Corn Bread

I fell in love with cornbread one night out with friends at a restaurant. Since then, every time I go to other places, I always look out for cornbread but unfortunately, I don’t always get it :(. This constant disappointment got me thinking, “umm I should be able to make some cornbread” and so today, I am going to share my experience making cornbread.

– 1 Cup all purpose flour
– 1 Cup yellow cornmeal
– 1 Cup whole milk or buttermilk
– 2 large eggs
– 1/2 cup granulated sugar
– 1/2 stick butter, melted
– 1/4 cup honey
– 1 Tbs baking powder
– 1/2 tbspn salt


At the store, the only brand of yellow corn meal I could find was the one shown in the picture below. It turned out to be very good and did not give any problems during preparation and baking.


So to get started, in bowl, mix the cornmeal, flour, baking powder, sugar, and salt. Mix till all ingrdients are properly mixed. In different or deep plate like I have, whisk together the whole milk/buttermilk, 2 eggs, butter, and honey.

The honey is optional so if you don’t have any, feel free to skip it. Also, although 1/2 stick of butter is the standard amount, after baking I noticed that the 1/2 stick of butter was a “tinsy winsy” bit too much for my personal taste so next time, I will be using less.

Next, pour the milk mix into the flour mix and stir properly.



Preheat oven to 375 F,  Pour the mix into a greased baking pan and bake in low rack (if your heat comes from the top of the oven) of 20/25 mins until golden. To ensure it is fully cooked, stick a toothpick in the center of the loaf, if it comes out clean and dry, cornbread is ready else allow to bake for a few more minutes.



Garlic Bread


– 1 Tbs full of finely chopped fresh parsley
– 1/4 stick of unsalted butter
– 2 gloves of finely chopped garlic
– French or Italian bread

– Rinse out parsley leaves under running water as they could be sandy
– Finely chop enough to fill one tablespoon
– Peel & finely chop fresh garlic


Fresh Parsley


– Add the 3 ingredients into a clean bowl and mix together. If you want a little kick, you can add a bit of black pepper.
– Slice the bread
– Spread the mix evenly on the bread


– Preheat oven to 350F
– When the oven is ready, bake the bread for about 10-15 mins


Garlic Bread is Ready

Baked Potatoes and Gravy

Irish potatoes
Dried pepper (You can use black ground pepper)
Olive Oil

Steps (Oven-Baked Potatoes).
1. Pre-heat the oven to 400°F. Rub the potatoes with olive oil, sprinkle with salt and ground black pepper. Prick them with a fork. You can either lay them directly on the oven rack or place them on a baking sheet.


Seasoned Raw Potatoes

2. Cook the potatoes for 45-60 minutes, until the skin is crispy and sticking one with a fork meets no resistance. Baking this way gives crispy potato skins. To have soft skins, wrap the potatoes in foil paper before baking.


Baked Potatoes Served with Shrimp Gravy

The Gravy.
See instructions here on how to make gravy.

Steamed Meat

Salt or Seasoning Salt
Onions (1/2 a bulb)
* Curry
* Dried Pepper

1. Properly wash raw meat and cut into smaller pieces.
2. Place cut meat into a clean dry pot
3. Add sliced onions, maggi, salt to taste, 1/2 Tsp of thyme & curry, 1/2 Tsp of dried pepper (using pepper is optional but I like to add it because it spices things up)


4. Allow to cook for about 20-25 mins. Meat should be soft enough to easily chew and broth still in the pot. (Notice that no water was added. Meat/chicken produce their own water while cooking but if this feels odd to you, you can add very very little water.)


5. To be certain the meat is fully cooked, slice a piece and see that the inside isn’t red or looks raw. Always ensure you cook meat, chicken, fish fully to prevent transmission of any disease/sickness common to half cooked products.


Meat is ready to be used. The broth is always very tasty and used a lot to cook other things such as stews, soups and even jollof rice.

Gravy Sauce

Fresh tomatoes 3
Fresh round pepper 1-2
* Fajita Mix (this is basically already chopped onions, green and red bell pepper)
Chopped or powdered ginger and garlic

– Wash and dice round pepper and tomatoes

– Pour a little olive oil in a frying pan and heat using mid flame.


Olive oil on fire

– When oil is hot, place Fijita mix and stir fry till onions are pale looking

– Add chopped tomatoes, pepper, ginger & garlic. Stir fry for about 15-20 mins


– After thawing shrimps and blotting out excess water with paper towel, add to frying pan. Here I used already cleaned and deveined ready to cook shrimp from the grocery store.

– Add salt to taste, Maggi, 1/2 Tsp of curry and thyme. Stir fry till shrimps is well cooked.
– Gravy is ready!


Serve with rice (Plain, fried or jollof), fried plantains or baked potatoes 🙂

Serves: 2.