Quote:
Originally Posted by Baby Lee
When you make your conbread, use sour cream instead of milk. And put them in muffin cups instead of a flat.
Also, plenty of Tabasco on hand for the beans, and butter for the cornbread.
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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.