One in every of my favourite cornmeal recipes is Marion Cunningham’s Custard-Crammed Cornbread from The Breakfast Book. My neighbor in San Francisco introduced it to a Halloween potluck (to a lot fanfare), and it occurred to me it was the identical cornbread Molly writes about in A Homemade Life. Everybody in my household now loves this cornbread, and it has proven up at many household gatherings through the years. It’s a kind of recipes, so spot-on, I assumed I would by no means change it, tweak it, or make it some other method. There was no want. Preserve it easy, depart it alone.
Skillet Cornbread: The Inspiration
Narrator voice: she was unable to depart it alone. I ultimately did an alternate model adequate to share. I took the final method to Marion’s custard cornbread, launched a cast-iron skillet, and some elements that pair properly with corn – herbs, quinoa. My hope was that it might end in one thing distinctive and particular. And wow, did it ever work out!
I hope you will agree, the outcomes are spectacular. A country, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet cornbread. The recipe yields sufficient for a small crowd. Each bit is dense and moist, wealthy with ribbons of various texture. It’s fairly particular and, in case you are a cornbread aficionado, value a go.
Let me know for those who attempt it out – it is good for picnics, potlucks, household meals, chili night time,Thanksgiving and the like!
Extra bread recipes:
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