Corn Bread

Happy Thanksgiving Eve.



I spent the day feeling sick.  I should have finished my paper, but all I could muster was a quick trip to the grocery store for the sweet potatoes for the Garlic Roasted Yams that I'm making for Thanksgiving.  The remainder of the day I laid on the floor watching Hell's Kitchen.  This led me to looking up Epicurious.com.  It's a pretty neat cooking page.  I'd never seen it before in all my internet meanderings.  There I saw a picture of corn bread and I really really wanted it. I kept thinking about melting butter on it and honey running down the sides. So, I pulled myself up and whipped this together.

Ingredients:

• 1 & 1/2 cups yellow cornmeal
• 2 & 1/2 cups 1% milk
• 2 cups unbleached all-purpose flour 
• 1 tablespoon baking powder
• 1 teaspoon kosher salt 
• 2/3 cups sugar 
• 2 eggs
• 1/2 cup vegetable oil

Directions:

• Pre-heat oven to 400 degrees
• Butter a cake pan
• Combine cornmeal and milk in a small bowl, let rest for 5 minutes
• In a large bowl whisk together flour, baking powder, and salt.
• Add cornmeal-milk mixture.  
• Mix to combine 
• Add eggs one at a time mixing to combine in between
• Slowly drizzle in oil whisking the entire time.  
• Pour mixture into prepared pan 
• Bake until golden brown on top and inserted toothpick comes out clean.  ~35 minutes.