The wheel has turned. Nighttime temps are dipping pretty low.
Days are short and bright. Mornings sparkle!!
The rose hips and the willows are the brightest colours in the landscape.
The creek is almost frozen over.
We keep the kitchen wood stove stoked pretty steady now ~ a cozy and comforting necessity! This means that the oven is almost always at the ready. Which means, among other things, cornbread.
Our favourite cornbread recipe uses yogurt and no flour.
I like to replace the egg with ground flax seed.
So easy, so quick and so good. It goes like this.
Use a shallow 1 quart casserole for this cornbread.
3/4 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups yogurt (real yogurt, not a low fat variety)
1 tablespoon honey
Return to a hot oven (425) for about 30 minutes until firmed up
See you again when the snow flies.
Any day now.