Lemon Cornbread

 

 

Well, we are getting more snow up here in Minnesota! Last I heard, we are due to receive 14-20 or more inches before this storm is all said and done sometime tomorrow night. Good grief!  I absolutely love to watch it snow, but I think I’ve had my fill for this winter!  I’m looking forward to spring… 🙂

So, I was wondering what my blog could be about as I am dreaming about springtime and all the beautiful flowers that will soon be out as we prepare for Easter and warmer weather. My mind wandered off to daffodils, one of my favorite flowers. I absolutely love this flower! I think it’s because of the beautiful curve of the center cluster of petals… 

Daffodils and lemons go hand in hand to me…don’t ask me why but when I smell the scent of lemons, in my mind flashes daffodils! So I wanted to devote this blog to the lemon…

Have you ever had lemon cornbread? It is sooooo good with chili… especially chicken chili!  This cornbread has a very moist, almost cake-like texture to it. If you like moist cornbread also, be sure to wrap it well or put it in an airtight container after it cools. ( I actually like to make it the day before  I serve it and put it in a sealed plastic bag. Doing it this way will ensure a moist texture). Enjoy!

Lemon Cornbread

Cream together in a small mixing bowl:

      1  1/4 c slightly pack brown sugar

      1/2 c butter flavored Crisco

      3/4 c sour cream

      2 eggs

Sift into a large mixing bowl:

      2 c  flour

     3/4 t  salt

      1/2 t  baking powder

      1/2 t baking soda

Then stir into the flour mixture:

      1 c  cornmeal

Pour creamed mixture into the dry cornmeal mixture and mix just until combined then add:

      1/3 c  fresh lemon juice

      1 T lemon zest

Pour into a greased 11×9 inch baking dish and place in a 400 degree oven for 25 minutes or just until toothpick comes out dry.