This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cornbread with Creamed Corn
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- #1915
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 cup yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain nonfat yogurt
2 tablespoons unsalted butter, melted
2 tablespoons vegetable oil
2 large eggs, lightly beaten
1 cup creamed corn, canned or homemade
directions
Preheat oven to 400 degrees F. Grease an 8-inch square baking pan.
Combine the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Stir well.
In another bowl, combine the milk, yogurt, melted butter, oil, and eggs. Add this to the cornmeal mixture and stir until just combined. Then stir the creamed corn.
Scrape the batter into the prepared pan, and bake in the center of the oven until the top is golden brown and a toothpick inserted in the center comes out just clean, 45 minutes. Bake in the pan on a rack for 15 to 20 minutes.
Then remove the cornbread from the pan and let it cool completely on a wire rack. Cut it into squares to serve.
added by
lindatn
nutrition data
Nutritional data has not been calculated yet.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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