Update on THE CHICKEN SALAD: While it was really tasty (especially if I had some pickle relish for it) the night before, it was incredible the next day and needed nothing at all. I took the leftovers to work for lunch and 3 others tried it. They couldn’t believe it was made with THRIVE freeze dried ingredients. In fact, I am bringing a double recipe to work tomorrow for everyone for lunch…. It’s THAT good. 🙂 So, if you make the Chicken Salad Sandwich recipe, make it the night before and people will RAVE about it!
My first observation while making tonight’s recipe was that I need a bigger kitchen. AND more mixing bowls. AND a set of actual measuring spoons. But aside from that, it was a breeze. If you can follow directions (having the right kind of mixing bowls & measuring spoons will make it easier), then you can make this recipe. I tend to burn bread, so I was a little apprehensive about attempting this one. But since the other ingredients I ordered haven’t been delivered yet, it was one of the few options available.
Side Note: I know I make it sound like I am missing a huge amount of THRIVE products, but in reality, it’s only a few staple items that are called for in a good deal of the recipes in the THRIVE Cookbook. Once those arrive (I received the shipping notice today), I’ll be all set for the whole book! 🙂
Back to the recipe: The only two things I substituted tonight were the salt & the sugar. The recipe called for a cup of THRIVE sugar and a 1/2 teaspoon of THRIVE salt. I figured sugar is sugar & table salt is table salt, so I opted not to open my cans of these two items and used my regular Publix brand of both.
Although this recipe had more ingredients than my first two recipes, it really wasn’t difficult. It called for some buttermilk, which I didn’t have, so I followed the simple recipe in the cookbook for homemade buttermilk: 3 tbs THRIVE powdered milk, 1 c water, 1 tbs lemon juice and it was perfect. Be sure to mix it THOROUGHLY if you make your own.
After making my own buttermilk (which I thought was really very cool considering my lack of aptitude for cooking), I continued with the recipe as described. After mixing everything together, I popped it in the oven for 30 minutes (max recommended time). When the timer went off, I felt it wasn’t quite as done as I would like, so I added 5 more minutes to the cook time.
I pulled it out of the oven after a total of 35 minutes. I thought it needed more browning on the top but I was afraid to bake it any longer than 35 minutes, so I went ahead and let the cornbread cool for about 20 minutes. I cut a small piece to try and it was just moist enough that, with it still being warm, it almost melted in my mouth. I thought it a bit sweet but then I’m one of those people that likes coffee black – no sugar, no cream – and unsweetened tea (a huge faux pas as a born Southerner). Basically, most things with any noticeable amount of sugar taste a little too sweet to me.
My son came home shortly after and I asked him to check it out for me. He agreed that it was too sweet for cornbread – almost dessert like. That may be why the top didn’t brown as much as I thought it should. I’m going to try again using less sugar. Although the recipe calls for 1c sugar, I think that 1/2 c or even 1/3 c would be enough. That should make the end result a little lighter and not near as sweet.
Bottom Line: If you like your cornbread sweet and moist, this recipe as is would be perfect for you. If you like it a little fluffier & more bread-like, try cutting the sugar. I’ll attempt this one again and post a revised review soon.
Goodnight and have a great weekend!