I think I mentioned before, I love cornbread. I was very happy when my spam folder brought me a new recipe for cornbread, this one is called Mississippi Cornbread. It’s a bit different from most cornbreads I’ve made, but in the interests of writing this blog I gave it a shot.
As you can see, the recipe calls for jalapenos if I was so inclined. I wasn’t, mainly because I didn’t have any in the house and also because I was pretty sure Fred wouldn’t touch them. Though he did run off with one of those scones…
It’s a weird recipe though, most of my cornbread recipes have some flour in them, but this one has none. I read it repeatedly thinking I was just missing the word ‘flour’ but, no flour. Weird, right?
I didn’t have any buttermilk, so I made it with the vinegar while I was waiting for the oven to heat up. Here’s a picture.
Then I put the dry ingredients together, and took a picture of that. I was still waiting for the oven to warm up and rather bored.
The oven finally hit 450 and I put my 9″ pan in. And of course, I took a picture of that too.
It’s blurry because I took it quickly after I opened the oven door. Open, shoot, close gives blurry picture for future reference.
Then I waited… and waited… and waited…
The pan never started to smoke, but the oil was turning kind of brown, so I dubbed it ready. Plus, I was bored. It’s really boring watching a pan in an oven and hoping that it’ll start smoking. Every time I opened the oven to check, my eyes started watering, so I figured it must be close.
I didn’t take a picture of pouring the batter into the pan, but I can assure you it did sizzle quite loudly. I assume that means I got it hot enough, even though I didn’t actually see smoke.
And this is the finished product, pretty, isn’t it!
Fred said it was tasty and ate 3 pieces. I think we can call this a success.