Tuesday, October 16, 2012

Improvisational Cornbread

With the weather turning colder, chili is one of my family's favorite dishes.  Personally, I can eat it all year round, I can eat it sitting on the ground, I can eat it with a fox, I can eat it on a box...

Wait.  I'm going all Seussical.  Let me bring you back to the topic at hand:

Chili + my husband's Improvisational Cornbread = The Hallelujah Chorus

But...strangely enough, the week's menu did not call for chili, nor cornbread, this week.

Tonight's dinner was supposed to be Corn Casserole.  Brent was in charge of making it.  I'd left a note, pointing him to the specific recipe in the cookbook...because he gets very anxious if there's no recipe to follow.  But my mise en place was most certainly not en place today...but my husband manage to make it work anyway.  He is evolving!

The Corn Casserole I'd planned originally called for two boxes of Jiffy cornbread mix and a can of yellow corn.  I had neither in the pantry.  Oops.

So, Brent modified the recipe on the back of a can of cornmeal...and created a beautiful, moist, corn-licious, cornbread...and here's how it went down.

2 1/2 cups all-purpose flour
1 1/2 cup cornmeal
1/2 cup sugar
4 tsps baking powder
1 tsp salt
2 cup milk
1/2 cup vegetable oil
2 eggs
1 stick butter, melted
1 (16 oz) can cream-style corn

He mixed everything together, poured it into a 9 x 13 inch pan, baked it at 350 for 45 minutes.

And this is what happened...

A golden, corn-laden square of heaven
And then, in the best interest of time, we quickly procured two ready-to-eat cans of chili (would have been homemade if there had been time).  Some chopped onions, sour cream, shredded cheddar cheese, and cut carrot sticks...AND THAT WAS DINNER.

And it was SO blanking good!

That was my husband who made it, people.  My husband did that.  Deviating from the recipe made him very uncomfortable, but he prevailed in spite of it!

He's the man!

1 comment:

  1. Heather, I put a couple of cans of drained chilis in my cornbread. Mmmmm.