Cooking & Baking

Baked sweet potato topped with parmesan and black pepper. DH will probably add some butter, but I like it just like this. The parm stands in for salt.
Corn, fancied up with a little sauteed red bell pepper and green onion
Asparagus (plain steamed)
Whomp biscuits. (I wanted to make popovers, but the stuff in the exploding tube is a family tradition for DH.)
Egg custard for dessert

I did consider making a blender hollandaise for the asparagus, but every time I make it, we either eat it all to save it (not good) or throw some of it out (also not good). We're only two people.

Do you think it would work someday to try adding cold leftover hollandaise to a batch of cornbread as a substitute for the egg and butter in the recipe? The little bit of lemon juice and dash of tabasco wouldn't hurt the flavor any, and I wonder how it would affect the texture. How bad could it be?