by T.C. Savage
February 2011 has some fun food holidays. The 19th is National Chocolate Mint Day and it’s pretty easy to celebrate by sharing your favorite chocolate mint candies, brownies or ice cream. Saturday, February 20th is National Clam Chowder Day.
Thursday, February 24th is National Chili Day. Everyone has a favorite chili, so I won’t even try to suggest a recipe, as there are so many variations. But many people agree that corn bread is a great side for chili. This cornbread recipe came from a magazine and we have really enjoyed it. One time the person assigned to make the cornbread forgot to put in the egg, and it was still yummy! Go figure.
Sweet Corn Bread - serves 9
1 c. Flour
1 c. Cornmeal
¼ c. Sugar
½ t. Baking Powder
½ t. Baking Soda
½ t. Salt
1 Egg (lightly beaten)
8 oz. Sour Cream or Plain Yogurt
1/3 c. Milk
¼ c. Butter (melted)
In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk, butter; stir into dry ingredients until moistened. Pour into a greased 8-inch square baking dish. Pre-heat oven and bake at 400° for 20-25 minutes.
We have made it gluten free and it works out great. Use a gluten-free flour blend that has xanthan gum in it or use the following rice flour blend and add 1/2 tsp xanthan gum to the recipe. Everything else is the same.
All-Purpose Gluten-Free Flour Blend - makes 2 cups
1 cup rice flour
½ cup tapioca starch or flour
½ cup cornstarch or potato starch
Mix together and store in glass jar.
Related Link
Basic White Bread Recipe
Subscribe to:
Post Comments (Atom)
Latest Posts
Popular Posts
-
by Nate Rafn At first glance, potatoes (also affectionately called “spuds” or “taters”) may seem a little bit dull. After all, their shape...
-
Salem, OR - After a five month hiatus, Salem's underground supper-club will return at a new venue. Dinner at the Rafns' is now ...
-
We'd like to thank Willamette University's Institute for Continued Learning for hosting our presentation on Oregon's ...
-
by T.C. Savage Cherry season is in full swing. July is National Ice Cream month, so try some cherry ice cream! Or, you can make this ch...
-
With the main growing season behind us, it's important to remember that eating locally in autumn and winter is still possible. This s...
-
The upcoming Dinner @ the Rafns' supper-club will feature organic fruit and vegetables from Keith Nelson and Sloan Aagaard, owners of T...
-
Teal Creek Farms offers a wide variety of organic produce. Photo Essay by Nate Rafn Farmers' markets in Salem contribute greatly t...
-
by Nate Rafn Kevin Zielinski, co-owner of E.Z. Orchards, is one of a handful of cidre-makers in the Willamette Valley. In 2000 he planted ...
No comments:
Post a Comment