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. 

 

Artichoke Bread

This idea kind of combines a couple of other really good ideas. Cheese bread and artichoke dip with some garlic throw in for good measure. This just sounds like dinner to me. That being said, I am sure I could survive on bread and cheese – and maybe some apples and grapes and be a perfectly happy camper.dd_1810

For all the desserts that I bake, they just are not my favorite things. I do it to make the Boy happy and when I have extra to share, I take them to the office or to my local. I am going to make an effort to also start taking treats to the local sheriff’s department and the local fire departments. My only question there is – is that just weird? Will they be suspicious of it? I hope not. Cookies, and baking in general, are just good for me to do and I would like to share.

Last week was a pretty rough week for our LEOs  in Escambia County FL, Santa Rosa County Fl, and Escambia County AL. You probably didn’t hear, but a guy killed two women in Milton, another in Foley and stole her car, and shot a women in Pensacola and then stole her car too. She later died. It was a bit scary because he and his accomplice were seen not too terrible far from my office. I just don’t understand. Who does this? This seems really depressing, but it was that week. Let’s just say we were all hyper aware of our surroundings now.

I am sure artichoke bread will not fix the bad things in the world, but doing something comforting makes life a little better – at least it does for me.

14 ozs artichoke hearts, drained and chopped
2 scallions, sliced
2 cloves garlic, minced
4 ozs cream cheese, room temperature
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano, grated
zest of one lemon
chopped chives
1 loaf Italian bread, sliced in half horizontally

Preheat oven to 350 degrees. Mix artichokes, scallions, garlic, cream cheese, mayonnaise, sour cream, lemon zest, and cheeses, reserving some cheese for the top. Or just add some more, because it is cheese after all

Hollow about 1/2 inch of bread out of both halves of the bread. Spread mixture in the hollow and top with reserved cheese.

Wrap bread loosely in foil and bake for 20 minutes. Remove foil and continue to bake until the cheese is melty and golden brown.

Source: Closet Cooking


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.

Lemon Buttermilk Cupcakes with Lemon Cream Cheese Frosting 

So I have been interested in cupcakes and muffins lately, and this was a request – lemon cupcakes. And I also want to use the new cupcake liners that I got from the Amazon. They are really kind of pretty. Not very fall like, but I do like the pink. dd_1645
1 1/4 cups all purpose flour
3/4 cup sugar
2 tsp baking powder
pinch of salt
1 Tbs lemon zest
1 large egg
1/2 cup buttermilk
1/3 cup sour cream
1/4 cup lemon juice
3 Tbs canola oil
1 tsp lemon extract
1 tsp vanilla

Preheat oven to 350 degrees. Whisk together flour, sugar, baking powder, and salt. Whisk in lemon zest.

In a bowl, whisk together egg, buttermilk, sour cream, lemon juice, oil, and lemon extract. Add wet mixture to dry mixture, folding with a spatula until just combined. Do not over-mix.

Fill muffin cups half full and bake 29 – 31 minutes or until toothpick come out clean or with a few moist crumbs. Set on a rack to cool.

Frosting:
8 ozs cream cheese, softened
1 tsp vanilla
juice of one lemon and zest that lemon too, if you are going for it. You should
8 ozs powdered sugar, sifted**

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

I think next time I will leave out the lemon extract from the cupcakes. It just seems to take over. Bugger all. I really think I like lemon extract less as time goes on. No, I know I do.

Sour Cream Pecan Sandies 

How do you write about a recipe that you followed to the letter that totally did not work? Sorry to say, this is one of those. And I know, given scientific method, I should do this again, but I will not throw good pecans after bad. Will not do it.

I will tell you what I said to a friend yesterday, “these would be communion wafers except that I put raw sugar on top.” And still they tasted like nothing. So sad. It might be that I have tried my total best pecan sandies recipe recently, and then another recipe that looked pretty good, it really was, but no where near as good as the original from Food & Wine.

There is an ease and simplicity that somehow defies logic for the Food & Wine Pecan Sandies recipe that I cannot praise enough. And to top if off this sour cream pecan sandie involves the step of rolling out the dough and using cookie cutters. Blech.

