Comfort food time.  There’s nothing that says cold weather like hot breads and thick soups.  I served this as a side to my chili (with pinto beans instead of black beans – it’s all I had in the pantry!) and some honey butter.  Yum!

Recipe:

1/2 cup oil (I used Smart Balance Omega Oil)
1/3 cup brown sugar
4 eggs
1 cup cream
1 2/3 cups flour
1 2/3 cups yellow cornmeal (I used stone ground polenta, so it had a bit more texture.  Regular cornmeal will work just fine.)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Whisk together oil and sugar until well blended. Add eggs, 2 at a time, and beat well after each addition. Whisk in cream.  Add dry ingredients and beat just until blended.  Spoon into a pan.  You can use a muffin tin, a pie pan or even some decorative glassware or ramekins.  Bake at 425 for 15-17 minutes, or until toothpick comes out clean.  If you have time, first let the batter rest for 15 minutes.  I made this first and then let it rest while I put the chili together.  The chili simmered while this baked.

Let cool a few minutes, then turn onto a rack and slice, and serve hot with honey butter (just mix some honey into softened butter – such a good addition to it!).

Enjoy!