A Thanksgiving Recipe
With Turkey Day coming up here in the US, I thought I'd share a favorite recipe. It's actually bird-related in a way. It's the recipe for the cornbread served at The Baldpate Inn in Estes Park, Colorado. As you probably know, "Baldpate" is another name for the American Wigeon. Beth and I had the pleasure of eating at The Baldpate Inn in 2006, when this photo was taken. The food, especially the cornbread and pie, is phenomenal. They also have feeders frequented by Broad-tailed Hummingbirds, Pine Siskins, Steller's Jays, and others. Enjoy the recipe!
Ingredients:
1 cup butter
1 cup sugar
4 eggs
2 cups creamed corn
1/2 cup monterey jack cheese, grated
1/2 cup medium cheddar cheese, grated
1 cup all purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
4 eggs
2 cups creamed corn
1/2 cup monterey jack cheese, grated
1/2 cup medium cheddar cheese, grated
1 cup all purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Directions:
1. Preheat oven to 350.
2. Cream butter and sugar, then add eggs one at a time.
3. Gradually mix in corn and cheeses.
4. Stir in remaining ingredients.
5. Spread evenly in a greased 9x13" cake pan.
6. Place in oven and immediately reduce oven temperature to 300 degress.
7. Bake for 1 hour.
2. Cream butter and sugar, then add eggs one at a time.
3. Gradually mix in corn and cheeses.
4. Stir in remaining ingredients.
5. Spread evenly in a greased 9x13" cake pan.
6. Place in oven and immediately reduce oven temperature to 300 degress.
7. Bake for 1 hour.
3 comments:
Whoa, that looks like a dessert! A very yummy dessert....
I made this for supper tonight-
REALLY GOOD!
David, I think you're right. I should've put a disclaimer - "May be confused with a dessert... because it basically is." :)
Lynne, how cool! I'm glad you liked it.
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