As much as I have enjoyed all the delicious sweets we've made in the past couple months, I was definitely looking forward to having a savory item about which I could feel moderately less guilty after I eat half of it. (Thank you Rebecca, of Ezra Poundcake - love the blog name) These corn muffins tasted pretty good despite the fact that my brain was elsewhere while I was making them.
Since my dad just kind of scoffs at cornbready type things that aren't made in a cast iron pan, I decided to forgo the muffin aspect of the recipe and just bake it in my skillet. The amount is just fine for that as well if you like your cornbread nice and thick, especially since everyone seems to be eating chili this week. Though I consider myself a true-blood southerner (also someone who's worked at a "soul food" restaurant that served a sweeter cornbread), I like my cornbread on the sweet side. I think I have literally spat out non-sweet cornbread before because I think it tastes like dirt. There may be a time and a place but I haven't found it yet.
Anywho, the recipe was pretty simple to throw together; this made for a quick dinner with a pot of chili. However, I completely forgot to add the chili powder and I used creamed corn instead of regular corn. To try to equalize the wetness, I cut out about a 1/4 C of buttermilk, especially because I added a little more than the 1/4 C of corn called for. I also had to make do with self-rising cornmeal. For this, I just cut the baking powder to 1 Tsp and only put in 1/4 Tsp of baking soda. It worked out just fine and my cornbread did not have the texture of a brick. Hooray.
I remember some people mentioning in the P's and Q's that their muffins were very crumbly and didn't hold together. I tried to eat a slice about 15 minutes after I took the pan out of the oven and this is what happened. Tasted great though. By the time I went for the next slice it had cooled off more and so held together a lot better. I'm not actually sure if I would want to add the chili powder the next time I make these - I like the sweetness of the corn and peppers.
(I feel like my pictures are outrageously yellow, but I bake at night mostly and the light is not good. )As Rebecca said, if you want to follow the "Great Corn Muffin Debate of 09" check out the rest of us here. Party on!
5 comments:
You did a beautiful job!!!!
Great job! I liked that you cooked them in a skillet! To be honest, before this, I never knew that that is what "cornbread purists" (I didn't know those existed, either -- I'm from NYC!) like! So way to do it right!
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