....of course, with a hearty breakfast! :)
This recipe of corn bread is from "joy of cooking", and i really like the result. It has a really rich corn flavor and just the right nutty texture. I add some grated cheddar cheese on top, and it taste even better now.
After breadfast, kev, joyce and me have a nice walk to coney island. It takes about 10-15 mins, so it's not bad at all.
The weather is starting to get warming, and i cant wait to come more often later.
And for dinner, we are having BBQ in front of our apartment! My parent actually enjoy it alot, and my father even said we should get a better grill, so that we can BBQ more often in the coming summer :)
Corn bread
(revised from "joy of cooking")
Ingredients:
1 cup yellow/white stone-grounded cornmeal
1 cup all-purpose flour (can substitute up to 1/4 cup wheat flour or wheat germ)
2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons sugar
2 eggs, beaten
3 tablessoons oil
1 cup milk
cheddar cheese, freshly grated
Preheat over to 425F. Whisk together all dry ingredients. Mix all the wet ingredients in a seperate bowl. Combine two together with a few rapid strokes. Scrape batter into a square pan, total baking time is about 15-18 mins. Put shredded cheddar cheese on top 4 mins before, and put the pan back to baking, until nicely browned. Serve immediately.
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