Trial #1 of cornbread à la Memphis Blues
4 Comments
Karen Hamilton
July 26, 2008
This is Blogathon post #15 of 48 in support of the David Suzuki Foundation
I’ve had my signed copy of the Memphis Blues cookbook for quite some time, but it was only this week that we cracked it open to take a shot at their super-fantastic way of making cornbread.
It turned out alright for my first try, and my guinea pigs at work seemed to like it well enough. I’d do a couple of things differently next time:
- Use a larger baking pan: the recipe called for an 8×8 square pan, which I used, but we had enough batter to fit it comfortably in a 9×12 pan.
- Reduce the amount of creamed corn: the liquid from the can is most likely the reason that our cornbread carried a lot of moisture.
- Add a hint more sweetness: even with the creamed corn, the final result didn’t come close to the amount of sweet that I taste in Memphis Blues’ restaurant offering. Perhaps I’ll supplement it with brown sugar or honey next time. Any suggestions as to which kind of sweetening agent I should use?
Categories: Blogging for Social Change, Books and Such, Broadway, Dessert, Food, Recipes, Restaurants
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hi girl, good evening. Just got home after dancing and doing a tourist drive around Vancouver and North Van.
Tomorrow is going to be tougher day than i expected because of the lack of sleep.
We’ll see how it goes.
Well, good job in your blogathon and keep up the good spirits.
Irene
I *love* Memphis Blue, as you know!
I’ll have to make you a batch then =)
Irene: thanks for saying hello and for the tip that I published earlier!