Sunday, January 27, 2008

I cannot compete with the Cunning Runt

No exotic ingredients, no pretty photos. Though I must hand it to the CR: he may be very creative but his cooking is honest.

I just baked cornbread to go with the beans that simmered all day yesterday with the tail end of a ham. We are talking simple, honest eats. Off to my friend Diane's for a walk followed by comfort food.

9 comments:

Jane R said...

Lord, have mercy! You didn't link to TCR's blog and I'd never seen it (though FranIAm or someone has mentioned him) but I just went and them meals DO look yummy!!

Food, food, glorious food.

Paul said...

My apologies, everyone, I was about to rush out the door. Link included in update.

FranIAm said...

CR has some good eats pictured as well his talent with photography in general... Plus he is a delightful human being that I have had the pleasure of actually meeting him in person.

By the virtue of geography Paul, you are simply lucky that I can not foist myself upon you with the same ease!

And truth be told, I love both of your blogs and am fond beyond reason of both of you!

Plus, I am a sucker for cornbread.

Paul said...

Fran, I read both your account and his of the Grand Meeting and was quite envious of being able to pop over and get to know a fellow blogger in person. CR's nature photos delight me no end.

Give me advance warning and I'll have the cornbread waiting for you.

The Cunning Runt said...

Did someone say CORNBREAD??? I'm a-comin' dude!

Hey, I'll trade you a quesadilla for a hunk!

The Cunning Runt said...

Mmmmmm, cornbread!! Wanna trade a hunk for a quesadilla?

The Cunning Runt said...

I'm thinking out loud again, and it ain't pretty!

Paul said...

Anytime, buddy!

In fact, I enjoyed it so much last night (with beans simmered with ham) that I made some again tonight (having left yesterday's remnants with my gracious hostess).

My ex did some experimentation and modified the basic Fanny Famer recipe to produce a product with more corn grit, less sugar, and a nice exterior. It would be churlish not to share the modified recipe.

The starting point comes from page 493 of my much-used and beginning-to-fall-apart 12th ed. of the Fannie Farmer Cookbook, rev. by Marion Cunningham (1979).

Corn Bread

1 cup yellow cornmeal
3/4 cup flour
3 Tbsp. sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 egg, well beaten
2 Tbsp. melted shortening or bacon fat
[Last night I used lard, which does not smell nice melted; tonight I used butter, which is my favorite food.]

Preheat the oven to 425°F (220°C). Grease an 8-inch square cake pan. Put it in the oven now to pre-heat it (this will give you a crunchy exterior).

Mix the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Add the milk, egg, and shortening or bacon fat, and blend well. Spoon into the pan and bake for about 20 minutes. Cool and cut into squares.

Since I could not find my 8-inch square cake pan (and cannot truly swear I have one), I used an oval ceramic small casserole dish that has roughly the same capacity. The ceramic holds heat so well that the sides and bottom of the cornbread have a satisfying crunch when one bites into them.

I ate a couple pieces with leftover beans and ham, then for dessert had two more slices with butter and orange blossom honey. Oh, yum!

Please don't think me cruel to describe these pleasures; I offer this, recipe included, for encouragement. It is so easy and quick and so very good.

FranIAm said...

How I love a man who, in one comment-

*uses the word churlish
*shares the recipe
*describes the crunch of the cornbread so nicely

I will certainly let you know when I purchase that airline ticket.

And for the record, since it is New Mexico the answer for me is green.

Now I am awash in memories of really great meals that I have eaten in ABQ... Oh dear.