decorating and corn bread
I’ve been pulling out and putting up the Halloween decorations these past two days and since we were in Canada last Halloween, the storage boxes were literally buried in the shed. It was a chore to get them out of there… I’ve got the cuts and bruises to prove it.
The motivation was our weather. The last couple of days have been gorgeous; windows are open, air is off, and life is good! Well, at least for now, because it is going to be 93 degrees on Tuesday, 97 degrees on Wednesday, and 99 on Thursday! What is up with that!?! Ninety-nine degrees on October 13th… that is not right! Not. Right.
So, I’m soaking up all the coolness while I can and I made chilly-weather chili and cornbread for dinner last night. I usually make my corn bread with buttermilk, but since I didn’t have any (in fact I don’t have milk of any kind in the fridge) I used yogurt. Not just any yogurt, vanilla yogurt. I must admit – very good call on my part. Tomorrow, I’ll share the chili recipe.
Vanilla Corn Bread
3/4 cup flour
3/4 cup yellow corn meal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup vanilla low-fat yogurt
5 tablespoons unsalted butter, melted and cooled
Preheat oven to 400 degrees and position a rack in the middle position. Grease an 8-inch-square baking pan.
In a bowl, whisk together the flour, corn meal, baking powder, baking soda, and salt.
In a large bowl, whisk together the yogurt, eggs, and melted butter. Add the flour-corn meal mixture to the yogurt mixture and stir until just combined.
Pour the batter into the prepared pan. Bake until the cornbread just begins to brown on top and a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Cool for about 10 minutes before cutting into nine squares and serving.
Makes 9 pieces
To make muffins: Grease 12 muffins cups. Fill each up about 3/4 full and bake for 2o minutes, or until a toothpick inserted into the center of one muffin comes out clean.