What is it about being snowed-in that requires baking? I made some dreadful cornbread yesterday, when the snow first started to stick outside.
I should tell you about my cornbread fixation. As a good Southern woman, I naturally love cornbread. But I can't stop experimenting with it--trying new recipes, tweaking recipes that I know work.
Last New Year's Day, I had a cornbread tasting. Plain, made with buttermilk. Bread with cracklins. Bread with whole wheat flour and niblet corn. Bread with extra eggs to make it rich.
We had a good time. In addition to corn bread, we had black-eyed peas and collards.
Yesterday, I discovered some white corn meal in the freezer and tried out the recipe on the back of the bag. It's very cake-y and tangy.
Not bad, exactly. But not corn bread.
My favorite recipe for cornbread is called Perfect Corn Bread and it's in the Better Homes and Gardens cookbook that I've had since grad school.
Crispy on the outside, moist on the inside, draped with fresh butter.
Maybe I'll go make some right now.
1 hour ago