I made this corn bread for Thanksgiving. I wanted a recipe with no dairy, and many of the conventional corn bread recipes had dairy in them. I decided at the last minute (OK, the last hour) that I had enough time to make the corn bread. So I opened a Moosewood cookbook (I think it was New Recipes from the Moosewood Restaurant – the first one not by Mollie Katzen) and converted the recipe. You will have to wait for the actual recipe – I needed to re-test it, because in my rush I didn’t measure and record ingredients. This corn bread without dairy came out moist and tasty – my previous attempts were rather dry. And here is the corn bread recipe.
Conversation from yesterday:
Me: I’m going to make the corn bread again in a week or two.
Middle Son: Why?
Me: So I can post it on my blog.
Middle Son: Why can’t you post it now?
Me: Because I need to measure the amounts.
Middle Son: Can’t you just post it and let them figure out the amounts?
Fortunately, Middle Son is not in charge of posting recipe amounts to this blog.
If you would like some recipes now, I suggest you visit Batya’s newest Kosher Cooking Carnival.
Canβt you just post it and let them figure out the amounts?
I guess this could lead to all sorts of interesting results.
Or people who are annoyed with my recipes and won’t attempt them in the future. π
Thanks for the shout-out. There are people who don’t like my recipes, because they’re not specific enough. Not everyone can deal with. “It’s ready when it smells ready” as for how long to cook or bake something.
LOL! That sounds very similar to some of the conversations I’ve had with my kids about my blog… π
Middle son is either extremely talented in the kitchen, or does not bake at all . . . Either way, very funny.
He does do some baking – probably more of a “why do you fuss over your blog” type of sarcastic remark. Or over your blog readers. I bet Mrs. S. gets those.
I certainly do… π