Monday, November 30, 2015

cornbread from the box but playing with it...

I make an awesome cornbread from scratch, modifying a Greek dessert recipe, but it is very time consuming, even though it tastes awesome.  If i want something quick, this is what i do.
Corn bread from the box
modifying the box

1.   2 boxes Jiffy corn muffin mix
2.   4 eggs (twice what the box tells you), whipped
        (makes it fluffy and light)
3.   1/3 cup flour
        (adds strength so it does not crumble so easy from the gluten)
4.   1/2 cup milk
       (creaminess)
5.   1/3 cup beer
       (carbonation so it rises more and bitterness)
6.   1 tablespoon raw sugar
7.   12 oz sharp cheddar cheese, shredded
       (adds firmness and the sharp flavor of the cheese)
8.   1/2 cup whole kernel corn (frozen is great, but thaw it first)
       (adds texture)
9.   1 tablespoon hot, green peppers, diced
10.                     1/4 stick of butter, melted
             (adds sweetness and makes everything more moist)
11.                     1/4 cup shelled, roasted pumpkin seeds
             (adds crunch)
12.                     standard large baking dish 9 x 12, greased

pre-heat oven to 400 F
into the dry mix add:
the eggs, milk, beer, sugar, peppers, corn and half of the cheese
mix thoroughly, it should pour into the pan, if not add more beer
top with the remainder of the cheese and the pumpkin seeds
cooked at 400 F for 20 minutes.
turn off the oven and watch carefully for 5 minutes while it is in the oven
do not let it turn dark brown!   The cheese will be dark, but there is a difference between dark and burned.
remove and pour melted butter around the edges and center of the pan
cool and then cut (do not cut while hot!)