It’s a blizzard out there today. The bakery is closed due to Storm Stella and it’s a cozy day inside. I’m still in my PJs and after just watching the latest episode of “Big Little Lies” I’m ready to do what I love most. Bake.
We are making chili and so my daughter Amelia wants to bake cornbread. I love a good cornbread! So far, I think the best recipe around is Ina Garten’s. It’s in her Make It Ahead cookbook. In fact, I basically think anything Ina Garten makes is going to be a winner. Her recipes are straightforward and delicious. Her cornbread is fluffy and flavorful, and it’s easy to make. You can add additional ingredients like chilis, jalapenos, cheddar cheese, pepper jack cheese, and onions. Today we went straight off the recipe since our chili is already going to be spicy.
We follow the recipe, except for one thing. We don’t have sour cream in the fridge so we substitute buttermilk.
Here are a few tips we use in the bakeshop that you might find useful when baking at home:
*Make sure that eggs and milk are room temperature before adding to the batter.
*If you are in a rush, then putting eggs in a bowl of hot water will bring them to room temp in just a few minutes.
*Put the measured milk in the microwave for about 30 seconds to warm it up.
*Don’t overmix the batter for breads like cornbread, pancakes and muffins. Stir by hand, mix the wet ingredients into the dry, and fold until just incorporated.
The storm outside turned to big white flakes gently falling from the sky. Inside, the kitchen filled with a sweet, buttery scent. Once my daughter gets started on baking and cooking, she doesn’t want to stop. So while the bread was turning golden brown in the oven, Amelia whipped up her favorite Brussels sprouts!