GOOD TO KNOW: White corn meal = Best corn bread. Evah.
So tonight we had easy fish stew for dinner and I decided to make the usual corn bread to accompany. Imagine my surprise when I retrieved the old reliable Indian Head corn meal from the pantry only to find I’d picked up white corn meal rather than the usual yellow during my last trip to Fairway!
You know, btw I hate Fairway. I swear their floor plan is designed to induce psychosis. For example:
ME: “Excuse me, where might I find the cinnamon?”
FAIRWAY GUY: “Well it depends what kind you want. You can get it in aisle 5 with the imported spices or back in the produce section with the Spanish seasonings. We also have some in the organic food area of our annex, or you could just mosey over to aisle 114B where there should be some next to the domestic pie filling.”
ME: “I’ve been running around here for thirty minutes in search of one freaking jar of cinnamon. I don’t even know where I am and will need a St Bernard and a gallon of whiskey just to make it to the check out. Can you just get me some goddamned cinnamon?”
FG: “Ma’m, have you been drinking?”
It’s always the same.
Anyways, I was feeling far too lazy to run down the the Las Americas bodega to get the usual yellow product, so I threw caution to the wind, poured another glass of wine and decided to roll with the white stuff. One of these years I’m going to get a working camera to share the fruits of my labors, but until then, you’ll just have to take the word of the Slattern family that the white cornmeal makes a far superior corn bread. Lighter, finer and altogether more pleasing. It’s not difficult to make — just use the recipe on the back of the sack.
If you’re too lazy to click the link, read on to see the recipe just as it appears on their site. Foolproof.
TRADITIONAL CORN BREAD OR CORN MUFFINS
- 1 cup Indian Head White Corn Meal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- ¼ cup oil
- 1 cup milk
- 1 egg, beaten
Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9”x9”x2” pan for 20-25 minutes.
Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425 degrees for 15-20 minutes. Makes 12 muffins.
For a sweeter, moister corn bread or muffin, make these changes to the recipe above: Use 2/3 cup milk, ½ cup sugar, ½ cup oil and 2 eggs. Reduce the heat to 400 degrees. Bake for 20-25 minutes.