Our friend's had a Canadian Thanksgiving Potluck. I've never celebrated Canadian Thanksgiving, but seeing as we have no family out here to celebrate real Thanksgiving with we were excited to be able to attend this one. There was food and people everywhere- the way it should be. Also a few singings of the Canadian National Anthem :)
I decided to make cornbread and lavendar honey cupcakes. I've never liked cornbread much, I can't usually make it past the first few bites. So I decided to try making my own and sprucing it up a bit in hopes of falling in love with it. Alas I did not fall in love, but it was tasty! And hubs loved it. (just one of those foods I don't think I love, bummer) But this is worth a try and a really great recipe.
1 1/4 cup cornmeal
3/4 cup flour
4 tsp baking powder
1 tbs sugar
1 tsp salt
few good grinds of pepper
2 eggs
1 cup buttermilk
1/4 cup olive oil
1 cup corn kernels; frozen or fresh
1/2 cup mozzarella, plus some for topping; shredded
2 tbs sun dried tomatoes; chopped
1 tbs basil; chopped
preheat oven 400 degrees F, and place 10" cast iron skillet on stove on low
1 mix cornmeal, flour, powder, sugar, salt, and pepper in large bowl
2 in another bowl whisk together eggs, buttermilk and olive oil
3 then stir into the egg mixture the corn, mozzarella, tomaotes and basil
4 make a well in the center of the cornmeal mixture
5 pour the egg mixture into the well and fold the ingredients together until just incorprated
6 drizzle about 2 tbs olive oil into the cast iron skillet and tilt the skillet until evenly covered
7 then pour the batter into the skillet and spread evenly
8 sprinkle some shredded mozzarella on top
9 bake for 20-25 minutes, top will be golden brown
serve warm or let cool to room temperature
afterwards we capped off the night sailing and playing euchre with a few friends, nice relaxing Sunday before all the adventures we have planned for when Joshua's mom visits this weekend.
No comments:
Post a Comment