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Sunday, November 3, 2013

Fall in California (Cornbread Recipe)

It takes until this time of the year to feel like fall here in our part of California. It was finally cool enough to wear a fleecy vest before dark and want to eat a hot supper - baked acorn squash, chicken sausage, tomato basil soup, cornbread (see recipe below) - you know a real fall meal. 

How long has it been feeling like fall where you live? In the Northern Hemisphere that is - OK, I know for you folks way down undAH we're talking springtime gamboling lambs...

* Cornbread from Scratch
Bake at 350 degrees

Dry Stuff
1 and 1/4 cup all purpose flour
3/4 cup yellow cornmeal
2 T baking powder (yes really - Tablespoons)
1/4 cup sugar (more if you like it sweeter)

Wet Stuff
2 eggs
2 T butter melted
1 cup milk

* Mix the dry stuff together.
* Mix the wet stuff together
* Make a hole in the hollow of the dry stuff and mix the wet stuff in gently. Don't beat it - just till combined.

Bake in a greased square pan till done. Usually 20 - 30 minutes. Also makes good muffins.