11 December 2010

Weekend Cooking: The Cornbread Gospels by Crescent Dragonwagon

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Do you remember last year when I introduced you to Crescent Dragonwagon? Not only did that post allow me talk about two favorite cookbooks but it also gave me a chance to meet Crescent on Twitter, which lead to my discovering another cookbook that I adore.

We love everything cornmeal, so Crescent's The Cornbread Gospels has become a much-used cookbook around here. The book title says "cornbread" but the recipes cover a world of flavors from traditional cornbreads to spoonbreads, puddings, yeast breads, and muffins. Other chapters present recipes for pancakes and waffles, recipes that use cornbread (think stuffings, for example), and desserts.

Oh and then there's the chapter titled "Great Go-Withs," which includes chili, salads, soups, and more. And scattered throughout are fun corn-related quotes and fantastic cooking, baking, and shopping tips. All the recipes are easy to follow and are written in Crescent's characteristically down-to-earth, friendly style.

I have made a number of breads from Cornbread Gospels, but one of our favorites is Chipotle Cornbread. We love its spicy bite and the smoky depth, which comes from the chipotle peppers in adobo sauce.

Chipotle Cornbread
8 wedges
  • Vegetable oil cooking spray
  • 1/3 cup butter
  • 1 cup coarse stone-ground yellow cornmeal
  • 1 cup unbleached white flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs lightly beaten
  • 2/3 cup milk
  • 4 canned chipotle peppers (remove and discard stems) plus 2 teaspoons adobo sauce, pureed
Preheat the oven to 400F. Spray a 10-inch cast-iron skillet with oil and dollop in the butter.

Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl.

Whisk together the eggs, milk, and pureed chipotle-adobo mix in a small bowl.

Place the prepared skillet in the oven to heat up for a few minutes, allowing the butter to melt.

Combine the cornmeal mixture and the egg mixture, stirring until everything is just mixed. Then pull the skillet from the oven and pour about half the melted butter from the skillet into the batter. Stir the butter in, and working quickly so the skillet remains almost smoking hot, transfer the batter into it. Put the whole shebang back in the oven and bake until it's deep golden brown, 20 to 25 minutes.

Beth Fish's notes: If you don't like a lot of heat, try using just one pepper and about 1/4 teaspoon of sauce. You may need to add an extra splash of milk.


Published by Workman, 2007
ISBN-13: 9780761119166
YTD: 108
Rating: B+
Source: Review (see review policy)
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy)


19 comments:

Michelle 12/11/10, 6:56 AM  

That certainly looks YUM!

caite 12/11/10, 7:17 AM  

as another fan of all things cornmeal...and a bit of spice...this sounds excellent.

Chrisbookarama 12/11/10, 8:34 AM  

You know, I've never had cornbread.

Rebecca Rasmussen 12/11/10, 8:42 AM  

This looks so yummy! I love a spicy-ish cornbread! xo

LifetimeReader 12/11/10, 9:26 AM  

Crescent Dragonwagon is one of my favorites, but I don't know this book!

Dawn @ sheIsTooFondOfBooks 12/11/10, 9:28 AM  

This cookbook sounds perfect for winter - cornbread (etc.) and "go withs" ... an entire meal!

I'm going to find/follow Crescent Dragonwagon on Twitter.

Leslie @ Under My Apple Tree 12/11/10, 10:23 AM  

I like cornmeal. I make polenta to go with my chicken cacciatore but I've never tried to make corn bread. I'd probably love this recipe.

Margot 12/11/10, 10:39 AM  

I do remember Dragonwagon from last year. This cookbook looks like one I need. My husband loves cornbread in a variety of ways so this recipe is going to be on the table soon.

Peaceful Reader 12/11/10, 10:44 AM  

We love cornbread but my husband makes it from a box-he needs this book and I love Crescent Dragonwagon's work! I think I should make him the cornbread you've posted just to tempt him!

Julie P. 12/11/10, 2:50 PM  

That recipe looks delicious. I'm debating making a lemon poppyseed cookie for a cookie exchange which uses corn meal!

Sheila (Bookjourney) 12/11/10, 4:50 PM  

Yum..... chipolte! I will hopefully get back to doing this meme next week.... love foodie books!

Belle 12/12/10, 3:25 PM  

Love cornbread - this recipe looks good!

bermudaonion 12/12/10, 5:57 PM  

I don't eat much cornbread but Carl loves it, so I bet he'd love this.

Nan 12/12/10, 7:33 PM  

I love this cookbook and have posted a couple recipes from it on my blog.

KatieCan86 12/13/10, 1:05 AM  

Looks great! Gotta try it! I'm your newest follower and I just LOVE you heading!

Feel free to stop by anytime~
Katie
The Romantic Type
http://theromantictype.blogspot.com

Esme 12/13/10, 9:50 AM  

No I did not know your header is Bruges-now that you tell me it makes sense. Yes I recognize it. Those chocolate stores are amazing. For me going a few weeks ago is perfect-I could not eat chocolate in the heat. I know slightly strange but I am a cold chocolate eater. It was freezing when I was there. I had to keep on popping into salons for hot chocolate to thaw out my feet. My b and b was just darling-with a huge bed and a comfty warm duvet.

I brought back chocolate waffles from Galler Chocolates-my husband loved them.

Yesterday I picked up some See's for my dad-it tasted like glue after eating all this Belgium chocolate.

Veens 12/13/10, 11:11 PM  

I have never eaten this bread, and I really want to taste it :-/

Carolina Gal's Literary Cafe 12/15/10, 9:37 PM  

Like your idea pairing reading with books.. I just posted the first time, on my book blog a foodie cookbook and book clubs and reading all wrapped up in one. check me out at
http://susansliterarycafe.blog.com.

Anonymous,  12/20/10, 9:49 AM  

J'ai appris des choses interessantes grace a vous, et vous m'avez aide a resoudre un probleme, merci.

- Daniel

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All content and photos (except where noted) copyright © cbl for Beth Fish Reads 2008-2016. All rights reserved.

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