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.