Um…did you all just witness that Packer/Bears game? Holla! In case you were in the bathroom — because I’m sure you all were watching, decked out in your Ryan Grant jerseys and Larry McCarren foam fingers (oh, that was just us?) — here’s a little recap of what you missed. Ohhh yeah, baby! If you’re totally not an NFL fan or just choose to be a weirdo and not root for the Packers, the Pack needed to win this game in order to get into the playoffs. Thus, Green Bay is playoff-bound(!): they play next week Sunday at 3:30 (central) at Philadelphia. Youuusssss goin’ down, Eagles fans! Because we’ve got this guy (and a whole team of amazing guys, I must not forget…)
(Photo courtesy of Benny Sieu, JSonline)
After that amazing win, we enjoyed a meal of black bean soup and my first ever try at homemade cornbread (I’m not joking when I say this is probably the easiest thing I have ever made. In. my. life.). The recipe came from Better Homes & Gardens New Cook Book (though I question its “newness” because our copy is legit falling apart). Guess that means it’s had a lot of lovin’ over the years — I’m excited to try out some more of its recipes.
Before I get to the recipe, I have to ask: Do you guys often make recipes that don’t feature photos right beside it? I know I tend to only make stuff where I can see the “outcome” — ya know, what I should be expecting the dish to look like when it’s done. But this had no picture and it turned out TDF (to die for). Perhaps I’ll venture out to the “no-photo recipe zone” a little more often. I kinda like the mystery 🙂
Corn Bread (It has a big EASY next to it – ha!)
- 1 cup all-purpose flour
- 1 cup yellow, white, or blue cornmeal (I chose to use yellow)
- 2 to 4 Tablespoons sugar (I used 2)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/4 cup cooking oil (I used canola oil)
(Note: I chose to make the variation called Corny Corn Bread — cuz I’m corny like that 🙂 To make this version, add one 12-ounce can of whole kernel corn into the batter before you put it into the pan.)
Preheat your oven to 425 degrees, please!
In a mixing bowl, stir together the flour, cornmeal, sugar, baking powder, and salt.
In another bowl, beat together the eggs, milk, and oil.
Add the wet ingredients to the flour mixture and stir just until batter is smooth (do not overmix! Sound familiar?) Now, if you want to make regular ‘ol cornbread, you’re good to add the batter to the pan and put it into the oven. If you’d like to make the corny corn bread, now mix the whole kernel corn into the batter and then pour into the pan. (I chose to make 1/2 the regular corn bread and 1/2 the corny corn bread version to please all the people at my household)
For the remaining 1/2 of the cornbread, I mixed in the corny corn. (Whoops, the corn — that name is getting to me!)
I put it into an 8 x 8 pan coated with Pam cooking spray, so it didn’t stick. (I always seem to forget to spray the pan when making corn bread and then end up with a crumbly mess — though I can’t argue it tastes any less delicious…)
Before I let you go, I want to share one more bomb-tastic (oh, you’re telling me that’s not a word?) recipe with y’all: last night, for a quick din, I whipped up some scrambled eggs with goat cheese. While on the treadmill, I was watching Ina Garten on Barefoot Contessa (I tend to be weird and watch the FoodNetwork while I’m sweating it out on the ‘mill). She was hosting a Breakfast BBQ and was making these. I had these babies on my mind the rest of the day, and when I realized I had eggs, goat cheese, and some herbs in the kitchen, I knew it was a sign. Instead of using her recipe, I went sans recipe and mixed 2 eggs with a little bit of skim milk. Then I added some parsley and goat cheese near the end of the eggs’ cooking time. Soooo creamy (don’t let the weird texture creep you out — this is a combo you have got to try).
Yummy & good for you to boot — goat cheese is a great source of calcium, and eggs are a kick-booty source of protein. Win AND win.
Have a good night!
And I ask you: How do you pick out a recipe to try? Do you just go with what sounds good, do you look at the picture next to it, or do you go without a recipe and use your imagination to make your next culinary masterpiece?