Well I just had to share this yummy recipe I tried today to go with my Super sneaky healthy
chili! First off I know you are dying to know what is in my
chili...I put in 2 cups of blended
zucchini and 8 blended tomatoes with various beans (kidney,chick pea and Navy bean) Then added green peppers and tons of mushrooms. The best part... London had no clue that the
zucchini was in it, That is the sneaky part!
Anyway, the real reason for this post is to share the best Cornbread
recipe ever! It was so moist and sweet and yummy I ate way too much and am sitting at 2000 calories today instead of my 1500! It was good...I have to take a quick break to let you know that I heard chewing a minute ago, looked around, couldn't see anything and yes...a mouse just ran
across my foot. I screamed so loud Sean got up out of bed to rescue me! Isn't he brave, my hero. I am shaking. You would think that after all these years in the country I would get used to
scurrying creatures but...I don't think I will ever.
Here is the
recipe1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
Enjoy!