1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
1 cup (156g) cornmeal
1/4 cup (50g) sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 3/4 teaspoon salt, to taste
1 1/4 cups (283g) lukewarm milk
4 tablespoons (57g) unsalted butter, melted and cooled
1/4 cup (50g) vegetable oil
1 large egg
Preheat the oven to 375°F. Lightly grease a 9" square or round pan (a cast-iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.
Weigh your flour and cornmeal; or measure each by gently spooning into a cup, then sweeping off any excess. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil, and egg.
Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Don't over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.
Spread the batter into the prepared pan, or scoop into the muffin tin.
Bake the bread for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
Remove the bread from the oven and cool it on a rack for 5 minutes before cutting; serve warm.
Store any leftovers, well wrapped, at cool room temperature for a few days; freeze for longer storage.
If you like a crispier crust on your cornbread, grease a cast-iron pan and place it in the oven for 10 minutes to heat. Scoop the batter into the hot pan and return it to the oven to bake as directed. Check on the cornbread after 15 minutes.
2 1-pound cans tiny whole beets, drained with juices reserved
1 small onion, halved and thinly sliced into half-moons (optional)
8 hard-cooked eggs, peeled
1 cup 1/2 cup sugar
1 cup beet juice
3/4 cup apple cider vinegar
1-1/2 teaspoons salt
dash of pepper
2 bay leaves
12 whole cloves
Place beets, onion, and peeled eggs in a nonreactive glass or plastic container. Set aside.
In a medium-size nonreactive saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes. Immediately pour simmering liquid and spices over beets and eggs. Cool to room temperature, cover, and refrigerate 48 hours before using.
1 stalk celery, cut in half lengthwise, then cut into 1-inch pieces
1/4 cup crumbled blue cheese (1 oz)
1/4 cup Buffalo Wings Sauce
Heat oven to 425°F. Cook and drain macaroni as directed on package, using minimum cook time.
Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour and mustard with whisk; cook and stir until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add Cheddar cheese; stir until cheese is melted and sauce is smooth. Season with salt.
Gently stir cooked macaroni into cheese sauce. Stir in chicken. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle celery and blue cheese over macaroni mixture. Drizzle with Buffalo wing sauce.
Bake uncovered 5 to 10 minutes or until bubbly and blue cheese is melted. Serve immediately.
Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.