Friday, January 27, 2012

The Cornbread Incident

Today was an exciting day indeed I came across a cast iron corn-stick pan in my travels and decided to make it mine.  I love cornbread. It's a Webb thing.  And after the Old Woman's "cornbread incident" we take our corn bread making very seriously at Chez Webb. I would tell you more but then I'd have to kill you, suffice it to say we all bow our heads and reference it softly [if at all].  


Back to my awesome new toy. Here she is!
Only $17 at Angela's Restaurant Supplies, such a deal.  


Enough chitchatting, let's make Cornbread.  This is all you need to make awesome cornbread (don't tell the Old Woman I use sugar.... It's just not proper cornbread!)


But I discovered today that if you want to make Supercalifragilisticexpialidocious
cornbread [and I believe we all do] you will need some of this
aaaaaaahhhhhhhh


That's the sound of Angel's singing. They really do sing when you open a bottle of Madagascar vanilla. And so today it joined my official rock n roll cornbread recipe.


Heidi's Supercalifragilisticexpialidocious Cornbread Recipe
              2 cups Martha White Cornmeal Mix [no substitutions acceptable]
              1 3/4 c. buttermilk
              1 egg
              1/3 cup sugar
              1 & 1/2 teaspoon Madagascar vanilla
              1/4 cup vegetable oil

Preheat oven to 450, spay the pan well with cooking spray [I use olive oil spray but I imagine anything but Baker's Joy would be o.k.]  You want it glistening.  Put the pan in the oven to heat for 7-8 minutes.
While it's heating, beat the egg with your mixer then add the rest of the ingredients to the beaten egg.  The batter should be VERY pour-able, I added an extra 1/8-1/4 cup of buttermilk to get the consistency right. Once the pan is hot, carefully fill the cornears..... don't skimp.  I filled to the top just about and I think they turned out perfect.  I used a one cup liquid measuring cup to fill them and it worked beautifully.
I found they only needed to bake about 11-13 minutes.  Set your timer for 10 and watch them closely after ten, remember the bottom will be darker than the top when you take them out so remove them when the top is just golden.  Immediately tip them from the pan.  
Put pan back in oven, re-spray with cooking spray and reheat the pan for a couple minutes before refilling.  This recipe made 4 batches or 28 cornsticks.

They won't last long as the whole house will smell so good you WILL be invaded!

Bon Appetit.

And while you munch your Cornbread Heidi Style.... 
please enjoy a little Cornbread Dave style....




Pin It! Print Friendly and PDF

4 comments:

  1. I can almost smell them... :-)

    ReplyDelete
    Replies
    1. Surely you [my baker friend] have Madagascar Vanilla in your arsenal! OMG I think it kicks everything over the top :)

      Delete
  2. May have to try. Maybe I will be able to turn my biscuit eaters into cornbread eaters. They already love the song. :)

    ReplyDelete