Corn Bread Baking Time

Corn bread?

Image by @jozjozjoz via Flickr

On an icy, wind-swept New Year‘s eve, what could warm your heart and stomach more than some hot crusty corn bread? The following recipe is a perfect accompaniment to the black-eyed peas we started yesterday.

Crusty Corn Bread

1 1/4 cups flour
3/4 cup white corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten

Preheat oven to 400 degrees F. Grease an 8 or 9-inch pan.

Children can measure flour, corn meal, sugar, baking powder and salt into a medium-sized bowl.

Make a well in the center and add milk, oil and egg. Mix just until dry ingredients are moistened, about 50 strokes.

Pour into prepared pan. Bake 20-25 minutes or until light brown. Cut into 9 slices or square. Best served warm with a dab of butter.

Yield:  9 servings

Hope you enjoy the hot bread. You can refer to this and other seasonal recipes in Amy Hout’s  childrens cookbook, Cooking Around the Country with Kids: Holiday and Seasonal Food and Fun.

I wish you a happy and prosperous New Year, filled with many blessings. See you in 2011!

Best to you,

Lee Jackson
Family Life Issues Coach

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Good-Luck Black-Eyed Peas

january 4 supper

Image by jodigreen via Flickr

In the American South, people serve black-eyed peas and corn bread to bring good luck. Here is a recipe from the children’s cookbook, Cooking Around the Calendar with Kids: Holiday and Seasonal Food and Fun by Amy Houts that will get your New Year started right.

Amy suggests you soak the peas the night before.

Black-Eyed Peas

1 pound package dried black-eyed peas
1 ham hock

Children can place peas in a 4-quart pot; cover peas with water. Let set overnight. Drain water and cover with fresh water. Add the ham hock and bring to a boil. Turn down heat and let simmer, covered, for two to three hours, until peas are tender. Check occasionally and add additional water if necessary.

Adult will need to remove ham hock from pot. Separate the ham from the bones and fat. Put the ham back in the pot and discard the bones and fat. Serve in soup on the side.

Yield: 8 servings

Tomorrow I’ll send you Amy’s best Crusty Corn Bread.

Best to you,

Lee Jackson

P.S. For more information about Amy’s children’s book, go to http://www.imagesunlimitedpub.com

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