Thursday, May 13, 2010

From Scratch: Parmesan and Chive Cornbread

Parmesan and Chive Cornbread

1 1/4 cups all purpose flour
3/4 cup Corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup skim milk
1/4 c vegetable oil
1 egg, beaten
handful fresh chives chopped
1/4 to 1/2 cup grated parmesan, to taste

1. Preheat oven to 400 degrees
2. Combine dry ingredients.
3. Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
4. Fold in chives and parmesan
5. Pour batter into greased pan.
6. Bake 20-25 minutes or until wooden pick inserted in center comes out clean.
Serve warm.

I liked this recipe but I think I would prefer a sharper cheese or herb. It was a little too subtle to stand up to the rather hearty chili I served it with. :) It was good, though. I never realized how simple corn bread was. Makes me feel a little silly for using the boxed mix.

I think one of my weekend projects is going to be to mix up a couple freezer bags of the dry ingredients. Make it just as simple to make "from scratch" corn bread as the boxed mix.

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