Last Saturday it was a cold and wet day so I decided to make some soup for a late lunch with my DH. I had also just bought Sandra Lee's new Semi Homemade magazine and had seen a great cornbread recipe that I thought would go great with the soup! Now, I really like Sandra Lee! I don't do that much cooking and actually prefer HGTV to the Food Network. One day I caught her show and really loved her and the way she cooks and I really like her style of decorating too! So I grabbed my camera and started snapping so I could join my fellow sisters in Foodie Friday hosted by the grand dame herself Gollum! But you don't have to watch just me boiling water, go on over to http://designsbygollum.blogspot.com and check out the real cooks!
Yes, I can boil water!
Then I did my imitation of Sandra by using "Bear Creek" bean soup mix. Just whisk the mix in to 8 cups of boiling water! This was the hard part: trying to whisk with my left hand and take the picture with my right!
Now for the cornbread! "Spicy Cheddar Cornbread", how can that not be good! Gather my ingredients...mix 'em together....Voila!
My attempt at tablescaping our lunch!
And now for the cornbread recipe: 2 tblsp. veg. oil, 2 (6.5 ounce) pkgs. yellow Martha White cornbread mix, 2 (1 ounce) pkgs. taco seasoning, 2 lg. eggs, 2/3 cup water, 1/2 cup shredded cheddar cheese.
Preheat oven to 400*. Grease 9-in. iron skillet w/veg. oil and place skillet in oven while preparing cornbread. In a lg. bowl combine cornbread mix, taco seasoning, eggs and water, stirring well. Pour batter into preheated skillet and bake for 12 minutes. Sprinkle cheese evenly over cornbread and put back in oven for 5 minutes, or until cheese is melted and cornbread is golden brown.
This is straight out of her wonderful magazine and I really hope I'm not violating any copyright laws! And by the by, the cornbread was delicious!