February is National Potluck Month...Again

Start off National Potluck Month with 

Tasty "Top of my Head" Cornbread

Once again, we're declaring that February is National Potluck Month here at Potluck Paradise headquarters. It just seems so right to celebrate this shortest month where, at least in the northern states, the days get dramatically longer. What better way can there be to take joy in friends and family with homey foods that just bring people together. We're not ending this sentence with a question mark because the answer is obvious!

There are the February holidays, of course. The middle of the month is chock full -- Valentine's Day, Mardi Gras, Chinese New Year, and President's Day -- whew!  That will be some potluck!

This year we're also going to talk a bit about getting the most for your kitchen dollars. Yes, gas prices are down and we've not had to spend as much heating our homes as we did last year during the "polar vortex," but it never hurts to be penny wise and food-saving conscious.

We'll start the month off with a recipe we tossed together when we were in a rush, missing a starch to round out dinner, and couldn't find the exact recipe we remembered. This cornbread takes the best of a 19th-century version and makes it quick and delicious.  It is hardy and works nicely left over for breakfast, slightly warmed in a toaster oven or microwave with butter and maple syrup.

Top of My Head Cornbread

3/4 cup water
1/4 cup coarsely ground yellow cornmeal
1 cup regular cornmeal, white or yellow
1 teaspoon baking soda
1/2 cup flour
1 cup milk
2 eggs, lightly beaten

Preheat the oven to 400 degrees F. Lightly grease a glass baking pan about 7 x 11 inches. (Note other pans will work. Fill them only half full. Metal pans will bake faster)

Put the water in a small saucepan and bring to a simmer. Gradually stir in the 1/4 cup coarse cornmeal until well blended and smooth. Remove from heat and let stand about 5 minutes. In a medium mixing bowl, combine the regular cornmeal, baking soda and flour, mixing with a fork. Stir half the milk into the cooked cornmeal and then pour that mixture into the dry ingredients. Add the remaining milk and eggs. Mix well and spoon into the prepared baking pan.  Bake about 20 to 25 minutes until the cornbread just begins to pull away from the sides of the pan and a knife inserted into the middle comes out clean.  Delicious served with butter, honey, or preserves.


Copyright 2015 Rae Katherine Eighmey All rights reserved.