We did it! We found a great cornbread recipe! Please don't think that two exclamation points is overdoing it--good cornbread is tricky. Some people like it dry and crumbly, some wetter, some with pieces of corn or chilis in it, and still others like it to be cakey and sweet. Necessity did play a part in mothering this creation (er, finding it on the internet)--Kate and I couldn't remember what we'd done for cornbread in the past (did we use a mix? was it vegan?), only that it was and is a critical part of our "chili and cornbread" evenings. Which are, in turn, critical to my sanity.This recipe makes for a fairly dry, mildly sweet cornbread that complemented our chili perfectly. The heart-shaped pan is a crucial ingredient (this one was flown in special for the occasion), but if you have to substitute, just hope for the best.
3 comments:
also I think we used rough corn meal, not medium. But we wanted to be all authentic and gritty.
XXkate
Indeed! We used Red Mill's Cornmeal--Coarse Grind (and that has made all the difference)
Wow, I'm so pleased you found and enjoyed my wife's cornbread recipe! That's great.
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