Sunday, June 22, 2008

Purrty Sweet Cornbread

Not a huge fan of cornbread myself...maybe because I wasn't really raised on it. Kind of like grits-not too big on that either. They love the stuff down here in the South though-they serve it with almost every meal.
Anyway we are trying our best to budget and make inexpensive but satisfying meals that get the most from our money so I figured I'd make a ginormous pot of chili and needed something to go along side it. I opened the pantry and saw an old tub of cornmeal on the shelf. Hmmm, waste not, want not right? I've never actually made cornbread from scratch before-I always use Jiffy mix in the box. Apparently, according to real Southern folk-that makes me a real sinner. What do you expect from a Yankee girl? We like bread or rolls with our dinner, not so much biscuits and cornbread.
Well, I found a very simple Sweet Cornbread recipe-only like 5 ingredients. Quick and inexpensive. I also had a container of leftover raw baby corn in the fridge that I decided to use to dress it up a little bit.
Not only that but I even used (GAG!) powdered non-fat milk to make it. I have a GIANT box of powdered milk in the pantry that I use only to make homemade protein bars. Have you ever tasted powdered milk? Don't its disgusting. It worked in this recipe though.
I actually really liked this. It was nice and sweet-especially around the edges. The addition of the corn spears added something extra that I really liked too. I think if you want it even sweeter this might taste great piping hot with some honey drizzled over top. The boys gobbled it up too. They both wanted seconds.
Here's my modified recipe:
Purrty Sweet Cornbread
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk (again I used nonfat)
1/3 cup butter flavored Crisco
5-10 baby corn spears
Preheat oven to 400 degrees. Spray a 9 inch cake pan with cooking spray. Stir together dry ingredients. Add egg and milk and mix together. Cream in Crisco with a fork. Pour into cake pan and press about 5 spears into batter so they are completely covered. Lay the other 5 on top in a sort of sunburst pattern. Bake for 20-25 minutes.


Anonymous said...

It sure is purty!

Lauren said...

It's beautamous!

Guess I must be a sinner too b/c I love me some good ol' Jiffy cornbread mix-it's da bomb! I don't make it too often though b/c I'm not much of a bread person and my husband detests cornbread-can you believe that???

We were just talking about this yesterday-making chili that is b/c it lasts us at least 2 days. Helps that I have everything on hand to make it also.

How about some smoothie recipes? I want to start making some for breakfast.

You rock!

Jackie said...

Well, you sure made that cornbread look scrumptious! Love what you did with the top, too.

micasue said...

I don't like cornbread either, but your cornbread does look purty.

Take Care!

Shaye said...

That has got to be the cutest cornbread I've ever seen! (I'm totally stealing your idea of putting the teeny-tiny corn on top!)

I like cornbread, but I like *Yankee* cornbread. Before I got on my "cook from scratch" kick, I used to make my Jiffy mix with buttermilk (add a pinch of baking soda to counteract the acidity), and throw in a huge squirt of honey to sweeten it up.

(I'm pretty sure that's sacrilege in the South though.) ;)