Cornbread Post-Mortem
Today I made the cornbread I mentioned in this post. I fell victim to the lack of measurements, and it came out perfect, except for way too much baking powder. That and I am used to sweet cornbread; essentially what you’d get by using Jiffy corn muffin mix.
My “dollop” of bacon grease was most of the amount generated by a pound of bacon. It was possibly more than he had in mind. My “palm full of baking powder” was too much, and may have been superfluous. The corn meal I bought is labeled “self-rising.” The package recipe calls for neither flour nor baking powder. I should try it, adapted to the cast iron skillet. We’ve had great luck with package recipes. For instance, the Bisquick chicken fiesta is one of our favorite things, which we have every couple weeks or less.
I was looking at the cornbread recipe, going to the kitchen, coming back and looking again, going to the kitchen… and somehow in all that the “handful” of flour became a cup, then I saw my error and scooped much of it back off the top. I needed closer to two cups of milk to even mix it completely.
It only took 23 minutes to look perfect, and because of the “finish cooking in the pan” factor, it could have been a couple less.
The basic “recipe” is sound, but watch the baking powder. We each had a slice with butter and honey, which made it yummy. Despite the baking soda problem, I could still see it tasting good alongside certain foods.
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