Sunday, November 27, 2011

Thanksgiving Cornbread

Our first Thanksgiving together in DC did not disappoint. We were far from home and our families, but were surrounded by friends, alcohol and good food. We feasted on a variety of unbelievable dishes (more recipes to come) but this was one of my favorites. Its sweet, moist, and pretty healthy overall.

1/2 cup light butter
2/3 cup white sugar
2 eggs
1 cup nonfat milk
1 tablespoon lemon juice
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees. Grease an 8 inch square pan. Melt butter and stir in sugar. Add the eggs and beat until well-blended. In a separate bowl, combine nonfat milk and lemon juice with baking soda and stir into egg/butter mixture. Add in cornmeal, flour, and salt until the bumps are gone. Pour batter into the pan and bake for 35 minutes.

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