MOIST CORNBREAD

Originally from the web archive for: http://www.chow.com/recipes/30498-easy-cornbread 

Ingredients:

1 1/2 c finely ground cornmeal

1/2 c flour

1/4 c sugar

1 1/2 t baking powder

1 t fine salt

1 1/2 c milk

2 large eggs

6 T butter, plus more to butter the pan

Methodology:

Heat oven to 425°F.  Butter an 8"x8" square baking pan.

Whisk dry ingredients in a large bowl.

Whisk milk and eggs in a medium bowl until the eggs are broken up.  

Pour the liquid into the dry ingredients, top with the melted butter, and stir until just combined.  Scrape into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean.  Allow to cool for 15 minutes and serve.

POPOVERS

From the web archive for: https://web.archive.org/web/20220309052339/https://chowhound.com/recipes/muffin-pan-popovers-30114

Ingredients:

3 T unsalted butter, melted

2 eggs, room temp

1 c milk, room temp

1 t sugar

3/4 t fine salt

1 c AP flour

optional: additional butter, and cinnamon-sugar mixture for topping

Methodology:

Heat oven to 425°F.  Remove all racks but one in the lower third of the oven.  Place a baking sheet in to warm up.

Place 1/2 t butter in each of 12 muffin cups.  

Blend the remaining 1 T butter, eggs, milk, sugar and salt until smooth, about 30 seconds.  Add the flour and blend for another 30 seconds.  Set aside. 

Place the prepared muffin tin onto the preheated baking sheet in the oven and bake until the butter begins to sizzle, 2-3 minutes.  Remove both pans from oven, and fill the muffin cups halfway with batter, pouring from blender.

Return pans to oven and bake until the popovers are puffed and beginning to brown, about 20 minutes.  Don't open the oven.  Reduce the heat to 325°F and bake until the popovers are golden brown, about 15 minutes more.

Remove both pans from the oven, remove the popovers from the pan and enjoy immediately.

Optional: I like to butter the popovers and roll them in cinnamon sugar.

OKONOMIYAKI

 From: the web archive for: www.eatyourkimchi.com/how-to-make-okonomiyaki/

Ingredients:

7 heaping T okonomiyaki flour mix
1/2 head green cabbage, finely chopped 

4-6 stalks scallion, finely chopped

1 egg

3/4 c cold water

5-6 bacon strips, thin

Garnish:

mayonnaise

okonomiyaki/tonkatsu sauce (sub 3 T ketchup, 1 T worcestershire sauce, 1 t soy sauce)

bonito flakes

seaweed flakes

Methodology:

In a large bowl, whisk the egg with the water.  Add the flour and whisk until mixed, but not completely smooth. 

Add the cabbage and scallion, and mix until it's all thinly coated in batter. 

Par-cook the bacon in a large, flat frying pan over low heat 2-3 minutes per side.  It'll continue to cook once it's on the pancake.

Drain the excess bacon grease from the skillet, then rearrange the bacon in the pan and pour the batter over the bacon, in a circle.  Press down, so the bacon adheres to the batter.  Cover tightly, set to medium heat, and cook for 4 minutes.  Flip, then cook, covered, for another 3 minutes.  Check in the center of the pancake to make sure the batter is fully cooked.  If not, cook an additional 2 minutes, periodically checking for doneness. 

Cut into slices, garnish and serve immediately. 

Variation: use bacon lardons, pork belly, shrimp, scallops, cheese, etc.