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dragonlady7via http://ift.tt/2b048u6:
copperbadge:
bomberqueen17:
copperbadge:
Caramelized onion cornbread, adapted from a recipe idea a friend at work sent me. Oh my god you guys, it’s AMAZING.
I made this, and on the one hand it did taste good and went together well. But on the other hand it absolutely miserably refused to invert onto a plate and came out an unholy, ungodly mess. So. I mean. If you’re not sure how that could possibly work out, then don’t make this. If you’re a pro at having things like that actually happen when recipes say they will, especially if you have like tips and tricks and so on, then go ahead and make this.
Or, I mean. if you’re making it for a crowd or yourself and won’t care that it’s just a big pile of crumbs on a plate.
It doesn’t say, but I used a smallish skillet, maybe eight or nine inches.
Sorry inverting it didn’t work for you! I have mixed success with the plate-and-flip, for sure, but this one did okay – that said, before I inverted it, I loosened the edges and as far down into the onion layer as I could with a silicon spatula, and even so I did end up with a lot of crud on the skillet (though the bread itself came out okay).
You can of course just slice wedges out – inverting out of the skillet is primarily for aesthetics. Serving it in-skillet and slicing wedges would look nice too, though, as long as you make sure the skillet is cool (or well-insulated from grabbing hands).
It was delicious, it really was! It was just a big pile of crumbs that people wound up spooning into their soup. Which was fine, but not what I had exactly hoped for.
copperbadge:
bomberqueen17:
copperbadge:
Caramelized onion cornbread, adapted from a recipe idea a friend at work sent me. Oh my god you guys, it’s AMAZING.
I made this, and on the one hand it did taste good and went together well. But on the other hand it absolutely miserably refused to invert onto a plate and came out an unholy, ungodly mess. So. I mean. If you’re not sure how that could possibly work out, then don’t make this. If you’re a pro at having things like that actually happen when recipes say they will, especially if you have like tips and tricks and so on, then go ahead and make this.
Or, I mean. if you’re making it for a crowd or yourself and won’t care that it’s just a big pile of crumbs on a plate.
It doesn’t say, but I used a smallish skillet, maybe eight or nine inches.
Sorry inverting it didn’t work for you! I have mixed success with the plate-and-flip, for sure, but this one did okay – that said, before I inverted it, I loosened the edges and as far down into the onion layer as I could with a silicon spatula, and even so I did end up with a lot of crud on the skillet (though the bread itself came out okay).
You can of course just slice wedges out – inverting out of the skillet is primarily for aesthetics. Serving it in-skillet and slicing wedges would look nice too, though, as long as you make sure the skillet is cool (or well-insulated from grabbing hands).
It was delicious, it really was! It was just a big pile of crumbs that people wound up spooning into their soup. Which was fine, but not what I had exactly hoped for.
