Chasing the Chill Away

Woke up this morning and the tip of my nose was cold, marking the official end of the summer that never was. I asked my Facebook friends if summer had ever shown up in their neck of the woods. "We had summer here in Maine. I think it was a Tuesday," posted Marianne.

The best cure for a chilly morning is a pot of tea and a warm breakfast. Scrambled eggs, bacon and made-from-scratch cornbread. Not great for the cholesterol count but an oh so yummy way to start the day.


Old-fashioned Corn Bread

2 medium eggs
1-1/4 cups milk
1/4 cup olive oil
1-1/2 cups cornmeal
3/4 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons honey


Preheat oven to 375 degrees. Crack the eggs into a large mixing bowl. Pour in the milk and the oil. Mix this up until it is blended well. Add in the cornmeal, flour, baking powder, salt and honey. Use a whisk or a wooden spoon and a strong arm to mix this all up until it is smooth. Turn batter into a round, oiled 9-inch cake pan. You can use a 9-inch cast iron skillet if you have one. Bake in preheated oven for 30 minutes, or until toothpick comes out clean from the center of bread. Remove from the oven and allow bread to cool for a few minutes before cutting it into wedges. Cut into eight wedges. Serve warm or at room temperature.

Comments

  1. oh yeah!!! perfect timing, thank you. i am going to do a soup on thanksgiving eve and i decided to do a cornbread because it is different from what else will be going on that weekend. thanks !!!

    ReplyDelete
  2. i also wanted to say that when the cranberries are fresh, if you toss some of them in the batter, it is great. it is a seasonal pleasure.

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  3. So glad to know another person who doesn't like a lot of sweet in their already sweet corn bread. Corn bread shouldn't taste like cake!

    ReplyDelete
  4. My friend if you want I can give you for free a horrible hot summer here in Southern Spain hahaha!!Regards.

    ReplyDelete

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