What have you had to eat today?
I have had a craving for homemade cornbread for a couple days, so I made some. (and, yes, I started with popcorn kernals in a bag and ground them up in our electric mill to make fresh cornmeal)
Backstory - the last time I made homemade cornbread, I was given the news that my younger siblings PREFER the fluffy, almost colorless cake-like JIFFY mix cornbread to our deep golden homemade stuff with the fabulous crunchy crust all over. (We bake it in a cast iron skillet - MMMMM-MMM!!)
In light of this heresy information, I decided to try a new recipe that would hopefully find a compromise between the new styles.
I found a buttermilk cornbread recipe in our Joy of Cooking. I altered it somewhat and cooked in in our hot, oiled skillet as always - only with a double batch in a single pan, so it was thicker.
SUCCESS! My older-younger sister (who has gotten very picky about eating, especially carbs because she's worried about putting on weight - HA! She's athletic and works out figure skating 4-12 hours a week. Not going to happen.) Anyway, SHE ate about a quarter of the pan for breakfast!!
It made a very light, sweet (but not Jiffy mix sweet), fluffy cornbread, but with a hearty taste and a lovely golden crust all across the top. (I can give you the recipe if anyone's interested)
And, since I knew that was pretty high in simple carbohydrates, I wanted to go very high nutrient and lean vegetable protein for the rest of the meal.
So, I had 1/3 cup of lentils and 1/2 a fresh tomato.
What?
Okay, it sounds weird, but, you know almost all other cultures eat "regular" food for breakfast, no specialized (and typically high-calorie!) types.
So - what've YOU had today?
Backstory - the last time I made homemade cornbread, I was given the news that my younger siblings PREFER the fluffy, almost colorless cake-like JIFFY mix cornbread to our deep golden homemade stuff with the fabulous crunchy crust all over. (We bake it in a cast iron skillet - MMMMM-MMM!!)
In light of this heresy information, I decided to try a new recipe that would hopefully find a compromise between the new styles.
I found a buttermilk cornbread recipe in our Joy of Cooking. I altered it somewhat and cooked in in our hot, oiled skillet as always - only with a double batch in a single pan, so it was thicker.
SUCCESS! My older-younger sister (who has gotten very picky about eating, especially carbs because she's worried about putting on weight - HA! She's athletic and works out figure skating 4-12 hours a week. Not going to happen.) Anyway, SHE ate about a quarter of the pan for breakfast!!
It made a very light, sweet (but not Jiffy mix sweet), fluffy cornbread, but with a hearty taste and a lovely golden crust all across the top. (I can give you the recipe if anyone's interested)
And, since I knew that was pretty high in simple carbohydrates, I wanted to go very high nutrient and lean vegetable protein for the rest of the meal.
So, I had 1/3 cup of lentils and 1/2 a fresh tomato.
What?
Okay, it sounds weird, but, you know almost all other cultures eat "regular" food for breakfast, no specialized (and typically high-calorie!) types.
So - what've YOU had today?