I’ve been gone for two weeks. We went to Florida for vacation, then up the east coast to visit our son’s family. I stayed there for a few extra days to babysit the grands while DH and DD came on home.
I flew home yesterday. I loved having some time with the twins and their big sister, but is SO good to be back!
So back to normal life, normal routines, etc. After a day or two of relaxing first! At suppertime, DD decided she wanted to bake something. She chose a cornbread recipe from her new cookbook. We didn’t have any buttermilk (the pantry and fridge are woefully empty!), but it was a good opportunity to teach DD how to substitute milk and vinegar for buttermilk.
Cheddar Corn Bread Wedges
1 1/2 c. all-purpose flour
1/2 c. cornmeal
1/4 c. sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 c. buttermilk
1/3 c. vegetable oil
1 egg
3/4 c. shredded extra-sharp cheddar cheese (DD omitted the cheese)
Preheat oven to 375*. Grease a pie plate. (DD used cooking spray.)
In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Stir until well blended.
In another bowl, combine the buttermilk, oil, and egg. Mix with a fork until well blended.
Pour the buttermilk mixture into the flour mixture. Gently stir until blended. Pour batter into the prepared pie dish. Bake until browned on top and a toothpick inserted into the center comes out clean, about 25 minutes.
Remove from oven and set on rack to cool.
Using a sharp knife, cut the corn bread into wedges. Serve warm or at room temperature.
From The Kid’s Cookbook, page 46.
The cornbread looked so pretty and was delicious!
While we ate supper, Niko sat on the rug and kept an eye on us. He looked quite relaxed, but I think he missed us while we were gone. He wanted to be with us.
It’s good to be home. ~~Rhonda
