Thursday, October 25, 2007
Buttery Corn Bread
I've had some white corn meal in my fridge for a while (and needed the space), so I went to my current favorite baking book, King Arthur Flour Whole Grain Baking for some inspiration. I followed the directions pretty much to the letter except for the honey. For that I used agave nectar. If you've been keeping track of my other blog, you'll know that I've had quite a bit of luck baking with the stuff.
I went for the crispy crust, so I melted a tablespoon of butter in the pan (which had been preheating in the oven) right before I poured the batter.
It had me a bit worried -- all that butter pooling on the top -- but all was well. It came out fluffy, corny, and very tasty.
My friend Richie said it would be perfect with chili. I think next time, I'm adding cheddar cheese and red pepper flakes for a bit more pizazz.
Posted by Deb Schiff at 4:07 PM