One among my favourite cornmeal recipes is Marion Cunningham’s Custard-Crammed Cornbread from The Breakfast E-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 Selfmade 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 believed I would by no means change it, tweak it, or make it some other approach. There was no want. Maintain it easy, depart it alone.
Skillet Cornbread: The Inspiration
Narrator voice: she was unable to depart it alone. I finally did another model adequate to share. I took the final strategy 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 could lead to 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, if you’re a cornbread aficionado, price a go.
Let me know in the event you strive it out – it is excellent for picnics, potlucks, household meals, chili evening,Thanksgiving and the like!
Extra bread recipes:
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