I recently came across information on soaking grains to get the most out of them nutritionally. I decided to try a recipe called
Blender Batter Cornbread from Sue Gregg. It turned out phenomenal. I am saving it for cornbread stuffing tomorrow evening, but this may become a staple item for us. I just had some for a snack and I can see making a whole meal out of it. I should have taken a picture this morning after it had been sitting for 24 hours.
Batter ready to go into the oven.
Out of the oven and cooled a bit. It sank down in the middle, but it still tastes awesome.
Unfortunately I spoke too soon and this is what the cornbread looked like several hours later. It's a weird grayish color inside. I'm not sure if it's still safe to eat. Any ideas?
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