Recipes that I can easily make while including our 2 year old are worth their weight in gold. Arguably, most recipes can be toddler friendly from a ‘make’ perspective if you arm yourself with patience (a lot) and you’re ok with a bit (or a lot) of mess. Today E helped me make this cornbread recipe and it was pretty successful. She helped by counting scoops as she dumps ingredients into the bowl and stirring the ingredients.
One of my friends passed along a great tip for little hands that want to help with stirring – use a whisk! Ingredients are much less likely to be flung across the kitchen and much more likely to stay in the bowl.
One of the other things that’s helped with incorporating E into baking and cooking projects has been our helper tower. 416expat built this helper tower designed by Ana White to help corral E safely when she helps at the counter. There isn’t the same chance that she’ll tip over a chair or fall off. She doesn’t always want to cook with me, but wants to be in the kitchen with me. Sometimes, while I’m making dinner, E will bring her lego and build at the counter. She is able to work at the same level as I am and feel included. It’s been a bit help!
This cornbread recipe comes via Diana Henry in the Telegraph. She somehow managed to get it from The Lockhart Restaurant chef, Brad McDonald. It’s amazing and it’s now my go-to cornbread recipe. I can highly recommend the maple syrup and butter glaze.
Maple Glazed Cornbread
150g coarse yellow polenta
150g plain flour
50g brown sugar
1 tsp baking-powder
2 large eggs, lightly beaten
30g butter, melted and cooled
15g butter – for the frying pan
50g butter, softened
1tbsp maple syrup
Preheat the oven to 415F. Combine the dry ingredients in a large bowl. Mix the wet ingredients together. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well and stir to combine. In a 9” skillet (cast iron works brilliantly), melt a the 15g portion of butter over medium heat. Once the skillet is hot, pour in the batter. Put into the oven, baking for 20 minutes. While the cornbread is baking, combine the glaze ingredients. When the cornbread is finished, immediately put the glaze on top. Serve hot.