It's been a long time since I posted anything about food. However, last night I cooked lentils with a clove of garlic, and dumped them over two pieces of fresh-from-the-oven cornbread -- with real corn added to it -- and it tasted great.
Corn Bread (from the back of an old corn meal bag - they have a different recipe on the packaging now, but I don't like it as much)
(makes 8-inch square pan)
1 cup yellow corn meal
1 cup flour
1/4 cup sugar (I often use honey instead)
1 tablespoon baking powder
1 teaspoon salt
1/3 cup oil
1 egg
1 cup milk
Preheat oven to 400 degrees Fahrenheit.
Combine dry ingredients in bowl and mix well. Combine oil, egg, and milk together. Mix well. Stir into dry ingredients until just blended. Pour into well-buttered or well-oiled 8-inch square pan. Bake in hot oven at 400 F for 25 minutes or until done.
I use a cast-iron skillet of about an 8-inch diameter.
(Recall, for my non-existent international readers, that one inch = 2.54 cm. So, if you have a cast iron skillet that's about 20 cm in diameter, or a square pan that's about 20cm X 20cm, you're doing just fine. This is not a fussy recipe. A little smaller, you get taller cornbread. A little larger, you get shorter cornbread. Use a pan that's way out of proportion and your cooking time will probably have to go down - but if your pan's that much larger, just make a double batch!)
Little additions like salsa, or canned or creamed corn work very well with this recipe.
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