It's been a rough month. Someone--usually more than one someone--has been sick every day for the last 11 days. We've been sick in all kinds of ways from tummy stuff to boogers to hacking coughs to an ear infection--several of the children enjoying many varieties of sickness in succession. As you can imagine it's been a regular fun house around here. I've barely left the house. I've rarely gotten dressed. And, yet, I am grateful because through it all I've remained fairly healthy. In fact, in some ways I've felt like a general watching her soldiers fall one by one. Last night Kip succumbed, albeit in a much more mild way than the kids. And I'd like to believe that I'll remain standing and, um, win the war and stuff, but today I'm tired and just a wee bit under the weather. Sigh.
Anyway, no one has wanted to eat much in the normal balanced meal department. Last night we were going to have chili and cornbread. It turned into just cornbread. Fortunately, it's really good cornbread, so I can tell you about it.
I got this recipe from my friend, Renee. It's moist and just the right amount of sweet (which for us is definitely sweetish). My son--who eats almost nothing in the out of the PBJ range--loves it. And in case the word 'sweet' didn't give it away, it's northern style cornbread--nothing to do with bacon grease. Sorry southerners.
Renee's Cornbread
Makes 16 pieces
Prep time: 5 minutes (I'd like to point out that this is so easy to assemble. It will take approximately 3 minutes longer than a Jiffy mix and it tastes worlds better.)
Cook time: 25 minutes
Cost: $.60
(Cornmeal: .15--bit of a wild guess; I haven't bought it for a while, flour: .11, milk: .13, egg: .10, sugar: .08, other stuff: .03)
3/4 C yellow cornmeal
1 1/4 C flour
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
1 C milk
1 egg
2 Tbsp oil
Preheat oven to 400 degrees. Grease square pan (8 or 9 inch). Sift dry ingredients together. Add wet ingredients and stir thoroughly. Pour batter into pan and bake for 20-25 minutes until golden brown. Test with a toothpick or fork or knife or some other method besides cutting it into 16 pieces and realizing that the top was still raw and throwing the partially cooled and thoroughly cut concoction back into the oven and then cooking it again (not that I have ever done this before).
PRINTABLE RECIPE
I feel so honored...however, I have to give credit where it belongs...I got this from a good friend (Jenn W.) back in 2005, I was at her house one night and she served this cornbead with chilli and I loved it (which says alot since i'm not a cornbread fan)
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