Tag Archives: corn

Easy, Fluffy Cornbread

24 Nov

The BusyFoodie is back! It’s been a while since I posted anything, but you know….life gets in the way. My husband and I bought our first home, and we took a trip to Hawaii – a post on where to eat in Hawaii is coming soon! (hopefully). I finally found a bit of time to post a recipe. For Thanksgiving, we made a pan of delicious, fluffy cornbread. It’s great as a side dish, or you can bake some in mini muffin tins for a basket of bite-sized appetizers.



  • 3 cups all-purpose flour
  • 1 cup cornmeal
  • 1 cup white sugar
  • 2/3 cup brown sugar
  • 2 cups milk (I use skim or 1%)
  • 2/3 cup canola oil
  • 2 large eggs
  • 7 tsp baking powder
  • 2 tsp salt


  1. Soak cornmeal in milk for 30 minutes.
  2. Preheat oven to 400F.
  3. Mix all dry ingredients (except cornmeal) in a large bowl.
  4. In a separate bowl, combine oil and eggs.
  5. Grease a 9 x 13 inch pan.
  6. Mix together all ingredients, and then pour into the greased pan.
  7. Bake in oven until the top is golden brown, and a knife inserted in the center of the cornbread comes out clean, about 22 minutes.


Roasted Red Pepper and Tomato Soup

21 Dec

It’s getting cold here in the Northeast…that means it’s time for soup! I found an easy red pepper and tomato soup recipe. I’ve modified it very slightly.

roasted red pepper and tomato soup



  • 3 red bell peppers, rinsed, stemmed, seeded, and halved
  • 3 tablespoons olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 can (28 oz.) whole San Marzano or other pear or plum tomatoes
  • 1 tablespoon paprika
  • 3 cups vegetable or chicken broth
  • 2 teaspoons fresh lemon juice
  • Salt and pepper
  • Plain yogurt


  1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4 to 5 inches from heat until the skins are black and blistered, about 8 minutes.
  2. Let cool, uncovered, 10 to 15 minutes. Peel the peppers and place in a bowl, reserving any juices.
  3. In a large pot, over medium heat, add  olive oil and onion. Stir often until onion is soft, about 5 minutes.
  4. Add the garlic and stir until translucent, 1 to 2 minutes.
  5. Add the roasted peppers and tomatoes, along with their juices, and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.
  6. Remove from heat. Using a hand blender, purée the soup until smooth (or you can use a food processor or blender).
  7. In the pot, stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste.

Serving Tips

  • Optional: add roasted corn to add sweetness.
  • Serve in cups or bowls and garnish with a dollop of plain yogurt and parsley or cilantro.
  • Make soup up to 3 days ahead. Store airtight in the refrigerator.

Original recipe here.

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