This Sunday's Service: Cornbread Communion
- Building a New World
This month’s theme is healing. In a year of firsts we will, for the first time, celebrate Thanksgiving in the middle of a pandemic. But we can still celebrate! And we will still offer our traditional Thanksgiving cornbread communion. This special service will include the expected as well as the unexpected, as we reflect on the connection between gratitude, healing and our individual and collective hopes for our world. (spoiler alert, you might find yourself inspired to venture out your door at the conclusion of this service!)
In anticipation of this Sunday's service, all are invited to bake cornbread for the communion piece of our service. Here are some recipes you can use -- favorites sent in from Ellen McGill, Donna Poland, and Laura Evans (and of course there's always the simple, trusty recipe you can find on the back of a Jiffy box!)
I look forward to celebrating with all of you. See you this Sunday online at 10 AM!
~ Rev. Ellen
Golden Corn Bread adapted from The New Good Housekeeping Cookbook
1 cup all-purpose flour (unbleached if possible)
3/4 cup cornmeal
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2/3 cup milk
6 tablespoons melted butter
3 tablespoons sour cream or plain yogurt
1/2 cup corn kernels (optional - makes the bread moister)
Preheat oven to 425 degrees. Grease or spray an 8” by 8” baking pan.
In a medium bowl, mix the first five dry ingredients. In a small bowl, beat egg, milk, butter and sour cream. Stir egg mixture into flour mixture, stir a few times and add corn kernels. Mix until flour is just moistened. Batter will be lumpy. Overmixing will make the bread tough.
Spread the batter evenly in pan. Bake 25 minutes or until golden and a toothpick inserted in the center comes out clean.