Homemade Yum!

 It's been a rather hot week here so far and so naturally I wanted to make something simple and light for dinner. Tonight's dinner was  salad made with lettuce, our tomatoes, radishes, cucumbers, Greek olives and feta cheese topped with tuna. Since this all sounded too healthy to me, I decided to add some rich and delicious cornbread. 😃

There is a place in Estes Park Colorado called The Baldpate Inn. Everyday during the season they cook up a soup and salad buffets style lunch that includes a few daily breads and some out of this world homemade pies for dessert, if you have any room left! One of the breads they serve is this cornbread pictured below. It has been a favorite of ours for years and it is always a hit with guests.

Shortly after taking the cornbread out of the oven today,, I walked past the counter where it had cooled and I could actually smell the butter! I could not let the moment pass me by, so I grabbed a piece to have as an "appetizer". I have included the link to the recipe below in case someone wants to check it out. One thing that is different between the link recipe and my little Baldpate Inn Cookbook is that in my recipe it calls for 16oz of creamed corn, not 2 cans. I just used the one can of creamed corn which is 14.5 oz which is close enough. Also both recipes say to bake it for one hour. I set my timer for 40 minutes and it was done. Since everyone's oven works a bit differently, I always recommend setting the timer to less time on any baking recipes. You can always add time but once it's dry there is not much you can do. This recipe is easy and forgiving. .These squares freeze well too.. I wrap each piece in plastic wrap and then place them in a freezer bag so I can take out however many I want the next time I want to serve them. They are my go to when I make Chili in the Fall and Winter.

https://www.food.com/recipe/the-baldpate-inn-cornbread-207470