Welcome to the first full day of autumn on Friday Feast in the Tavern!
I spent yesterday by starting with a long morning walk. The scent of a fall breeze brushed across my face and you should have seen my smile. After four wonderful days of rain, the air was crisp and clean. On my walk, I noticed many fallen acorns. It's hard to fathom that within its small shell all the potential of a giant oak tree is held within. I pushed them aside for the squirrels scampering nearby. The remainder of the day was spent in quiet reflective transition of one season flowing into the next.
Did I bake? Absolutely! Did I remember to take a picture of the cornbread for today's recipe? Ha! Nope. Memo to self: Leave a post-it out with a reminder to take a picture before diving into feast.
"Autumn is a second spring when every leaf is a flower." ~Albert Camus
1 ½ cups buttermilk
2 tablespoons baking powder
2 cups cornmeal
¼ cup sugar
1 teaspoon salt
2 eggs (room temperature)
1 cup all-purpose flour
1/3 cup melted butter
1 4-ounce can chopped green chiles (optional)
¾ cup shredded cheddar cheese
Preheat oven to 425 degrees.
Put all ingredients in a mixing bowl and beat until combined.
Pour into a round 9-inch greased pan. Sprinkle with smoked paprika, if desired.
Bake for 20-25 minutes until golden brown.
Serve warm from the oven with butter.