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I’ve been having nightmares about cream cheese.

Earlier this week I used the leftover sun-dried tomatoes from the stuffed shells recipe to make a sun-dried tomato cream cheese spread.  I had hoped it would turn a morning bagel into something gourmet.

Turns out John and I don’t like sun-dried tomatoes very much, and didn’t like the cream cheese at all.  It got thrown away.

Now it is haunting me in my sleep.

For years I’ve known I can’t watch anything scary or violent because I have nightmares afterwards – I didn’t realize that making bad cream cheese would have the same effect.  My dream imagination is getting a little out of hand.

I mean really, who has nightmares about messing up cream cheese?

Maybe if I eat one of these cornbread muffins before bedtime my brain will be filled with thoughts of delicious recipe successes.  Or at least the cornbread muffin could be my dream hero, and battle it out with the rogue cream cheese.

Great, now I’ve put that idea into my head.  I’ll probably spend my night dreaming about literal food fights now.  Absurd.

You probably don’t have the crazy overactive imagination that I do, but you should still go eat a corn muffin to guarantee you have sweet dreams.  Sweet, buttery, (cream cheese free) dreams.

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Directions

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Source:  The Neeleys