Cracklin' Cornbread

There were a lot of firsts this weekend and you know fried chicken was one of them. Cornbread was another one. I've never made cornbread from scratch. In fact, I've only ever used those little jiffy boxes and made corn muffins. They aren't very good actually. When I brought up my theme idea to my beeps (bakespace peeps - I know, I know, we're corny) they immediately had a ton of suggestions for me. One of them was cornbread and then to make it even better DD of DDPie's Slice suggested cracklin' cornbread. As soon as I saw that I knew it had to be on the menu. What is cracklin' cornbread you ask? Well, corbread with bacon in it, of course!

I followed the recipe that DD gave me and next time I'll only make two slight changes. The first would be to use the full amount of sugar. The recipe suggests 2-4 tsp and DD suggested that if I use the bacon I may not want it to be as sweet. I think I'd like the taste of sweet and salty together so I will try the full amount (I only used 2 tsp) next time. Keep in mind that cornbread isn't supposed to be as sweet as a corn muffin but I just like it sweeter. The second change I would make would be to take out the bacon and mix it with the batter and then pour it into the cast iron skillet. All the bacon stayed on the bottom and I imagined it throughout the cornbread. That's it. It was very moist, tasty and easy! Thanks DD!



Corn Bread

By: DD of DDPie's Slice

Ingredients:

1 cup Quaker or Aunt Jemima Yellow or White Corn Meal
1 cup all-purpose flour
2 to 4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, beaten
1/4 cup vegetable oil

Directions:

Preheat oven to 425F

Place all dry ingredients into a mixing bowl and stir together. In a seperate bowl, whisk together milk, egg and oil. Make a well in the center of the dry ingredients and add the milk mixture. Stir together quickly.

Pour into a greased pan and bake in hot oven for 20-25 min until golden brown and a toothpick inserted comes out clean.

For Cracklin' Corn Bread:

I always use my iron skillet for corn bread. I dice then fry about 3-4 pieces of bacon until crispy. I pour off excess grease, leaving only about 2 tbsp of the bacon grease in the pan with the bacon. Mix corn bread according to directions and immediately pour into the HOT skillet containing the bacon. Place in oven and bake accordingly.

FYI- if you are making regular corn bread, the key is the hot skillet. So when I'm doing "plain" cornbread, I put the skillet in the oven with a couple of tbsp of melted shortening in the skillet and let it get hot while mixing the corn bread. Then pour it into the hot skillet.

Cracklin' Cornbread

There were a lot of firsts this weekend and you know fried chicken was one of them. Cornbread was another one. I've never made cornbread from scratch. In fact, I've only ever used those little jiffy boxes and made corn muffins. They aren't very good actually. When I brought up my theme idea to my beeps (bakespace peeps - I know, I know, we're corny) they immediately had a ton of suggestions for me. One of them was cornbread and then to make it even better DD of DDPie's Slice suggested cracklin' cornbread. As soon as I saw that I knew it had to be on the menu. What is cracklin' cornbread you ask? Well, corbread with bacon in it, of course!

I followed the recipe that DD gave me and next time I'll only make two slight changes. The first would be to use the full amount of sugar. The recipe suggests 2-4 tsp and DD suggested that if I use the bacon I may not want it to be as sweet. I think I'd like the taste of sweet and salty together so I will try the full amount (I only used 2 tsp) next time. Keep in mind that cornbread isn't supposed to be as sweet as a corn muffin but I just like it sweeter. The second change I would make would be to take out the bacon and mix it with the batter and then pour it into the cast iron skillet. All the bacon stayed on the bottom and I imagined it throughout the cornbread. That's it. It was very moist, tasty and easy! Thanks DD!



Corn Bread

By: DD of DDPie's Slice

Ingredients:

1 cup Quaker or Aunt Jemima Yellow or White Corn Meal
1 cup all-purpose flour
2 to 4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, beaten
1/4 cup vegetable oil

Directions:

Preheat oven to 425F

Place all dry ingredients into a mixing bowl and stir together. In a seperate bowl, whisk together milk, egg and oil. Make a well in the center of the dry ingredients and add the milk mixture. Stir together quickly.

Pour into a greased pan and bake in hot oven for 20-25 min until golden brown and a toothpick inserted comes out clean.

For Cracklin' Corn Bread:

I always use my iron skillet for corn bread. I dice then fry about 3-4 pieces of bacon until crispy. I pour off excess grease, leaving only about 2 tbsp of the bacon grease in the pan with the bacon. Mix corn bread according to directions and immediately pour into the HOT skillet containing the bacon. Place in oven and bake accordingly.

