Did you know that April is Occupational Therapy Month? Better yet, are you aware of what occupational therapists do? Lots of people don’t, so let me explain. According to the Occupational Therapy Association, “occupational therapists and occupational therapy assistants help people across the lifespan participate in the things they want and need to do through the therapeutic use of everyday activities,” for example, “helping children with disabilities to participate fully in school and social situations, helping people recovering from injury to regain skills, and providing supports for older adults experiencing physical and cognitive changes.”
In the rehab setting that I work in as a physical therapist, I work every day with occupational therapists, getting patients back to their prior functional level so that they can return home after a hospital stay. So in foodie terms, occupational therapists are the jelly to physical therapists peanut butter. They are the macaroni to our cheese. They are the cornbread to our chili.
To celebrate our occupational therapists, the physical therapists and speech therapists did a lunch for them. One person made her famous turkey chili, one brought the fix’ins, one brought homemade hot fudge sauce and ice cream, and I brought the cornbread. Mmm just thinking about it makes my mouth water.
Now I don’t often say something is the “best ever” because I realize that I haven’t tried every single recipe for one particular thing.
But I’m just gonna go ahead and say it. It’s the best cornbread ever. Moist, sweet, and as you can probably tell in the picture, this cornbread bakes up tall!
This best ever cornbread recipe has room for modifications particularly with the buttermilk. The original recipe calls for whole milk, however I didn’t have that on hand and wasn’t up for running to the store, so I used buttermilk instead. So if you only have milk, go ahead and use that. No matter how you make it, just make sure you slather a big dab of butter or drizzle it with honey. Or dip it in chili. That’s pretty tasty too.
- 1 cup cornmeal
- 3 cups all-purpose flour
- 1 1/3 cup sugar
- 2 tbsp baking powder
- 1 tsp salt
- 2/3 cup vegetable oil
- 1/4 cup melted butter
- 2 tbsp honey
- 4 eggs beaten
- 2 1/2 cups buttermilk
- Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
- In a large mixing bowl, mix the cornmeal, flour, sugar, baking powder, and salt.
- In small bowl, mix the vegetable oil, melted butter, honey, beaten eggs, and buttermilk, and stir to combine.
- Add to cornmeal and flour mixture and fold in with spatula until just moistened.
- Pour the batter into the prepared baking dish.
- Bake 45 minutes, watching the cornbread towards the end. You want it to be turning golden and starting to show some cracks.
- Let cool, and cut into squares.