This little book has been in the bookshelf for a while, but hasn't had much - if any - use. I told Farm Boy that he could help it earn its keep by choosing between two recipes: Sweet Potato Biscuit and Variety Corn-Cake.
Fortunately for me, he chose Variety Corn-Cake. I say 'fortunately' because after reading through the biscuit recipe, it seemed like kind of a pain to make.
Variety, as it turns out, means coconut (and a boatload of baking powder). As I've said before, I am all about the coconut, so I was excited to try this. Reading through the recipe, it seemed like a pretty standard cornbread recipe, except it is fairly sweet and contains no eggs.
My slight deviations from the recipe: I used unsweetened coconut and baked it in an 8" cast iron skillet, (a #6 Wagner). I also placed the pan in the oven while it was heating. Just before baking, I added about a tablespoon of butter to the pan to melt before pouring in the batter. This makes for some crusty goodness.
So let me just explain the greige-ness of the following photos... The last time I purchased cornmeal, my choices were a blue cornmeal milled and packaged by a local company or a yellow cornmeal that is labeled as "medium grind" that I know from past experience is really better suited for use as concrete aggregate than for eating. So I chose blue. And let me tell you, it is the best tasting cornmeal I have ever had! It has a really nice, intense corn flavor and is much softer than the
gravel yellow cornmeal. But I haven't quite adapted to the color.
|Okay, this one isn't too greige.|
I had some concern that it would be a crumbly mess without the egg, but while it is slightly more crumbly than a standard cornmeal, the overall texture is very light and fluffy. The flavor of the unsweetened coconut really came through. I think a sweetened coconut would be too much, although you might be able to cut the sugar a bit, if that's all you had. I also now think you could add some sugar and coconut to any regular cornbread recipe and get something pretty tasty.
Farm Boy and I both really liked this. It was good warm, cold and even waffled! With lots of butter and honey, of course. We will definitely have this one again.
|Mmmm, waffled Corn Cake! And look, it's less greige!|