||[Sep. 24th, 2007|02:02 am]
Just a quick note for myself: |
Rosemary, garlic, thyme, and parsley where a good combo of spices on the turkey breasts I baked for Mom's supper tonight (with a can of turkey broth poured into the baking pan too) then baked at 375 -- want to try and remember that.
[and the Cubs' magic number is down to 4 now!]
Here is a useful recipe for cornbread that can be adapted for making other variations of same
1 cup flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
dash of salt
*mix together in one bowl & set aside*
1 & 1/4 cups milk
1/4 cup oil (corn oil for really corny flavor!)
1 egg (optional)
*mix together in second bowl & set aside*
grease a square 8" x 8" pan
heat oven to 400'F
when oven is reaches 400'F, combine wet & dry ingredients (I pour the wet over the dry) and mix enough to until a smooth liquid is formed, but don't over mix.
Pour batter into greased pan, put pan on middle rack of oven, cook for 20 minutes or until lightly burned on top.
Remove from oven when coooked, and allow to cool on stovetop about 10 minutes, then invert on a wire rack to cool more.
Slice & serve with butter.
To make blueberry muffins, replace 1 cup cornmeal with 1 cup flour. Set aside some flour for dredging. Dredge berries in flour so that they won't sink to the bottom of the batter in the oven. When batter is ready to pour into the pan, fold in the floured berries into batter. Cook as above for cornbread.
I apologize if you are offended by my appearance of being rough or demanding. I meant that the recipe for cornbread is very adaptable and can used in different ways. I have found that it is useful to memorize as a basic recipe for white cake. Simple and uncomplicated, something that kitchen-challenged bachelors can easily produce.
2007-09-26 02:06 pm (UTC)
Re: memorize this recipe
No need to apologizes, Pat. I do like cornbread and have never had a recipe to make it for myself before. Thank you.