Hello everyone, my name is Pete, and I'll be your cook today.
In the past few years, my interest in cooking and baking has grown, thanks to parents who made sure we had homemade family dinners every night. I want to spread my joy of cooking while being a bit more health conscious, so my plan is to choose at least one recipe from FoodFit.com each week, make it, and tell you all about how it came out (with pictures, of course!).
I don't want to waste too much time talking when there is so much cooking to do, so let's get things started with...
(click for recipe!)
I've been craving cornbread since my last visit to North Carolina, where it came alongside my chicken-fried steak and mashed potatoes (dee-licioius).
What's great about cornbread is that it's quick and easy to make, but there are hundreds of variations to suit your tastes. Here I stuck with the basic recipe, but you can feel free to add cheese, jalapenos or even curry along the way.
Here's a tip to help your bread be the best it can be: Before you start mixing anything, allow your eggs and butter to come to room temperature. Melt the butter quickly with short bursts in the microwave, and place your eggs in a bowl of warm water while you gather your dry ingredients.
This is really why cornbread is so great - brown and crispy outside, crumbly and soft golden yellow inside. That first bite just feels right. Share it with your friends.
I like mine with a little honey.
Once again, that recipe was FoodFit's Down-Home Cornbread.
(click for the recipe!)
Stay tuned for next week, when I once again jump spatula first into the world of healthy cooking. Want to be the first to know about my next post? You can subscribe to my SharePosts by clicking on my profile above and choosing "Subscribe."
Full disclosure: I am the web producer for FoodFit.com, a partner site of MyDietExercise.com, but that did not influence how delicious this cornbread was. Seriously, try this recipe today.
Published On: September 17, 2007