The Virgin Gets Creamed by Cornbread
|The Virgin's cornbread goes in smoothly, comes out rough.|
Surprise as in, "Wow! These corn pones are surprisingly effing ugly."
Since The Virgin's previous tries at beet salad and potato leek soup turned out well, I figured whipping up a batch of cornbread from scratch using Alton Brown's easy-looking Creamed Corn Cornbread recipe would be a cinch. Unfortunately, I was the one that got creamed...
2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup creamed corn
2 tablespoons canola oil
The Virgin's MisDirections:
This recipe requires absolutely no prep time, which is awesome considering my craptastic knife skills. The Virgin can use a can opener, dammit!
1. Start by preheating your oven to 425 degrees as specified in Food Network's recipe. Then grab one of the many 10-inch cast iron skillets which I'm sure you have laying around in your apartment kitchen and stick it in the oven. Uh-huh.
Since I didn't want to plunk down the extra cash for a cast iron pan I'm sure I'd only use twice, I went with what I had: the aforementioned "corn pone" cast iron pan and a baking dish that the '70s would like back now. Use what you've got and it will all work out fine, right? *cue ominous music*
|Just say no to used fridge baking soda.|
3. Pour the buttermilk into a separate bowl and add eggs and creamed corn. I'm fond of the corn-studded version at Sweet Tomatoes, so I tossed in a half cup of whole sweet corn, too. Whisk it all together.
4. Add the bowl of dry ingredients to the buttermilk mixture bowl and whisk until combined. Alton says, "If the batter will not pour, add more buttermilk to the batter." Mine was as runny as a kid's nose in wintertime, so no worries.
5. Next you're supposed to swirl the oil around in the, now hot, cast iron pan. Whoops. That doesn't quite work when your pan is a row of shallow corn cob shaped dents. Instead, I used a paper towel doused with oil to lightly grease both pans. Brilliant! Or so I thought.
|Damn that corn pone pan.|
After 15 minutes, I pulled the corn pone pan out, leaving the ceramic dish to cook a few minutes longer. The little corn cobs looked perfect... until I tried to remove them from the pan. After cooling, I dumped the pan over and the little suckers wouldn't come out. I shook, I hit, I pried the edges with a knife. They wouldn't budge. Eventually I gave in and cut them out, resulting in sad, pitiful ovals that looked more like mounds of dirt than corn cobs.
Oh, well. The better looking squares of pan bread paired nicely with the homemade chili I whipped up from ingredients I had on hand. Riiiight... (Well, I did whip it up. Straight from the can.)
|The Cooking Virgin's homemade, squared.|