In Search of the Best...

Cornbread

 

"All cooking is a function of time and temperature." - Thomas Keller  As a principle, I believe the same for coaching, with inputs of time and intensity. 

"What's your plan for the seven pounds of corn meal?" To be fair, that includes both yellow corn meal and white corn meal for arepas. 

What are the ingredients on those little boxes of Jiffy muffins? On principle, I'm not cooking with lard... 

Here's this week's recipe (in search of the best cornbread): 

Dry ingredients:

1 cup yellow corn meal

1 cup all purpose flour 

1/2 cup granulated sugar

1.5 teaspoon baking powder

1 teaspoon salt 

Wet ingredients:

1/3 cup neutral oil or melted butter

1 egg

1 cup milk 

Mix together until moist and cook at 400 degrees for 25 minutes...