Wednesday, August 23, 2006

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.



1 Comments:

At 3:05 PM , Blogger Deb =Þ said...

Well, I'd like to move back to Princeton to try this stuff!!!

 

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