I had my windows open for almost two weeks now. I closed them this morning and actually contemplated for a moment, to turn on the heat.I opted to put on a sweater and soon was warm enough and forgot all about it.Its fall here in Virginia.The Blue Ridge Mountains have once again began showing a spectacle of color. We are now overflowing with the bounty of the season.Peanuts, apples, pumpkins, turkeys and yes, even Smithfield Hams are beginning to grace our tables. Right now, I am savoring the crisp mornings that lead us to warmer afternoons. I enjoy this for as long as I can because I know it will not last. In Virginia Beach where I live, we gather around the bonfire, making smores. Our bathing suits are now replaced by sweaters.
The days have become shorter, the nights longer.
Which brings me to this dish.
A couple of days ago, I made the Kangaroo Chili and served this cornbread with it.
This recipe reminds me of fall.
1 cup ground cornmeal
1 cup all purpose flour
1 cup sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
1/2 cup milk
3/4 cup sour cream
1 can creamed corn
Preheat your oven to 400 degrees. Spray a 8-9 inch square pan with nonstick cooking spray. In a large bowl combine the cornmeal, flour, sugar, baking powder and salt. Whisk until blended. In another medium bowl mix milk sour cream eggs. Add the milk mixture to the corn mixture and whisk until combined. Add the creamed corn until incorporated.
Pour the batter into the prepared pan. Bake until the tip of the cornbread is lightly golden and toothpick inserted into the center comes out clean, cook for 20-25 minutes.
Allow to cool and cut into 2 inch squares.
Peace be with you,