I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 5, 2016

Cheesy Cornbread

1 1/2 cup corn meal
1/2 cup plain flour
2 tsp. baking powder
½ tsp. soda
3/4 tsp. salt
1 tsp. sugar
2 eggs, slightly beaten
4 Tbsp. oil
1 1/2 cups buttermilk
½ cup shredded cheddar cheese
1 (7 oz.) can cream style corn

Heat oven to 425 degrees. Generously grease 8 x 8 baking pan and heat in oven. Measure all ingredients into a bowl. Stir just until flour is moistened. Batter should be slightly lumpy. Spread evenly in hot pan. Bake 25 minutes or until golden brown. 

This recipe minus the cheese and corn is what my sister, Carolyn, uses to make cornbread dressing. Her dressing is the best.
at
Labels:

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)