There are no pictures because there do not to need to be any. Harsh, but true.

1/2 pecan pieces
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
8 Tbs (1 stick) unsalted butter, room temperature
1/3 cup shortening
3/4 cup sugar
1 large egg, room temperature
1/3 cup sour cream, room temperature
1 tsp vanilla

Grind pecans in the food processor. Sift together flour, baking powder, and salt over a piece of waxed paper. Whisk in pecans.

Cream together butter and shortening in the bowl of a stand mixer. Add sugar and beat until fluffy. Add egg, sour cream, and vanilla and mix until combined. Add in flour mixture and mix until just combined.

Divide dough in half and shape into disks, wrap in cling film. Chill dough for at least 3 hours or overnight.

Preheat oven to 375 degrees. Line baking sheet with parchment. Roll dough to 1/8 inch thick on a lightly floured surface. Turn dough a quarter turn, using flour as needed until 1/8 inch. Dough is sticky, but use a light hand with the flour. Cut dough with your favorite cookie cutters. Place on parchment lined baking sheet.

Bake for 7 – 9 minutes until the edges are golden brown. Cool on baking sheet for a couple of minutes. Transfer to a wire rack to cool.


I normally attribute the source but will refrain this time. Just make these pecan sandies instead.

July – August 2016 – butter & eggs usage

9 July 2016 – Pear Bleu Cheese Turnovers – 1 large egg

And here is where is gets really sad –  nothing else until …

6 August 2016 – Creamed Corn – 3 Tbs butter

7 August 2016 – Chicken Salad & Egg Salad – 8 large eggs (boiled)

10 August 2016 – Red Onion, Asparagus Fettuccini White Wine, Orange Juice, Butter Sauce – 4 Tbs butterD&D_1533

17 August 2016 – Roasted Mushrooms – 2 Tbs butter

26 August 2016 – Chocolate Chip Butterscotch Chip Sour Cream Cake – 5 Tbs butter – 1 large egg

16 August 2016 – Brownie Cups – 16 Tbs butter – 4 large eggs

Well, I will give myself this excuse that summer is not terribly conducive to baking – or cooking – honestly. I can just skip dinner at this time of year.

I have a bundt pan problem. There I said it.

I love a good pound cake. I have quite a few favorites in this category: a sour cream one, a cream cheese one, a lemon buttermilk one. Yes, I just could go on and on, I am Southern after all.

I think pound cake is a favorite for me because this is one of the few desserts the the MotH* likes. It is simple, slightly sweet, but not too sweet, and I think that appeals to him. It does not hurt that the Boy is a big fan too, as am I.

Funny, my mom used to make pound cake (or as my paternal grandmother would call plain cake)** and toast it in the toaster oven and then smear it with peanut butter. Not something I would do, no matter how much I love some peanut butter, but I understand the idea. Crunchy cake with goopy peanut butter. To each her own.

So in the next few posts, I’ll share my favorite pound cake recipes and my favorite bundt pans as well. They really are, in my opinion, works of art. And the ones I order are all Made in America. Pretty cool, right? Yes, it is Nordic Wear and it is pretty damn cool.

My first non-traditional bundt pan is one that a great friend got for me ages ago – from William-Sonoma – which I could never had afforded at that time. Since my degrees were in Art History and I focused on 17th-century French Chateaus and 18th-century British Country Houses, I had a thing for the Fleur-de-lis.dd_1524 Living here lots of people mistake my fleur-de-lis thing for a support of New Orleans, and most of the time I do not bother to correct people and I do love New Orleans a lot. But the people that know me – really know me – understand the origin of this symbol for me. And my dearest friend bought this bundt pan for me – and shared her sour cream pound cake recipe with me. We are similar in that family recipes are very important and Southern Living magazine has produced some of our favorite things to make (see: Cranberry Relish).

*Man of the House.

** I have made my grandmother’s Plain Cake recipe as an adult and it was pretty much disappointing. Just not inspiring in the least. That said, she made the most amazing fried apple pies. Yes, this conversation will continue.