Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Tuesday, April 20
CORNY BREAD
I wanted to make corn bread this weekend, so I had the recipe from eGullet in hand, Bacon Chipotle Cornbread.
I got about halfway through prepping the components before I realized I had NO CORN MEAL. Horror! Ok, hmm. I definitely don't just want to make some non-corn quickbread, no sirree. Let's check the lazy susan.... hmm, a can of corn. I can take this and puree it and use that instead of the corn flour, but then I'd have to reduce the liquids, hmm, ok then. Hence the "cornbread" is now rechristened Corny Bread.
3 slices cooked bacon, chopped
5 chipotle peppers, chopped
1 small can of corn (8-10oz?... it was definitely smaller than a normal 15oz can o' beans)
2 T butter
1 c flour
1/2 tsp tsp baking soda
1-1/4 tsp tsp baking powder
1 tsp salt
1/4 tsp black pepper
1/2 c buttermilk
1 egg
Preheat an 8" iron skillet in the oven at 350 degrees. Add the butter to the skillet and leave it in the oven. Combine the dry ingredients in a bowl. Take the can of corn & its juice and blitz it in the blender with the buttermilk and egg. Add this to the dry ingredients and just barely combine. Then add the bacon and chipotle, and pour the whole thing into the skillet on top of the nicely browned butter. Check after 20 minutes, but mine took about 25. It will be extremely moist and cake-like, nothing like the corn bread you've made from those blue Jiffy boxes. You will be transformed into a corn bread eating machine.
Next time, I'm adding some black beans just to make things interesting. But I definitely think the corn substitution worked out really well. I guess I only need corn meal for polenta, anymore.
Time posted: 13:31 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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