TECHNOLOGY AND THANKSGIVING

Okay so I finally bit the bullet! My kids have been after me about my antique cell phone...yes you are seeing it correctly...it's a pink flip phone from like 2005 I think!

It served it's purpose and worked just fine for me! When I had it on that is ( I heard that Jordan and Addie). I had been eligible for an upgrade for-ever! So I did it...and I love it...

Why did I wait SO long??? I know, I am a nerd...it's okay for you to think that!

On a different note, who is ready for some Thanksgiving food? I love Thanksgiving and all it stands for and I absolutely love the special foods we prepare. This year we will be having not 1 but 2 Thanksgiving celebrations! Saturday we are getting together @ Kristen and Jordan's for an early Thanksgiving feast since they will be in Tennessee next week. Looking forward to good food, lots of fun, spending time with special people and making new memories! On Thanksgiving Day we will be spending it with extended family...also looking forward to that.

Family is what it's all about right?

Here is an amazing recipe for Cornbread Cake...yes you heard it right...cornbread cake! This is super easy and so moist and is definitely one of my favorite comfort foods!!!

ENJOY!

CORNBREAD CAKE

2 cups flour

1 1/2 cups yellow cornmeal

4 eggs

1 1/2 cups sugar

1/2 cup brown sugar, packed

1 cup oil

1 teaspoon vanilla

One 15-ounce can whole kernel corn, undrained

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

3/4 teaspoon baking powder

Preheat oven to 350 degrees. Coat a 9x13 oblong pan or two 9 inch cakes pans with vegetable cooking spray.

In a large bowl whisk together the flour and cornmeal. Set aside.

To a blender or food processor add the eggs, sugar, brown sugar, oil, vanilla, corn, baking soda, salt, cinnamon, and baking powder. Blend or process for 30 seconds or until well combined (some corn will still be visible).

Pour into the flour mixture and whisk just until flour disappears. Pour into prepared pans. Bake for 45-50 minutes for the long pan, or 35-40 minutes for cake pans - or until a toothpick or tester inserted in the middle comes out with large moist crumbs. Serve warm.

Top with butter...because you can!