Thursday, 26 November 2009

giving thanks for all the deliciousness

happy thanksgiving!

even though i'm not american, and i do in fact live in England...I will be making a pumpkin pie today in honor of my american friends and in keeping with the spirit of thankfulness.

i've made a few delicious treats over the last week or so since i posted, including about 60 cakes (cinnamon buns, raspberry cupcakes, maple and banana cupcakes and chocolate ones too) for various events, my first ever sweet potato pie which was enjoyed by everyone and an attempt at hasselback potatoes that was exceedingly scrumptious.

i did make one disaster. cornbread. it went tragically wrong, with a gooey center and terrible after taste. we concluded that the cornmeal had gone off, and that it was partly to blame. but also i reckon the recipe was pretty bad. have you guys got any good ones?

♥ the sweet potato pie...

♥ and the disaster... :(

1 comment:

  1. Ingredients

    * 2 cups cornmeal
    * 2 cups all-purpose flour
    * 1/2 teaspoon salt
    * 2 tablespoons baking powder
    * 2 eggs
    * 1 cup margarine, melted
    * 4 cups buttermilk
    * 1/4 cup corn oil

    Directions

    1. In a large bowl mix together the corn meal, flour, salt, and baking powder.
    2. In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
    3. Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
    4. Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
    5. Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

    I found this just by googling "Southern Cornbread Recipe". It sounds quite simple and very close to what my grandfather uses (From Texas). I think the cast iron skillet is the most important thing to making this recipe a success, as it will give your cornbread a crisp crust while allowing the heat to be very even!

    Some people like to add sugar, or more liquid for a more cakey texture, but that is not traditional cornbread more of corncake I guess.

    I think using a more shallow dish such as the cast iron skillet vs a bread pan will help you avoid the soggy center. Hope this helps, I love your blog so far!

    ReplyDelete

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