If ever there was a day to call in “sick” (quotations intended) to work it was this past Monday, May 2.
Austin already reached the high 90’s back in March. (I say already, but keep in mind that Austin has trouble staying out of this range.) Already, I’d been whining about the heat, lamenting the end of steaming bowls of soup and freshly baked bread, crying to anyone willing to listen “this is going to be a horrible summer.” And worst of all there was no water to play in. The rivers, creeks even the lakes were dried up or on the way there.
Then, like a wish come true. Like a miracle. Like a special present just for me the weather turned cold. Seemingly settled heat dissipated and the high dropped to 60. The wind chilled, clouds hung low. The drizzle never turned into a good rain soaking, but I’m not greedy. I loved it anyway. This was a day to stay at home, let my hair loose and run wild on the moor.
Instead I was good and proper. I shook my head in disappointment at myself. I couldn’t have my day, but I would have my home baked bread. By the end of the day my patience is generally so worn that chopping is a go but waiting for food to cook or rise is beyond me. A quick bread was needed. A quick bread that would go well with soup…no chili.
Tuesday, May 3 arrived sunny and warmer but cool. It would have made a good “sick” day, too. Oh well. At least it was take your leftover cornbread to work day.
adapted from the Organic Yellow Corn Meal Arrowhead Mills package
1 pat of butter
1 cup flour
1 cup corn meal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
3 tablespoons olive oil
2 tablespoons honey
Heat oven to 400. Melt the pat of butter in a 10″ cast iron skillet. In a small bowl combine the flour, corn meal, baking powder and salt. In a large bowl beat the eggs, milk, olive oil and honey. Add the dry ingredients to the wet. Pour into the skillet. Bake in the oven 20-30 minutes until golden, browned and the edges are pulling away from the sides.
The grocery shopping list was based on the cornbread recipes found on the back of the cornmeal found at the grocery store. Cornbread was not on that list. This means that at home I turned to my own bag of cornmeal for a recipe. Which featured a more complicated recipe with ingredients I didn’t have. I did play around a bit though. A third was topped with hot and sweet jalapenos, grated cheddar cheese went on to another third and the last was left plan.