1 cup cornmeal
1 cup flour (white or whole wheat is fine)
1/4 cup sugar, or a little less
1 tablespoon baking soda
Sift them all together in a bowl.
1 cup milk (you can use buttermilk instead)
1/4 cup oil
Mix it all up. Grease an iron skillet and heat it up on top of the stove. This makes the edges crispy. When the skillet is hot pour the batter in and bake it in the oven at 425° for 20-25 minutes.
I don't like cornbread with spices and all that fancy stuff in it. I don't like it too sweet either. This one is perfect for sopping up the gravy on your Thanksgiving plate!
At Shannon and Mike's wedding, I took a bajillion photos of their daughter, Hailey. I really like how much they included her in the ceremony (and even the first dance). Plus, she's adorable.
A small, beautiful wedding at the Annadel
winery. Only 35 guests and a cozy, intimate dinner party. The event planner was Sofia Crokos
from New York. Floral design by Kathleen Deery
The bride also had the most gorgeous diamond earrings from a little boutique place that I'd never heard of, called De Vera
. If you love original jewelry check this place out.