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 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?