Well, I was going to write about making pumpkin pie today, but a few of my Facebook friends have asked that I share the recipe for Cowgirl Cornbread. (You can find pumpkin pie tips, and other easy pie recipes, on Rodale.com.) Lucia found the basis of this recipe in Highlights magazine and asked if she could make it; the recipe was called “Cowboy Cornbread” and had sugar in it. We took the sugar out. All the cowgirls voted and decided we like our cheesy cornbread savory, not sweet. I guess that’s the difference between cowgirls and cowboys.
We made it last night and it was so very yummy! Plus, Lucia got to do all the mixing. It was still good for breakfast this morning, too. The recipe is so easy that any 3 year old can make it—as long as a grown-up is around to do the measuring and oven stuff.
Cheesy Cowgirl Cornbread
- 1½ cups flour
- ½ cup cornmeal
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 2 cups grated cheese (cheddar, Colby, or anything else you like)
- 2 eggs
- 1¼ cup milk
- ½ cup olive oil
- 1 Tablespoon butter
1. Preheat the oven to 350 degrees.
2. Put the flour, cornmeal, baking powder, salt, and grated cheese in a bowl.
3. Add the eggs, milk, and vegetable oil. Beat it with a whisk, stir it with a spoon, or scrape it with a rubber spatula—or all three.
4. Melt the butter in a cast-iron pan (if you have one—if not, just rub the butter on the bottom of a regular baking pan). Add the batter and put it in the oven for about a half an hour, or until the top is golden.
This recipe is good because it’s not too corny (unlike me).