Hye Thyme Cafe: Cornbread with Phily Santa Fe Cooking Creme

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)


Tuesday, March 22, 2011

Cornbread with Phily Santa Fe Cooking Creme


I was asked to make Cornbread last night to go along with dinner and suddenly remembered that I had picked up a container of the new Philadelphia Santa Fe Blend Cooking Creme last week. I had been waiting for a chance to try it out and decided to incorporate it into the cornbread. For some reason, I was thinking my go-to recipe had yogurt in it, but it was really only 2T of sour cream. I knew that wasn't going to cut it, so I replaced the sour cream AND a portion of the milk called for with the cooking creme.

Because the milk and cooking creme offer different forms of moisture, I was afraid I was going to ruin the texture, but not at all! I did, however, find that the flavor was very subtle, so I do have some tweaking to do to get the right ratio. Maybe if I didn't also include the hot chili peppers it would have been more prominent, or if I didn't add a can of corn, but I think I will have to increase it next time.

Because we were also having broccoli, and there was more of the cooking creme left in the container, we tossed it with the broccoli and a little of the steaming liquid. That was awesome!!!


INGREDIENTS :
2/3 c butter, softened
1 c sugar
3 eggs
2/3 c Philadelphia Cooking Creme
   Santa Fe Blend
1 c milk
2 1/2 c flour
1 c cornmeal
4 1/2 t baking soda
1 t salt
1 T chopped dried chilis
1 can whole kernel corn


Cream together the butter and sugar.  

Add the eggs, one at a time, until incorporated, then stir in the cooking creme.  




 
In a separate bowl, combine the flour, cornmeal, baking soda, and salt.  







We sometimes add creamed style corn to cornbread but didn't have any in the pantry, so I grabbed a can of whole kernel corn. I drained it well and added it right in with the dry ingredients - kinda like dusting your berries with flour when making pancakes, etc. so they don't sink.


Alternately add the dry ingredients and the milk to the butter mixture, about 1/3 at a time of each, then stir in  your chili peppers.  






Pour into a greased 13x9 and bake at 400 for 25-30" until toothpick tests clean. If it browns quickly, just cover it with foil and continue baking to make sure the center is set.




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