Wednesday, January 11, 2012

Corn Bread and Plugging Your Car In

We have had a little break in the 40 below weather for the last couple of days.  You might wonder how we get around when it is so cold.  Why don't our cars freeze?  Well, we have a winterization procedure for automobiles.  Each vehicle is equipped with battery blankets or plates, frost plug(s), heat plates under the oil pan and or transmission, etc.  All of these heating accessories are generally attached to a three/four-way with the other end extending from the vehicle.  Drivers are then able to plug into an extension cord to an outdoor outlet to keep the engine, transmission and battery warm.  We also test our anti-freeze to 60 below (F).  Businesses provide plug in posts for their employees so their cars don't freeze during the day.  Many are set up on timers to run in hour or two cycles.  At home, my husbands truck is set on a timer to go on at 4:30am before he starts it at 7:30am.
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.

Corn Bread
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

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