Thursday, September 8, 2011

Leftover Pot Rost

as good as it promised to be. With more greens, more cornbread. Do you want to know my cornbread recipe? Here it is:

2C cornmeal (any grind is fine with me, but I only roll with the whole grain. McEwen is my go-to.)
1/2 C other flour (lately I've been using semolina, but I'll use anything)
1 1/2C milk
6-8T melted butter (I've used bacon grease but I actually prefer butter)
1 egg
1t baking soda
1t baking powder
1 t salt

25 minutes in a 400 degree oven. It's true that the very best way to make it is in cast-iron cornstick molds, which tips the crunchy outer to tender inner ratio in favor of improbable levels of deliciousness, but I rarely have the patience for this. Usually I just bake it in an eight inch cake pan.

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