a homemade life

A really awesome development in my life has been a new, totally fun cookbook book club.  The main regret of my last two months was forgetting my camera for our first amazing dinner talking about, and eating from, the River Cottage Meat Book.  Basically, it was the best.

But, this past month (week, still, as I am trying to blog better, you know?) we had a delicious brunch eating from Molly Wizenberg’s A Homemade Life. I’ll spare you my many thoughts about the blog-to-book transition, instead saying that many many amazing breakfasts (and lunches, and dinners) can come out of this book, or they could just be merged into a super brunch like last weekend. The biggest downfall of the day was that apparently we all have a serious sweet tooth, so we ate coffee toffee, french toast, cupcakes, scones, fruit preserves, and bacon. Of course everything came together with maple syrup, best best best.

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I made this semi-crazy corn bread. It was good, but really needed fruit or (better) maple syrup to tie it all together. I am not totally sure about how I feel about it, but I think other people sort of liked it (unless they are trying to not hurt my feelings, but it’s okay guys!). Anyway, here is cornbread with a caveat: it is sweet, desserty, and kind of has a texture that gave me pause. But, if you are looking for something sweet and desserty, pour some maple syrup on this, because it is okay! (big sell, here, guys.)

  • 3 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 3/4 cups yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 1 1/2 tablespoons distilled vinegar
  • 1 cup heavy cream

Preheat the oven to 350, and butter a pan (square, 8 inches, ish) and put it in the oven to heat up.  I don’t know why this step happens, but I did it…  Melt the butter in a microwave, let it cool a bit.  Stir the flour, cornmeal, baking powder and baking soda together.  Add the eggs to the butter and whisk.  Add the sugar, salt, milk, and vinegar to the butter and eggs and stir together.  Add the flour mixture and stir until there are no lumps.  Pour the batter in the pan and pour the cream into the middle of the batter.  Don’t stir.  Bake for 50 minutes to an hour.

The cornbread is sweet, and the cream turns into a custard, somehow, so be warned!

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I think we generally agreed that the best tip from the book was using canola oil (lots) to fry french toast.  Seriously, it is noticeably better!

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2 responses to “a homemade life

  1. Ooohh… thanks for posting these pictures to make me remember how delish this day was. The cornbread WAS good, no joke. I would make it again. But I have to say, I think the cupcakes were the biggest revelation to me – they were pretty brilliant and I have filed that information away for the next time I need to make chocolate cupcakes.

  2. The whole meal was really yummy!
    I agree, the corn bread texture gave me pause too, but it was the perfect receptacle for maple syrup and the fruit (mmm peaches).
    The cupcakes reminded me of those chocolate Hostess cakes –if I were to make them, I think I’d pipe in some cream centers…
    can’t wait for the next meeting!

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