Sunday, August 29, 2010
For Sunday, August 29th, 2010
The chief beauty about time
is that you cannot waste it in advance.
The next year, the next day, the next hour
are lying ready for you,
as perfect, as unspoiled,
as if you had never wasted or misapplied
a single moment in all your life.
You can turn over a new leaf every hour
if you choose
Today is National Cornbread and Milk Day
Corn bread is something I love and rarely have. Awhile back a friend let us know about how they made their cornbread in cakes just as you do pancakes. I tried it and liked it as it made individual servings that I could also freeze for future use. So I thought I'd share that recipe with you today.
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 cup cornmeal
1 tsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup buttermilk
2 tbsp vegetable oil
1/2 cup sweet corn kernels (optional)
Combine all dry ingredients (flour through salt) in a large bowl and whisk to combine.
Combine eggs, buttermilk and oil in a small bowl and whisk until smooth. Pour into dry ingredients and stir until the batter is just combined, adding in the corn kernels at the last minute.
Cook as you would cook pancakes, in a nonstick or lightly greased pan until lightly browned on either side. The cakes will be fairly thick and I like to make them about 3-inches in diameter. They will take a bit longer to cook than real pancakes, so be patient.
The griddle cakes can be served warm, at room temperature or popped in the toaster and heated up.
Invest a few moments in thinking. It will pay good interest
24 DAYS UNTIL FALL
A bit of love from someone near…