- 2c cornmeal
- 1c flour
- 3 tsp baking powder
- 1 tsp salt
- 2 eggs
- milk to make pourable
- bake at 425 degrees until done
The cornbread turned out dry. I may need to up the flour a bit. I might need to add oil, but I 'd like to avoid that if I can. More milk might also be good, but I will have to measure that to see what I'm splashing in there.
The other dish was more interesting. I decided to add (1 can of) pinto beans to the cornbread batter along with (1 small can of diced) jalapeno peppers, (1 can of ) whole kernal corn, and (1 can of) diced tomatoes. The bread was still a bit dry on the outside, but moist on the inside, maybe too moist. I cooked it in a large glass baking dish at 425 degrees until the center was firm and browned.
The taste was quite nice. Served hot with grated cheese, it was good; served with crumbled brisket and cheese it was delicious. I might make this dish again.
In the meantime, I'm going to tinker with the cornbread recipe so that I can get that "instant" batter made. And, no, I will not add sugar to the recipe. Putting sugar in cornbread makes cake. I don't care who calls it "southern" to put sugar in there, that's just immoral and should be illegal.
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