Cornbread

With all the snow and being stuck inside, you’d think we would be baking all the time.  Nope.  Because all I want is stuff like brownies, and we’re still making an effort to shield the boys from delicious junk like that as much as possible.  So the brownies were made after bedtime and eaten away from 2 1/2-year old eyes.  This cornbread, however, made to pair with one of our favorite crock pot recipes, was a family affair.

From the back of the Quaker cornmeal container, with my Grandma’s modifications.

  • 1 cup all-purpose flour
  • 1 cup corn meal (white or yellow, though we prefer yellow)
  • generous 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup oil
  • 1 egg

Preheat oven to 400 and grease an 8×8 baking pan.

C cracked the egg by tapping the side of it on the countertop, then I broke it in a 2-cup measuring cup so he could beat it.  (Bouncy whisk here)

I filled and C poured the flour and corn meal into a big bowl.  He scooped and dumped the baking powder and the salt.  We only used a 1 teaspoon, so he had to fill it halfway for the salt, which is a lesson in self-control!  He stirred the dry ingredients completely.  Meanwhile, K mouthed the salt container while sitting in his under-counter seat.  (He popped his 4th tooth this morning, so everything is being mouthed!)

Wet ingredients came next, first the pouring of the beaten egg, then the cup of milk (I helped C hold the cup), then the oil.  Since it was only a quarter cup, he held it steady and straight all by himself!  I’m pretty sure that was the first time I literally didn’t touch his hand to measure and pour a wet ingredient.  Small successes!

The directions say to mix just until blended, so we talked about not overmixing.  C was too careful, leaving quite a bit unmixed, so I finished up and poured it into the pan.

While it baked (for about 20 minutes, or until a knife inserted in the middle came out clean; don’t over-bake or it’ll be dry), I poured a bit of the corn meal onto a plastic plate for C to practice writing his letters (or squiggles, whatever) in.  He was occupied for 20 more minutes!  Though there was a fair amount of corn meal on the floor and the counter, it was worth it for a bit of independent, fine motor play!

Oh, and the cornbread turned out terrific, especially with a hearty dollop of butter on the top.

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About Cherry Blossom Photography

As a mom of three boys, I know all about real life and real love. Behind a camera, I see the beauty in the fleeting moments that should be captured, for those are the real moments that we'll miss when they're gone. Let me capture the real, beautiful love in your real, beautiful life.
This entry was posted in Baking, Vegatables and sides and tagged , . Bookmark the permalink.

2 Responses to Cornbread

  1. Dad/Grandpa says:

    Funny to see C’s tongue out as he is whisking…

  2. Pingback: Greens and Beans | Chefs in the Making

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