Upon the arrival of cooler kitchen temperatures, cornbread happens in the kitchen. For my recipe click here. This recipe is for the iron skillet. You could make muffins, corn-sticks, or even cook it in a cake pan. You can make them blue, yellow, or pink. You cannot make them in a sink. Sorry slipped into Dr Seuss for a moment. LOL!
For a cooler kitchen this summer I experimented with cornbread. What initially brought on my cornbread brainstorm was IHOPs corn cakes. They are good. I was hungry for it, but my kitchen was too hot. Then I had an idea, what if I make them in the waffle iron? Different shape, same great taste.
After making these a few times in my electric waffle maker, here is what works. Preheat your waffle iron closed. Spoon in desired amount, covering waffle area, but not too much. Remember this recipe has baking powder, which causes air bubbles and expansion. When you cover your bottom plate of your waffle iron, leave it open for a bit to expand your quick bread. Then close the top. Do not latch it. Allow the gases to escape, it will continue to expand.
It will crumble just like a muffin, and has a crunch just like a corn-stick! A pleasant texture mix!
This recipe is great any time of year now! In the oven, or the waffle maker! Yum!