Tag Archives: sour cream

Warm, Tempting and Delicious Cornbread

On cold winter days I like to bake up a storm and have the heat from the oven take the chill off the house.  I love to warm up with a great beef stew, bacon and potato soup, chili or a seafood chowder and my favorite companion to those bone warming creations is cornbread.

I have also found that it is a great accompaniment to a stellar salad.  Large chunks of cornbread underneath the soft green leaves creates a delicious flavor when it is mixed with all of the vegetables and your favorite dressing.

If you have a favorite recipe that you use, I would love to add it here.  Email me at KarieEngels@hotmail.com

This first recipe is a bit different from the trad Cornbread and just as tasty.

Sour Cream Cornbread

Sour Cream Cornbread

Sour Cream Cornbread 


  • 1/2 c. butter
  • 1/4 c. sugar
  • 1 c. sour cream
  • 2 egg yolks
  • 1 1/4 c. flour
  • 3/4 c. cornmeal
  • 1 tsp. baking powder
  • 1/2 tsp. soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c milk
  • 2 egg whites, stiffly beaten
  1. Heat oven to 375 degrees. Grease 8 inch square pan. Beat together the butter and sugar until light and fluffy; blend in sour cream, egg yolks and vanilla.
  2. Combine remaining ingredients except egg whites. Add to butter mixture, mixing well. FOLD IN egg whites. Spread batter into pan. Bake 25 to 30 minutes. Cool about 10 minutes. Serve warm with honey spread. Good with chili or soups, or as breakfast with maple syrup.

Here is the very basic recipe from BHG that I have used for quite some time, using buttermilk in the place of milk.  I have really enjoyed trying out various recipes and love the fact that I can mix it up a bit depending on what’s for dinner.

Photograph:  BHG

Photograph: BHG

Basic Corn Bread ~ BHG

  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 2 – 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon butter
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1/4 cup cooking oil or melted butter
  • Honey ~ optional for some, a must for me.
  1. Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
  2. Add the 1 tablespoon butter to a 10-inch cast-iron skillet, a 9×1 1/2-inch round baking pan, or an 8x8x2-inch square baking pan. Place in the preheated oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.
  3. Meanwhile, in a small bowl combine eggs, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges or squares. Serve warm. If desired, drizzle with honey. Makes 8 to 10 pieces.  recipe here

Southern Living had such a great recipe that involves cornbread as a crust or topping and I simply could not resist sharing.

Photograph:  Southern Living

Photograph: Southern Living

Ham and Greens Pot Pie with Cornbread Crust

  • 4 cups chopped cooked ham
  • 2 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1 (16-ounce) package frozen seasoning blend
  • 1 (16-ounce) package frozen chopped collard greens
  • 1 (16-ounce) can black-eyed peas, rinsed and drained
  • 1/2 teaspoon dried crushed red pepper
  • Cornbread Crust Batter
  1. Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
  2. Bring mixture to a boil, and add seasoning blend and collard greens; return to a boil, and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture.
  3. Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set. Top with Pimiento-Cheese Corn Sticks, if desired.

You can find the link here to SouthernLiving.com’s recipe

“Super Bowl” of Chili Recipe Contest Winner

A large pot of thick, rich, hot chili underneath a layer of sour cream and sharp cheddar cheese always pleases the football crew.  So I ran the “Super Bowl” of chili contest on my blog and Facebook page, requesting our readers to send in their recipes and boy, we received a medley of recipe types.  Chili is one of those dishes where the variations are endless and it can differ a large degree from region to region.  There are recipes that contain beans, meat, veggies, peppers and spices, while others include rice and believe it or not one even came through with peanut butter as an ingredient.  In doing a bit of research I found that Cincinnati chili is usually served over spaghetti and can contain cinnamon and chocolate or cocoa. I definitely need to give this one a whirl simply out of curiosity.

First I want to thank everyone who participated and took the time to send us your recipes.  It was difficult to choose just one out of all of  the delicious entries we received.  The recipe that we just kept gravitating back to was entered by Steve Cylka of The Black Peppercorn, who submitted his Texas Chili with Steak, Corn and Black Beans.  This recipe called for 2 pounds of steak and is exquisite. He suggests nacho chips for scooping or crusty bread for sopping.

Texas Chili with Steak, Corn and Black Beans


  • 2 tablespoons oil
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 pounds steak (sirloin, blade, rib eye or other ~ used blade for this one)
  • 1 can diced tomatoes
  • 1 can black beans, drained
  • 2 cups frozen corn
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon honey
  • grated cheddar
  • sour cream


  1. Heat oil in a large pot.  Add the garlic, onion and bell pepper.  Stir to ensure nothing sticks to the bottom of the pot
  2. Cut the steak into small cubes, cutting away fat and any membranes from the beef.  After the onion and pepper have been cooking for a few minutes, add the cubed steak.   Cook for 5-7 minutes stirring occasionally.  The steak should be browned on all sides.
  3. Stir in the tomatoes, black beans, corn, spices and brown sugar.  Bring to a boil and lower the heat to a low simmer.  Cover and let the chili cook for at least an hour.  Stir it every 10 minutes to make sure nothing sticking to the bottom of the pot.
  4. Ladle into a bowl.  Garnish with cheddar cheese and sour cream ~ serve with nacho chips or crusty bread.

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