Sour Cream Cornbread 

I make this cornbread every time I make chili – no, really, every time – I am not kidding. They go together like, I don’t know, but I am sure there is a phrase for it. These two things are just perfect together. At least to me. I am sharing this recipe with a good friend who is a chef at a place we like to go and his chili is just the best every – next to mine of course. Let’s put it this way, I always say when I eat his chili each winter that it is best because it tastes so much like mine, but I did not have to make it. This cornbread, from a great Southern friend, is just my go-to cornbread for chili. It is her family’s recipe and since she was raised in a small North Florida town, it really fits with my style of cooking – Southern, simple, but dead good cooking. I have other cornbread for cornbread dressing, but this is the kind you want to split and put in a toaster oven and smear with good European butter for breakfast – and yes, I do that – if there is any left over (not likely, but occasionally).

dd_17891 cup self- rising corn meal*
2 large eggs, room temperature
1 small can of creamed corn
1 cup sour cream
1/2 cup canola oil

Preheat oven to 400 degrees. Mix all ingredients well.  Pour into greased 9 x 9 inch glass baking dish. Bake for 25 – 30 minutes.

* 3/4 cup cornmeal + 3 Tbs
1 Tbs baking powder
1/2 tsp kosher salt 

I do not buy self rising anything. There is no need. So I make my own rather than buying and just letting it go bad because I use it so infrequently. I guess it is just because I hate to waste things and I’d rather have control over my ingredients. 

 

Sour Cream Cornbread Muffins

I finally decided to make my favorite cornbread recipe into muffins, and I’ll be damned if it did not work out amazingly. I just took my favorite cornbread recipe that I always make for chili and tried to make it in muffin form. I am happy to say it worked really really well. Super happy – yep. dd_1789

1 cup self-rising corn meal*
2 large eggs, room temperature
1 small can of creamed corn – Publix brand is great – like most Publix brands
1 cup sour cream
1/2 cup canola oil

Preheat oven to 400 degrees. Mix all ingredients well.  Line a 12-well muffin tin with foil liners and spray with cooking spray. Fill cups 3/4 full – or basically just make them all even so the baking time is the same. Bake for 25 – 30 minutes. Do the toothpick thing just in case you are wondering.

* 3/4 cup cornmeal + 3 Tbs
1 Tbs baking powder
1/2 tsp kosher salt

So this past week I have eaten really moist cornbread muffins for breakfast**. Split in half and put in the toaster oven and heat up and make a little crunchy. And then just go all in with the ridiculously rich European butter – that is some serious good eats. Might be better than biscuits for breakfast but that is almost blasphemy for a good Southern girl to say. Well ….

**Before, I just cut pieces of cornbread and brought them in. But then there was the problem of running out of cornbread for leftover chili, so I went all in – a pan of cornbread and then cornbread muffins – pretty good solution. And more cornbread for me. I didn’t even share this with the office. I think I just might be terrible, no, just selfish.

Carrot Cake

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Carrot Cake

This is a recipe from a friend. It is her grandmother’s recipe. I love grandmom recipes. I have so few from either of my grandmothers that I just love those grandmom recipes from friends. When a recipe goes down through a couple of generations it means something: It works; it is a favorite; it is loved; it is important. That has a certain Siren call to me.

To my way of thinking, that is largely what this site is all about. Leaving behind what is important to me, and hoping that The Boy finds them worth something in the future. That sounds a bit depressing, but I do not mean it in that way.

From my friend Elaine – from her Grandmother. This is a half recipe. It makes a 2 layer cake, but you could double it to make a 4 layer cake which is what the original recipe does.

Cake:
1 cup all-purpose flour
1 cup sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 large eggs, plus one large egg yolk
3/4 cup canola oil
1 1/2 cup grated carrots
1 1/2 cup chopped pecans (local Renfroes) *
1 tsp orange zest

Prepare two 9 inch round pans with baking spray, line with parchment and spray parchment. Preheat ove to 350 degrees.

Sift together over a piece of waxed paper the flour, sugar, baking soda, cinnamon, and salt. Add to the bowl of a stand mixer. In a large measuring cup add canola oil and eggs. Whisk with a fork to combine. Slowly add to dry ingredients while on low. Add carrots, pecans, and orange zest and mix until just combined.

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Carrot Cake – for The Boy to take home.

Pour into prepared pans and bake for 30 minutes, turning half way through. Do the toothpick test. Remove and cool on a wire rack in the pan for 10 minutes. Turn out, remove parchment, and cool completely.

Frosting:
8 ozs cream cheese, softened
4 Tbs unsalted butter, softened
1 tsp vanilla
1 tsp orange juice
8 ozs powdered sugar, sifted**

In the bowl of a stand mixer, beat together cream cheese, butter, vanilla, and orange juice. Once smooth, sift in powdered sugar (sifting keeps the frosting smooth).

Once cakes are cooled, frost those layers, and the sides if you want. But we did not do it.

Notes: This is the first time I’ve made the recipe and I’ve made just a half recipe because I only have two 9 inch round pans – that’s how it goes. I have been using a recipe from Mrs. Fields (you know, the cookie lady) since about the time The Boy was born and it has been a huge birthday cake for him for donkey’s years. But this was so much better. I think the canola oil (my choice of vegetable oil because it so neutral) made it so unreally moist.  Don’t get me wrong, I’m not trying to be ugly about the originally recipe that I made, but this was one of those – wow! – moments. I am just going to say that some times, really old recipes are the best. Next time, I will add raisins because they really add something to carrot cake.

This is the L year. Ugh. This will be a theme. Unfortunately.

Wednesday Night Cooking (Baking) School