Corn Bread

This morning, I started 16 bean soup (with Ham, of course) in the crockpot.

This evening, I fed the dogs, and gave them the last 2 eggs with their kibble.

My plan was to have cornbread with the ham and bean soup.

This may seem like unorganized rambling, but does anyone see a problem that ties them all together?

If you thought that I needed some eggs to make the corn bread, DING, DING, DING, you win a prize (of no consequence, no color, no smell, no feel, I'll send it by air mail).

So thinking I couldn't have been the first idiot to have given the eggs that were for the corn meal to her dogs, I got on the internet. Although no one fessed up to having fed ingredients meant for their evening meal to their pets, there were plenty of people that had no eggs, had a hankering for corn bread, and were to lazy (broke, out of time, other) to go to the store. here is the recipe I decided to go with, along with my modifications:

• 1 1/2 cups soymilk (I used 2% milk)
• 1 1/2 tablespoons vinegar (I cut back to 1 TBL after reading some of the comments)
• 1 cup cornmeal
• 1 cup unbleached all-purpose flour or 1 cup whole wheat pastry flour (I used 2 TBL of soy flour and the rest of the cup filled with rice flour for a gluten-free bread)
• 2 tablespoons raw sugar or 2 tablespoons other artificial sweetener (I used 1 1/2 TBL of Splenda Baking Mix)
• 3/4 teaspoon salt (I used 1/2 tsp)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons oil (I used 2+ TBLS of bacon grease)

1. Preheat the oven to 425F.
2. Blend the milk and vinegar (see, you want sour milk) and set aside.
3. Mix dry ingredients in a large bowl.
4. Add the milk mixture and the oil (grease), and stir until just blended.
5. Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish.
6. Bake 25-30 minutes (25 for me).

Test for doneness by the toothpick method, in the center.

It came out very good for use with bean soup (or chili). The taste is low key and won't compete with the soup. If you are looking for something that is more toward eating with just a bit of butter on it, up the sugar content and use butter instead of oil or bacon grease.

Comments

[Cop Car]

Bogie--Sounds great! Eggs are not a necessity. I put whole-kernel corn in mine (HH eats very little cornbread no matter how it's fixed), and/or salsa (I used your salsa in the batch a couple of weeks ago). Usually, I do use an 8-inch square pan, usually, but prefer my 10" iron skillet. In either case, most of the fat/grease/oil is heated to the point of fragrance in the pan or skillet before putting the batter into the container. Egad! You are making me hungry!

Mine tastes a bit "off" because I put in no salt. I'll bet that yours tastes better!

[Buffy]

I've done that. Irritating, isn't it? Thanks for the alternate recipe. There are just some meals that aren't complete without the cornbread!