Thursday, March 17, 2011

Sour Cream Cornbread Mix Using Your Food Storage

What is it about old school chili  to make a gal homesick and happy at the same time? Really nothing seems to invoke those feelings of home like that comfort food from my child hood. Maybe it's the warming influence of the beans. Hee hee.
Ironically, it's not the same without a nice rich cornbread to drizzle the chili over is it? So here's my recipe for cornbread mix. First you will need to have some of my Homemade Bisquick.
Chef Tess' Sour Cream Cornbread Mix

1 cup Homemade Bisquick
3/4 cup cornmeal
1/3 cup sugar or sugar free replacement
1/3 cup powdered sour cream Sour Cream Powder 
2T powdered egg Whole Egg Powder 

Combine all dry ingredients. At baking, pre-heat oven to 425 degrees. Combine cornbread mix with 1 cup water. Stir until just combined. Pour into a greased 8 inch by 8 inch cake pan or a 9 by 5 loaf pan. Bake 20-25 minutes until a toothpick inserted into the cornbread comes out clean.
Drizzle with homemade chili. Or for breakfast, our all time favorite is to soak it in butter and maple syrup. Oh have mercy. It's comforting to the core.

If you prefer to make cornbread without a mix, may I suggest my lovely post on Scratch Cornbread from the early days of the blog. Gosh it's a classic.

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