Did you know I've never made cornbread before? You'd think being from the south that I'd come out of the womb with a seasoned iron skillet in tow and two stone tablets on how to use it. Although this isn't the case, the shock of the aforementioned realization while at Cracker Barrel (
Seeing Double) gave me a challenge of 1) finding a good recipe and 2) making it. I figured meat loaf and mashed red potatoes a perfect candidate for testing cornbread, especially since Kristy (Kelly's sister) was coming over. Kelly made the meat loaf and I handled the rest. I can honestly say, with all due humility, it was a fantastic meal. For desert we had apple turnovers Kelly bought from work topped with ice cream Kristy brought.
As you can tell, the cornbread came out wonderfully, receiving pleasing smiles from all involved.
After sifting through a few recipes, here's the one I used:
| 1 cup (160 g) yellow corn meal | combine | stir | bake 400°F 20 min. |
| 1 cup (125 g) all-purpose flour |
| 1/2 cup (100 g) granulated sugar |
| 1 Tbs. (14 g) baking powder |
| 1 tsp. (6 g) salt |
| 1 cup (240 mL) whole milk | whisk |
| 1/3 cup (80 mL) vegetable oil |
1 large egg
|
Another important piece of this recipe is to use a 10" iron skillet. Warm the skillet over medium heat and melt butter or mist a small amount of oil to coat the bottom. Pour in your batter and send to the oven.
4 comments:
Thank you so, so much--Mrs. Fields, everybody, giver her a big hand. And maybe you could cook up some titles that AREN'T from a Soundgarden or Clutch song? :)
...I'm such a dick.
yeah apparently somebody's got PMS. remember buddy, your family and friends all care for you. your bloating and crying will soon cease and you can lay off the cookies & cream ice cream.
You noobcake don't mash red potatoes- they're too waxy. Red potatoes hold their shape well, due to wax content, which makes them ideal for potato salad. Russets are on the other end of the spectrum and are super starchy, making them great for mashing and baked. Yukon golds are in the middle, which makes them good all around potatoes, and in my opinion best for mashed. I do approve of the cornbread. Good work.
i agree that yukon are good for it. personally, i like the chunkiness of red mashed potatoes. speakin of potatoes, i miss the home fries. when i get up to chicago, i'm expecting a big batch of those.
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