Here is a nice, soothing, and easy supper to throw together for supper on a cold evening…
Juwairiyah, my thirteen year old daughter, makes most of the bread in our family. She learned to do it without a recipe, and I’ve noticed that when she does have a recipe she tends to get creative with it.
This is a nice, simply cornbread with a hearty texture.
1 cup cornmeal (white, yellow or blue- and how much better if it came from your own corn!)
1 cup whole wheat flour
2 tsp baking powder
Salt to taste
Preheat the oven to 425 degrees Fahrenheit. Butter or oil an eight inch baking pan.
Stir the above ingredients together in a medium sized bowl.
In a smaller bowl, whisk together:
1 cup buttermilk or milk (I suppose soy milk could be used)
3 tbsp honey (if desired)
¼ cup melted butter or sunflower oil
Make a well in the center of the dry ingredients, and pour the wet ingredients into the well. Mix them together quickly, don’t worry about lumps but make sure it is well blended. Pour the batter into the pan and bake on the middle rack of the oven for 25 minutes. It should be golden on top, and pull away slightly from the edges of the pan, and a knife inserted in the middle comes out clean.
Options: ¼ cup diced hot peppers and/or ½ cup grated cheese of your liking
Butternut Squash Bake
My mother tended to make squash simply by cutting it in half and baking it, then putting lots of butter and salt on top. This dish takes a bit more preparation, but is really quite quick and easy and very satisfying.
2 butternut squash, peeled and cut into smallish cubes
4 cloves of garlic, minced
½ cup chopped parsley or cilantro (we have used both)
Salt and pepper to taste
4 tbsp flour
Olive oil or melted butter
Preheat the oven to 325 degrees F. Lightly butter a cake pan.
Mix the squash, garlic, parsley, salt and pepper together in a medium sized bowl. Add the flour and stir until coated. Put this into the baking pan and drizzle with olive oil or butter. Bake until the squash is tender, from 1 to 2 hours, depending on how small you cubed the squash.
You’ll see that the oven temps for both dishes are different. When we made them together, I started the squash dish baking at 350 degrees, then placed the cornbread on the same rack after half an hour or so. They both baked just fine, and came out at the same time, finished perfectly.