Playoff-Bound! (and corn bread to celebrate)

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)

The cornbread without the extra corn goes into 1/2 the pan...

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…)

Bake for 20-25 minutes, or until golden brown. (Makes 8-9 servings.)

Recommendation: This cornbread (my slice was the corny corn) is absolutely mouth-watering drizzled with honey.

(Disclaimer: I’m not responsible if you eat the entire pan.)

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).

With 1/2 of a leftover panini on the side. Hey, leftovers need some lovin', too!

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?


About ciaotochow

ciao to chow: initially created as a little spot on the web devoted to the "chow" I find while studying abroad in Rome. But really, ciao to chow is about my life: the day-to-day experiences, funny stories, moments of laughter, and the food...that continue to inspire me and make me grateful for each new day.
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18 Responses to Playoff-Bound! (and corn bread to celebrate)

  1. Oh man I love cornbread and yours looks so moist and yummy! My favorite is pumpkin cornbread. Good stuff.

    I do a bit of all three when cooking or baking. Depends on my mood.

  2. Your cornbread looks so good! I love cornbread so much, but I haven’t had it in ages.

  3. Layne says:

    Woot woot Pack! I wish I was there to cheer with you. Instead I had to finish off the game with a bunch of Bears fans! ;o) Thank goodness they won.

    That cornbread looks delish! Glad to see you are still cooking your little heart out. I think I will especially miss your meals tomorrow when I will officially be back to “cooking” for myself ;o) Miss you alreadyyy!

  4. I’m obsessedddddd with Panini’s. I have a whole caterory for them in my recipe collection on my blog. Plus I’ve created like 98759837589 recipes in my head! holllaa for that girl! 😉

  5. i LOVE LOVE cornbread- its amazing… sweet yet savory!

  6. Lisa says:

    Oh no! You’re a Packers fan! I shouldn’t be reading your blog : ) Just kidding!

    The eggs with the goat cheese sound SO good! I would have loved that for breakfast today!

    I usually pick recipes by their name or picture and if they sound good. I usually don’t adjust them until I start making them if I think of some brilliant way to alter them.

  7. kbwood says:

    Hey pretty girl!!
    Thanks SO much for your sweet comment!!!! I struggle with feeling anxious and worrying too!! I am praying to be broken of that- its still HARD for sure! I LOVE cornbread, this looks awesome!!! I love your recipes! Im about to stalk you blog now!

  8. Kayla says:

    Yummy! Your corn bread looks so delicious, I love the little bits of corn in, I’ve never made it that way before!

  9. I do a little bit of everything when I think of what recipe to make. It normally depends on what I have on hand 🙂

  10. CORNBREAD!!!!! I loooooove cornbread and have heard the secret ingredient is to put real corn in it-so glad to see the step by step-i’m recreating this ASAP!

  11. Meg says:

    I was SUCH a cornbread fiend when I was little – I’d always take all the cornbread out of the basket and slather it with butter when we went out to eat! I’d love to try this recipe 😀

  12. Pingback: Getting it all Together (and Clinique review) | ciaotochow

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