I think this is the third time I've gone looking for this recipe, so into the blog it goes! My thing is savory cornbread. I can't remember if all southern cornbread is savory or not, but this recipe is. Interestingly, the author--Elise Bauer--mentions up front that sugar shouldn't be in cornbread, but then in the recipe she lists sugar as optional, and goes on to explain in the article that it doesn't make the cornbread sweet. I tried it and was surprised to learn that it was true.
The article also calls for a cast iron skillet. I use my cast iron skillet so much it just stays on the stove. But today I'm going to deviate because the oven is currently in use (roast beef in progress). I'll be making cornbread in the toaster oven for the first time, so I bought a 8" cake pan. We'll see how that works out. At first I thought about decreasing the recipe, but since I'm going to make more than one pan of cornbread, that isn't necessary. I think I'll go for two, so I'll follow the recipe twice and whatever is leftover will go in the third batch.
Anyway, here's the link: Southern Cornbread--Simply Recipes
And while I'm on it, I should include this link to buttermilk substitutes from allrecipes.com, since I rarely keep that around. Since I seem to keep yogurt these days, I'll just include here that
¾ cup yogurt + ¼ cup milk = 1 cup buttermilk
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