After nearly 70 posts criticizing all your favorite restaurants, I've decided its time for me to expand my horizons and add some new content to the site. Welcome to In The Kitchen with Whiskey & Soba. Okay, that's probably not going be what I call this section. I just haven't come up with a great name yet. While I have absolutely no formal cooking training, I have watched a huge amount of Food Network & Cooking Channel, plus I've eaten a lot of food. Once I came up with an idea that chef Josh Galliano said was "cool".
More importantly, both my mom and grandma included me and my siblings when they cooked and made it fun. I still remember the first time I ever cut my finger cooking. I was spending an afternoon with my grandma and she had awesomely allowed 11 year old me to pick my pizza toppings. Being the gourmet kid I was, I opted for hot dogs. I think it was about 5 minutes into slicing the hot dogs before I missed and got my finger. I haven't had a hot dog pizza since.
Since fall is rolling in, I decided that my first cooking posts should be on two of my fall staples: chili and cornbread. We'll focus on cornbread today.
Yield: 1 | Prep: 10 minutes | Active: 25 Min | Total: 35 minutes
1 C AP flour
1 C cornmeal
1/2 C sugar
2 tsp baking powder
1 tsp salt
1/4 cup melted butter, fatty
1 cup milk
Preheat oven to 400 f.
Grease a 8-9” pan.
Mix dry ingredients together, then stir in wet ingredients.
Pour into pan and bake 20-25 minutes. Stick knife in to check for doneness. If batter doesn’t stick, it’s done!