Even though the liturgical season of Christmas isn’t over (not by a long shot!) I’m falling in line with the secular American way of doing things. The lights have come down; the wreath is off the door, and now the tree is coming down too. Last year in this house! It’s been a good Christmas.
Today I’m having friends over to celebrate the New Year with black-eyed peas and cornbread. I found my new favorite cornbread recipe at martysmusings.net:
- 2 boxes Jiffy corn muffin mix
- 1 cup sour cream
- 3 eggs, beaten
- 1/2 cup melted butter or margarine
- 1 tsp. salt
- 16 oz. creamed corn
- Mix all ingredients together and pour into greased 9 x 13 baking dish.
- Bake at 375 degrees for 35 minutes or until lightly brown.
As Ina Garten would say, How easy is that?