Thursday, November 13, 2008

Goldilocks Approves this Recipe

I made corn bread twice this week because the first batch was so good I thought it was a fluke.

Had I finally discovered the perfect recipe for corn bread?

Of course, my friend, Joe, claims there isn't a "recipe" for corn bread by definition. He could be right because I didn't measure anything.

Here's the blueprint or, rather, the sketch:

1 cup white flour
1 cup stone ground corn meal
1 teaspoon baking soda
2 teaspoons cream of tartar
2 teaspoons sugar
pinch salt
1 egg
1/3 cup oil
1 cup milk
1 small can creamed corn
1 small can chopped green chilis

Mix the dry ingredients. Mix the egg, oil and milk separately. Dump in the corn and chili. Add enough of the egg mixture to form a thick batter.

Meanwhile, heat the oven to 450 with a cast iron skillet inside. Remove the skillet, spray with Pam, dump in the batter and return to the oven for 20 minutes.

I think the key is that the batter has to be "just right." Not too thick, not too thin.

Something Goldilocks would approve.


Unknown said...


What size skillet?

Bill said...

Skillets have sizes?

Uh, the standard size, about >this< big.

10 inches?