I research my past magazine subscriptions for gift giving,
home decor, recipes and tablescapes.
During the Fall of 2013,
I found an amazing sounding recipe. . .
but since I had just had gall bladder surgery,
I didn't give the recipe a second glance.
I made Cheesy Cornmeal Rolls.
Cheesy Cornmeal Rolls
1/4 cup butter, softened
2 cups all~purpose flour
2/3 cup yellow cornmeal
2 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into pieces
1 1/2 cups shredded Cheddar cheese
1 1/4 cups whole milk
Preheat oven to 350 degrees.
Generously grease each cup of a 12 cup muffin pan
with softened butter; set aside.
In a medium bowl, combine flour, cornmeal, sugar,
baking powder, and salt.
Using a pastry blender or fork, cut cold butter into
flour mixture until crumbly.
Stir in cheese.
Add milk, stirring to mix well.
Place muffin pan in oven for 1 to 2 minutes,
until butter is melted and pan is hot.
Spoon batter into each muffin cup, filling about three~fourths full.
Bake for 30 minutes or until rolls are golden brown.
Makes: 1 dozen
Fresh from the oven. . .
one dozen cheesy cornmeal rolls!
Golden brown delectable cornmeal rolls. . .YuMMy!!!
With the temperatures in the upper 60's today On Crooked Creektt,
I didn't mind having the oven on at all. In fact, I made B~B~Q Short Ribs, also.
While both were in the oven,
I made an Apple Salad to go with the pork ribs.
Dinner On Crooked Creektt, although eaten indoors,
"Mr. Ed" and I enjoyed having the patio door open during our evening meal.
Cheesy Cornmeal Rolls,
from Southern Lady, September 2013.
On Crooked Creektt. . .
it's a keeper recipe!
Until next time. . .