Thursday, January 18, 2007

Cornbread and a slump



Sour Cream Corn Bread
Taste of Home The Complete Guide To Country Cooking Copyright 1998

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon dried rosemary, crushed I used about 3/4 teaspoon
½ teaspoon salt
1 egg
1 cup (8 ounces) sour cream
1/3 cup milk
2 tablespoons butter or margarine, melted

In a medium bowl, combine dry ingredients. In another bowl, beat egg, sour cream, milk and butter; add to cornmeal mixture and mix just until moistened. Pour into a greased 8-in. square baking dish. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Yield: 9 servings
_____________________________

I wanted something to serve with the Texas-Style Chili that I made a few days ago so I searched out a cornbread recipe. I really wanted more of a Tex-Mex style cornbread with chilis and corn (creamed or kernels) but I seemed to be missing ingredients for most recipes I found so I settled on this one. I was hesitant about the rosemary so I added a bit less than a full teaspoon but it really did add a nice background flavor to the cornbread.

This was nice, better than the Cornmeal Cheddar Muffins. Of course, these has a cup of sour cream in them. That definitely gave them a nice moist texture. Although, I sort of mixed the chili and cornbread together so did it really matter how moist it was?

I froze the rest of this for another time but come to think of it, I believe that there are still a couple of those Cornmeal Cheddar Muffins hiding out in the corner of the freezer. I might have to try my hand at a cornbread stuffing recipe soon.

I'm in a slump. I want to cook, I just don't know what to cook. Last night was menu planning night and I didn't even pick up a cookbook. I had to bake a cake for my boss who's leaving for a new job and I just wasn't in the mood to look at recipes. I had several days off and I tried to do my planning early but I couldn't come up with anything. I'll come up with something. I always do.

Blast From The Past: Quick Tamale Casserole from October 2006. I used some of the Cormeal Cheddar Muffins as a topping for this.

Question of the Day: How far ahead do you plan your menu?

11 comments:

Anonymous said...

I do it by weeks so I know what to get at the grocery store when I go shopping.

Heather said...

I try and get my menu finalized on Sunday morning before we go to the store. With trying to be healthy this takes a little longer to make the menu and the shopping list. I know it is going to get easier, I just need to figure out what my main staples are going to be and go from there.

Anonymous said...

I make a menu every Sunday morning before we got to the store. That way I know what I need to buy. I started doing this when we were saving money for a house so that we didn't impulse shop or eat out during the week because we had no ideas for dinner and it's really worked out well. I like knowing what I'm having for dinner every night so I don't have to think about it after work when I'm hungry and just want to eat.

Kristen said...

I do my menu twice a month...based on pay days! I get in slumps too, but that's why I menu plan...so that when I'm in a slump all I have to do is look at my menu you and do what it says to do.

Your cornbread looks really good!

DancesInGarden said...

I plan for five meals so I can get what I need at the store. Then we immediately abandon those menus and make whatever I have time to throw together or gets the least negative response from the peanut gallery ;)

Anonymous said...

Plan? Menu?
I'm just not that organized and I have no exuse.

Anonymous said...

Sometimes a day or so ahead but mostly the morning of, when I decide what meat to get from the freezer. An exception is when we are having guests. I think it would be great to have a week planned, but I think we would have it all changed around before we hardly started.

Jan

Anonymous said...

I plan my menu out on Sundays.I try really hard (and most of the time succeed) in keeping with the menu.Sometimes I add or delete something based on time or mood though.

Anonymous said...

We get paid fortnightly so do the big shop fortnightly and by that reasoning I plan a fortnightly menu. I do the dinners for the 2 week period as well as three or four cookie/cake recipes during that time.

Anonymous said...

I use the website/app www.bigoven.com for my menu planning. I LOVE it. I normally am too frugal to pay membership fees but this is SO worth it, and inexpensive anyways. It lets me search all of my recipes by ingredient to use up what is in my fridge or pantry, or exclude any ingredients, then add any the recipes to a grocery list (I choose the # of servings and it automatically adjusts), and also to a menu plan. It is really user friendly and has literally changed my life! Especially because i can plan ahead as little or as far as I want to, and then can change the menu plan (and grocery list) when things change, which they always do! So I tend to plan ahead out maybe a week and then go update it if we have more or less food that I thought. There's just two of us and I cook from scratch so I usually shop every 2-3 days and try to buy for what's on the menu for 2-3 days, but since I can change the menu so flexibally, I can edit my grocery list at the last minute or even in the store on my smartphone. Love it!!!

Anonymous said...

Lol, I realized that I just said "flexibally."