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John Holmes posted: 24 Jun at 5:35 am
Friday, December 14, 2007
The girl bakes! Sweet Cornbread
With all of my final papers, projects, and exams, I haven’t had time to bake since Thanksgiving! Fortunately, now that the semester is finished, it is time for the Christmas baking to begin. I haven’t gotten into the kitchen yet though, so today I’ll share the recipe for the sweet cornbread that I made for Thanksgiving.
Ingredients:
1 c flour
1 c. yellow cornmeal
3/4 c. sugar
1 tsp. salt
3 1/2 tsp. baking soda
1 egg
2/3 c. plain yogurt
1/3 c. milk
1/2 c. oil
1 tbsp. honey
Instructions:
Preheat oven to 400°. Combine the flour, cornmeal, sugar, salt, and baking powder. In a separate bowl combine the egg, yogurt, milk, oil, and honey. Pour the wet ingredients into the dry ingredients and mix just until combined. (Don’t over-mix – it will be a lumpy batter.) Pour into a greased 9 in. round pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
I adapted this recipe from several different ones that I found across the web. It turned out quite well. It was great with a little butter for breakfast! I’m sure you can also makes this into muffins or a loaf.
Posted by Alicia at 5:43 AM
Tags: muffin, recipe
marylynn1980 posted: 26 Jun at 6:10 am
This cornbread is really moist and delicious. It does not have lemon in it but it is really good. The creamed corn adds the perfect taste to it!
Ingredients
* 2 cups yellow cornmeal
* 1 teaspoon kosher salt
* 1 tablespoon sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 cup buttermilk
* 2 eggs
* 1 cup creamed corn
* 2 tablespoons canola oil
Directions
Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.