As most of you know, I am not a baker. But I am a huge fan of Mark Bittman. I woke up this morning to his Cornbread recipe of the day and just had to try it-- it helped that I had all the ingredients on hand, and even some bacon fat in the fridge for just this kind of culinary whim. (Note to the veggers: can be made with butter or olive oil instead.)
Saturday, September 27, 2008
I followed the recipe you see in the link, but used 1/4c Turbinado (raw) sugar and bacon fat in a 7x10" glass baking dish. It was ready for the oven in less than 10 minutes. The fat seemed to be way too much, but it got absorbed and added a delicious savoriness to the bread.
Next time, I'll put a little more sugar to combat the slight bitterness of the bacon fat, and I'll add some jalapenos, which would be delicious with the corn. J thought this was a bit too dense; he prefers his cornbread made with corn flour instead of cornmeal, so you might see a new cornbread on this site sometime soon...