I’m serving white chicken chili for supper tonight. It would have been more appropriately-colored but I bought the wrong cheese, so it’s kind of orange-y ~ but still incredibly delicious, I assure you, and I’ll just say the color is in honor of the tragedy that befell Volunteer football this week. Oh, yeah, they’ll buy it. But I need a good cornbread to serve on the side, so I strolled down to the Gallery for a Gooseberry Patch cookbook – you know they’ll have a suggestion.
Where else but Church Suppers! Who’s been to a pot-luck gathering without finding the tastiest foods on the table ~ and thank goodness your favorite dish always shows up, time and again. This volume covers everything from Pancake Breakfasts to Ice Cream Socials & Bake Sales, with Summertime Socials and Election Day Dinners among the chapters in between, and is filled with taste-proven favorites and easy serving and decorating suggestions for every occasion.
The corn bread recipe I found is for cornbread muffins, perfected by the patriarch of Rosemary Trezza’s family, and prepared by him for the family until shortly before his death at the age of 96. He used to carry the recipe in his wallet to share with others!
Our Family’s Corn Muffins
1-3/4 C yellow cornmeal
2-1/4 C all-purpose flour
1 C sugar
8 t baking powder
1-1/4 t salt
2 eggs, beaten
3/4 C oil
2 C milk
In a large bowl, combine ingredients in order listed; beat until well blended. Fill greased muffin cups 2/3 full. Bake at 425 degrees for 15 minutes, or until a toothpick tests done. Makes 1-1/2 dozen.
Simple and delicious! My own father likes his cornbread ready to dunk into a glass of milk. I like to add a bit of kernel corn to my bread for extra texture and crunch.
Hope you’re experiencing a bit of a thaw where you are today .. but the snow still lingers in the deep shadows of the mountains here.
~Janet @ The Christmas Place
.. and a shout-out to all my Colts fans/friends ~ first playoff game this weekend .. Go Blue!