krista@iham1.UUCP (K.J.Anderson) (02/05/86)
<Eat my dinner - please.> Now that I have a daughter, I want to cook real food. To complicate matters I've decided that as long as I have to learn and practice, I might as well try vegetarian recipes. Ok, so I tried "Tennessee Corn Pone" out of _Laurel's Kitchen_. Actually this is the second time I tried it. The first time it was a nice tender corn bread on top but the kidney beans on the bottom were too bland. The recipe calls for "very juicy and seasoned beans". So this time I used canned (sorry) chili beans, drained but not rinsed. Then I put the corn bread batter on top and baked it as instructed. Well, it was a disaster! It was still liquid in the center after the suggested 30 min. at 450 degrees. So I continued baking, but after 20 more min. it was almost burnt on top and sides, the beans on the bottom were dried out and the center was like an under done custard. This was a different oven from the first time; also the first time I ever used a gas oven. Was it too hot or too cool? Did I over mix or under mix the batter? Were the beans too liquid at the start? Also, next time I try it, how should I season beans that I cook myself? Oh, also, the first time I used all degerminated corn meal, whereas the second time I used half whole grain corn meal. Also, the first time I used a brown glass baking dish and the second time I used a cheap tin 9" x 13" baking pan. The exact measurements are: 2 cups corn meal 2 eggs, slightly beaten 2 tsp. baking soda 1/4 c. margarine melted 1 tsp. salt 4 c. cooked beans, heated very hot 1 quart buttermilk You are supposed to grease the pan, put in the hot beans, mix the batter, pour it over the beans and bake at 450 for 30 min. Thanks for any help! Boy, you think you've got at least one recipe mastered and... :-( ihnp4!iham1!krista
ed@mtxinu.UUCP (Ed Gould) (02/06/86)
> Ok, so I tried >"Tennessee Corn Pone" out of _Laurel's Kitchen_. Actually this is >the second time I tried it. The first time it was a nice tender >corn bread on top but the kidney beans on the bottom were too bland. > ... > The exact measurements are: >2 cups corn meal 2 eggs, slightly beaten >2 tsp. baking soda 1/4 c. margarine melted >1 tsp. salt 4 c. cooked beans, heated very hot >1 quart buttermilk I don't know corn pone at all, but _Laurel's_Kitchen_ has a reputation for being bland. Good on nutrition, though. I'd just add some herbs and/or spices. Find a southern book for traditional ones; I'd add garlic and red pepper, myself, for starters. -- Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA {ucbvax,decvax}!mtxinu!ed +1 415 644 0146 "A man of quality is not threatened by a woman of equality."
benton@espn.DEC (Janet Benton DTN 269-2172 Loc ICO/C04) (02/08/86)
You gave us a lot of information to go on, that's great. I have several ideas of things which may possibly have gone "wrong" with your corn pone dish. List follows for things to try. 1. There is an old saying, "The heavier the pan, the better the cornbread." I have experienced this; it is true. The light aluminum pan could very well have had an effect. Although I'm not sure that was the whole thing. If you can't get a cast iron baking dish, use your glass one next time. 2. Whole grain is different than the degerminated grain. It is harder, and has a harder time in absorbing the liquid. My suggestion is to let the grain soak into the buttermilk (or other liquid) for at least 10 - 15 mins before adding any of the other ingredients. 3. If you mix up everything else, and add the baking soda at the last possible minute before pouring into the dish and putting into the oven, it will have less of a chance of "fizzling" out. There are also certain agents (ex: in particular cranberries in cranberry bread) which tend to react violently with baking soda and therefore diminish its rising properties. If you added any ingredients (like browned onions) to your batter this "may" have had some effect. I do not know all the things it reacts with, but be suspicious if it happens again. 4. As for spicing the beans: Pour them into a pot on the stove with a little water. (probably enough liquid to cover. They don't necessarily have to be drained.) If you don't drain them, use less salt. Add salt, pepper, garlic, and fresh ginger. Cook until beans and sauce are nice and creamy. If you like them spicier, add some red pepper, or maybe more ginger. Ginger is very spicy. Also you may add some onions when cooking if you so desire. This should give you a real nice base for under that corn pone. That's my best shot, given the available data. However, I will add this encouragement: Don't give up! A little persistence will yield a lot of experience and, in the end, good eating. Remember: Those who eat your tasty food prepared with love will send you blessings a thousand-fold! Good eating to all, Janet Benton