I am a control freak. I think we have already established that in many of my previous posts. The worst part of this storm is the uncertainty. At this point, we all know it is going to be bad....especially for those in the Mid-Atlantic states, Manhattan, and Long Island. I am planning on staying put no matter what, but I do have offers to hunker down with friends who have generators. Dan and I are rarely apart and this is one of those unusual times. I am thankful he weathered the storm without much ado in Charleston, but now worry about him returning home amid all the potential damage and power outages. The plan is for him to stay put until we're sure he has a clear shot home.
I have never been a corn bread girl, but this is the second time I've made it since arriving in Maine. There's something warm and cozy about it....whether served with soup, eggs, or just topped with a little butter....it says "home". So here I sit in my home in my new hometown of Castine with wonderful friends who continue to extend great kindness and comfort during uncertain times.
1 cup yellow corm meal
1 cup whole wheat flour
1/4 cup organic cane sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup olive oil
1 cup real buttermilk
1 egg, beaten
Preheat oven to 425˚. Grease a 9 x 9 x 2 inch pan or six mini loaf muffin tins. Combine corn meal, whole wheat flour, sugar, baking powder, and salt in a large bowl. In another bowl, mix the oil, buttermilk, and egg together and add to the dry ingredients mixing just until the batter is combined and uniform. Pour the batter into the prepared pan or mini loaf tins and bake for 20 to 25 minutes if using the 9 x 9 x 2 inch pan or 15 to 20 minutes if making the mini loaves. I think it is best eaten when still warm.
To everyone in the path of Hurricane Sandy, please be safe, take cover, and know prayers and positive thoughts are with you.
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