I moved. My friend Cathy (not to be confused with Kate, whom I do not live with despite spending most Monday nights in front of her television) and I moved into a 2 bedroom because did you know that’s cheaper than paying for rent all by yourself? I only took health care economics in college, and we didn’t learn that. (Also don’t ask me any questions about health care economics, because I don’t know the answer.)
Our new apartment is basically the greatest, although this could be only through our eyes since our last apartment was basically the worst. The new apartment has drawer pulls and little cabinet-opener-handles in the kitchen and bathrooms. Our former apartments left us to fend for ourselves WITHOUT drawer pulls, making life infinitely and unnecessarily more difficult.
Our new apartment has a sofa AND a giant comfy chair, thus we are able to host more than 1 other person in our home at the same time. Granted, this is mostly our fault for not buying more furniture last time around.
We are creating a bar in our new apartment, and we are currently accepting housewarming gifts to further this project. Plus our new apartment complex offers FREE WINE AND CHEESE on Friday evenings. No elaboration needed.
I could go on, but I can see that I’m boring you. Instead let’s briefly chat about the perfect summer marriage of cornbread and peaches. Some people like to put honey on their cornbread. I’m not usually one of those people, but knowing this gave me the confidence to add sweet peaches to my cornbread batter. Really. That’s all I did. Who allows me to write on this blog anyway?
You should eat this cornbread warm and fresh from the oven (or: warm and fresh from a brief microwave sesh) with butter on it. Also with honey. (Am I one of those people?) You should eat it for breakfast, lunch, snackies, dinner, and dessert. Bikini season is basically over. Also corn and peaches are good for you.
Buttermilk Cornbread with Peaches
Makes one 9x9inch pan, about 9-12 servings
1/2 cup (= 1 stick) unsalted butter, melted and slightly cooled
1/2 cup granulated sugar
1 cup buttermilk, well-shaken
2 tsp baking powder
1 cup cornmeal (I used stone-ground yellow)
1 cup unbleached all-purpose flour
1/2 tsp salt
4-5 ripe medium peaches, peeled and cut into small chunks
1. Preheat oven to 375F with a rack in the middle position. Grease a 9-inch square baking pan (I used Pam).
2. In a small bowl, whisk together the baking powder, cornmeal, flour, and salt. Set aside.
3. In a large bowl, whisk together the melted butter and sugar. Whisk in one egg at a time until combined, then whisk in the buttermilk. Using a rubber spatula or a wooden spoon, gently stir in the dry ingredients. Don’t overmix! Stop stirring when there are still some spots of flour/cornmeal. Gently fold in the peaches.
4. Transfer the batter to the prepared pan and smooth the top. Bake the cornbread for 30-35 minutes, until the top springs back when lightly pressed. Let cool in the pan on a wire rack for 15 minutes before slicing. Serve warm or a room temperature. Cornbread will keep, wrapped in plastic, for 2 days at room temperature.
Recipe adapted from AllRecipes
Thanks for reading, happy baking!