SC - OOP Corn Bread recipe
LyAngharad at aol.com
LyAngharad at aol.com
Sat Feb 6 06:51:15 PST 1999
Here is yet another really good cornbread recipe. Source: Back of Hogsden
Mill Stone
Ground Corn Meal package
SOUR CREAM CORN MEAL MUFFINS
Serves: Makes 12 muffins Temp: 350o F.
Time: about 25 minutes
INGREDIENTS:
1 cup unbleached flour
1 cup corn meal (blue corn meal; stone ground corn
meal; -- all are great)
3 teaspoons baking powder
1/2 teaspoon salt
(if you like your cornbread sweetened, add 1/4 cup
sugar)
______________
1 cup sour cream
1/2 teaspoon soda
1 beaten egg
_______________
Additional milk to make it a little thinner
consistency.
METHOD:
Mix together the flour, corn meal, baking powder, and
salt (also the sugar if you are using it).
In a separate bowl add soda to sour cream and stir
until frothy. Add egg to sour cream mixture and mix.
Add sour cream mixture slowly to dry ingredients and
stir until just mixed good. You will probably need to
add a few tablespoons of milk to get it the right
consistency (unbleached flour seems to require this).
Fill 12 greased muffin pans about 2/3 full, or pour
into a greased pie pan for cornbread instead of
muffins. Bake in pre-heated 350o oven for about 25
minutes or until nicely browned (Use the old "toothpick tester technique" --
if inserted toothpick comes out CLEAN, it is done, if "stuff" sticks to it,
cook it a bit more. <g>)
VARIATIONS:
Any or all of the following may be added for variety:
1 small can corn, drained (or cream-style)
1 large onion, finely chopped
1 teaspoon chili powder
1 cup shredded cheddar cheese (more if you like)
1/4 cup chopped jalapeno peppers
Enjoy!
Ly. Angharad
Namron/Ansteorra
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