Thursday, December 1, 2011


 I'm still not completely  over the scary cheese debacle, but the missing corn bread has left  a big void in my cornbread heavy dinner portfolio. Since I'm still a little embarrassed to face the Kentucky-Cornbread 2.0 recipe so soon after the stinky cheese incident, I thought " How bout Old School?"

  I've had an interesting non-selfrising recipe for a couple of months. It makes a two skillet batch, and looks very different.

  This recipe was shared with me by my friend Matt @ the Piggly Wiggly. At first glance it makes almost exactly twice the amount of batter that my usual favorite  (Kentucky Cornbread 2.0), but this is not nearly all that's not the same.

 Even cut in half this recipe calls for twice the buttermilk of the Kentucky Cornbread 2.0 recipe and  1/2cup more cornmeal. The 2 eggs is similar, but the amount of oil seems skimpy even before it's split (Plush Neon Monkey pointed out that some recipes add their oil hot, and I remembered such a verbal stipulation for this recipe.) So I guess I'll half the baking soda, and the salt, and give it a whirl (with regular cornmeal, and corn oil).

Already with the next wrinkle? Not quite enough buttermilk, ok grate, the onion that is (it should work, it's an acidy liquid).

Well it was more eventful than the pictures can reveal, no time to take em. I had my hands full stumbling through the ingredients. I heated my oil separate (inna pot) and pre-oiled my mini-loaf pans. I began to mix up the wet ingredients, eggs, onion, buttermilk, and still the oil was waiting on the stove.

I was just about to pour in the corn meal when I realized it had no baking soda to react with , so I quick put a teaspoon inna bowl and mixed it with the corn meal. I put the pans in to pre-heat. I stirred the cornmeal- baking soda  mix into the liquid. I was comforted to see it begin to bubble, and thought about what all the different ingredients did. That was when I realized that there wasn't any salt in it, and grabbed a half teaspoon looking amount in my hand (hmm sounds like too much, looking at the recipe's 1/4 teaspoon requirement) and scattered and stirred it in. The pans were ready.

  I forgot to set the timer at first an had to guess how long they'd been in the oven already. @ 26 min they were a little dark, and were about to turn the corner. They did have the large crumb associated with Old School cornbread. The taste ,while a relief after the last batch-o cornbread-trauma, they were a bit bland. To be fair I did short the buttermilk, and I wonder about the baking soda, salt, cornmeal, and oil. Oh yeah there wasn't spossed ta be any onion either. Still I'll definitely be test-driving  this recipe at least one more time.

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