Al’s Heavenly Cornbread

 

 

This recipe is my secret weapon. I’ve never eaten a more moist and delicious cornbread and everyone agrees. I cannot make this without being asked for the recipe, most recently by my parents when they were out for a visit in January.

Full disclosure – when you see the ingredients in this recipe, you will know why it’s so good. Not nearly as healthy as my sister’scornbread recipe, this one reads more like a yellow cake recipe with a bit of cornmeal mixed in. Thanks to my college roommate Alison for the recipe I adapted this from.

Mix your dry ingredients in one bowl. I usually sift them to eliminate clumps.

 

Mix your wet ingredients in another.

Pour dry ingredients into wet ingredients and stir until just combined. Bake in a greased 8x8 pan for 35 minutes at 350F.

I usually double this recipe and divide it into two pans. The second pan can be wrapped in plastic wrap and tinfoil and frozen for up to three months.

 

Cut-and-Paste Recipe

Al’s Heavenly Cornbread

www.biteuponbite.com

½ cup cornmeal

½ cup wheat flour

1 cups all-purpose flour

2/3 cup granulated sugar

1 Tbsp baking powder

½ tsp salt

1/3 cup oil

3 Tbsp melted butter

2 eggs

1 ¼ cup milk

Combine dry ingredients in a medium bowl.  Combine wet ingredients in a large bowl.  Pour wet ingredients into dry ingredients and stir just to combine.  Bake in a greased 8” square pan @ 350F for 35 minutes.

World’s Simplest Fruit Salad

Don’t let your fruit languish, my friends! I always seem to have a drawer full of sad fruit that nobody wants. When the berries and bananas are gone, we’re left with apples, oranges, melons and a scattering of fruits that no one’s excited to eat.

I’ve adapted Heather’s husband’s fruit salad recipe to help me deal with this problem. It’s probably overstating things to call this a recipe. It’s more of a preparation suggestion. However, I’ve made this for showers and parties and always get compliments and recipe requests. So, here it is:

Choose a sampling of fruits from your fridge, or if you’re making this for a baby shower or potluck, choose a sampling of fruits that look and taste good together from your local grocer. This is good, even if all you have are apples and oranges but it's fun to go a little more exotic every once in a while.

Chop the fruits into small pieces, the smaller the better. For example, grapes are ideal for this when cut in quarters.

Place all the fruit in a bowl.

Add a dollop of yogurt. Less is more here. You want just enough to moisten and flavor the fruit but not enough that you ever have “gobs” or white. No one wants “gobs” on their fruit salad. I prefer vanilla yogurt for this but I’ve used just about every flavor imaginable. Personally, if I’m using plain yogurt, I like to add a couple of tablespoons of applesauce or all-fruit jam to sweeten it a bit.

Gently stir to coat the fruit and you’re done!

I’ve served this as a side-dish at dinner in individual ramekins with a slice of orange on top and the kids can’t get enough. They will literally eat two to three times as much fruit when I serve it this way than when I simply chop it and serve it on a platter.

Cut-and-Paste Recipe

Simple Fruit Salad

www.biteuponbite.com

4 cups fruit
¼ cup yogurt (vanilla preferred)

Chop fruit into small pieces, no bigger than half an inch. Place them in a bowl with yogurt and stir gently. Take a minute to wonder why you printed off this non-recipe recipe card.