As promised to a Christmas visitor, here’s the recipe for Emmet’s cornbread. We just made it again last night and it hit the spot. Whatever you do, don’t skimp on the butter.

[Celia says she often doubles or triples this recipe -- I usually just make it as is.]

Ingredients:
1/2c butter (1 stick)
1c milk
4T brown sugar
1c corn meal
1c flour [I usually do 50/50 white/whole wheat flour]
1/2t salt
2t baking powder

Instructions:
Preheat oven to 375. Melt butter in cast iron skillet in oven. Mix wet and dry ingredients separately , then together. [I sometimes add a dash of cumin and not as much sugar. Also, frozen corn, cooked sweet potato and/or diced jalapeno add a little je ne sais quoi.] Pour into pan, bake 20-30 minutes. Drizzle honey and enjoy!

And, as promised, here are a crop of photos from Christmas.

This entry was posted on Wednesday, January 13th, 2010 at 9:59 am and is filed under food, gardening, parenthood. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.