Tuesday, October 14, 2014

Cornbread Muffins

I like looking at my empty screen and filling it up with my thoughts. It is so fulfilling to look at a white screen, type away and then have something to show for it.

However, I have found that filling up a post with words only works if you have words to say. If, for example, you have a cornbread muffin recipe and have nothing good to write about, it doesn't work as well. 

Therefore, because my efforts to fill up this page with coherent paragraphs does not seem to be working, I will fill it up with the random thoughts that come to my mind:

The pioneers used to call cornmeal "Indian meal". They also called baking soda "saleratus".

I like cornbread.

I eat cornbread with chili. I also like oysters crackers and sour cream on my chili.

Oh, and I like shredded cheese on chili, too.

We can see cows from our backyard. They make milk that can be turned into cheese. I wonder if I ever ate cheese from those cows.

Sometimes, I smell the cows. They don't smell like chili or cheese. They smell like a barn.

When the cows moo, it sounds like a cellphone vibrating.

Maybe the creator of the cellphone lived on a farm with cows (or at least sang "Old McDonald").

I wonder if the creator of the cellphone, the one who created the vibrating that sounds like a cow, liked cornbread and chili. 

I do. I like cornbread and chili.



  • 1 1/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt (optional)
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg

  1. Preheat your oven to 400.
  2. Grease a muffin pan or line it with muffin cups.
  3. Mix all of the ingredients together, and then pour the batter into the pan.
  4. Bake for 20-25 minutes, or until the cornbread is a light golden brown.


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