Tuesday, May 3, 2016

Cornbread

In Texas we grow up eating cornbread and beans at least once a week, and I'm convinced that the synergy of the two mainstays of the state's cuisine yields a powerful protein that will let you lift cars by their bumpers and stop the bullets of oppressors with your teeth (levitation has been widely rumored, but we're not supposed to discuss it with muggles). Recipes for both beans and cornbread come tattooed on my DNA, and I share one with you here.

I made this cornbread recipe video two years ago. So much has happened since then that it's hard to believe this is so long ago now. The recipe is simple and easy to make, so I'm able to compress it into six minutes, which is just long enough for The Grateful Dead to play a lively & compelling "Touch of Grey" on the soundtrack. The thirty minutes in the oven are reduced to about thirty seconds. Despite the bad lighting and image quality, there's a good story here, and I think it's time to pass this one around again to my friends.