There were birds singing outside my bedroom window this morning. I noticed they had started that last week so spring is on the way.
Many people are already talking starting their gardens across the country which is wonderful. Be a while yet for us. But we have been collecting seeds.
Oh I ran across a lady who boils eggs in her oven. She puts each egg in a cupcake tin holes and has the oven at 325 deg. and cooks them for 30 minutes. I am going to try that today and then report on how well that works.
I have been working on Baby quilts and might even manage to get the kind sized one finished soon. The top of it has been done for a while now.
This is from Old as Dirt
1/3 cup plus 3 Tablespoons vegetable oil divided
2 cups yellow cornmeal
1 cup all purpose flour
1 Tablespoon sugar
2 teaspoons of baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded Montgerey Jack cheese
1 [ 15 ounce] can cream style corn
1 cup buttermilk
3 large eggs
1. Preheat oven to 400 . Place 3 Tablespoons oil in a 12 inch cast iron skillet. Place in oven until skillet is hot.
2. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Add cheese, stirring to combine.
3. In a medium bowl, combine corn, buttermilk, eggs, and remaining 1/3 cup oil. Add to cornmeal mixture, stirring to combine. Pour batter over hot oil in skillet.
4. Bake for 24 to 28 minutes or until a wooden pick inserted in center comes out clean.
Heating the oil in the skillet makes the crust of the cornbread extra crispy. while the inside is moist and cheesy. Serve with lots of butter.