“I once read cooking is something you do for your family. But when you’re alone you sometimes have to treat yourself like family. And now that my apartment’s redolent with the smell of food it feels more like a home than a box where I hang my hat.”
From the book, Waiter Rant by Steve Dublanica
The quote above is perfect for how I was feeling. I was eating some chili mixed with pasta, something I eat when I can’t think of what to eat, and started craving cornbread. I love cornbread. I was alone, so it would be just for me. Did I really want to take the time to make a batch of cornbread just for myself? My husband doesn’t even really like cornbread, so it would be just me eating the leftovers also.
Why is it that if someone else, say my husband, asked me to make it for him, done. Of course I’d make it for him. Why don’t I have the same consideration for me?

So as a declaration to myself, as to say, “I am as deserving as another”, I made the cornbread.

It hit the spot.

And I was happy.

ready to go into the oven

This is my favorite cornbread recipe of all time. It’s full of corn flavor and exceptionally moist. I’ve been making it for years. It comes from an old Mc Calls cookbook from the 60’s I found at a Los Angeles thrift store. While living in L.A. pursuing my acting career, I didn’t cook often. But every few months I would turn to this cookbook for recipes of old fashioned favorites like this.

I love this cornbread recipe so much I haven’t made another since.

So if you are craving something and it’s only for you, I recommend making it.
You’re worth it.

Double Cornbread
makes one 9 inch square pan
adapted from a recipe from Mc Calls Cookbook
1 cup (150 g.) all purpose flour
1 cup (163 g.)  yellow cornmeal
4 tsp. baking powder
1 tsp salt
1/4 cup (47 g.) sugar
2 eggs
1 cup (250 ml) milk
3 Tablespoons butter, melted
1 can 15 oz. (430 g.) cream style corn
Preheat oven to 425 Fahrenheit, 220 Celsius, Gas Mark 7. Grease a 9×9 inch square pan.
In a large bowl whisk the flour, cornmeal, baking powder, salt and sugar together, set aside.
In another large bowl, whisk the eggs, then add the milk, melted butter and corn. Add the flour mixture and stir only until the dry ingredients are moistened. Don’t over mix.
Spoon the batter into the prepared pan and bake for 35-40 minutes. Or until it passes a toothpick test.
Serve warm with butter and honey.

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