When I cook or bake, I make a hell of a mess. I don't lovingly select my ingredients, lay them out on the counter (try to find a spot) and photograph them. I'm usually rifling through the fridge or cupboard trying to locate the next ingredient. "Kids! Where's the butter??? I just bought some! Is someone eating it straight from the fridge??" Hands dripping with batter or coated with flour, I'm opening cabinets with my foot or closing doors with my hip. It's hard to actually take a picture of the finished product because, while I'm off to find the camera, the kids are usually hoovering the baked goods straight from the pan.
I've learned that "I love to cook" doesn't necessarily mean "I can do a food blog". I'll leave that to people like my friend Renee who is realllly good at it.
Once in a while, though, bad pictures or not, I'll throw a cooking experience at you. They will usually be tied to a Meaningful Event. Today's Meaningful Event is Father's Day and the star of the show loves cornbread. This is mostly because it gives him a reason to shout "CORNBREAD!" in a really loud voice using his 'American accent'. Think Yosemite Sam.
Neither of us grew up eating cornbread, it's not very Canadian at all, but I've made it a few times and it has become one of Norm's favorites. It's for special occasions only, like Father's Day, due to the astronomical carb count. It's a sweet variety I've adapted from one or two recipes that I found on the interweb. It's dead easy. Read the frequently asked questions that follow.
Norm's Favorite "CORNBREAD!"
- 1 cup flour
- 3/4 cup cornflour
- 1/4 cup cornmeal
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 2 tsp baking powder
- 1tsp salt
- 1 egg
- 1 cup milk
- 1/3 cup oil (I use grapeseed oil, but will try melted butter next time)
- 1 cup frozen peaches and cream corn kernels
Preheat oven to 400F. Mix flour with...mix dry ingredients.
Next add your egg, milk, oil and corn. Mix well. (Would you really have to say 'Mix well'? Would someone not actually mix it? Recipes are weird.) Grease an 8x8 inch pan and fill with batter. Take an artsy picture with a tea towel and some measuring spoons.
Bake aprx 25 minutes or until edges are golden and a toothpick inserted comes out clean. Serve warm with butter, if you can find it.
FAQs
Q. Can I make a healthier version of this?
A. No. Just eat it. You can run up and down the stairs later if you want.
Q. This doesn't look like traditional cornbread. Would you like to know how to make the
traditional kind?
A. No. I'm Canadian and you're not the boss of me.
Q. Can I freeze this cornbread?
A. No. There isn't going to be any left to freeze. Why would you want to freeze it when
you can eat it?
Q. Can I use all cornmeal and do I have to put the kernel corn in?
A. Well, you're all grown up now so I trust you to make those kinds of decisions yourself.
God, you people are needy, leave me alone!
HAPPY FATHER'S DAY TO THE KING
Happy Father's Day and Birthday, as well to my Dad, who probably wouldn't go near cornbread, but makes some of the best food you've ever tasted.
