Cornbread

Who doesn't love cornbread? Whenever someone goes out to Hometown Buffet, I make it a habit to make sure that cornbread if brought back. Forget everything else, I want the cornbread. If not, there will be hell to pay. Okay, maybe not. I'm too nice to be mean. Seriously, with a face like mine, I always have a smile on my face. Just ask anyone who knows me. Anyway, I think that's the second thing I love about Thanksgiving.

For this, I adapted it from I a recipe that found in the back of a box of corn meal. I haven't really made it before and I've always been interested in trying to make my own. I never really reaziled how simple it was until now. I always thought there was some complicated technique I had to do or get some special ingredient. Now I know.

I added some nutella on top to give it a chocolate hazelnut flavor. I know, I know. More nutella, but it was staring right at me. It gave me those big googley eyes like that bundle of money from those Geico commercials. Staring at people who could have saved on car insurance. (Note: This is in no way an endorsement for Geico. Just wanted to point that out. I was merely referencing that bundle of google-eyed money.) I think next time I'll add corn kernals into it. I love it when there's real corn in the bread.

Makes 1 9-inch round cake

Cornbread
adapted from Alber's Cornbread Recipe

1 c yellow corn meal
1 c cake flour
1/4 c granulated sugar
1 Tbsp baking powder
1 tsp salt
1 c milk
1/3 c canola oil
1 egg - lightly beaten
nutella

Preheat your oven to 400˚F

In a small bowl, combine milk, oil, and egg.

In another bowl, combine corn meal, flour, sugar, baking powder, salt. Then add in the milk mixture. Stir to blend.

Pour the batter into 9-inch greased pan and bake for 20-25 minutes or until toothpick comes out clean.