When We Start Cooking

Exciting things happen in the kitchen! I’m always experimenting with new recipes, most of which will never appear on this blog. I tend to look at recipes and think…“that sounds good, but what if I did this instead…” And I’ll be honest, a lot of times it would have been better if I hadn’t done that… But that’s okay. Whether a cooking experiment results in great success (yay!) or in culinary failure (it happens), I always learn something new. I can't wait to see what happens When We Start Cooking.

Friday, November 18, 2011

Jean's Corn Bread

1 egg
1 c. plus 2 Tbsp. milk
¼ c. flour
1 ¼ c. corn meal
2 Tbsp. sugar
3 tsp. baking powder
1 tsp. salt
3 Tbsp. bacon drippings or vegetable oil

Pre-heat oven to 425 degrees. Mix dry ingredients together in bowl. In small bowl, mix egg and milk and beat with fork. Combine dry ingredients and milk mixture together and add bacon drippings. Pour into iron skillet (or cake pan) greased with shortening and floured. Bake for 20 minutes.

I don't care for sweet cornbread, and this--my aunt's recipe--isn't sweet. Whenever I come across a recipe that calls for a Jiffy cornbread mix, I use the dry ingredients from this recipe instead. That way I can avoid the sweet wang that Jiffy has. This is also the cornbread I use to make dressing for holiday dinners.

Makes 8 servings.

Weight Watchers PointsPlus value: 5 points per serving