A couple weeks ago Jeremy asked me, "What happened to all our tupperware? Does it seem like it's disappearing?" I have had to throw away a few plastic containers lately because they just gave up the ghost (note to whom it may concern: glass tupperware is on the Christmas list now). But I also realized that about half of our tupperware was in the freezer. Ha! We had a lot of meals or random sauces/sides frozen because I tend to always make too much. One of the nice things about this project has been using up all the frozen stuff in our freezer. There's a lot more space in there now! And I feel better because I'm not constantly thinking, "We need to eat that sometime, ugh." Now we've pretty much eaten it all.
On day 10 we ate frozen leftover Brunswick stew. I felt like it needed some kind of bread and I LOVE cornbread. Love it. But only good cornbread and I'm a little picky. If it's dry, no. If it has real pieces of corn in it, no. I usually buy Jiffy mixes and just doctor them up until I like them, but I decided to make them from scratch this time using this recipe I found and oh. my. word. It was AMAZING. It was good even four days leftover. So here you go!
Perfect Buttermilk Cornbread
Adapted from here, only to change it from a loaf to muffins.
It should make 12 muffins, but as per usual, I only made 11.
|Warm and Golden|
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk (about 1/5 of mine was white milk because I ran out)
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Melt butter in a skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Stir in buttermilk and baking soda. Stir in cornmeal, flour, and salt until well-blended with few lumps. Grease a muffin pan and fill cups (tip: use an ice-cream scoop to make each muffin the same size). Bake in a 375 degree oven for about 20 minutes or until a toothpick comes out dry.