Move over Betty Crocker.. We have an all-approved corn bread recipe! (and post #100)

corn breadSometimes, I can think I’ve really messed something up.. and it just turns into another one of those Kitchen Miracles, that I love.

It was 5:20pm.. My eggs, milk, and butter were still in the fridge and my corn meal was still in the freezer.

I made the red beans, yesterday, so its silly that I only had to make rice and corn bread, and I couldn’t do that! *sigh*

So, I put the eggs into an empty wide-mouthed pint jar and covered them with warm water. I put the corn meal into a metal bowl and floated in on top of a pan of hot water. I put the butter in the microwave and tootled with 20% power settings, in hopes to not just melt it.

And it worked.

So, referring back to the recipe, I set out to make a miracle, by making adjustments and just hoping for the best.

I knew I wanted to use my Florida Crystals Demerera Sugar. I’ve never baked, with it, before, and I wasn’t sure what type of flavor it would give to the recipe.

I know that honey is usually used at 50% the amount of regular white sugar… I also don’t have any honey. I haven’t bought honey since I was turned onto Agave Nectar.

So, I decided to use 1 1/2 cups of Natural Cane Sugar. I knew we liked a sweeter cornbread, than most, but the comments of it being too sweet concerned me.

When my oven reached 375 degrees, I added the wet to the dry, that I had forked the butter into..

I poured it into my buttered baking dish.

Crap. I didn’t add the peppers.

I, quickly, sprinkled the peppers, over the top, and slightly mixed them in.. My goal was just to cover them, with batter, and not stir up the bottom, too much, to make it stick too bad.

This sweet, cake-like, mild pepper-tasting bread stole the meal. Everyone loves it.

The red beans were given a “boring,” (by everyone, but me..) that I’ll have to figure out how to modify them, tomorrow.. as we have a serious need to have leftovers, for the next two nights. Friday and Saturday’s planned meals, were out of the freezer, so its not so bad.

I think the problem with the red beans and rice is that my family is used to a different spicy taste.. more jalapenos and chili powder.. and this is cayenne/Tabasco flavored. I think I’m going to try some Old Bay, or some Maurice’s Cajun Pepper Sauce, which is the same flavor. (I prefer Maurice’s Chipotle Pepper Sauce, personally!)

Confession: I have been trying to come up with a corn bread recipe, for years, now. I’ve settled for Betty Crocker’s, packaged mix, and added more sugar and peppers, to it.

I’m so glad this worked out. It makes a special 100th post, to announce another Kitchen Miracle, too.

This recipe, the way I made it, can be found here, at Family Hugz Eatz Cake.

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Move over Betty Crocker.. We have an all-approved corn bread recipe! (and post #100)

corn breadSometimes, I can think I’ve really messed something up.. and it just turns into another one of those Kitchen Miracles, that I love.

It was 5:20pm.. My eggs, milk, and butter were still in the fridge and my corn meal was still in the freezer.

I made the red beans, yesterday, so its silly that I only had to make rice and corn bread, and I couldn’t do that! *sigh*

So, I put the eggs into an empty wide-mouthed pint jar and covered them with warm water. I put the corn meal into a metal bowl and floated in on top of a pan of hot water. I put the butter in the microwave and tootled with 20% power settings, in hopes to not just melt it.

And it worked.

So, referring back to the recipe, I set out to make a miracle, by making adjustments and just hoping for the best.

I knew I wanted to use my Florida Crystals Demerera Sugar. I’ve never baked, with it, before, and I wasn’t sure what type of flavor it would give to the recipe.

I know that honey is usually used at 50% the amount of regular white sugar… I also don’t have any honey. I haven’t bought honey since I was turned onto Agave Nectar.

So, I decided to use 1 1/2 cups of Natural Cane Sugar. I knew we liked a sweeter cornbread, than most, but the comments of it being too sweet concerned me.

When my oven reached 375 degrees, I added the wet to the dry, that I had forked the butter into..

I poured it into my buttered baking dish.

Crap. I didn’t add the peppers.

I, quickly, sprinkled the peppers, over the top, and slightly mixed them in.. My goal was just to cover them, with batter, and not stir up the bottom, too much, to make it stick too bad.

This sweet, cake-like, mild pepper-tasting bread stole the meal. Everyone loves it.

The red beans were given a “boring,” (by everyone, but me..) that I’ll have to figure out how to modify them, tomorrow.. as we have a serious need to have leftovers, for the next two nights. Friday and Saturday’s planned meals, were out of the freezer, so its not so bad.

I think the problem with the red beans and rice is that my family is used to a different spicy taste.. more jalapenos and chili powder.. and this is cayenne/Tabasco flavored. I think I’m going to try some Old Bay, or some Maurice’s Cajun Pepper Sauce, which is the same flavor. (I prefer Maurice’s Chipotle Pepper Sauce, personally!)

Confession: I have been trying to come up with a corn bread recipe, for years, now. I’ve settled for Betty Crocker’s, packaged mix, and added more sugar and peppers, to it.

I’m so glad this worked out. It makes a special 100th post, to announce another Kitchen Miracle, too.

This recipe, the way I made it, can be found here, at Family Hugz Eatz Cake.

There are no comments yet. Be the first and leave a response!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://fromthecheapseatz.com/2009/03/05/move-over-betty-crocker-have-allapproved-corn-bread-recipe-post/trackback/
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