FYI- if you are making regular corn bread, the key is the hot skillet. So when I'm doing "plain" cornbread, I put the skillet in the oven with a couple of tbsp of melted shortening in the skillet and let it get hot while mixing the corn bread. Then pour it into the hot skillet.

Spaghetti Carbonara

This picture does not capture the beauty of this dish. It's not just this picture but every picture I have taken and this is the second time I've taken pictures of it for my blog. To solve this little problem you must come to my house so I can show you how to make this and so we can make it together.

I'm going to admit that it took me try after try to truly perfect this recipe. I've always loved it but sometimes it's too wet, sometimes it's too dry, sometimes it's really just eggs and pasta (what I call Poor Man's Carbonara) but this time I got it right. It's just how I like it. Creamy without being too saucy, flavorful but with a balance of flavors, not too yellow, not too white, it's just perfect...for me. Give it a try, play with the measurements and ingredients, find your perfect balance. Let me know how it works out for you.


Spaghetti Carbonara

1 medium onion, diced
6 slices of bacon, diced
1 clove garlic, minced
1/4 cup pinot grigio (usually i use a dry white but I love the sweetness with the bacon and onions)
1/4 chopped fresh parsley
1 lb spaghetti
3 eggs beaten
2 tbsp heavy cream or milk
1/2 cup or more of romano cheese
salt and pepper
extra virgin olive oil

Directions:

1. Bring a large pot of water up to a boil and season generously with kosher salt.

2. While water comes to a boil, cook bacon in large pan and cover with a splatter shield so you don't burn yourself. When bacon is cooked remove with a slotted spoon and drain on paper towels. (At this point completely ignore the pool of grease on the paper towel, it will all be worth it in the end, I promise.)

3. Add a tablespoon of oil to the bacon drippings and saute onion and garlic. Deglaze the pan with wine and use a wooden spoon to pick up the bits of bacon that stuck to the pan. The cooking term for the tasty morsels (if you care) is called "fond". Once most of the liquid has evaporated turn off the heat.

4. Cook pasta in salted boiling water. While pasta cooks, beat eggs, cream and grated cheese in a small bowl and set aside.

5. When pasta is al dente remove with tongs and add to the pan with onions reserving about 1/2 cup of pasta water. Toss in bacon.

6. Slowly add 1/4 cup of hot pasta water to the eggs whisking quickly to temper the eggs to prevent scrambling. Toss with hot pasta, sprinkle with parsley and add if it seems very dry add more of the pasta water but only if you need it. Top with more romano cheese.

Serve immediately!

Spaghetti Carbonara

This picture does not capture the beauty of this dish. It's not just this picture but every picture I have taken and this is the second time I've taken pictures of it for my blog. To solve this little problem you must come to my house so I can show you how to make this and so we can make it together.

I'm going to admit that it took me try after try to truly perfect this recipe. I've always loved it but sometimes it's too wet, sometimes it's too dry, sometimes it's really just eggs and pasta (what I call Poor Man's Carbonara) but this time I got it right. It's just how I like it. Creamy without being too saucy, flavorful but with a balance of flavors, not too yellow, not too white, it's just perfect...for me. Give it a try, play with the measurements and ingredients, find your perfect balance. Let me know how it works out for you.


Spaghetti Carbonara

1 medium onion, diced
6 slices of bacon, diced
1 clove garlic, minced
1/4 cup pinot grigio (usually i use a dry white but I love the sweetness with the bacon and onions)
1/4 chopped fresh parsley
1 lb spaghetti
3 eggs beaten
2 tbsp heavy cream or milk
1/2 cup or more of romano cheese
salt and pepper
extra virgin olive oil

Directions:

1. Bring a large pot of water up to a boil and season generously with kosher salt.

2. While water comes to a boil, cook bacon in large pan and cover with a splatter shield so you don't burn yourself. When bacon is cooked remove with a slotted spoon and drain on paper towels. (At this point completely ignore the pool of grease on the paper towel, it will all be worth it in the end, I promise.)

3. Add a tablespoon of oil to the bacon drippings and saute onion and garlic. Deglaze the pan with wine and use a wooden spoon to pick up the bits of bacon that stuck to the pan. The cooking term for the tasty morsels (if you care) is called "fond". Once most of the liquid has evaporated turn off the heat.

4. Cook pasta in salted boiling water. While pasta cooks, beat eggs, cream and grated cheese in a small bowl and set aside.

5. When pasta is al dente remove with tongs and add to the pan with onions reserving about 1/2 cup of pasta water. Toss in bacon.

6. Slowly add 1/4 cup of hot pasta water to the eggs whisking quickly to temper the eggs to prevent scrambling. Toss with hot pasta, sprinkle with parsley and add if it seems very dry add more of the pasta water but only if you need it. Top with more romano cheese.

Serve immediately!