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Cornbread Aristocrat - Trés and Helene Taylor
Artist Contributor: Trés and Helene Taylor
During quarantine, Trés reached out to his high-school teacher and they decided to have a Bake-Offf. One Friday afternoon they were both supposed to post on Facebook their bread creations. The rules were that it had to be edible and sculptural. Trés gathered inspiration from the children's book and movie Where the Wild things Are. Now, here’s the caveat: while said teacher baked bread regularly, Trés had never baked bread in his life! And to make matters worse, yeast was harder to find than toilet paper. Luckily, I did have the ingredients for cornbread.
This cornbread recipe is from a homemade cookbook I made one summer. The cookbook included all the recipes I made when loved one came to visit us in our summer home affectionately named Sweet Apple. Special times, simple times.
- 1 cup cornmeal
- 1 cup buttermilk
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 egg
- 2 tbsp oil or butter
- 1/2 cup fresh corn cut from the cob
Place skillet in oven on 450 while mixing.
Melt butter in bottom of skillet.
Mix together all other ingredients, pour in hot skillet.
Cook in oven for about 20 minutes.
Serve with honey
See all these recipes on Evernote: Artist Recipes