Sunday, January 17, 2010
Cornbread and Food Images
When I was young my mother used to make baked beans and what she called Johnny Cake, i.e. cornbread. I have no idea if Johnny Cake is a regional expression – my mom is from Winnipeg – or perhaps just an old fashioned one. I am sure someone out there in the ether can tell me.
This is NOT her recipe, handed down from mother to daughter for generations out of mind. It is one that I found in a magazine last month when I needed to make cornbread to go with the baked beans I was serving on Boxing Day.
½ c all-purpose flour
½ c fine yellow cornmeal
1 ½ tsp sugar
1 tsp baking power
1 tsp salt
½ cup whole milk, room temperature
1 large egg, room temp.
Preheat oven to 425. Butter a 9 * 5 inch loaf pan.
Whisk together flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
Whisk milk and egg in a small bowl
Pour into flour mixture and stir until just combined. Do not over-mix, the batter should be lumpy
Pour batter into prepared pan. Bake until top is golden brown, about 20 to 25 minutes.
Chris has asked us what food-related book titles we like. I was thinking along the same lines: at the end of the year we could have fun with a “Best of” list of books we’ve read that make the best use of food. Food can do so much in a novel: it sets the scene, creates a mood, adds description, gives clues to the class and time of the characters. How a person approaches food can tell you a lot about their character, their values, their attitude to life. All types of mystery books, from cozy to noir and everything in between, use food images very effectively.
I am currently reading – for educational purposes only – The Lost Symbol. About half way in and so far not a drop of food or drink has passed the lips of any of the characters. What does this tell me?
These are really boring people.