blue artichoke

Again, no real Wandering Gullet this week, because GC and I are on the go. We spent last weekend in the Nashville area, hanging out with his family and attending his twin nieces' baptisms. We ate at the Burger King at the Kansas City airport, and it was rather disappointing. Usually, fast food is a nice treat around here, but the fries were soggy and lukewarm and my burger was also lukewarm and drowning in mustard. I couldn't even eat it all; it was just too gross. GC's chicken sandwich was also uninspired.

Because I have no ethnic recipes to share with you this week, and because Leza Roasted Roma Tomato (what color is a leza?) requested the recipe for my Kickass Cornbread, and because I'm a good sharer, here it is:

Sweet Cornbread

Bon Appétit, November 2005
I halved recipe and used one 9" square glass pan. Great! Good texture, light but firm. Not crumbly. And good, sweet flavor. The best cornbread recipe ever. I didn't add anything to this one, but I usually like to add canned, drained (or frozen and thawed) corn, diced onion and/or jalapeno to my corn bread. I'll probably try that next time.

2 2/3 c. flour
2 2/3 c. yellow cornmeal
1 c. sugar
2 T. + 2 t. baking powder
2 t. salt
2 2/3 c. whole milk
4 large eggs
¾ c. butter, melted

Preheat oven to 375. Butter and flour two 9” square metal baking pans.

Whisk first 5 in large bowl to blend. Whisk milk, eggs and butter in med bowl to blend. Add milk mixture to dry, stirring until just moistened. Divide batter between pans.

Bake until loaves test done, ~30 minutes. Cool completely in pans. Can be made 1 day ahead. Cover with foil and store at room temp.

Makes 2 loaves.