Dinner Gone Sideways


Aaron had to work late last night. I always take this as my free pass on dinner, which is ironic because he doesn’t really care one way or the other if we have scrambled eggs or chicken parmesan. Actually that’s not true, he hates scrambled eggs.

But anyway, he had to work late and it was me and three hungry tired kids and I just couldn’t muster up the energy to make anything. There was leftover vegetable soup but that would cause a mutiny if there wasn’t something to go with it (the horrors!).

Eyeing the pantry, I decided to whip up some cornbread. I scored Ina Garten’s Make it Ahead cookbook at TJ Maxx on clearance and I’ve been wanting to try a few of the recipes. So while the boys literally clobbered each other with Star Wars light sabers and Scarlet ‘helped’ me by climbing all over the counters with her dirty feet, I threw this quick bread together.

On a whim I changed a few things which I noted. The bread is pretty crumbly, I had visions of making grilled cheese or at least toast the next day which only kind of worked, but it was flavorful and moist and really good with a slather of honey butter, warm from the oven.

Sour Cream Corn Bread

1/2 pound (2 sticks) unsalted butter, melted
1 1/2 cups all-purpose flour*
1 1/2 cups whole wheat pastry flour                                                                                                            1 cup Bob’s Red Mill medium-grind yellow cornmeal
1/2 cup sugar
2 tablespoons baking powder
1 tablespoon kosher salt
1 1/2 cups buttermilk*
3/4 cup light sour cream*
2 extra-large eggs, at room temperature

Preheat the oven to 350 degrees. Grease and line the bottom of two loaf pans with parchment paper.

Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the buttermilk, sour cream, and eggs and then slowly whisk in the melted butter. Pour the wet ingredients into the dry ones and mix them together with a rubber spatula, until combined. Don’t overmix! Pour the batter into the prepared pans, smooth the top, and bake for 35 to 40 minutes, until a toothpick comes out clean. Place the pans on a rack and cool completely.

I used half all purpose flour and half whole wheat and swapped buttermilk for the whole milk it called for.

Honey Cinnamon Butter

  • 4 tablespoons softened salted butter
  • 1 tablespoon honey
  • 1/4 teaspoon cinnamon

In a small bowl, using a fork incorporate the honey and cinnamon into the butter. Use immediately.

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