Corn Bread, and a bit of Avocado Fruit Salad

Since corn meal has no gluten (and is also very dry), use a ratio of about 40% corn meal to 60% AP flour.

Corn Bread

- 1 cup bleached AP flour
- 3/4 cup corn meal
- 1/4 cup sugar (I like mine a tad sweeter)
- 1.5 Tbsp baking powder (for a bit fluffier of a texture)
- 1 tsp salt
- 1 large egg
- 2/3 cup milk
- 4 Tbsp melted butter

1. Combine dry ingredients. In another bowl, combine melted butter, milk, and egg.
2. Add butter mixture to flour mixture; stir until batter is slightly liquidy and lumpy.
3. Pour into ~ 8" x 8" metal baking pan. Grease pan or dump some vegetable oil in beforehand. Preheat oven to 425 degrees C.
4. Bake 20-25 minutes, or until toothpick in center comes out clean.

Variations include adding lemon poppyseed cornbread muffins, banana cornbread (might make the end result a bit less dry), cornbread with cheddar cheese, etc...

Lastly, here's my take on a summer-y fruit salad/dessert. My dad loves eating avocado with a bit of lemon juice and sugar; it's a delightful cool treat to have on a hot summer's day. Not to mention the health benefits of eating avocado.

Avocado Fruit Salad

- thinly sliced avocado
- thinly sliced fruits (white peaches, yellow peaches, mangos, white nectarines, etc...)
- a bit of whipped cream
- unrefined sugar
- fresh lemon juice, zest

1. Set an avocado base, sprinkle with lemon juice, unrefined sugar.
2. Layer with other fruits, and more avocado slices.
3. Top with a bit of whipped cream, and lemon zest.
4. Refrigerate about 15-20 minutes before eating.