the winter wonderland outside, I turned my attention to the warmth of the kitchen inside. My focus this time is on cornbread, eggless ones to be exact.
The fact that there is no egg was pure serendipity. I
meant to add it during the first test run, but forgot. To my surprise, the cornbread came out just
fine. With only minor adjustments, I was
able to come up with a recipe that yields a product that is moist
with a little bit of sweetness, exactly how I like my cornbread.
1 cup flour
1 cup cornmeal
1 tbsp. baking powder
6 tbsp. butter, melted
1/2 cup sour cream
1/2 cup milk
1 cup creamed corn (from a 14.75 oz. can)
1/4 cup sugar
1/2 tsp. salt
INSTRUCTIONS:
Preheat oven to 375 degrees F. Coat muffin pans with cooking spray.
Combine butter and sugar. Stir in milk, sour cream, and creamed corn. Add the rest of the dry ingredients. Blend to incorporate.
ALSO FOUND ON IN GOOD FLAVOR
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