Today’s Brunch:
Sour Cream Cornbread with Bacon and Scrambled Eggs with Cheese and Onions…
Okay, so hopefully, you know how to make scrambled eggs with cheese and onions –– so, I will skip that part.
The only thing I have to say about the bacon is that I make mine in the oven and not in a skillet. Place in a baking dish and bake at 425º. No splatter, no mess, done and done.
Now, let’s move on to this cornbread!
As the story goes, I was all set to make my usual cornbread using Jiffy mix, adding a half stick of better and a buttload of honey.
But, alas, there was no honey.
So, I was forced to get creative and here’s what I used, instead:
- Jiffy cornbread mix
- 1 egg
- 1/3 cup of milk
- 1/2 stick of butter
- 1/3 cup of sugar
- 2 heaping tbsp of sour cream
Mix and place in a buttered baking dish. Bake at 400º until golden brown. Serve warm and plain or with a pat of butter.
I love butter.
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