Just when I think I can’t come up with a new way to screw up a meal I manage to surprise myself. Yesterday, I prepared the cornbread for our Thanksgiving dressing. I’ve made hundreds of batches of cornbread over the years, maybe even thousands. It’s pretty much a no-brainer at this point. Bwahaha!
This year I decided to make my cornbread from scratch rather than use one of the handy dandy mixes on the market. And because I’d rather have too much cornbread than too little, I doubled the recipe. Or I thought I did.
1 1/3 cups of milk? No problem, that’ll be 2 and 2/3 cups.
1 large egg? Easy breezy: 2 eggs.
1/4 cup oil? A little tougher, but my superior mathematics skills came up with 1/2 cup.
So tell me why, when I went to add the cornmeal and sugar I didn’t double those ingredients?
And tell me why I didn’t notice that my batter was a bit on the watery side?
The result was a soufleé-ish concoction with a lovely aroma and squishy texture. I tasted it. Kind of yummy, but not at all suitable for cornbread dressing.
So, back to the cupboards for another try. I didn’t double anything this time, mostly because that would’ve meant a trip to the supermarket.
It might look a little overdone to some of you, but we like our dressing made from cornbread that is a bit on the dry side. At least that’s what I’ll tell everyone. Just in case, I have a packet of Martha White cornbread mix that I can put to good use.
This Thanksgiving I’m thankful for convenience.
Peace, people!
Praying for Eyebrowz 