Snips and Snails and Puppy Dog Tales

...where do you find these recipes???

Something tells me a cornbread recipe with no sugar and two teaspoons of salt will not be very good. This sounds like a traditional recipe...as in hunt your own meat and cook at a campfire type of traditional. I make mine with a whole can of creamed corn dumped in the batter, and that helps make it very moist and sweet.

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Half the problem with my cooking is I find wacky recipes like that! I'm going to look for a better one...

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First, I'm not stalking you, I swear. >.> Someone mentioned you had a cooking question, an' I'm kinda obsessed...

Cornbread has two schools of thought: Sweet, and not so sweet. The buttermilk in this recipe adds both a tang and the acide toa ctivate the levener (you use both powder and soda for a double rise effect).

If you're looking for a cornbread/cornmeal recipe for waffles, there's a lot out there that use the sweet variation of a recipe.

Um, and waffles aren't always sweet...>.> I make a goat cheese and bacon waffle that's savory and meant to be eaten for like, a brunch or supper. I also make a white bean waffle that I got from a show on Food Network.

I'll shut up now...

OH! If you wanted to make the above recipe sweet, I'd say add sugar to the dry mix, mix it in, then combine with the wet. Start off with about 2 tbsp and then taste the wet mixture, or if you're not comfortable with that you can always cook a small bit of the mixture on the waffle iron to see if it's as sweet as you want. If not, add more sugar 1 tbsp at at time.

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Goat cheese and bacon waffle sounds amazing!
Would you care to share the recipe? We just got a whole pig from the butcher, and have a freezer full of bacon and such.

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Sure! I make polenta waffles with goat cheese, and it's always really good. I can't remember where I got the original recipe, but here's my spin on it.

1 1/2 - 2 cups of water
1/3 cup polenta
4 tbsp butter (not margarine please)
2 eggs
1/3 - 2/3 cups flour
1 tsp baking powder
4 - 6 slices of thick cut bacon
4 - 6 oz goat cheese (your favorite brand)
pinch of salt (I use kosher)

Start off with 1 1/2 cups of water in a sauce pan, add the salt and bring it to a boil. Add in the polenta slowly, like if you were pouring olive oil into a dressing. A steady stream. Keep whisking it while doing that so you don't get any lumps or burn your polenta. When the polenta's in, let it cook for a few more minutes. If it's too dry, add the additional 1/2 cup of water. You want it thick but you want it to be spoonable. Almost the consistency of slightly wet mashed potatoes. It's gonna take about 15 - 20 minutes to cook.

Pour the cooked polenta into a large mixing bowl and add the butter. Mix it so the butter melts, then it it stand to cool a little bit. Roughly five minutes or so.

While the polenta cools, take your bacon and cut it crosswise into little strips. Saute that off until it's crispy. When it's done, set it on a paper towel to drain.

Get your waffle iron ready. You can use spray on the iron itself, but I take a little olive oil on a paper towl and rub the grid down.

Back to the cooled polenta - Add in the eggs one at a time and mix in completely. Sift together the baking powder and 1/2 cup of the flour in a small bowl (to make sure they mix well) and then gently stir into the polenta. If the polenta is too wet (runnier than waffle batter should be), add in more flour 1 tablespoon at a time.

Take the bacon and add it into the mixture, folding gently to incorporate the tasty bits into the batter. Then, crumble the goat cheese into the batter and fold in gently. You want the goat's cheese through the batter, but you don't want it vanishing. You sorta want little nuggets of nomminess.

Ladel the prepared batter onto your prepared waffle iron and follow your instincts. The waffles will be golden brown, and you'll get little almost-burnt bits where the corn was right against the iron. The goat cheese will melt, and these won't be as crispy as regular waffles, but they're really good.

Serve with a green salad on the side with a simple olive oil and vinegar dressing.

If you want, add pepper to the batter. Or you can even use herbed goat cheese.

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That sounds delicious, thank you!

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Um, and waffles aren't always sweet...>.>

For me they are! :P I make them out of a box/mix, so they generally end up pretty darned sweet. I don't think I've ever tried making them from scratch... a mix is really just safer for me with my non-cooking skills!

