After days of working on the site I can say that at least it’s working. I’m by no means a computer programmer or site builder, but I guess a lot of stuff can be figured out these days with the help of Google and YouTube instruction videos. I’ve still got some things I would like to change or add to the site, but the most important pages are up and running now. In today’s post I’m using a new plugin for a recipe sheet at the bottom of the post. If it works, it will provide you with nutritional info and it gives you the option to print the text of the recipe. I’m not sure how it eventually will look in the post. The plugins says that the nutritional info will be added once I push the ‘publish’ button. So it’s going to be a surprise, hopefully a good one, and if not… well, then I’ve got some more adjusting to do. But like everything in life: I learn by doing and by making mistakes.
I make a lot of mistakes while cooking too. Just a few weeks ago I had my first attempt at baking a corn bread and I failed terribly. Over here in Holland we eat corn bread, but in a total different way than the Americans do. Our corn bread is made with yeast and is used more as toast with butter and jam or cheese on it. You can find it in the bread loaf section of the supermarket. Because of the yeast the bread is higher and fluffier than traditional American corn bread. Like this:
The Dutch variant is a nice one, but I was still curious about the American one, the more flatter and denser kind of corn bread. Of course there are hundreds of recipes out there for corn bread, so it’s a bit confusing to a foreigner what the real, authentic recipe is. In my first attempt I tried to make it without any dairy, which resulted in a good taste but a bread so hard I could have knocked someone uncounscious with it. So off it went into the compost bin…
So for my second attempt I took a different approach. I did add dairy in the form of buttermilk and I made sure it was an organic buttermilk, but you can use regular buttermilk as well. I also added shredded carrot for extra nutrition and moist. And this time the corn bread came out a lot better than the first time.
For shredding the carrots I have this neat little salad slicer machine, the Fresh Express from Moulinex. It comes with 5 cones that you can attach to the machine to slice or shred things like cucumbers, carrots, radishes, cheese, cabbage… etc. My little machine was bought here in Holland but I also found it on Amazon, although there it is from the brand T-fal (T-Fal Fresh Express Electric Food Slicer & Grater – Fresh Express). Using a manual shredder or another form of food processor with shredding options is also a possibility.
Anyway, I was happy to have a successful second attempt with the corn bread and I’ll promise to make a Dutch type of corn bread in another post, hopefully sometime over the next few months. Enjoy the American variant with the carrot twist!
Carrot Corn Bread
vegetarian, makes 16 squares
* 300 grams of corn flour
* 300 grams of shredded carrot
* 1.5 cups/350 ml buttermilk
* 1 egg
* 2 tablespoons of coconut blossom sugar
* 2 teaspoons of baking powder
* 1 teaspoon of baking soda
* 1 teaspoon of salt, I used pink Himalayan salt
* 1 tablespoon of oil to line the baking tin, any vegetabel oil will do
Needed: mixer, brownie tin or oven dish of about 28×23 cm or 12×10 inch, oven
1. Preheat oven to 390 degrees Fahrenheit/200 degrees Celsius.
2. Put the buttermilk with the egg in a mixing bowl and mix well.
3. Add the sugar, salt, baking powder and baking soda and mix some more.
4. Add the corn flour and mix till you’ve got a wet kind of dough.
5. The last thing to add is the shredded carrot, fold this in with a spatula.
6. Pour the oil in the baking tin and cover all sides of the tin with oil.
7. Pour the dough in the tin, shake the tin a little so that the dough spreads itself evenly.
8. Put the baking tin in the oven and bake for 25 minutes at 390 degrees Fahrenheit/200 degrees Celsius.
9. When baked, let it cool off for at least 10 minutes before cutting the corn bread into squares and serving it.