Sunday, October 19, 2008

Hello Fall...

Ok, so it doesn't feel like fall up here in the Bay Area. The days have been clear and pleasantly warm. But the spirit of fall is here, and with it the welcoming excitement of the holiday season. Soon the fiery leaves will dance in the snappy breeze, scarves and gloves will make an appearance, and fireplaces will alight with cheery flames. It's time to bust out the roasting pans and pie dishes, for the house to smell like turkey and spices. But first up...Halloween :)

My friend Agnes hosted a pumpkin carving party this weekend (she was aghast that so many of us have been deprived of attacking giant orange things with knives). The weather was gorgeous in Marin on Saturday and a group of us frolicked in the pumpkin patch, doing the whole wheelbarrow thing and everything. Here's our handiwork, all lit up...

I made cornbread for the occasion. I like the moist, sweet, cake-like cornbread, so that's what I made. Apparently, this style isn't traditional Southern. But I prefer it this way. Everything is made in one pot, so easy cleanup. I used just shy of 2/3 cup of sugar in this and drizzle the top of the batter with honey (which explains the crosshatch pattern in the picture) before baking. It's definitely on the sweet side and in this case I didn't mind it (but I have been having a major sweet tooth this weekend). You might want to decrease the sugar to 1/2 cup or even less.

Grandmother's Buttermilk Cornbread (from allrecipes)
Make 1 8x8 square pan

1 stick butter
2/3 cup white sugar
2 eggs
1 cup buttermilk (I used 1 cup milk with 1/2 tsp vinegar added in)
1 cup cornmeal
1 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt

Melt butter in a pot. Remove from heat and add in sugar. Add in eggs and whisk quickly to prevent eggs from curdling. Combine buttermilk with baking soda and stir into butter mixture. Add in cornmeal, flour, and salt. Stir until combined and a few lumps remain.

Pour into a greased 8x8 pan and bake in a preheated 375 degrees oven for 30-35 minutes, or until a toothpick comes out clean.

I made another batch tonight and played around the recipe to reduce the fat. So here's what I came up with. The procedure is the same.

1/2 stick butter
1/2 cup low-fat yogurt
1/3 cup white sugar
2 tbsp honey
1 cup non-fat milk + 1/2 tsp vinegar
2 eggs
1 cup cornmeal
1 cup all purpose flour
3/4 tsp baking soda (I added extra by accident)
1/4 tsp salt

This version was moist and tasty as well, but not as dense as the original. The texture was quite spongy and light.


Soli Deo Gloria said...

This bread looks delicious amd sounds easy to do and I just have all the ingredients on hand! :)

BETHANY said...

That's my recipe! A friend just told me she spotted it here. Glad you like it. Good stuff, huh? :)

You can also use whole wheat flour, which cuts the sweetness. It freezes really well too.

Agnes said...

DUDE, I found your post through foodgawker, haha. Your cornbread was radically delicious and I'm so glad you put up the pictures of the pumpkins!