I am thankful that we haven't floated away during this tropical storm!! Too much rain, but we are okay in Lakeland.
I am thankful for the cookbook my church women's group put together and published back in 2001. I use it frequently and it has the best cornbread recipe. This cornbread is dense and sweet and moist. It will keep for two days, so you can count on it for a couple of meals. Delicious with butter and honey. It calls for buttermilk, which I make with two tablespoons of vinegar in the two cups of milk.
Corn Bread, from Maxine Vanzura
1 cup of sugar
1 cup of all purpose flour
2 cups of corn meal
1 tsp of salt
1 tsp of baking soda
2 cups of buttermilk (put 2 Tbsp of vinegar into regular milk)
3 TBSP of shortening melted (I use vegetable oil)
Mix together dry ingredients. Mix in buttermilk and shortening. Pour into greased loaf pan (I use a 9 x 9 glass baking dish). Bake in a 350° oven for 50-60 minutes (45 minutes was enough in a glass baking dish).
Let me know if you try it!! That's all I have for today, though there are many, many things that make me happy and thankful! Your visit is another! Happy September!! Peace & hugs.
