Tuesday, November 24, 2009

Day 77: Corny all round

Two weeks ago, when I wasn't down with a cold, I signed up to make cornbread for Adam's preschool Thanksgiving feast today.  So this morning, I had to drag myself out of bed and make cornbread, being careful to wash my hands every few minutes and to not cough all over the ingredients.  Yes, I managed to keep it sanitary.  So here it is:

And here's Adam at preschool enjoying it:

And the cutest little Indian brave ever, relaxing in front of his teepee. 
(I know, it's not really PC, but it WAS pretty adorable!)

And after taking these pictures, I realized I had the ISO set for 100 instead of 400 inside, so had to tweak them on the computer.  They're a bit grainy.  Who knows how long I've been doing that.  It's one of those things I KEEP forgetting to check!

The cornbread recipe is pretty good.  Moist and a bit sweet.  I can't take credit for it, since I found it online a few years ago.  Wish I knew WHO to credit, because it's the only cornbread my husband likes! Give it a try, if you'd like!

1-1/2 cups cornmeal
2-1/2 cups milk
2 cups flour
1 Tbsp baking powder
1 tsp salt
2/3 cup sugar
2 eggs
1/2 cup vegetable oil

1.  Preheat oven to 400 degrees F.  In a medium bowl, combine corn meal and milk.  Let stand for 5 minutes.
2.  In a large bowll whisk together flour, baking powder, salt, and sugar.  Stir in the cornmeal mixture, eggs, and oil until smooth.  Pour the batter into a prepared pan.
3.  Bake for 30-35 minutes, or until a knife inserted in the center of the pan comes out clean.


Le blÖg d'Ötli said...

A good recipe !!! I'm hungry now (and it's early in the morning)... Lovely little indian

jane said...

hi allegria! that corn bread looks amazing. the perfect recipe for this weekend. hope you are feeling better! hugs from a philly girl!