Oh yeah Cowboys and Cowgirls. . . we've got our cornbread. Our fine efforts with dry ingredients in Part 1 and all the rest in Part 2 and how nice to enjoy the results. It's really pretty good. I tried a piece . . . or two. . . or so. . . and called it lunch. Here's the little corner piece. Oh yum!
Care for some?
Took the rest to church: Friday evenings 7:00 we have singing practice. And folks come there hungry from classes and work. So pre-YAT-nova ap-pe-TEE-ta, dear friends!
All I said was, please pose with the cornbread and please act like you're enjoying it, because it's for my dear Blog Readers.
What a bunch of introverts. So shy, so timid around the camera. So self-conscious about posing.
Let's try this again. Let's be our most dignified this time. Okay, one. Two. Three.
Okay, slightly more normal, less manic, in a way. It must be those ingredients in the cornbread that's doing this. I promise, there's no trauma, turmoil or flies in there in place of the flour. . . just lots of TLC for some favorite fiends. . . friends, rather. =)
Let's talk ingredients. Here's Russian baking powder for you. See, it's in little packets and that helps keep it fresh. It would be translated, loosener of dough. But the way I discovered it was through our sister Nina. Several years ago, we were making waffles at church with the kiddos and I was explaining about baking powder that we have in the US, that it's baking soda plus acid (cream of tartar - and how to say that in Russian)! . And that I wasn't finding it here. And Nina, who is quite an experienced cook said, Oh we do have it. It's . . . and she come up with this big long word (as below). She wrote it down for me, I found it at the supermarket then brought it back home and then looked it up in the dictionary.
Next is the corn grains or whatever. That, if nothing else is available, can be ground up to make corn meal. Except oopsie. I ended up with polished millet instead of corn. But it looks pretty much the same.
So, anybody want the recipe? Found this on the internet several years back. Source is MasterCook and it's called Corn Bread Loaf. Because one batch bakes in a loaf pan. But we made a double batch.
Corn Bread Loaf
Oven: 350 F, or 4.5 of you have a Soviet-style oven!
Pan: loaf pan for single recipe or 9 by 13-inch pan for double batch.
Or, muffins: single batch makes 12. Get pans oiled and prepped.
Dry ingredients: Get these measured out and into a large bowl.
1 1/2 cups flour (3 cups, for a double batch)
1 1/4 cups cornmeal (2 1/2 cups doubled)
3/4 cup sugar (1 1/2 cup doubled) - I'd recommend cutting back on the sugar a bit
1/2 teaspoon baking powder (1 teaspoon doubled)
1/2 teaspoon baking soda (1 tsp)
1/2 teaspoon salt (1 tsp)
Liquid ingredients: Measure into a medium-sized bowl or container.
2 large eggs (4 eggs)
1/2 cup vegetable oil (1 cup)
1/2 cup milk (1 cup)
1/2 cup buttermilk (1 cup)
or use regular milk plus a bit of vinegar, allow to set for 10-15 minutes or so. . .
1 cup corn (2 cups) - a small can works fine
Mix dry ingredients. Separately mix liquid ingredients. Add the liquid to the dry. Stir only until dry ingredients are all moistened. Pour batter into prepared pans. Loaf pan needs an hour in the oven: check after 45 minutes. Same with the 9 by 13-inch pan. Muffins usually need around 35 minutes. Cool on a rack for 35-45 minutes. . . or so.
Congratulations - Genuine Cowboy Bread!