I plan to try this sour cream cornbread soon. It is easy, sounds good, and I have some fresh maple syrup made from a friend's own sugar maple trees. I may make some substitutions, but usually do if I don't have all the ingredients available. If I don't get to the store for the milk, Right now I have no milk in the house so will substitute vanilla yogurt for the milk and taste before deciding whether or not to omit all or some of the sugar. I will probably use butter in place of the oil, whether or not I get to the store for the milk. I had not seen any messages from the list for a while and wondered if I was still on board. I am glad to see that I am. The list has been unusually quiet lately.
Pamela Fairchild <[email protected]> -----Original Message----- From: Marilyn Pennington via Cookinginthedark <[email protected]> Sent: Monday, May 13, 2019 9:30 AM To: [email protected] Cc: Marilyn Pennington <[email protected]>; [email protected] Subject: [CnD] Simple Sour Cream Cornbread Simple Sour Cream Cornbread 3/4 cup yellow or white cornmeal 1 cup all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sour cream 1/4 cup milk 1 egg, lightly beaten 2 tablespoons vegetable oil Mix all ingredients, just enough to blend well. Pour into a greased 8 inch square pan. Bake at 425 degrees for about 20 minutes. Serve piping hot with butter, jelly, jam or maple syrup. Makes 6 to 8 servings. Mama's Cornera _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
