- The child loves cornbread… Adores. It. (She would eat a half a dozen cornbread muffins slathered in butter in one sitting if I let her.)
- Getting her to eat breakfast before school is akin to say, getting her to play in a bathtub full of snakes. She won’t. And then she heads to school and (according to her teacher) is grumpy right up until the mid-morning snack.
So (and I have no idea why I didn’t think of this before) last night I suggested that we make a loaf of homemade cornbread together so she could enjoy her favorite food for breakfast. And lo and behold it worked! We had a blast making this super simple recipe from Fanny at Chez Panisse, (which I highly, highly recommend for any budding foodie…) and she woke up this morning immediately asking for (demanding) a thick slice topped with butter. I had a slice too but slathered mine with some local strawberry rhubarb jam…
It was seriously good!
Cornbread adapted from Fanny at Chez Panisse:
- ¾ cups of organic cornmeal
- 1 cup of organic all-purpose flour
- 1 tablespoon of organic sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 organic, free-range egg
- 1 cup organic milk (whole or 2%)
- ¼ cup melted butter
Heat the oven to 425
Mix the cornmeal, flour, sugar, baking powder and salt in a bowl. Make a well (a hole) in the middle and add the egg and milk. Gently stir the dry things into the egg and milk until it is all mixed and smooth. Stir in the melted butter
Pour the butter into a buttered loaf pan and bake about 20 minutes until browned on top.