Note: this draft has been sitting around for two weeks, so the collard greens last night is a lie. The rest of the post is true though!
I made a crockpot of collard greens last night, and decided to do some bacon and cornbread to have for breakfast. Cornbread is WAY EASY (almost as much as shortbread).
Mix together your cornmeal, flour, salt, and baking powder.
Then beat your two eggs with 1/4 c honey, 1/4 c sugar, melted stick of butter and 1 c milk.
Stir in the wet ingredients to the dry, and bake at 400 for half an hour. Donezo!
Make sure you don’t overbake it or you’ll be overdry, like mine was. SO I made stuffing instead (the next day). Honestly, slather a slightly dry cornbread with butter and honey and you won’t miss a thing.
Tip of the post: smashing garlic. Put your big knife flat against the unpeeled clove of garlic, so it is parallel to the ground. Then push down with the palm of your hand, hard, right on the clove. That’ll smash the clove and loosen the paper covering it. You can then cook with your smashed clove, or mince it (it’s a little easier now that it’s flat).
So I rarely do actual recipes for non-sweet baked goods, so I’ll just tell you roughly what went in this stuffing:
1/2 diced onion
4 cloves of garlic
in some butter + olive oil while you cut the other ingredients. Then add
2 cut up stalks of celery
1 chopped carrot
a handful of cut up mushrooms
Cook those for awhile, then add about 1 cup of stock (animal, vegetable, mineral, whatever floats your boat) and some salt and pepper. I tossed in some parsley because it was sitting in our fridge.
Then mix in your dried, cubed leftover bread from the day(s) before, and bake the whole thing at 350 for half an hour. Stuffing!
Cornbread recipe from about.com:
Mix 1 c cornmeal, 1 c flour, 1/2 tsp salt, 1 TB baking powder.
Separately, beat 2 eggs, 1 c milk, 1 stick melted butter, 1/4 c honey, 1/4 c sugar.
Mix the dry and wet ingredients together (mix will be super lumpy), then pour into a greased pan and bake at 400 for 30 minutes.