California Cornbread

I am an old woman. There is no way around it anymore.  As much as I want to be included as part of the “young mother” group, I’m just too old.  This morning, I watched my beautiful 14 year old daughter walk to the front of our congregation at church to accept her Young Womanhood Recognition Award (it’s her necklace in the pic) and there was no way I could pretend anymore.  How can I be part of the young mom group with a daughter who looks and acts so mature?  Maybe it’s because I still have so many young kids, but I just don’t want to be a middle-aged Mom!!!
But, with sacrifice comes blessings.  I am willing to sacrifice my youth for the blessing of such an amazing teenage daughter.  She worked very hard to accomplish this milestone by today, her 14th birthday and what a way to celebrate.  Watching her this morning reminded me that not only is she gorgeous, she is talented, intelligent, responsible and most importantly, fun to be around.  I think for all of that, I will gladly become middle-aged.
What does today’s recipe have to do with all of this?  Absolutely nothing, except it is so unhealthy that it will do wonders for my newly accepted, middle-aged body and heart.  This cornbread is light, sweet and moist, which means it is my kind of cornbread!  I have never been a fan of the dense, dry kind.  My kids love this stuff and always want a piece to stick in their lunches for school the next day.

California Cornbread

serves 12
2 C baking mix, such as Bisquick or Jiffy
1/2 C corn meal
1/2 C sugar
1 Tb baking powder
2 eggs
1 C milk
1/2 C butter, melted
1.  Preheat oven to 350 degrees.  Grease a 7 x 11 glass pan.  Whisk together dry ingredients then add the wet.  Do not over-mix.   There will be a few small lumps.  Pour into pan and bake for 30 minutes.  Allow to cool slightly and serve warm.

Comments

  1. Anonymous says

    Holy cow, Carole! Are we really that old?! She is beautiful!

    Thanks for the bday wishes! Keep those recipes comin’!

    Steph

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