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cajun pork and peppers fajitas
crockpot TexMex chicken stew, rice
red snapper with bell pepper and tomato
corn and red pepper bisque, cheddar jalapeno biscuits
hoisin pork with rice noodles
green chili chicken tacos, black beans
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Wednesday, January 23, 2013

Corn Bread

Corn BreadSo every New Year's Day, C has sausage, black-eyed peas and corn bread. The only part of this meal that I want any part of is the corn bread. Miss F was sold on the whole meal though, her favorites, beans and sausage, plus corn bread. For Miss F the corn bread is more about having a vehicle to get butter to her, but she enjoyed it nonetheless. I like to add corn, jalapenos and cheese to my corn bread, but C prefers the plain original version. Since this meal was all about him, I stuck with plain corn bread. The best part of making a dish of corn bread is being able to use it a few days later in a stuffing.  It goes fantastically with pork, sage and apples. I am unsure where I originally got this recipe, I have been using it for years.
Corn Bread

3/4 cup yellow cornmeal
1 1/4 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 cup milk
1 egg
1/4 cup canola oil

Preheat oven to 400 degrees. Grease a 9x9 glass baking dish and set aside. Blend all dry ingredients. Stir in remaining ingredients until dry ingredients are just moist. Bake 20 to 25 minutes.
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4 comments:

Happy Valley Chow said...

I love a good cornbread with a big bowl of chili! Looks like a great recipe, thanks for sharing :)

Sincerely,
Happy Valley Chow

Medeja said...

Do you just pour in a regular baking pan and then into the oven? :) I have never made bread before :/

katie said...

Let me correct that recipe for you...I adapted it from my muffin recipe.

JJ - 84thand3rd said...

Thanks for the great SRC recipe inspiration!

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