(The Best) Cornbread

September 23, 2007 · 0 comments

in breads and muffins

When Tom and I were registering for our wedding, I admit I was a little overzealous. In addition to going with Tom and registering in stores, I also added a few things here and there online. Being a bit of a kitchen gadget enthusiast, I added some things that I probably could have done without. For example–my scone pan. At the time I registered for it, I had never made a scone in my life. But it seemed like a good idea. And, well, it was pretty cute. Always a good criterion for buying things.

The pan admittedly does not get a whole lot of use, but there are definitely things it’s good for–like developing great crusts on things. When you make cornbread in a cast iron skillet or square pan it still tastes good, but not everyone has a crusty edge. In my family, we fight over the corner pieces of everything–bread, brownies, lasagna. You name it. This is great because everyone has their own “corner piece.”

Tonight, I used my pan for a Cook’s llustrated cornbread recipe. I doctored it up slightly by adding a little shredded cheddar and a minced jalapeno. This was some really great cornbread…and this is coming from someone who doesn’t really like cornbread all that much. It had the perfect texture and tasted great. A stick of butter will help out any recipe, I guess.

 

 

 

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