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On Tue, Oct 05, 2004 at 03:17:05PM +0100, Kake L Pugh wrote: > Cornbread. Add wheat flour or not? Any other hints? nonononononononono. Or if you do, don't bring it to the southern US. I can hear my grandma spinning all the way from Arkansas. When i posted my cornbread photo essay, you asked me to combine it down to a one pager too, and i got lazy and never did. Here's the text of it: (with photos of my dirty cooktop at: http://mykej.homeip.net:1863/cornbread/ ) I just missed an opportunity to do a photo essay of the making of my annual fall kahlua batch. Should be ready just in time for xmas eve. :) ingredients: two cups corn meal 1 egg 1 1/3 cups milk 2 tbs cooking oil Start by putting 2 tbs of cooking oil in a 8x8 pan (a cast iron skillet would be even better) Toss it in a 450(f) (What's that, 230ish?) oven while you mix up everything else. The dry team starts with corn meal - two cups worth Add a tablespoon of sugar - don't worry, that's not enough to turn it into "sweet" cornbread, like you'd have for muffins The wet team starts with one egg, slightly beaten To the egg, add 1 1/3 cups millk (about 325ml for you metric folk) Stir the wet team into the dry team - don't beat it! Beating it too hard will cause bubbles, and the cornbread will be softer. That's ok for somethings, but cornbread should be sort of course feeling in the mouth. Pull the pan from the oven, and pour the batter in Note the oil that was in the pan sort of rises up on the edges, almost deep frying the bread Set your timer for 20 minutes Twenty minutes later, delicious cornbread! -- mike
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