CategoriesArchivesJanuary 2012 |
my yummy corn breadI lost 5 pounds while I was away. It’s funny, when I’m away from my family, eating is harder somehow. Not so much fun. Anyway, the minute I arrived home I was suddenly ravenous and have been indulging my belly ever since. And tonight, rather than make a bit of pasta to serve the pot roast over, I had a craving for my yummy corn bread. THIS IS NOT A RECIPE FOR DIETERS! If you are trying to lose weight, don’t walk, RUN away from this recipe! For those of you who are not on a diet, feel free to continue reading. I am posting this recipe because my husband said, “What did you do? This is my favorite corn bread you’ve ever made!“ my yummy corn bread ingredients: flour, baking powder, baking soda, salt, sugar, buttermilk, eggs, bacon, ham, onion, Parmesan cheese, sharp cheddar cheese, fresh rosemary, 9x13 glass baking pan. mix together in a bowl mix well in another bowl -Pour the liquid mixture into the dry mixture. And blend just until all the dry mixture is moist. (Don’t over blend, it’s supposed to look a little lumpy.) It should take between 20-25 minutes to cook. Take it out at 20 min. and poke a fork, or a little wood skewer into the middle and if it comes out clean, cut corn bread in to squares and serve pipping hot! I hope you enjoy this as much as we did tonight. I’m embarrassed to admit that I ate three huge squares of it and I was trying to be restrained! (And for all you vegetarians out there. Just delete the bacon and ham. Maybe jack up the onion and use 1/2 instead of 1/3. Use an oil to grease the pan, and when you take the hot pan out of the oven, throw a tablespoon of butter on it before you add the batter. And use 3 tablespoons of melted butter in the liquid mixture instead of the 2 tablespoons of bacon grease. Also I bet you could chop up a little jalapeno pepper and throw that in as well, if you wanted a bit of a zing.) Posted by Meg Tilly on Sunday, October 14, 2007 in Recipes |