Sweet cornbread.
My kids devour this corn bread every time I make it.
Ingredients:
1 1/2 cups flour
1/2 cup cornmeal
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter, melted
Directions:
1. Preheat oven to 350 degrees F.
2. Grease an 8-inch square baking pan.
3. Combine dry ingredients in a medium bowl and mix well.
4. Combine milk, eggs, oil and butter in a small bowl and mix well.
5. Add to dry ingredients and
Countdown to 2010 in six courses.
Happy Anniversary, Eric. (For everyone else, Happy New Year’s Eve!)
Heading to Sacks Cafe again for their chef’s tasting menu. Mmmm. Here it is for your drooling pleasure.
Amuse Bouche
Eggplant Caponata Blini, herb chevre, topped with saffron caviar
Glass J Vineyards Brut Cuvée
~
First Course
choice of:
Lobster Profiterole
savory éclair, lobster meat, red onion crème fraiche, tobiko,orange zest, hardboiled egg yolk
or
Duck Confit & Foie Gras Ravioli
candied fennel & shallot confit
or
Beet Carpaccio Potato Salad
carpaccio of roasted red & golden beets, salt baked
