A Quick Bread and a Soup [Something Interesting #33]

While in the process of building out a zine based on this blog and entries I've been putting in my commonplace book, I ended up transcribing a couple of recipes that could be of benefit for anyone out there. So, since I have them available (and to finally add something to the blog again), I present to you all a pair of recipes that I believe anyone can get right and enjoy eating:

Photo from Cooker King (Unsplash)

Sweet Cornbread

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Ingredients

1 cup flour

1 cup cornmeal

2/3 cup sugar

3 1/2 tsp baking powder

1 tsp salt

1 cup milk

1/3 cup vegetable oil

1 egg (large)

1 can of sweet corn

Steps

1. Preheat the oven to 400 degrees Fahrenheit, then grease/tinfoil a 9-inch pan.

2. Whisk the dry ingredients (flour, cornmeal, sugar, etc.) together in a bowl, then add the wet ingredients (egg, milk, corn, etc.) to mix. Once fully mixed, put the whole thing into the pan.

3. Bake for about 40 minutes. The corn adds extra moisture so make double-sure when poking at it that the toothpick/chopstick comes out clean. Then let rest for about 5-10 minutes to cool.

This recipe is a modified version of one I found on Allrecipes during the 2020 lockdown when I, like everyone else, decided baking was the hobby I needed to fight off COVID. While it didn’t become my main obsession, it did lead to learning more about how the kitchen worked and served as a great stepping stone into the last 5 years of culinary exploration.

Even though the original posted by “bluegirl” is good on its own, I made one change that turned this into a great cornbread recipe: the can of sweet corn. This provides extra flavor and bounce that goes very well with Terlingua Red chili and sour cream or just on its own. Is it a pure cornbread? No, but it’s well worth trying.

Roasted Cauliflower-Leek Soup

Prep Time: 15 minutes 

Cook Time: about 60 minutes

Ingredients

1 head cauliflower (in florets)

2 TBSP vegetable oil

2 cloves garlic, minced

3 TBSP butter

2 leeks, white part chopped

1/4 cup flour

1 quart chicken or vegetable stock

1/3 cup whipping cream or milk

1/2 TBSP pepper

1 tsp parsley

1 tsp salt

Steps

1. Heat the over at 375 degrees Fahrenheit.

2. Put the chopped cauliflower in a bowl and mix with the garlic and oil, then transfer to a foil-lined baking sheet. Bake for 30 minutes.

3. Melt the butter in a stockpot or a Dutch oven (preferred) on medium heat. Cook the leaks in the butter for a few minutes, then add the flour so it can brown for another 5 minutes or so.

4. Add the baked cauliflower, the stock, and the cream/milk, then let simmer for 20-25 minutes.

5. Stir in the seasonings, then simmer for another 10 minutes for desired thickness.

Another Allrecipes find (from a user named Brandon Squige Johnson who used fresh herbs instead of dried), this is a pretty straightforward soup to make and is very flavorful due to the pepper.

I would definitely recommend using heavy cream over milk, since it will give a heartier feel when eating it (the milk waters it down). Frozen cauliflower could also work instead of fresh florets but you would need to figure out a way to reduce the sogginess when cooking them.

The first time making this might take a while but it’s one of those recipes that becomes easier and faster to make once you have done it a couple of times. Also, if you’re not vegan/vegetarian, Cheddar cheese and bacon are great add-ins at the end for this one.