Kitchie Coo

Corn bread has always been a very ho-hum kind of side to me.  Usually I'll skip it to save the calories for a more delectable treat, like say, cookies or chips or anything else.  More often than not it is dry and crumbly and lacking in the flavor department.  Bo-ring!

We had some friends over for chili a few weeks ago and I decided it was time to find a winner corn bread recipe.  You know, so they didn't stare at me with that blank look in their eyes when I said "there's no corn bread."  I've gotten this look before, and I don't like it.  Regardless of how I feel about corn bread, it appears that most people think that having corn bread is non-negotiable when it comes to chili.  Fine, I'll play that game.  Bring it.

Mace bought me the Tassajara Bread Book for Christmas this year and if you've never checked this one out, I highly recommend it.  The recipes are easy to follow and unbelievably good.  The cornbread recipe I found in this book was moist, it wasn't overly sweet and it was all gone by the end of the night.  An entire 9" spring form pan worth, between 4 people.  I'd say this one's a winner.

PRINT THIS RECIPE!
Deep Dish Cornbread
Adapted from Tassajara Bread Book

8 servings (or 4 very large servings)
1 cup coarse-ground cornmeal
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 wheat germ
2 tsp baking powder
1 tsp kosher salt
2 eggs
1/4 cup honey
1/4 cup melted butter
3 cups low-fat buttermilk
Honey, for serving

Preheat oven to 350F.  Grease a 9" springform pan and set aside.

Combine cornmeal, flours, wheat germ, baking powder and salt in a medium bowl.  In a separate bowl, combine eggs, honey, butter and buttermilk.  Mix the wet ingredients into the dry ingredients.  The batter will be very liquidy.

Pour the batter into the prepared springform pan and bake for 45 minutes, or until the top springs back when lightly touched.

Allow to cool on a wire rack.  Remove the ring from the pan and cut into wedges.  Serve with butter and a drizzle of honey and then...

Eat it!!

Remember when you were a kid and you hated Brussels sprouts?  Oh, did I hate them.  I am pretty sure every kid hates Brussels sprouts, and I fully expect Anna to follow suit.  But, if she doesn't, I am pretty sure it'll be because I got these crunchy roasted little morsels to her mouth before someone could ruin it for her by steaming them into a wilty soppy mess and presenting them to her as a vegetable.  Until two weeks ago, I truly thought I hated Brussels sprouts.  I haven't let one come anywhere near this mouth since I was a kid. 

But, I truly believe that sometimes food chooses me.  I find myself cooking in the kitchen and I think did I really pick this?  And then I am amazed and my life is changed.  Brussels sprouts are definitely one of those foods that picked me.  Thank you so much Brussels sprouts.  I am sorry for all my years of disdain and snobbery.  You did not deserve that.

I fell in love with Brussels sprouts so hard and fast that I have gone through 4 pounds of them in two weeks.  Not kiddin'.  I have dressed them up with brown butter, with a sprinkling of parmesan, with garlic and onions.  But, truly, these darling itty bitty cabbages are my favorite with a little olive oil and some salt and pepper.  They are so perfect they need nothing more.

Remember when I taught you how to create these two beautiful avocado halves?  Now I am going to teach you how to make the best guacamole in the whole wide world (according to Mr. Mace) using these little beauties.  You're so lucky.




I truly believe my secret to this guacamole is simply omitting the lime juice.  GASP!  I know, I know.  But lime juice keeps it from turning brown!  I hear you whining.  And I don't care.  How can I be so insensitive?

You don't see this girl complaining, do you?

I have faith.  I have faith that you will will cross-over to the non-lime-juice-dark-side.  And this is why: there won't be any leftovers to turn brown.  Oh yeah, and who cares if it turns brown?  It won't kill you to eat brown guacamole.  It still tastes good, its just brown.  So, give it some love, give it a good stir to hide the brown and then - wah-la!  Beautiful again. 

This guacamole doubles, triples, quadruples...very easily so its great for parties.  Use avocados that are slightly soft when pressed with your finger, but not mushy.  Oh...you're gonna love this.  Enjoy!


Good Old Guacamole (without the twist)

1 Avocado, halved, pitted and roughly chopped
Handful Onion, chopped
1 Garlic Clove
Sprinkle of Garlic Powder, to taste
Salt, to taste
Handful Tomato, chopped

Mash the avocado with a fork until your desired consistency for guacamole.  Stir in onion, garlic, garlic powder and salt.  At this point, taste the guacamole and season to your liking.

Gently stir in the tomatoes and...

Eat it!