Well folks, last night was one of the first nights I had some downtime in over a week. I’ve worked non-stop (through the weekend even) from last Monday and I can’t tell you how much I’m looking forward to this weekend. The weekend itself will be jam packed, but at least it won’t be jam packed with work. When I do have down time this weekend I fully plan to veg out on Netflix (after working out), which I recently discovered.
Anyway, one of the nights I got home late I still managed to cook up a quick cornbread for a turkey potpie (more “soupish,” but delicious) that I made in the crockpot last week.
I was excited to make this cornbread because it means I got the chance to use my new Toaster (Convection) Oven. I recently decided that it’s a tad bit annoying having to heat up the entire oven for something simple, not to mention wasteful. So I found a great deal (50% off plus another 10%!!!) on a toaster oven and I must say I’m very excited with it. Here’s the link.
- 1 cup white flour
- 1 cup cornmeal
- 1 cup milk
- 1 egg
- ¼ cup sugar
- 1 tsp baking powder
- 1/4 – 1/2 tsp salt
- 1 tbsp canola oil
Heat oven to 375degrees. In a bowl mix all ingredients (adding more milk if needed) and stir until well blended. Grease a pie dish and pour the batter in. Let sit for a bit and then cook for 20-25 minutes. Seriously it’s so easy and so delicious and it’s a great accompaniment to soups.
I was also very pleased with how my new toaster oven cooked this delicious side. The cooking was perfectly even; unlike my standard oven, which typically cooks some parts better than others. I can’t wait to try out more baking and cooking with this new toy.