Sunday, October 25, 2009

What's Cooking?

Many of you have asked what my little (half) naked chef was making in a previous post.  Carter was helping me with CornBread Muffins.  Ben had made a batch of chili (which he'll hopefully post about soon) and so we thought cornbread would be the perfect counterpart.  This is a recipe that I found at

Golden Sweet Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

(1)  Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
(2)  In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
(3) Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Instead of baking in a cake pan, I used a mini-muffin tin for (nearly) bite sizes muffins.  By doing this, the baking time is greatly reduced so monitor them carefully.

And, no, I don't have any pictures.  We ate them too quickly!

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