Tuesday, February 02, 2010

The Good and The Bad - Part 1

As a foodie, I’m constantly experimenting with new recipes and cooking techniques. Sometimes, recipes turn out better than I had ever expected, and sometimes the results are just plain ugly. I think it’s the challenge that attracts me. The more complicated or unusual a recipe appears the better. Now, that doesn’t necessarily mean that I will reattempt complicated recipes; I know my limits and my talents. But sometimes, even accidents are worth keeping around.

Let me present Exhibit A:

The Awesome Cornbread That Should Have Been Biscuits

Several years ago, I underwent a personal challenge to learn how to make biscuits. Not just any old biscuits, but big, flaky, tender biscuits. The kind you see on television commercials. I must have spent a year experimented with different techniques, flours, and ingredients. Finally, I found an amazing recipe that yielded THE PERFECT BISCUIT.

One morning, as I was mixing up the umpteenth batch, I accidentally added a cup more milk than was called for in the recipe. Now what was I to do? I had this soupy mess that wouldn’t amount to anything decent. So, shrugging my shoulders, I added a cup of yellow cornmeal flour to the batter, poured it into a round cake pan, and hoped for the best.

This is what resulted:

This “accident” turned out the most amazing, tender, sweet, and delicious cornbread I have ever made! It's now a staple in my recipe binder. Now I have something to spread all those jars of fruit "sauces" that were supposed to be jams or jellies. It's all good!

Accidental Cornbread

2 cups of AP flour
4 teaspoons of baking powder
1 teaspoon sugar
1/2 cup shortening, or butter (I use butter)
1 2/3 cups of milk
1 large egg
1 cup yellow cornmeal

Preheat oven to 350°

Mix flour with baking powder and sugar. Cut in shortening or butter until it resembles course meal. Mix egg with milk and stir into flour mixture. Add cornmeal and briefly stir until mixture resembles cake batter. Pour batter into a greased, 9" round cake pan and bake until golden brown on top (about 35-45 min). Cool 5 minutes on cake rack, turn cornbread out of cake pan. Enjoy while still warm!


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Just the Right Size said...

Well, I've changed the comments settings and hopefully all this Spam will be fried!

Now, back to your regularly scheduled broadcast...

jojo said...

pesky anonymous, he's everywhere! I will try this i love cornbread. LOVE IT. and it seems easy enough of a recipe. :)


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