Corn Muffin

One of my kids favorite breakfast is corn muffin.


3 cups all-purpose flour
1 cup sugar1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs


Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt.

In a separate bowl, combine the milk, melted butter, and eggs.

 With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended.

Spoon the batter into the paper liners, filling each one to the top.

 Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean.

Cool slightly and remove from the pan.

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Basic Pizza Dough

Having a growing kids is getting expensive.  Buying pizza getting expensive because we are buying not only 2 pizza but we are buying 3 pizza.  So I was start making our own pizza.  Now I am thinking to make pizza from the scratch.  So I found this basic pizza dough.  It is a recipe by Emerill Lagasse.

Serves:1 large pizza crust or 2 medium pizza crusts


1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus
 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt


1. In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine.

2. Let sit until the mixture is foamy, about 5 minutes.

3. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.

4. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.

5. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

6. Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil.

7. Place the dough in the bowl and turn to oil all sides.

8. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

9. Use as directed.

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