Sunday, February 14, 2016


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.

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!