Winter time in Chicago means navigating extreme cold, longer commutes, and keeping the refrigerator stocked. The extra time needed to get around mixed with unexpected train delays is a recipe for frustration. So by the time you make it home and unthaw, who has energy to cook dinner.
In an effort to try and eat better, I dedicate four hours each Sunday to preparing my weekly meals for lunch and dinner. I really enjoy making different stews and soups. They are very filling and healthy, plus I can set aside large portions for freezing to enjoy later. I use Ziploc bags and containers for storage. Freezing soup in a sandwich bag is the perfect size to take to work, while I will use larger containers with lids for more substantial portions.
This Sunday, I made 15 bean soup and a gumbo. I paired the soups with cornbread squares. This was accomplished by baking the cornbread in brownie pans. I love trying out different pans and molds for shapes that can create an interesting visual. Check out my cornbread squares recipe and tell me what you think. Stay warm!
Cornbread Squares
1 can cream-style corn
6 tablespoons of butter (make sure it is softened)
2 large eggs
1/2 cup whipping cream
1 and 1/2 cups yellow cornmeal
1 cup gluten free perfect blend flour
1 tablespoon of shortening
1 tablespoon baking powder
1 teaspoon of kosher salt
1/3 cup sugar
Place first 5 ingredients in a mixing bowl at medium speed, as it mixes, slowly add flour. In a skillet, heat shortening. When shortening is in liquid form, let cool slightly and then slowly add to ingredients in mixing bowl. Heat oven to 375 degrees and spray two brownie pans with cooking spray. Pour mixture into pans and bake for 30 minutes until golden brown. I was able to make 24 cornbread squares with this recipe. Want to step it up a notch, go on amazon.com and search baking molds to make other shapes your guest might enjoy.
Enjoy by Michele 