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The Joy of Cooking . . . not . . .

Dammit, cornbread! You've been in there 15 minutes over your designated time! It is not permissible for you to be soggy in the middle any longer - I need for you to brown! BROWN!

. . . ten minutes later, a string of curses issues from Banshee's kitchen . . .

Hey, kids, don't forget -- your thumb has NERVE ENDINGS in it! Do not apply hot cast iron to thumb or any other part of your skin - it hurts!

*curses again about holiday potlucks while icing down the injured right thumb*

Oh, yeah, I'm chock full of the Christmas spirit at 12:21 am on December 22nd.

12-22-04, 12:27p Addendum: Okay, it may have been worth the burned appendage. It turned out smoky and cheesy and GOOD. Spice is present, but not overwhelming. I would make this recipe again.

Comments

( 6 comments — Leave a comment )
twr
Dec. 22nd, 2004 05:49 am (UTC)
Maybe it's time for bed
"Recepie" indeed.

(For those who don't get Banshee's email notifications, I spelled recipe as recepie in my first attempt at writing this comment. I may have also misspelled kernel--but at least I didn't try writing "whole colonel corn," though I could pass that off as a joke. Whooo-boy.)

ANYWAY, I wanted to know the recipe you used for cornbread, because I haven't fond a combo of a brand of cornmeal and recipe that turns out better than Jiffy corn muffin mix plus a spoonful of honey or sugar and some whole kernel corn.
pointedview
Dec. 22nd, 2004 03:55 pm (UTC)
Re: Maybe it's time for bed
This was my first time making this; next time, I'd use a smaller baking pan, maybe a 9 or 10 inch one, but the recipe didn't specify, so I was guessing. I'll let you know how it turned out once we taste it. It smells good, at least.

Chipotle Cheddar Cornbread

1 C. cornmeal
1 C. flour
2 T. sugar
2 t. baking powder
1/4 t. salt
1 C. buttermilk
1 egg lightly beaten
4 T. oil + additional for the pan
1 C. grated sharp cheddar cheese
1 T. minced chipotle pepper in adobo sauce


Preheat the oven to 375°F.

Whisk together the cornmeal, flour, sugar, baking powder, cheese and salt in a mixing bowl. Add the buttermilk, egg, chipotle, and oil. Stir until just combined. Heat a cast iron skillet on the stove; when hot add a little oil. Pour cornbread batter into the pan.

Bake the cornbread for about 25 minutes, until golden brown on top.


I do agree that Jiffy is excellent stuff.
streamweaver
Dec. 22nd, 2004 03:01 pm (UTC)
I'm not sure about this but I think there's some fine for messing up cornbread in the south.
pointedview
Dec. 22nd, 2004 03:16 pm (UTC)
Oh, the cornbread's fine: it got its act together after I spoke to it sternly. It's my thumb that got messed up. :/ Meeple.
streamweaver
Dec. 22nd, 2004 03:18 pm (UTC)
A small price to pay for cornbread. :)
pointedview
Dec. 22nd, 2004 03:25 pm (UTC)
*giggles* It does smell quite good, I must confess. I hope folks will like it. I suppose we must all sacrifice for our art, even if that art is culinary. :D
( 6 comments — Leave a comment )

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