On Monday evening I made Cornbread from The RAVE Diet and Lifestyle. It was a pretty simple recipe. I guess there were a few differences, though, from the cornbread I’ve made in the past. It called for half cornmeal, half whole wheat pastry flour, for example. It also used a few tablespoons of vegetable broth and a teaspoon and a half of vinegar. I’m really not sure what the vinegar was for. Anyway, it looked beautiful in the oven…
It looked even better when it began to get that crispy cracked looked and it smelled heavenly! I could barely wait to try it. …When I took it out of the oven, however, I realized that the recipe hadn’t mentioned greasing the pan in any way (and I hadn’t) and the whole thing was hopelessly stuck to the bottom. My husband and I tried some and it was pretty much not done yet in the middle. The recipe said to bake it for 25 to 30 minutes and I had done 25. The thing is, it was so dry and cracked on the outside that I could see the bottom on the pan from the top and thought leaving it in longer wouldn’t make it much better. It tasted pretty good, but the structure was crap.
Ok, so truthfully the outcome might have been my fault because I made a couple of mistakes with this recipe. First of all, I put it in before the oven was quite at the correct temperature. This may be why it turned out so dry but still not done. I know better than to do this, but I was in a hurry. Also, I probably should have oiled the pan in some way. Not sure how you do that with an oil-less recipe, but I’m sure there is a way (applesauce??).
Anyway, my husband really liked the way this Cornbread tasted and has been scraping it out to eat for breakfast (with milk over it, ugh!). He gave it a score of 6 and I gave it a 5. Perhaps I should try it again with the above changes and see how it goes. I have so many other recipes to try, though! I will have to be more careful in the future to give each recipe a fair chance and not submit it to my own errors, yikes!