Bread Challenge Week 26
The Joy of Cooking is one of those go to cookbooks that most home cooks have. I have it. Honestly I don’t really use my copy much. Actually I think I use the internet more than any cookbook, but The Joy of Cooking is not one of my favorites. I have been searching through it every week of this bread challenge looking for a recipe to use for this year long weekly bread punishment. Finally while making Salmon and steamed vegetables for dinner the other night I found a recipe to give a shot, Cornmeal Pancakes.
The recipe makes about 12 4-inch pancakes. The I made them following the recipe and after tasting one while cooking them decided that they were so bland that although Luke and Maddy would eat them we all probably would not enjoy them as much as we could. So I did what an budget conscious home cook would do, I improvised. I added some frozen corn and chopped fresh chives from the garden. We served them up with sour cream and everyone enjoyed them. The plain ones were fine, they just weren’t great and I was worried that with there plainness the leftovers wouldn’t get eaten as well as something with more flavor.
The recipe was very basic and the ingredients are all items that can be found in the average kitchen. The recipe came together quickly and from start to finish and I was done with the cakes in about 30 minutes. I don’t plan on making the cornmeal pancakes as in this recipe again, they were just too plain and Luke and Maddy thought they were fine but not great. Besides adding things into the pancakes such as the corn and chives I added or black beans and chilies cornmeal pancakes really are not very versatile.
These pancakes were a really fast side dish which is definitely a good thing for a busy mom trying to get dinner on the table but I think that next time I am in the mood for a cornmeal pancake I’ll try a different recipe or at the very least deviate from the recipe and add some of my own flare to jazz them up a bit.
Hands on time: 5
Total time: 5
Make it again: 1
Total Score: 21
(what is this Bread Challenge and how are recipes scored?)
Previous Bread Challenge reviews:
Lemon Poppy Seed – Week 25
Sourdough – Week 24
Tortillas – Week 23
Honey Wheat Hamburger Buns – Week 22
Garlic Studded Baguette – Week 21
Quinoa Bread – Week 20
Asiago Herb and Garlic Bread – Week 19
Cranberry Pecan Rye Bread – Week 18
Rotis – Whole Wheat Unleavened Bread- Week 17
Farmhouse White Loaf – Week 16
Honey Whole Wheat Slow Cooker Bread – Week 15
The Easiest Loaf of Bread You’ll Ever Bake – Week 14
Hot Cross Buns – Week 13
100% Whole Wheat Bread – Week 12
Thin Wheat Crackers – Week 11
Irish Soda Bread – Week 10
Double Blueberry Muffins – Week 9
Oatmeal Batter Bread – Week 8
Whole Wheat Dinner Rolls – Week 7
Cheesy Pretzels – Week 6
Light Rye Bread – Week 5
Country-Style Whole-Wheat Pita – Week 4
Carrot Raisin Quick Bread – Week 3
Potato Bread – Week 2
Focaccia – Week 1
What did you eat these with? As a dinner side dish? I almost always cook from cookbooks and my Food Network magazines and only use the internet when I can’t find something. Silly I know but I enjoy flipping through and looking at pictures while I decide.
We had these corn cakes as a side dish with salmon and veggies.