My favourite part of the class was watching the demo... turns out 24 eggs will not fit into the small bowl of a stand mixer after it's been whipping for 10 minutes! Guess the instructors don't know everything, now, do they? I, at least, know that they taste decent - both my mom and Cel had big slices tonight with their tea, and I'm fairly sure my stepbrother's inhaled a fair portion too. Jeez, with all this extra cake hanging around, no one's going to want any of my home made birthday cake this weekend!
Anyways, onto recipes I can actually share with you! I have a wonderful recipe for cornbread that I've made a variety of different ways over the years (adding everything from blueberries to cheese to one lone instance of a whole habanero pepper... Andrew loved me for that one, especially since he ate it at work!). This time, I combined two of my favourite cornbread add-ins... cranberries and jalapenos. The result is something sort of sweet, tangy, and spicy all in a tender and (most importantly) moist package. It doesn't hurt that it's whole wheat either! When I get my hands on some blue cornmeal I'm going to make this again, just for the gorgeous colour combination!
1 cup cornmeal
1 cup whole wheat flour
1 tsp cornstarch
1 tbsp baking powder
1/2 tsp soda
¼ tsp salt
1 cup buttermilk
2 tbsp canola oil
1/4 cup unsweetened applesauce
¼ cup brown sugar, firmly packed
1 - 2 jalapeno peppers, minced
½ cup fresh cranberries, coarsely chopped
- Preheat oven to 400°F, and grease a 9" square pan.
- Whisk together the dry ingredients in a large bowl.
- Combine buttermilk, oil, applesauce, brown sugar and peppers, beat into dry ingredients.
- Fold in cranberries.
- Bake 25 minutes.
- Best served warm, but freezes and reheats well.