A little while ago, my husband and I decided to try making corn cereal.
It seemed like a no-brainer, right?
The problem is, we were using a non-stick skillet.
It was just too much trouble, even for someone who loves making things from scratch.
I was a little worried that my homemade cornmeal would taste terrible and make it harder for me to eat.
So I started searching online for cornmeal recipe ideas, but found nothing.
Not surprisingly, the ingredients list didn’t make much sense.
And it was hard to find a recipe that had the right amount of cornmeal, too.
It turns out that it’s not all that difficult to make your own cornmeal.
I made my own cornbread recipe, too, and it was just as easy as I was hoping it would be.
Here are the ingredients you’ll need to make this delicious recipe: 1/2 cup cornmeal 1/4 cup water 1 teaspoon baking powder 1/3 cup baking soda 1 teaspoon salt 1 cup corn kernels 1 cup butter, softened 1 cup sour cream, softened, for drizzling 1/8 teaspoon vanilla extract 1 cup powdered sugar Directions: Preheat oven to 375 degrees F. Combine the water, cornmeal and baking powder in a large bowl.
Using a whisk or your hands, combine until well combined.
Add the baking soda, baking powder, salt and corn kernels.
Add this mixture to the wet ingredients.
Add in the butter and sour cream.
Sprinkle the cornmeal mixture evenly over the batter.
Bake for 30 minutes, or until the batter is browned and a toothpick inserted comes out clean.
Remove from the oven and let cool completely.
Cool the cornbread in the refrigerator overnight before using.
Notes: *I found it helpful to let the corn bread cool completely before using it.
You can keep it on the countertop or refrigerate it in an airtight container for up to 2 days, or freeze it for up 3 days. 3.5.3208