When we returned back to school on Tuesday we began making Cornbread. Baking helps us continue to learn and understand measuring….
We had many ingredients to measure out like flour,milk, and cornmeal…
The children looked up all the measurements on their own, conversing with their friends about which amount was the correct amount.
We are learning how to correctly fill the measurement cups to the top so we put just the right amount.
We also worked on teaspoons and tablespoon measurements…We are really trying to look and remember that a tablespoon is more than a teaspoon.
They were able to pour out the salt, sugar, and baking powder without any help.
After adding the corn in, we mixed everything together until the mixture was smooth….
We greased our pans and were ready to go!
The children loved the taste of the cornbread with corn in it! We will continue to find different ways to use measuring through out our daily projects!
Prep time: 40 minutes
- 2 eggs, beaten with a fork
- 1 c. cornmeal
- 1 c. flour
- 1 c. milk
- 2 tsp. baking powder
- ¼ c. vegetable oil
- 1 tsp. salt
- 1 tbsp. sugar
- ½ c. corn (fresh, canned, or frozen if it’s taken out of the freezer ahead of time and soft)
- oven (you’ll need help from your adult assistant)
- large bowl
- mixing spoon
- square baking pan (8″ x 8″) coated with nonstick cooking spray
- knife (you’ll need help from your adult assistant)
- measuring cups and spoons
- Preheat oven to 400° F (200° C).
- Put all the ingredients, except for the corn, into a large bowl.
- Beat the ingredients together with a big wooden spoon. The mixture should be smooth.
- Stir in the corn and mix.
- Pour the mixture into baking pan coated with nonstick spray.
- Bake in the oven for 25 or 30 minutes or until the cornbread is light brown on top.
- Remove bread from the oven, cut it into 9 pieces with a knife, and serve it warm for a lip-smacking treat.