Quote:
Originally Posted by Nickhead
freudian slip? 
i haven't done the sour cream, but muffin tins i do occasionally. my go to lately is sriacha sauce 
i think i may have posted the conbread recipe before, not sure:
1 c. flour
1 c. yellow cornmeal
2/3 c. sugar
1 tsp. salt
2 tsp. baking powder
2 eggs
1 cup milk
1/3 c. plus 2 tsp. vegetable oil
1 tsp. vanilla
Preparation:
In a small bowl, soak 1 c. cornmeal in 1 c. milk for 15 minutes without stirring. Preheat oven to 400 degrees. Spray a 9 to 12 inch round pan. In large bowl, combine flour, sugar, salt and baking powder with whisk. Stir in eggs, cornmeal and milk mixture, vegetable oil, and vanilla. Batter will be slightly lumpy, that’s okay. Pour into prepared pan and bake in preheated oven for 20-25 minutes, or until a toothpick inserted into center of cornbread comes out clean. |
so i changed my recipe and morphed it with sour cream, creamed corn and bacon.
cut the flour to half cup, added that half to corn meal. halved the milk and replaced the other with sour cream. added 1 cup of creamed corn. fried up some diced bacon and topped the corn bread before baking.
gotta say, the original recipe is a 10. but with your suggestions...