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Originally Posted by bettyeanne   Absolutely! Nonnie's "PDS" Cornbread 2 c. Martha White Self-Rising Corn Meal 1 T. Baking Powder 1/2 Stick Land O Lakes Butter 2 Eggs beaten 1/3 c. Sour Cream 1/4 c. Minced Onion 1/4 c. Finely Chopped Jalapinos [de-seeded] Skim Milk Mix cornmeal and baking powder. Add the onion and jalapino and mix until coated with cornmeal/baking powder. In a seperate bowl whip melted butter, eggs, sour cream and about 1/2 c. skim milk. Add this to the dry mix and mix well. It will be a very stiff mixture. Add skim milk a little at the time until it's a little thinner but not runny [it will actually look "fluffy"]. I bake mine in a casserole [about 8"x8" - larger if you want a thinner cornbread ... we like it thicker] that is heavily greased with butter flavor Crisco. Bake @450 degrees for about 30 minutes or until browned on top.
Hope I have this right ... this is the first time I have ever written it down!  I use what my Mother called the "pinch, dab & smidgen" cooking method!  Please let me know if you try it and how it turns out? |
UMMMM, sounds good. I will have to try the Martha White brand, used the Dixie Lilly and didn't care for it. Have you ever added sharp cheddar cheese? It is really good in a cast iron skillet but got rid of mine, why????
