We love cold weather. In our house, it's the perfect excuse for all those yummy comfort foods that are only edible once the thermometer drops into double digits again. After way too many months of scorching heat, we are only too willing to put on long pants, long sleeve shirts, and fire up the oven & stove. Over the weekend, I was fortunate enough to spend a day baking with my friend Sylwia. We had a great time making pies and cookies, which I'm sure she will post on her blog (see the link to Unsifted).
Not wanting to dull the momentum, I made an impromptu batch of chili and cornbread for dinner on Sunday. This is my go-to recipe for cornbread since it is easy and quick. I love the folks at King Arthur Flour Co for their fantastic 200th Anniversary Cookbook as this is one of many recipes I use often. I've used my cookbook so much that I had to have it re-covered to keep it from falling apart.
3/4 c cornmeal
1 C All purpose flour
1/3 C Sugar
1 TBSP Baking Powder
3/4 tsp salt
1 C milk
1 egg, well beaten
2 TBSP butter or margarine, melted
Preheat oven to 425*
Mix together the cornmeal, flour, sugar, baking powder, and salt. Add the milk, egg and butter and stir just to blend.
Pour the batter into a greased, 8" square baking pan. Bake about 20 minutes. Remove from pan quickly to preserve the crispy crust.