jofishandjim (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} jofishandjim) wrote, |
Jim's Rev 2
Hey it's me again. I had some corn left over so I made another batch of the cornbread, with a couple of modifications - some intentional, some due to missing ingredients.
The verdict: This one is a little more crumbly, but tastes noticeably more like fresh corn than my previous attempt
I'll repeat my entire recipe for posterity, and also cuz i halved Jofish's recipe to make one at a time:
corn from 3 ears of fresh corn
1 c fine yellow cornmeal
1 t salt
2 1/2 t double acting baking powder
1/2 stick butter = 1/4 cup
2 eggs, beaten
1/2 c shredded cheddar
2 T red pepper flakes
2 garlic cloves, minced
1 c soymilk curdled with 1T apple cider vinegar (add vinegar, stir, wait 5 min or more)
baking:
in 8" square pan in small convection oven: 325 degrees, 65 minutes
- jim
Hey it's me again. I had some corn left over so I made another batch of the cornbread, with a couple of modifications - some intentional, some due to missing ingredients.
The verdict: This one is a little more crumbly, but tastes noticeably more like fresh corn than my previous attempt
I'll repeat my entire recipe for posterity, and also cuz i halved Jofish's recipe to make one at a time:
corn from 3 ears of fresh corn
1 c fine yellow cornmeal
1 t salt
2 1/2 t double acting baking powder
1/2 stick butter = 1/4 cup
2 eggs, beaten
1/2 c shredded cheddar
2 T red pepper flakes
2 garlic cloves, minced
1 c soymilk curdled with 1T apple cider vinegar (add vinegar, stir, wait 5 min or more)
baking:
in 8" square pan in small convection oven: 325 degrees, 65 minutes
- jim
