Sort of! There's still 1 3/4c. cake flour to 2/3c. blue cornmeal, so it's still cakelike and not cornbready. I really just want to make it because the caramel cream uses cajeta (mmmmm) and because it calls for ground chile arbol-- I LOVE foods that mix spicy and sweet. YUM.
Your cooking posts always make me want to scoop you up and offer you a job as a personal chef!! Damn student loans and not being independently wealthy!
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If only I could get it on the plane, I would happily share! Alas.
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COFFEEEEEEEEEE. MMMM.
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