Kids and a Mom in the Kitchen is where I like to post about the time the children and I spend learning in the kitchen and creating yummy foods. Sometimes they go along with our lessons, sometimes they don't. Sometimes they are recipes of my own creation, sometimes they are recipes I have found elsewhere.
I decided to make it a linky party so others can share their great recipes. We love finding new recipes to try, so even if you didn't have children helping you in the kitchen, I would love to see your recipes. If we use your recipe in one of our Kids and a Mom in the Kitchen times, I will link back to your post.
You will find the linky at the bottom of the post. I hope you will join with me in this fun party. Don't forget to check out some of the other great recipes that have linked up, and the featured post.
I was making crock pot pork chops for dinner one night, and I decided we needed something different to go with them. We have been reviewing a book called Eat Your U.S. History Homework with the Schoolhouse Review Crew. I will actually be posting the review early next week. I decided the Thanksgiving Succotash would go well with the pork chops. However, I felt it needed something more. I'm not sure what made me think of making cornbread, but I was very glad I did. Our oven isn't working properly, so I hunted for a recipe for cornbread that could be made on the stove top. This was what I found.
Ingredients:
1/2 cup buttermilk or soured milk
(we made soured milk by adding 1 Tbs of vinegar to the milk and letting it sit for a few minutes)
1 Tbs vegetable oil
1 egg
1 Tbs sugar
3/4 cup corn meal
1/2 tsp salt
1/2 tsp baking soda
2 tsp butter (for the pan)
We poured the soured milk into a bowl and added an egg.
We beat the egg and milk together. Then we added the oil and the sugar.
We mixed the cornmeal, salt, and baking soda in a small bowl.
Yes, they like to help Harold so he can help.
Then we added the cornmeal mixture to the milk mixture and stirred briefly.
Yes, they are making the succotash on the other side of the stove. More on that in the review next week.
I melted the 2 tsp of butter in an 8 inch cast iron pan. After it was heated, I poured the cornbread batter in. We cooked it, covered, over medium-low heat for about 8 minutes.
The directions say it has to be firm around the edges and almost firm in the center. We let it stand, covered, for a few minutes.
Here is a look at the succotash and the cornbread.
It came out of the pan with no problem, though it was a bit dark on the bottom. I am still trying to get the timing right.
Directions:
1. Pour the soured milk into a bowl and add an egg.
2. Beat the egg and milk together. Then add the oil and the sugar and stir.
3. Mix the cornmeal, salt, and baking soda in a small bowl.
4. Then add the cornmeal mixture to the milk mixture and stir briefly.
5. Melt the 2 tsp of butter in a heavy 8 inch skillet (we used our cast iron pan).
6. After it is heated, pour the cornbread batter in. Cook it, covered, over medium-low heat for about 8 minutes.
7. It should be firm around the edges and almost firm in the center. Turn off the heat, leave it covered for several minutes as it will continue to cook.
8. Serve warm.
Do you have your children help you in the kitchen? What lessons do they learn? Do you have any kid friendly recipes to share?
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Yum, this sounds so good! Thanks for sharing with #SocialButterflySunday! Hope to see you link up again this week :)
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