cornbread

[Guest guest]

Gosh, I never measure and I also use up leftovers. One secret to good

cornbread is to put oil in the pan you are using. I used coconut oil. Pop

it in the oven until the batter is prepared so the pan is hot, dust it with

corn meal just before you pour in the batter, then put it back in the oven.

This makes crispy brown sides and bottom.

Tonight I used maybe a cup of cornmeal and a cup of corn grits. I like the

texture from corn grits. Added salt and a tablespoon of baking powder.

Then mixed two eggs with kefir (I was short of fresh milk) and stir it in

until it's wet but thick. I added about 1/8 cup melted butter. Then I

added leftovers, a small piece of ham and a corner of cheddar cheese. I

minced the ham and shredded the cheese to the mixture. Cooked it at 375 for

about 20-25 minutes until a toothpick comes out clean. It was very good and

everyone wants more for breakfast. So good that we ate it warm and plain.

I also made a guilt free desert. I sliced 4 apples and poured the last of

my apple cider over it. I added a handful of dried cranberries and

cherries, liberal with cinnamon. Then a dab of butter. Covered and put it

next to the cornbread. When the apples were soft I took it out and stirred

it to mix in the dab of butter flavor. Everyone thought it was as good as

warm apple pie without any sugar or crust.