I recently stated that I love cornbread. Still absolutely true. But usually the cornbread I make is baked in a pan. Not this cornbread. This version is more like a regular yeast bread that just happens to contain cornmeal. And oh boy is it yummy.

I found the recipe on the “fromthegrapevine” site. It takes a sourdough starter and two days to produce a loaf. But it is well worth the effort and time spent. And since we are all confined to quarters anyway, what better time to spend some quality time in the kitchen.

And while you’re already in the kitchen, how about baking a sweet treat for your family too. There are lots of great cookie recipes on this site. But one that I failed to post when I first began this blog in January of 2013, is the bonus recipe you will find at the bottom of this post. It’s a very standard peanut butter cookie recipe but still one of the best, and sure to be a hit with your family. And I know if I still had kids at home, they would be yammering at me daily to build a batch. They truly adored these cookies. (Actually they still love these cookies and would probably love it if I would send them a care package today. But with the coronavirus curtailing most of my patently guilt ridden maternal instincts, they can just jolly well build their own damn cookies.)   

All kidding aside, this is a very scary time for everyone. And a little bit of special love coming from your kitchen, the very heart of your home, could really help.

And to my own children, their spouses and significant others, my grandchildren, and their children – please stay healthy. Always know how much I love you and that if it were the safe thing to do, I would bake cookies and send them to you in a heartbeat.

As always, peace, good health, and love to all.

• 1 c. + 2 T. lukewarm water, divided

• 3 c. unbleached all-purpose flour, divided, plus more as needed

• ½ c. + 2 T. yellow corn meal

• 1 T. extra virgin olive oil, divided plus more to coat your hands

• ½ tsp. baking soda

• 1½ tsp. kosher salt

Day 1:

In the bowl of your stand mixer, mix the sourdough starter, 1 cup of the lukewarm water, 1½ cups of the all-purpose flour, and all of the yellow corn meal together. Dribble about a teaspoon of the olive oil over the dough, and with your hand gently make a thin film over the dough. Cover the bowl with plastic wrap and place in your fridge overnight. By the following morning, the sponge should be light and pocked with bubbles.

Day 2:

Whisk the remaining 2 tablespoons water, remaining two teaspoons olive oil, baking soda, and salt together. Pour the mixture into the mixing bowl containing the sponge and mix together with your dough hook.

Add just about all of the remaining 1½ cups flour. Mix and knead the dough until you have achieved a soft dough. Add flour as needed. You don’t want a stiff dough; just one that is easy to handle with oiled hands. 

Lightly coat your hands with olive oil, then shape the dough into a round “boule” shaped loaf. Place on a parchment paper lined baking sheet, cover loosely with a piece of plastic wrap that has been lightly greased with cooking spray, and let rise in a warm place 1½ to 2 hours or until the dough has grown light, with noticeable bubbles under the surface skin.

Five minutes before placing in the oven, cut several horizontal slashes on the top with a serrated bread knife to help prevent a cracked crust.  

Bake in a pre-heated 350 degree oven for 30-35 minutes or until the internal temperature reaches about 200 degrees when taken with an instant read thermometer from the side of the loaf. Remove from oven and place on a wire rack to cool completely. Great slathered with butter and served beside a nice hot bowl of homemade soup. And absolutely fabulous for breakfast toasted and topped with butter and honey.

OLD FASHIONED PEANUT BUTTER COOKIES

½ c. butter, room temp.

½ c. peanut butter, smooth or crunchy (not natural style)

½ c. granulated sugar

½ c. brown sugar (packed)

1 egg

½ tsp. vanilla

1¼ c. unbleached all-purpose flour

½ tsp. baking powder

¾ tsp. baking soda

¼ tsp. salt

Cream the butter, peanut butter, granulated sugar, and brown sugar together until smooth. Mix in the egg and vanilla.

Whisk the flour, baking powder, baking soda, and salt together. Gradually add to the butter mixture, beating well after each addition.

Using a medium sized ice cream scoop, drop balls of dough, 2 inches apart, onto a very lightly greased baking sheet. Flatten each in a crisscross pattern with the tines of a fork.

Bake 8 to 10 minutes in a pre-heated 375 degree oven. Do not overbake. As soon as cracks appear on the surface of the cookie, they are done.

Remove from oven and cool completely on a wire rack. Store in an airtight container. Recipe easily doubles.