Skillet corn bread-for a non sweet version(but start with the sweet recipe posted first, since you're a newbie)You really ought to have cornbread of any stripe by itself to see how you like it, before you advance to cassaroles, and additives like cheese and peppers.Cornbread is also good served with chili.
Pour 2 tablespoons vegetable oil into a cast iron skillet. Set oven tp 425 degrees farenheit.Mix 1 beaten egg, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 cup cornmeal, 1 cup buttermilk. I never have buttermilk, I just put a spoon of white vinegar into regular milk and let it sit 5 minutes whenever I have a recipe calling for buttermilk.
Bake 12 to 15 minutes.I haven't made this for a while, I think you need to heat the oiled pan briefly before pouring in the batter.
My aunt's mint tea-
You need fresh mint-this stuff grows like crazy here. It calls for 4-5 springs of mint. When I pressed her for a definition of spring, she guessed8-10 leaves a stem, don't get too hung up on it.
1 3/4 cup sugar
2 quarts boiling water
4 tea bags(Heresy, I know)
1/2 or 1 cup lemon juice(I use 1 cup)
2 cups orange juice
Take water off burner, add the rest-stir well so the sugar dissolves.Let steep 25 minutes.Remove tea bags and mint, add enough water to make one gallon. meant to be drunk cold, but hot or cold works.
Spice tea version-leave out mint, add 2 allspice,5 whole cloves,1 stick cinnamon.
Roger Z.? Yeah, that Zelazny *is* dreamy.(Bats eyes).
Oh, yes, we're supposed to be crafting here, aren't we? Cooking is crafting, right? And I did make a fairy tale cookbook for this swap.
Sorry, fairies are horribly off topic, I know.
Back to the gossip!