Sunday, February 14, 2016

brisk

Crikey, it was cold yesterday. I did evening chores at 4PM to get the goats fed and settled before the sun went down, as it was already below zero. The funny thing is, when I later checked the goat cam, most of the goats were taking turns chasing each other around the South Paddock. Around and around and around. It went on until after dark.

Perhaps this is why those of us who remember spending our childhoods mostly outdoors all year round don't recall being troubled by cold. Maybe we were just running around constantly? If any of you decide to experiment with this, please report back. I'll be over here, wrapped in a blanket and eating cornmeal pudding.



I baked this yesterday, timed so there'd be something coming out of the oven when I came in from chores. It was a treat. Have you ever made this? There are a lot of recipes out there, and most are very similar. I'm happy with my version, so I'll share it in case anyone would like to try it. You know, after you come in from running around and around for a couple of hours.

Please note: even though it's baked in a skillet, this is not cornbread. This one is a sweet treat that belongs in the "dessert for a group" file as it's best eaten warm from the oven. I rarely make it just for myself, though leftovers can be warmed in a microwave and it's still fairly good.
But right from the oven?
My, my.
Luscious.


Ingredients:
2 tablespoons butter
2 cups milk, soured by adding 1 tablespoon vinegar
2 or 3 eggs
1 cup all-purpose flour
3/4 cup white self-rising cornmeal
3/4 cup (or less) brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cream

Preheat oven to 325F for deep Pyrex skillet, 350F for metal.
Heat your skillet in the preheating oven, adding the butter a few minutes before the batter is ready. You want the butter heated but not scorched.

Mix dry ingredients together in a big bowl.
Whisk eggs in a separate bowl, then add the sour milk to the eggs and blend thoroughly. Whisk milk mixture into dry ingredients, making a very thin batter.

When butter is melted, carefully remove skillet from oven (seems obvious, but I always have to remind myself that the handle is HOT) and rotate slowly to cover bottom and lower sides of skillet with butter. Then set skillet down on stovetop or extended oven rack, and gently pour the batter into center of skillet. The melted butter will rise up and engulf the edges of the batter pool. (Don't worry.) Then, pour all the cream into the center. (Trust me.)

Slide this unlikely-looking concoction into oven slowly to prevent sloshing, and bake for 45 minutes or til top is lightly browned.

Serve warm; the center will be a soft, smooth pudding and the bottom and edges will be lightly crisp from the butter. Lovely contrasting textures. Adding a little drizzle of maple syrup is nice, but it would be easy to overdo; this is a sweet, rich dessert.

Let me know if you try it!

Oh, and here's the temperature this morning:

That's -27C.

It's nearly 8AM but I expect the goats will be staying tucked in for a good long while yet. I wonder if they'll start their day with another game of tag?

Have a perfect Sunday, everyone!
~~~~~

26 comments:

  1. Thank you for the recipe

    Having corn bread with baked ham today. I'll try the recipe later in the week. -8ºF outdoors this morning means good solid deserts are in order. lol

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    1. Yep. It's "stick-to-your-ribs" time!

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  2. That looks tooooo yummy. I'll have to file it away until winter when next we light the Rosie and have a (baking) oven again ;)

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  3. Colder there than here, just be safe and careful, Quinn. The recipe looks delicious but will have to write it instead of copy and paste so will take some time before I can make and eat. Even so, I'm looking forward to the eating part...grin.

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  4. I have a few scars to indicate where I forgot that cast-iron gets as hot as the oven it's in! You can also brush the butter around with your pastry brush if you have one. Easier for those of us with weak little wrists than waving the iron pan about. Sounds like something wonderful to come indoors to.

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    1. It's weird about the handle being perceived as somehow Not Hot, isn't it? And so aggravating. And painful.

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  5. Wow that sounds YUM! I can't wait to try it myself : ) Will let you know how my bunch likes it!

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    1. Oh, I hope you like it, Tipper! :)

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  6. -33? My word, you New Englanders are tough folks!

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    1. Well, I have to head out for evening chores in a few minutes, and I'm not feeling all that tough! ;)

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  7. Ahem... I have to admit that I'm one who still acts like a kid, going out to play no matter what the weather. I can attest that perpetual motion keeps you warm!

    That sure is cold! It's so odd - because we are having record warmth (which is driving me nuts because it's time to visit the bear den but I can't do it when it's warm!).

    Stay warm, my friend. Enjoy your pudding!

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    1. I hope you'll get your ideal den-checking temps soon, KB :)

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  8. Have NEVER eaten it, but will NOW! Thanks for the recipe - hope you get some warmer weather SOON!

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    1. No complaints - this was the first truly cold spell we've had all winter, which is very odd indeed.
      I hope if you try the recipe you'll let me know what you think, Tanya :)

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  9. Brr! That's COLD! Is it the time to mention that we are the middle of a heatwave over here (though we do actually really need the rain). The cornmeal pudding looks delicious and warming. Sounds like the goats are having fun!

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  10. I feel for you, with this much cold, you deserve one of these puddings every day. Here, it is a balmy 22 C in the early afternoon.

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    1. Well, I had the leftovers for breakfast 4 days in a row, which definitely made it easier to get out of bed in the morning ;)

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  11. Dearest Quinn-- I'm so ready for spring and the warmth of the sun! It's been freezing cold here too-- and snow-- I hate snow. I'm counting the days till spring!! Oh that cornmeal pudding looks divine. I've never had it-- I think I would love it!!!
    Love
    Vicki

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    1. I always picture you in the sunshine, Vicki - but that may be partly your sunny nature!

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  12. I've never even hear of it, but it sure looks and sounds good. This time of year a warm dessert is very welcome. You mention, though, timing it to be ready when you came in from chores. Sounds like you made a meal of it! (My kind of meal, LOL)

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    1. You're right - when it came out of the oven it was a "one-course supper" but still not a huge meal...it's actually so rich and filling that I don't think I could overindulge even though I might want to!

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  13. oooh boy - I can now officially say that I'm hungry (despite the fact that I finished breakfast no more than an hour ago). I want a piece of this cornbread!!!

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    1. Well, it can be ready in about an hour if you get started now...!

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  14. Quinn, I can't wait to try the cornmeal pudding!! By the way, when you wrote about running around in the cold all day as children, it brought me back to my days growing up in Southeastern MA. Happy memories this morning. Wish I had the cornmeal pudding to go with them:-)

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    1. I hope you like it, Judy!
      Do you have any favorite Portuguese recipes from your days in SE MA? I'm still trying to duplicate the caldo verde remembered from my time in Portugal, but I've reluctantly concluded the difference must be in the species of "verde". If I ever go back, I'll be getting some seeds!

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