Sour Cream Cornbread

This is my go-to recipe for cornbread. Again, another recipe from a friend that I have been making for years. It is so damn good I take leftover, if there are any, to work for breakfast – split it open, toast it in the toaster oven and cover it in Kerry Gold Irish butter.  One of the best breakfasts, um, ever. Sometimes I gild the lily and add some extra-sharp cheddar before the toasting.

D&D_2683Now I must make this for the upcoming week at work.

That said, this is what I make to go with chili. I want the cornbread in the bottom of the bowl and chili on top with some extra sharp cheddar, scallions or chives, and sour cream. Oh, and a squeeze of lime never hurt this party.

1 cup self-rising cornmeal (you can make this if you just have plain cornmeal)
2 large eggs
1 small can of cream corn – I use Publix brand, it is really good.
1 cup sour cream
1/2 cup canola oil

Preheat oven to 400 degrees. Spray a 9×9″ baking dish with cooking spray. Combine all ingredients, mixing well. Pour into pan and bake for 20 – 30 minutes. You will know it is finished when it starts to pull away from the side and the bottom is slightly brown (that is, if you are using a glass baking dish).

Source: Dawn Randle Jennings

Milton Bakery

Milton Bakery is an old school bakery. They make muffins, pastries, croissants, and lots of specialty cakes, and pies in the fall. They also bake breads and rolls. And they also make donuts.

Since our nephew mentioned it recently, I cannot forget Shipley’s donuts in Texas. Those donuts holes were amazing and I ate way more than I should. But would still love to eat so many more. I might even get up a little earlier for those next time we are in Texas. Not kidding, and I never do that on the weekend. Ever. Do not get me started about kolaches. That is a entire different story.

I have taken pictures of the Milton Bakery donuts, but, I did kind of decimate the box. Six donut holes out of a dozen. And I still want more. That is so not good.

D&D_1511This just reminds me of the Donut Shoppe in Jacksonville. My Dad would go and get donuts there pretty much every weekend. The shop was on University Boulevard, and right next to a 7-11, not very promising, but the donuts were pretty much amazing. Yep. It has moved since I lived there – still on University – next to a, wait for it, gas station, but the donuts are still amazing and dear lord they open at 5:00 am – ugh – who does that? I guess bakery people, but sure the hell, not me.

When we were kids we would always get donuts at the Donut Shoppe on our way out of town on our way to North Carolina to visit our parents’ families, and also go to the 7-11 for candy for the trip too. The donuts were eaten on our way and enjoyed. But the funny thing is that since we were on a road trip were were only allowed to bring a shoe box of our own stuff to pass the time, and I did fill my box with candy – especially the big ass (at the time but not anymore) everlasting gobstoppers. Yes, I did love Willie Wonka and the Chocolate Factory. Also did read the book which it was based on, Charlie and the Chocolate Factory. I was such a library dork. I guess I have always been a reader – not a bad thing, in the grand scheme of things.

Okay, back to donuts. I think I just might be going back to the Milton Bakery this weekend. I know Krispy Kreme is a Southern tradition, but my favorite way to eat them is without the glaze, and you can order them that way. Krispy Kreme was founded in Winston-Salem North Carolina and is an iconic Southern treat. When we lived in Chapel Hill, I had a colleague and friend whose father made the first neon Krispy Kreme sign for the first store. What a very cool story. But that being said, that glaze kind of makes my teeth hurt a bit. The Boy used to go by our one little Krispy Kreme for coffee and donuts before classes at high school, can not say that I blame him.

Either way, I am a giant fan of the Milton Bakery. It reminds me of my dad and that makes me happy. Oh, and can I have just about a dozen more donut holes, please.