[box type=”shadow” ]Disclosure: this is a sponsored post. All thoughts, coffee and mass amounts of delightful cornbread are purely my own. [/box]
I read somewhere that baking is for neurotic folks. Here’s my take on it. I don’t like it. When I start baking, I inevitably feel as if I’m in a level 5 infectious disease lab handling smallpox. If I don’t measure exactly right…what will happen?! I’ll blow up my kitchen. Or worse! The cake I’m baking will taste awful.
With cooking, it’s different. I treat recipes as a guide and try a pinch of this or a dash of that. But, I want to bake more. I want to be that mom that makes homemade cookies for the birthday walk at school. The one that can whip up a cake for a quick celebration. Am I dreaming? Probably. I told my girl Natalie about my dreams and she motivated me to move forward. Thank, girlie!
I Had a Dream
The girl and I have been enjoying the summer. Buying fresh foods and kicking back to my old pre-surgery schedule of good cooking. As I was shopping the other day, I remembered her love of cornbread. And then I remembered my love of caramel macchiato. And I wondered.
- 1 box of cornbread mix
- 1 egg
- 1 cup of International Delight caramel macchiato creamer
- Preheat oven to 350 degrees.
- In a bowl, mix all ingredients together. Pour into a bread pan of choice. Bake til golden brown.
I think I can get used to this. I don’t have to start with a from-scratch recipe. Baby steps, people! Baby steps. I initially just replaced the amount of milk it called for with creamer. But I thought I should add a little more. What transpired after that required a math teacher as I attempted to add two fractions together to ensure I told you the right amount of creamer to add. I hurt my brain doing it.
I was nervous cutting into the cake. But I had nothing to worry about. It was crumbly, moist, rich and light all at the same time. You could taste the caramel but it blended so well with the cornbread that you can’t put a name it other than delicious! I had to eat 4 pieces just to make sure I was giving you the right description. My job is never done!
If you are serving this as a dessert, I recommend you shower the cornbread with a little caramel.
I’m so happy I tried this! I heard from my cousin that she uses creamer as a substitute for a ton of her recipes including pancakes! Suffice it to say, I have loads of experimenting to do.
Do you have a recipe that you substitute with creamer? Tell me! Tell me!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.