Tuesday, January 29, 2008

Elinor's special cornbread

Now this here's a recipe for Sunday dinner. Or Wednesday, if you're interested in celebrating something special. A little more trouble than the everyday recipe but it's worth it.

Company's Coming Cornbread

1 cup sifted flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup cornmeal
1 egg
1 cup milk
3 tablespoons cooking oil
strawberry preserves
2 more tablespoons sugar

Sift together flour, 2 tablespoons sugar, baking powder, and salt. Add cornmeal.

In a separate bowl whisk together egg, milk and oil. Add to dry ingredients and mix to combine.

Pour batter into a greased pie tin. Spread preserves over top of batter, then sprinkle with extra tablespoons sugar.

Place in a preheated, medium heat oven and bake for a half hour or so. You'll know when the bread is done if you're any kind of baker. And if you're new to the kitchen consider this one of your first trials. We all have 'em. If I remember correctly, one of my first cooking trials included a bushel of cukes, a bowl of apple cider vinegar and two crocks of salt. Oh, what a mess that was! Yes, a real mess.

But that's a story for another day...