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Thursday, 28 April 2011

CornBread!!

So, I know I promised this recipe FOR-EVAH ago... but we've had been inundated with long weekends galore here in the UK, which means a) I'm completely behind on my blog reading - I tend to read them at work in my downtime... which in turn leads to b) I haven't had much motivation to post and c) I've been out and about doing stuff, enjoying the sunshine & generally not stuck in front of a computer screen!!

So all that aside... here is the long awaited cornbread recipe...
Thanks to Ms Kos for posting it on her blog so I could indulge in the yumminess and share it with you all here too!!  Has anyone made them delectable ribs yet?? (I know Ms Kos made them yesterday!) How did they turn out?? Were they delicious or were they DEEEE-licious??!!! Or did you sit there thinking.. this Caz girl.. she needs her tastebuds checked!! These are blimmin AWWW-FUL!?!  (I highly doubt it, but there's no accounting for taste you know!)


Without further ado!

Yummy & delicious with pieces of corn all throughout... mmmmmmm!!

Cornbread - via Ms Kos from Donna Dooher

What you will need:

  • 1 cup corn kernels  - as in cut them off the corn, or a can from the Green Giant...  when I first read it, my immediate thought was... popcorn kernels!?!?! huh!?!?! ummm.. yea... NOT the sharpest tool in the shed at times....
  • 1 cup cornmeal  - cornMEAL... not cornFLOUR... do NOT make my idiotic mistake!! - read above about sharpest took in the shed...
  • 1 cup flour  - I used wholemeal the first time and white the second.. I quite like how the wholemeal tasted..
  • 1/3 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp fine salt - I used sea salt coz that's all I got and it turned out just fine!
  • 1 cup buttermilk - first time I used natural yoghurt (as opposed to greek, for those smarty pants that will go, what kinda yoghurt isn't natural?? hardee harr harrrr, yea, don't give up the day job!)
  • 1/2 cup unsalted butter, melted
  • 1 egg
  • 2 tbsp jalapeno, finely chopped - I don't usually have chillies on hand... so I just threw in some chilli powder... second time I forgot entirely.. oops... still tasted good tho!!

What to do:
  • Preheat the oven to 400 (200). Place the corn on a baking sheet and roast for 10 minutes. Cool completely, about 20 minutes.
  • Combine the cornmeal, flour, baking powder, sugar and salt in a large bowl. In a separate bowl beat together the buttermilk, butter and egg. Combine the jalapeno and corn with the dry ingredients until evenly distributed. Fold in the buttermilk mixture until just combined. 
  • Pour the batter into a pan and bake for 30 minutes, or until a knife inserted comes out clean. - Original Donna recipe calls for a skillet... I don't have a skillet... so I just dumped it into my silicone round cake pan and into the oven it went!! If I had a loaf time I probably woulda used that.. but I don't have one of them yet so... my cornbread came out round... it all looks the same in your tum!!  (Or if you're really crass - ie. my uncle.. "it all looks the same coming out!!")
This was round 2..
xx CazHappy Eating!!
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7 comments:

  1. Kelly29 April 2011 at 03:20

    oooh yours is much taller than mine.. I don't have a skillet either so I bake mine in a square silicon baking pan :) I made it two nights ago too to go with the ribs; they were delicious, but not deeeelicious. I enjoyed them, sucked the bones dry, licked fingers and then lips, but didn't keep licking the way Ralph does after I give the empty yoghurt pottle. That is, they were good but maybe not the best ribs ever (or evah as you say!).

    And I think I'm almost ready to experiment with cornbread, though I may even try it with the cajun chicken spaghettini I've got on the go tonight: made with love and homemade cajun spice mix so it's sure to be good :)

    ReplyDelete
  2. Kelly29 April 2011 at 03:47

    I want to make this one next:

    http://smittenkitchen.com/2011/04/sour-cream-cornbread-with-aleppo/

    and the pasta? Fantastic! It's a dish to serve to loved ones when you want a delicious dinner to linger over with conversation, not for newbies who you might want to impress as it doesn't sound or look to fancy. But boy is it good. Can't wait to get the camera thing sorted, then I'm posting:

    www.arumblytummy.blogspot.com

    ReplyDelete
  3. caz29 April 2011 at 18:39

    Well I'm glad you at least liked the ribs if not loved them.. and glad to hear Wil nommed them up quickly...

    I had thought about attempting smittenkitchen's sour cream cornbread.. (but what is aleppo??)

    Mmmmmm cajun chicken spaghettini... nommy!!

    Take photos on that fancy pants iphone... thingee.. you can use hipstamatic (or whatever that app is that all the cool kids have) and make your photos super arty and cool!! :)

    ReplyDelete
  4. caz29 April 2011 at 18:40

    I don't know why mine came out taller than yours!?! I used plain flour both times...

    Tho I think the freshness of your baking powder/soda has a lot to do with it...

    ReplyDelete
  5. Anonymous3 May 2011 at 01:22

    Caz, that looks FANTASTIC! I am the biggest sucker for good cornbread, YUM! Though I am the worlds worst cook/baker :)

    Thanks for visiting and commenting on my bloggy :) I appreciate the pep talk, totally need it!

    ReplyDelete
  6. WobiSobi3 May 2011 at 01:55

    OH my that looks so good.. Thank you so much Caz for following.. So happy to meet you. I am going to follow you also and I see you are from England So awesome. Have a wonderful Night! Hugs, Anne

    ReplyDelete
  7. caz3 May 2011 at 21:59

    Kristy - the recipe is so easy, seriously, try it out! I hope the rest of the stamp launch goes smoothly!

    Anne - Thanks for the lovely comment and for following! :)

    ReplyDelete

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