A few minutes after supper last night I heard a ping-ping-ping — the splattering of rain recognizable all too well the few months we endured it last winter. The sky turned dark as night and Piper barked and then lay in the corner.

It’s soon became apparent that Piper had lost interest in going outside!

I crawled into bed and attempted to ignore the rain driving against the storm-windows. My husband and I agreed no one enjoyed a good night’s sleep in any way!

And yet the sun is shining today, for which I am grateful. Until the rain starts up again. It’s bound to happen according to the weatherman.

Not even the bright colors and sharp crunch of the leaves were enough to convince Piper to venture out for a morning walk.

Thanksgiving is a wonderful holiday. I’ve always loved the pause it gives us before the Christmas season kicks into full swing. It lets us reflect on what we have now, and acknowledge the blessings in our lives. Oh, I know it isn’t always easy, and sometimes the blessings seem vastly outnumbered by stress, but I am grateful for the people who make my life a little brighter. The friendly wave of a fellow dog walker, the grocery store clerk who bags my eggs without breaking them, the cheery hello from the mail carrier as he drops off my packages. There’s the love of my family to be grateful for – my husband, my sons, my grandchildren. And silly little Piper too.

Adding maple to cornbread may not be part of the Southern cornbread tradition, but the subtle maple sweetness is delicious!

I thought I’d share a favorite cornbread recipe from a friend. It’s a simple recipe she’s made for Thanksgiving for years. And while she’s mixing and measuring, she thanks God for the ingredients, the farmers who grew them, the people who will eat it, and prays for those who go hungry.

Maple Cornbread

1 c. all purpose flour
1 c. yellow cornmeal
1 tblsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. milk
1/4 c. maple syrup
4 tblsp. melted butter
2 large eggs

Preheat oven to 425°F. Lightly grease an 8″ x 8″ square or 9″ round pan.

Stir together flour, cornmeal, baking powder and salt.

In a small bowl, whisk together the milk, maple syrup, melted butter and eggs.

Add the liquid mixture to the dry ingredients and stir just until moistened.

Pour the batter into the prepared pan, and bake the cornbread for 20 to 25 minutes, until lightly browned and a toothpick inserted into the center comes out clean.

Mix together 3 tablespoons melted butter with 3 tablespoons maple syrup and brush over the top of the warm baked cornbread. Let cool completely before cutting.

What are you grateful for?

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