Love it will not betray you, dismay or enslave you, It will set you free – Mumford & Sons
Firstly, Happy Valentines Day! As I write this I am 29 minutes late, but the point still remains. To all those reading this, I love you! Even if it is just for reading my blog.
Secondly, Mumford & Sons performance on the Grammys last night is haunting me, hence today’s quote. I really could have done without what is left of Bob Dylan. Where did Jacob Dylan go, can’t he just sub in for his dad now? Truth be told though, I would take Dylan over Bieber time and time again for the following reasons: a)substance b)instruments c) puberty.
Today was a busy day in the world of the Cooktestant, being showered in love is truly exhausting…haha. Actually, After a long day of meetings, attempting to parallel park the Escalade in a wee bitty spot, and overreaching my job discription I had the genius idea to come home and make cornbread and the world’s most involved cupcakes. I will save the cupcakes for tomorrow’s post as they are still one step from complete and I have to be back into work at 8 tomorrow. I am already working with 6hrs of forecasted sleep, ugh! On to the good stuff.
Being a southerner I feel obligated to have a cornbread stance, sweet or salty. If we are talking coleslaw it would be a no brainer. Salty all the way, and if we are being specific Rosewood Dairy Bar has slaw I would “slaw”ghter for. Sorry, I couldn’t resist.
When it comes to cornbread, however, I will take sweet and spicy. Imagine pineapple upside down cake, except instead of pineapples you have chili flakes, and instead of cake there is cornbread. I just blew your mind…right? The key to this delicious confection is to put butter an cast iron skillet and melt it at a medium high temperature. Once it is hot throw in the pepper flakes, while I list a measurement below I usually just do it by feel or by how spicy the accompanying meal will be. Because the white chili I made yesterday was relatively tame I was more liberal with my seasoning.
Once the butter and chili have had a few seconds to meld in the pan dump in your cornbread batter and spread evenly. The great part of this technique is that you can adapt nearly any recipe and it will work like a charm.
I used a different recipe than normal tonight and the end result was more like a cornbread shortbread, tasty none the less. It was great accompanying the white chili, but I think it might have ultimately been a better used as Grilled Cornbread Shortbread Cheese Sandwich. When the chili ran out, just shredded Monterey Jack cheese and a slice of cornbread were left and genius struck! This verbose, but tasty, sandwich will be sweeping the nation any second now. Just you wait!
3 tablespoons butter
1 tablespoon red pepper flakes (or to taste)
1 cup pastry flour
1 cup instant cornmeal
3 tablespoons of honey (or to taste)
1 tbs baking powder
2 tsp sea salt
1 cup buttermilk
1 large egg
2 1/2 cups of corn
2 cups of creamed corn (depending on if you would like a smoother or crunchier texture)
Preheat oven to 350 degrees.
Place butter in skillet over med-high heat to melt. Add red pepper flakes. Cook while stirring occasionally for five minutes.
In medium bowl whisk flower, cornmeal, baking powder and salt. In a seperate bowl whisk buttermilk, egg, honey, and corn. Combine the wet ingredients and stir ntil just combined. Do not over mix!
Pour batter into skillet. Make sure the batter is equally distributed. Bake for 30 minutes, or until the edges are golden and the and a toothpick inserted into the middle comes out clean. Remove from the oven and serve with butter and/or honey.