酪玉米面包

如果您要打开我曾祖母的分类帐式食谱的crack啪作响页面，或者通过我曾祖母的小黑色食谱粘合剂中的黄油染色条目或拇指零玉米面包的食谱。对于他们来说，这不是您必须写下来的。您只需邀请必要的角色到碗中，搅拌以达到适当的一致性，然后烘烤直至完成。制作玉米面包是一种反射，例如呼吸，他们的手几乎没有一个过时的想法。当我闭上眼睛，无论我多么努力时，我都不记得见过我的祖母，五月，制作玉米面包。但是记忆很容易地为我母亲的许多图像提供了解决任务的照片：她的手是由一个艰苦的锅架隔离的，像铁匠一样从烤箱中拉出热煎锅，从锻造中抽出一把剑。她急忙将刚鞭打的面糊倒入那个熔岩煎锅中。当击球手击中锅时，令人满意的嘶嘶声。烤箱门被关闭后，她松了一口气：一项完成的任务，二级燃烧，避免了玉米面包，剩下的玉米面包成为烤的好，玉米面包相对宽容，通常可以容忍修补，并且对大多数烹饪倾向开放恶作剧。她将允许奶酪和蔬菜等搅拌； she’s down for whatever seasonings you throw at her; she’s comfortable in just about any pan that’ll have her. That’s why I’m such a big fan of cornbread. As a creative cook who loves to bend the rules, I appreciate a recipe that can stand up to my whims and musings—and especially my missteps. It’s a baked good with inherent grace.However, there are exactly three rules I follow, without fail, every time I make cornbread. The first is that I preheat the cast-iron skillet in the oven to get it尖叫热的。当您将面糊倒入以达到脆皮外壳时，您希望面糊嘶嘶作响。但是在倒入面糊之前，有规则2：加盐煎锅。我的朋友莱恩·斯奈德（Lane Snider）从他的奶奶奥利（Ollie）教了我这个窍门 - 在倒入面糊之前，将一块（或两个）的犹太盐（或两个）扔进热煎锅中。这将令人愉悦的酥脆（但有时是淡淡的毛皮都变成了咸味的咸味cracker that you can’t get enough of … if you follow the final rule: Turn the cornbread out of the skillet immediately after baking, and let it cool bottom side up on a wire rack. Why? The crust, of course. If you let the cornbread cool in the skillet, it will steam. And every second it spends steaming robs you of that crispy crust you’ve worked so hard to create. So be a good cook, follow the rules, and protect the things you love.This recipe is an amalgamation of best practices across families and generations. It will keep its crunch and retain its structure if cubed and folded into a dressing for Thanksgiving (like my黄油鼠尾草面包屑的玉米面包调味料）。它本身也很美味。好吧，自然而然地用一小撮黄油藏在分裂片之间。但最重要的是，这个食谱会有礼貌地沉迷于您的异想天开和灵感（您的兴起和替代），并成为您想要的一切。