Thursday, January 26, 2012

Super Moist, Healthy Cornbread

3/4 c. butter
4 eggs
1 cup corn meal
1 can cream corn
1 c. grated cheddar cheese
1 c. sugar
1 c. whole wheat flour
3 tsp. baking powder
1 tsp baking soda

In separate bowls:
  • Combine all the wet ingredients. 
  • Combine all the dry ingredients. 
  • Combine wet with dry ingredients stiring only until mixed with a fork.
Bake at 350 degrees for 25 minutes in a greased 9 x 13 pan.

*Super moist's amazing & my new favorite corn bread recipe.  Too bad Mike doesn't like corn bread.

Butternut Squash Souffle'

1 large butternut squash

Cook face fown with at least 2 inches of water in microwave safe dish for at least 7 minutes or until fork goes in easy like a baked potato.  (I found my squash took at least 15 minutes.)

1/2 cut butter soft
4 T flour
1/3 - 1/2 c. sugar (I used 1/3 cup.)
3/4 c. mayonaise
3 eggs
1 tsp vanilla

After the squash is cooked, gut it removing the seeds.  Mash with a fork and add the butter.  Add the remaining ingredients, mixing with beaters on low.  Bake at 350 degrees in a souffle dish or an oven proof bowl for 60 minutes or until knife comes out clean. 

*Seriously delicious!  Your Dad wouldn't even try this but Michael J. & I enjoyed it with our Sunday dinner.