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Thursday, February 10, 2011

Fluffy corn bread recipe and a trip around the world...


I was telling my husband the other night that traveling by airplane doesn't appeal to me much any more. Why with all the body scans, long lines and cramped seating...who needs it?

As I was sitting at the table this morning with a very lethargic little Pug at my feet, who is recovering from his little operation, I couldn't help but think of how much fun it would to be to simply run away somewhere. Tired of the busy office work, dishes, dust bunnies, piles of laundry and sleepless nights of taking care of this little fur ball, I could sure use a break.

As I leaned over to grab my bible from the other end of the table this morning I began flipping through the pages and landed in the desert with Moses. I then left the desert to hop on a boat with Noah and his family for the long journey to not only seek out land but also a promise fulfilled by God. I then found myself landing over in the Psalms with King David meditating on Gods goodness and mercy.

Amazing how a little trip can leave you feeling refreshed and ready to take on all of the old chores with a renewed spirit. And I didn't even have to wait in line at the airport either.



****Here is a special treat that I'd like to share with you from my dear friend, Angela. I tried this the the other evening and it is by far the best corn bread recipe I have ever made!


Sweet Fluffy Cornbread

1/2 cup cornmeal

1 1/2 cup flour

2/3 cup sugar ( I use 1/2)

1 Tlb baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 cup oil

3 Tlb melted butter

2 eggs

1 1/4 cup buttermilk ( can put a little vinegar in milk to make buttermilk)

Combine dry ingredients, then mix in wet ingredients. Stir until just moistened.

Bake in cake pan @350* about 30 minutes, or until lightly browned and springs back

when touched in the center.


~enjoy
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