Just another Single Hippie Feminist Full-Time Mother's Blog
Thursday, April 15, 2010
How-To Thursday: Cornbread!
Whenever I'm invited to a family event or another event, I tend to offer to bring two things: my Angel's Rice and Cornbread. I like bringing these things because they're easy vegetarian dishes where no one misses the meat! Keep in mind, while reading this, that I tend to be a pretty inaccurate cook.. I don't own any real measuring spoons (though I intend to rectify that later today) and I tend to cook with whatever ingredients are around. This recipe has turned out fantastic multiple times, sometimes with a little extra creamed corn, or with normal canned corn replacing some of the creamed corn, or with a little less sour cream than indicated.
1 cup self-rising corn meal
1 tbsp sugar
1 tbsp baking powder
1 tsp salt
3 eggs or egg replacer equivalent
1/3 cup oil
1 cup sour cream
1 cup creamed corn
Preheat oven to 400F. Mix all ingredients together, pour into greased pan, and bake for 30 minutes, or until browned.
It's super easy to make, and is a great side to accompany any meal!