Monday, March 30, 2015

Olaf/Frozen Birthday Party & Blue Cornbread


We recently celebrated my nephew's third birthday party with an Olaf/Frozen themed party. We had such a blast coming up with a menu that was not only delicious, but also played on the theme. Here's what we came up with:

Olaf/Frozen Birthday Menu

Iceberg Salad
Wandering Oaken's Hot Sauna Chicken Dip (Buffalo chicken dip)
Turkey Las-Anna
Olaf's Chill-i
Ice Blocks (blue cornbread)
Elsa's Frozen Fries
R-Ice
Snowballs (munchkins)

We created cute place cards showcasing each of the dishes' names.


The menu was very popular! We had a nice variety of comfort foods that complimented each other.









Olaf birthday cake! Chocolate cake layers with fresh blueberry ice cream filling :)

Today I'm going to share a very basic recipe for the blue cornbread. You can easily substitute yellow cornmeal and make a standard yellow cornbread, but feel free to seek out the blue stuff to make this peculiar-looking treat.


Regardless of the color, this cornbread is nice and moist with a very delicate sweetness. I wanted to make sure it would work well in a savory application, so the sugar is minimal, but just enough to yield a moist--not dry--cornbread.

Ice blocks!

Blue Cornbread
Makes one 9-by-13-inch pan

1 1/2 cups blue cornmeal (substitute yellow cornmeal for yellow cornbread)
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 eggs, beaten
4 ounces (1 stick) unsalted butter, melted and cooled
2 cups buttermilk

Preheat the oven to 400 degrees F. Line a 9-by-13-inch pan with parchment paper, allowing some overhang of the paper to allow for ease of removal of the baked cornbread. Lightly grease the paper.

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and baking soda.

In a medium mixing bowl, combine the eggs, melted butter, and buttermilk. Fold the wet mixture into the dry mixture until just combined. Spread the batter evenly into the prepared pan. Bake the cornbread for about 20 minutes, or until a toothpick inserted in to the center comes out clean.

Cool the cornbread in the pan for about 15 minutes, then carefully remove it using the overhanging parchment paper. Allow the cornbread to completely cool on a rack (leave the parchment paper on the bottom). When cool, use the parchment paper to move the cornbread onto a cutting board and use a bread knife to cut it into squares. This cornbread will keep for several days in an airtight container.


Happy birthday, David!


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