Recipes wax and wane in my appreciation, depending on my mood and/or pocketbook. There was a time when I didn't think much about buying fresh seafood from the market and whipping it up "Southern Style" (that means fried) for dinner. Of course, that was when I lived on the coast, and it was before we had kids. Now, I'm too broke and too far away from the coast to have fresh seafood. It is still my favorite feast though whenever we do get down to the Gulf.
Now, I'm more likely to turn to a pot of beans served up with homemade cornbread for a go-to meal. My cornbread recipe is an adaptation of the one that's on the blue-and-yellow box of corn meal. But it works at 5000 feet elevation. Here is the recipe as I shared it with my daughter.
Anna's Favorite Cornbread
Preheat oven to 375 degrees F. Prepare an 8x8 inch pan with cooking spray and set aside.
In large mixing bowl, mix
- 1 1/4 cup whole wheat or unbleached flour
- 3/4 cup yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 3 Tbsp sugar
- 2 eggs
- 1/4 cup vegetable oil
- Add milk to the 2-cup line and mix.
This recipe works for almost all "quick breads". Make delicious muffins by substituting oats, bran, cereal, etc., for the cornmeal. Add nuts, fruit, applesauce, etc. Bake in prepared muffin tins for 15-18 mins, or in loaf pan 45-55 mins.
- 2 cups flour
- 2-3 small ripe bananas, mashed well
- 1/4 cup pecans, broken
- 1 1/2 cup flour with 1/2 cup oats
- 1 cup blueberries
- 1 1/2 cup flour with 1/2 cup bran
- 1 cup raisins
- brown sugar instead of white, or honey instead of sugar (mix with liquid ingredients)