This is a recipe I made up today for my bi-weekly tea party food. Most cornbread recipes require buttermilk which I don’t have –and more than that, I get tired of just one taste for cornbread. So, using what I had, I made this up. And I have already taste-tested it, so it should taste good!
1 cup cornmeal
1/2 cup apple sauce
1/2 cup of hot water
1/4 cup vegetable oil
2 large eggs
1 cup all purpose flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
4 tbs brown sugar
Prepare a muffin sheet for 1 dozen muffins. Depending on how full you fill the muffin cups you may make between 10-12 muffins. I like them overfilled and ended up with 11 muffins. Either use muffin inserts (a wonderful way to avoid cleaning) or liberally oil and flour each muffin dock. This will prevent sticking and tearing of muffins. Hint: don’t let the muffins cool too long in the muffin tray. About 3-5 minutes should do, then carefully wiggle the muffins to make sure they will come out willingly. If any resist, knife them… out of the tray.
Mix apple sauce, hot water and cornmeal and let soak; add all other dry ingredients together and whisk well. Mix vegetable oil and eggs with the soaking wets. Using a rubber spatula, fold in wet ingredients with dry ingredients.
Heat over to 400 degrees and lower to 350 degrees before putting cornbread in. This makes the crust nice and crunchy.
Pretty picture! The plastic wrap will keep them fresh until tomorrow’s tea.
There are strange things done in the midnight sun
By the men who moil for gold;
The Arctic trails have their secret tales
That would make your blood run cold;
The Northern Lights have seen queer sights,
But the queerest they ever did see
Was that night on the marge of Lake Lebarge
I cremated Sam McGee.