|Plug ins in the parking lot at my work. I get to work about 8:00 am, notice how dark it is?|
|Notice the row of concrete pillars for the plug ins. Most businesses have a type of these for employees.|
|Four cars plug into one pillar. Don't forget to unplug before you drive away!|
So today we had soup at work again. My suite mates brought soup and I brought sourdough garlic bread and cornbread. It was a wonderful lunch on such a warm day. A reprieve from the cold and catching up with coworkers.
It is supposed to be 40 below again by the end of the week. Stay warm.
makes 36 servings
2 cups yellow cornmeal
2 cups all-purpose flour
1/2 cup sugar, plus 2 Tbsp. for top (optional)
2 Tbsp. baking powder
2 tsp. salt
2 cups milk
2/3 cup vegetable oil
2 large eggs, lightly beaten
1 can corn, drained and rinsed
1 can Rotel tomatoes with peppers - drained
Preheat oven to 400º F. Grease a 13x18 or a 9x13 inch pan.
Mix dry ingredients together in large bowl, mix wet ingredients in a separate bowl. Make a well in the center of the dry ingredients, pour wet ingredients into dry and mix until just combined. Pour into prepared pan. Sprinkle sugar lightly on top if desired. Bake for 15-20 minutes or until top is golden and toothpick inserted in center comes out clean.
I use a half sheet pan (13X18) and cut into 2x3 inch pieces. If you use a 9x13 you would want to cut smaller pieces, like 2x2 because they are so thick.
I like a sweet cornbread so the sugar on the top is essential for me. I just sprinkle the top until it has a light coat. This is totally optional.
This is easy to half the recipe and use half a can of corn and Rotel, or the whole can and you get a little spicier flavor.
January 11, 2012 Daylight 4 hours, 41 minutes, 53 seconds Current Temp. 8ºF