So, I haven't been too swift with these blog updates lately...but I swear, I've been cooking. Trust me, my husband and son have not been starved to death!
My latest culinary interest has been Southern cooking...every time we watch the Food Network and they flash images of BBQ sauce ladened chicken, dark green...um, well, greens and fluffy yellow cornbread, we start salivating like a couple of Pavlov's dogs.
I think I'm going to try my hand a several Southern, or at the very least, Southern inspired, dishes over the coming weeks and months. *much to my husband's delight*
I have already started my quest by making my first batch of skillet baked cornbread and it was gooooood! I didn't even think I would like corn bread. I mean, I like corn...like bread, sure! But the two together? Why would one do that? The answer: cuz she sho' tastes good, y'all!
Here's the recipe I borrowed with a few alterations from the original
(*source Allrecipes.com)
Amusement Park Cornbread
2/3 cup white sugar
1 teaspoon salt
1/3 cup butter, softened (you can use shortening as well)
1 teaspoon vanilla extract
2 eggs, room temperature
2 cups all-purpose flour
1 tablespoon baking powder
1 cup cornmeal
1 1/2 cups milk
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
Bake in preheated oven for 30 - 35 minutes, or until golden brown. Serve warm with your favourite BBQ or even as a dessert or breakfast.
Please note...I do not take great food photos...
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