Well, when in Rome right?  What else could I begin my new years resolution with other than the scrumptious southern delicacy that is cornbread.  There isn’t much out there that is more satisfying than a sweet and savory piece of cornbread slathered in good old-fashioned high fat butter.  Yes sir, (I am trying to add that phrase to my vocabulary) it just hits the spot.  I am afraid to admit between two hungry adults, one bread obsessed two-year old and yes…I may have snuck a few chunks to my seven month old… we ate all but one slice!  The only thing that could have made this bread more appealing would have been if I had the proper sized cast iron skillet.  I only own a giant one which while I am sure we could have eaten the whole thing, being that this is only my first week in the year of bread I figured perhaps my waistline would appreciate a smaller portion.  So I settled for a circular deep glass dish.  It worked just fine.  I like to use stone ground corn meal it makes for a more rustic look with a crunch I so enjoy.   I also think of cornbread as being crumbled over chilis or other dishes so I welcome the crumbs.  This recipe creates an airy and sweet bread that quite complimented our bbq meal tonight (In short sleeves and bare feet of course..)

Cornbread

1 cup stone ground cornmeal

1 cup bread flour

1/3 cup sugar

4 tsp. baking powder

pinch of salt

1 egg 1/4 cup vegetable oil

1 cup of milk

First mix all the dry ingredients up real nice y’all.  Then just whisk in the rest.  Slather your pan or dish with butter and pop it in a 400 oven for about 30 minutes or until a toothpick comes out clean.  Serve nice and warm with a stick of butter on the side.  Hopefully your guests wont insist on eating butter for supper like one of mine did.  Enjoy!

Oh yes, and this isn’t about bread but it sure is cute.  Just couldn’t resist.