Sunday, October 30, 2016

An afternoon for baking.




It was the perfect day for baking.  After a long walk in the quickly setting sun and the sweet, brisk air, I found myself in the mood to bake.  Although I am known for my cookies and elaborate cakes, I felt like making something a little more savory, with a touch of sweetness.

My thoughts turned to the golden leaves and all the glorious fall colors. How could I capture the taste of that beautiful yellow-gold?  I sat for awhile, drinking in the Autumn day. Then a slow smile spread across my face. Of course, corn bread was the answer!

This recipe is my own creation and found in the back of my book "Go West, Young Woman!

Enjoy, and if you decide to make it, please comment, I would love to hear from you!

1 1/4 cups of flour
3/4 cup of corn meal
1/2 cup sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of milk
1 cup of vegetable oil
1 egg
1/4 cup of maple syrup

Preheat oven to 400 degrees and spray an 8" or 9" pan with nonstick cooking spray.  Mix together flour, corn meal, sugar, baking powder and salt.  Then stir in the milk, vegetable oil, egg, and maple syrup. Stir well until combined.  Pour into pan and bake 25 minutes or until golden brown on top.


2 comments:

  1. I love cornbread. Thanks for sharing.

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  2. I hope you like it. I have been working on the recipe for a awhile. It is a family favorite at our house.

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