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I didn't mean it regarding personal taste, honest! I recently met someone who didn't know that waffles and/or pancakes can be sweet. She thought they were 'against the rules'. Left me O.o

Trust me, there's nothing wrong with using a box mix. >.> I make home made waffles, but pancakes? Bisquick!! It's a texture thing for me. :)

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fealubryne.livejournal.com

Cornbread has two schools of thought: Sweet, and not so sweet.

This, definitely. I've been taken by unpleasant surprise when my cornbread is not sweet. It's not that I don't like it that way, it just comes as a shock if you're expecting the sticky sweet stuff and you get something that's almost bitter in flavor. I've been told that the "old fashioned" cornbread is not sweet, which I suppose I'd believe, and often eaten with honey or molasses. Tried it, it's not too bad, but... my gut tells me that you wouldn't like it much.

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That's wacky! I've only ever had sweet. (Not that I have cornbread all that often, maybe once a year or so.) I think I'd like sweet better...

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I don't mind the not-sweet type if I'm expecting it, though I prefer sweet with heat, like a pepper or something.

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tersa.livejournal.com

And see me? I hate overly sweet cornbread. I suspect the cornbread I do like has a touch of it, but, like, the cornbread they sell at Boston Market I just tell them to keep because I can't stand it.

But like everyone else said: there are two different camps about it.

The waffle iron will definitely not add anything in terms of flavor, though.

But now I want to make cornbread waffles.

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We're opposites! Safeway sells pre-made cornbread and I love it! But I must resist it, because it's really just like corny-cake (which I then slather with butter, mmmm). I've never had not-sweet corn bread!

I'm thinking the waffle iron will rock, because then you'll get more of the nice crunchy outside bits.

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tersa.livejournal.com

I think I've had the Safeway cornbread and it was pretty good. :)

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voidmagus.livejournal.com

I prefer savory cornbread, which is the sort of recipe you posted. Add cheddar and diced jalapeno to the mix, bake in pre-heated iron skillet, serve with potato soup.

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Oh hey, that sounds pretty good, too! Minus the jalapeno, anyway. My mouth is a wimp!

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voidmagus.livejournal.com

Roast the pepper, dip in icewater, remove skin. Slice open, throw away seeds and cut a thin layer off the inside of the pepper. This membrane and the seeds are where the majority of the capsaicin (sp?) is. Resulting pepper isn't spicy at all. I've done this with scotch bonnet peppers and the resulting 'meat' of the pepper is only slightly warm, and very fruity.

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quasilemur.livejournal.com

Yeah, I had some cornbread in a hotel restaurant the other day that was basically a dry scone, and I couldn't even eat it. I made a very serious face. It wasn't even in Minnesota or anything; I was in Dallas, for crying out loud. No excuse.

Personally, I like adding creamed corn to my batter, even when I'm not making Mexican cornbread.

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I don't like actual corn kernels in mine (though I love corn on its own!), it's just too darned odd to find it in bread... I'm a wacky northerner though, so I'm no expert on this subject!

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If you want to try some odd bread, check out a Korean bakery sometime...one place near work used to have a pastry with an egg and a hot dog stuck on top, for breakfast.

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Ha! That tops my strangest one: Our company gets free pastries once a month. They're totally unmarked, so you might pick a "normal" one like apple or cherry, last month I got ham and cream cheese! In a pastry! It was... different. Egg and hot dog would be something else!

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Hmmm, it appears this recipe involves more then just:

A) The boiling of water.

or

B) The use of a microwave.

Therefore my cooking experience isn't needed here! *Rides off into the sunset*

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We've got about the same skill level in this! If only it were more like WoW cooking... all my characters get max cooking there! It's harder to skill up in RL. ._.

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It's cause you can't fail in WoW cookie...like, you literally can't cause your boar ribs to ignite and catch TB on fire in WoW, whereas in RL...

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*laughs* Crit fail making baked salmon, half of Dalaran ends up with fish bones in their eyes!

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Everyone gets an unremovable, "The stench of fish hangs around you" debuff for like 3 hours.

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Ha! I'm very surprised that doesn't exist now. Say, when you fish for more than X hours...

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Or eat too many fish feasts in a raid.

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I'm reading your comments in class. My just nailed me and made me read out loud. Half the class cracked up.

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teaandfailure.livejournal.com

My friend S pours honey over the cornbread when he's done, clears that RIGHT UP.

But, I also like savory cornbread with jalapenos in it.

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