You wouldn’t believe what I did.
Well, it’s the whole reason that you all read my little blog, so I guess you will technically BELIEVE it, but you get what I mean.
I finally actually honestly cooked something! I actually cooked two things. But before I get to that, there are a few other things to share with you.
First, Saturday night, my friend Kristin hosted a lovely dinner party at her house for her closest friends. She called me for food advice, recipe suggestions, and a few other food-related questions, and I was SO impressed with the whole thing. She did a magnificent job, and even used one of my recipes!
Clockwise from the top left: vegan raspberry mousse, wine and cheese spread, twice-baked potato, butternut squash soup, cheese plate, tablescape, place setting, roasted corn and arugula salad, herb-crusted beef tenderloin
Then, Sunday was filled with a couple mini adventures. In the early afternoon, I met up with Lizz and Skylar to hit up my favorite cupcake truck, Flirty Cupcakes, who had decided to visit the suburbs. Lizz has a great recap on her blog, but I snagged a couple fun pictures. I bought the same cupcakes that Lizz did since there wasn’t exactly a great selection by the time we got to the window!
Then, I headed over to Eo’s house to watch the (disappointing) Bears game! Again, I didn’t take many photos, but there were a couple of great ones!
Cornbread, my mom and her spirit fingers, and Bears-colored tortilla chips!
Wait, what’s that up there? Cornbread? Yeah, that would be one of the things that I made! The other was a huge pot of this chili with some added chipotle peppers.
Here’s a better look:
Corny Corny Cornbread
- 2 cups cornmeal
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 3 eggs
- 1 tsp. salt
- 2 Tbsp. sugar
- 1 bag (12 oz) frozen corn
- 3/4 c. milk (Thanks for noticing my error, Jess!)
- 1 stick butter, melted and slightly cooled
Place a large cast-iron skillet in a cold oven (I used a 12″ one). Pre-heat the oven and the skillet to 375*F. Mix all the ingredients together in a large bowl, and when the oven is heated, pour the mixture into the skillet. bake until lightly golden brown and a toothpick tester comes out clean, about 25 minutes. Allow to cool and cut into wedges or squares.
This is probably really good with butter on it, or honey, or both. My pieces didn’t make it that far. It’s a moist and crumbly cornbread that’s delicious on its own and with chili.
I have to say, cooking felt good. There was something so rewarding about the delicious smells in the house, and the “mmm”-ing that happened when everyone tried my chili and cornbread… I’m hoping I can keep this up, because feeling good is really good for me.
Have a wonderful Monday!