Since I was home-bound for the past few days due to care-taking responsibilities, my poor Dashing Gentleman Caller had to somehow survive the weekend without my vivacious company.
He planned to console himself by making a huge pot of chili. Poor thing was missing me so badly he needed to drown his pain in musical fruit. Could be just a coincidence, but college football season has started, too.
Now, since you can’t really have chili without cornbread on the side, I asserted my awesomeness, and whipped up a batch for him.
Cornbread is super-simple to make, and well worth your time. I used to buy those little 35-cent Jiffy cornbread mixes, but I found a great recipe that tastes much better. Besides… with the mix, you still have to add the egg, milk and butter anyway, so I’m suspecting you’re better off just investing in some corn meal and flour! I’ll have to analyze the actual costs (I think there are about 18 cups of flour in a 5-pound bag)….
1 and 1/4 cups white flour
3/4 cup corn meal
4 Tablespoons sugar
5 teaspoons baking powder (yes, 5. Not a typo!)
3/4 teaspoon salt
1 cup milk
2 Tablespoons melted butter
Preheat oven to 375 degrees, and butter a 9-inch pie pan (I use a Pyrex one).
Combine the dry ingredients in a bowl. Beat the egg and milk together in a separate bowl. Add egg/milk and the melted butter to the flour mixture, and stir well.
Spread batter into the buttered pie pan and bake for about 30 minutes.
(Best cornbread I ever had!)
My Dashing Gentleman Caller stopped by on Friday (during his beans-and-meat-buying trip) to pick up the cornbread, and showed his appreciation by buying me a six-pack of Dr. Pepper.
I love the barter system!