Stove-Top Cornbread

There would be three reasons why we might fail to take a picture of a meal: 1. We're too hungry to wait. 2. It just doesn't look good. 3. We forgot. Ironically, I think this may be the first time that we fell into all three categories.

Last night's menu was cornbread from Cooking Green. The dilled red potatoes should have used a recipe from Cooking Green, but I ran out of time to be home long enough to run the slow cooker. And an old standby I know everyone loves, vegetarian baked beans.

The potatoes were chopped and boiled, then doused with a dressing of olive oil, salt, pepper, dill, and onion and garlic powders.

Now let's talk about the cornbread. The recipe itself seems easy. But it is a product you cannot make while making something else unless you are more experienced and focused than myself. I loved the concept of mixing the liquids in a larger measuring cup instead of in a separate bowl. The concept is supposed to save the number of dishes you have to wash. I was stunned as how easily the baking powder gave the bread volume in the cooking process. Although it did taste a tad heavier and saltier than I would have preferred. Moreover, it seemed greasier than I like to cook it, which meant it doesn't save well in the fridge.

OK, so with that overview, I'll tell you what happened to me. Apparently my stove is really strong because my skillet heated up really quickly, and started smoking even before I put the oil in. And apparently that is what creatted the mess. My cornbread never really browned on the edges or dried on the top but it sure burned on the bottom. It was also very hard to flip over. Paul turned all the fans were on and opened the doors and windows. I ran the iron skilled out to the back patio and rested it on a brick. Then, I returned to the stove and quickly reevaluated the situation. I didn't have any more eggs to make another bread and hand no idea what else I could produce for dinner. So, I pulled out a Teflon skillet, put it on the same burner, flipped the corn pancake over, and finished cooking it. I just cautioned my very patient husband and equally gracious father to not eat the bottom part of the bread. Bless their hearts. I sure hope tonight's dinner will make up for it.

I think I would try this concept again if I wanted to be that adventurous. Meanwhile, I'll stick to taking advantage of another of her tricks. If you must use the oven, simply bake more things in it at once. Yeah, that'll be my plan.

Eating Vegetarian: 


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