I am in the process of cleaning my pantry now. I am leaving to India next week after my seven months long stay in the United States. When I look back it just feels like yesterday that I entered this country. I was very sad when I had to quit my job in India and to come here , that too for a very short stint. I knew that I won't be able to work in the States due to the visa formalities. Before leaving from India I started cribbing to 'A' about it. I am a person who can't sit inside the house even for few minutes. I am always on the run. When we reached here 'A' put a suggestion to me to start blogging. I didn't even know abot the term then. I started hopping through different blogs and found very interested in it. One fine day morning I told him that I am planning to start a food blog. He was very enthusiastic and encouraging about it. He knew how much I loved my job and how I am missing it now. He wanted me to be happy in every possible way and he was the first follower in my blog which is now followed by 59 people within 5 months. I am super duper happy and excited about it. All cheers to 'A' the man behind the scene. Without his inspiration and motivation I would have never done this.
I am going to introduce a recipe with corn meal. I am trying out quiet a few recipes with it. I am following Vrinda's recipe to the dot. My first attempt was corn meal crusted chicken and now I made a butter milk corn bread. I don't like to waste anything whether it is stuffs in my panty or my clothes. I will never throw any of my clothes which in turn makes my mom always crib about my never ending wardrobe. I have little bit of butter milk left which I have used for the chocolate muffins. The end result was a sweet, soft, moist and a little corn bread.
Recipe source : http://www.reciperoll.com/
1/2 cup butter
2/3 cup sugar
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 tsp salt
Preheat oven to 375 degrees F. Melt butter in a large skillet. Remove from heat and stir in sugar. Now add eggs and beat well until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in corn meal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake for 30 to 40 minutes or until a tooth pick inserted in the center of the cake comes out clean.
Notes : If you want your cornbread to rise nicely, let as little time as possible elapse between combining the dry and liquid ingredients and putting it in the oven. Once the baking soda and buttermilk get together, the rising action begins.Your cornbread is done when the edges turn a wee bit brown. There may be a few slight cracks closer to the edges of the pan.
I am sending this over to the week long celebration at Magpie Recipes for the grand winning of Team India winning the Cricket World Cup .