OK. Need to give you the BEST cornbread recipe so you can make it to have with the stew recipe I posted yesterday. This is SOOO easy and SOOO yummy!
Lip Smackin' Cornbread
2 eggs, 1 (8-oz.) carton sour cream, 1 (8.5 oz.) can cream-style corn (optional), 1/4 c. oil, 1 cup self-rising cornmeal
Preheat oven to 400 degrees. Grease well a 9-inch baking dish, or skillet, and set aside. In a bowl, beat eggs to blend (I use a spatula or large spoon). Add sour cream and corn - blend. Add oil - blend. Add cornmeal (blend but do not beat) until mixture is smooth. Pour into prepared pan and bake for 30-40 minutes. When done, it will pull away from the edges of the pan and should be soft but firm to the touch in the center. It should turn golden in color.
Note: Shredded cheese, green chilies, chopped onion and/or green peppers can be added to the batter. You can also prepare the batter without the creamed corn and it's still delicious.
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I am just about finished with the first fingerless glove of the second pair for the Barnes & Noble gift giving. I am writing down the pattern as I go and will post it here when I'm finished. I decided to do reverse stockinette instead of seed stitch on both sides of the cable. I like it better -- in comparison, the seed stitch one looks too busy for the cable. It was interesting but looking at the two side-by-side, I prefer the one with the reverse stockinette.