are you a side-dish kind of cook? i've realized that i am completely not. in fact, if i'm making a salad of some kind, you can usually depend on the fact that that is the main dish. when i'm making dinner, i typically end up throwing some sliced fruit or sauteed vegetables alongside the main dish and calling it good. it's better that way. too many side dishes and i get all spun up trying to make sure everything is done in order, gets hot at the same time, etc. i've never been much of a multi-tasker.
all that to say, the other day i decided i was going to make a dinner with sides. just to change things up. the thing that i loved about this cornbread was that it got made and baked without any fuss whatsoever. i had stirred the dry ingredients together in the early afternoon and left it on the counter until i was ready to add the liquids, then finished it off before i roasted some potatoes. by the time we were sitting down to eat, i had almost forgotten i had done it. what more could i ask for?! oh, and it tastes yummy too. perfect with chili, soup, barbecue chicken, or butter & honey.
this recipe is so simple. forget buying the little blue box of jiffy- you probably have all the ingredients in your cupboard. this will seriously take you 5 minutes to throw together!!
2/3 cup unbleached flour
1/2 cup corn meal
1 T. baking powder
1/2 tsp. salt
3 T. honey
2 T. oil
2 T. milk or cream
4 T. sour cream
sift together dry ingredients. add remaining ingredients and mix until well combined. pour into muffin pan or baking dish and bake at 400 for 15-20 minutes. makes 6 to 8 servings. when i made mine, i cut this recipe in half and baked it for 10-12 minutes. we still had leftovers:)