Sneaky Bastige
I will take the AMA, Docs, and of course (never) the Feds seriously on diet & food consumption - when they go after the additives, colorings, flavorings and preservatives (which is simply a chemical cuisine masquerading as food) FIRST. Salt, sugar and meat based protein are naturally created products and thus (without chemical manipulations) 1) been eaten for - well forever by mankind and 2) much less dangerous to the body than the crap that Big Food puts into foodstuffs and/or water - and calls food.
Trying to get my family to understand that buying around the outside of the grocery - and then doctoring it up at home - is much better for them than shopping the center aisles crappola called food which will kill them a damn site faster than salt, sugar or meat ever will.
OK, Drew - mine is in the oven as I type and (30 minutes into the bake) its swelling ominously (1.5 - 2 inch thick). I assume it will recede when it cools. I used the 15oz cans - figuring more is better. I put a teaspoon LESS than 1/4 cup sugar in (I don’t like sweet cornbread) and 1/8th cup more sour cream (cuz we likes it, we does).
I will post a photo as it comes out of the oven.
Here are the photos - over at my place:
http://aardvarks.wordpress.com/2010/04/27/putty-for-all-occasions/#comment-12485
"McGoo gave this recipe a try as well, and liked the results, but his came out a tad gooey in the middle just like mine did. I think the best approach would be using 12 ounces of each corn.”
how bout just take a toothpick, poke it in the center, if wet then throw dish back in oven for ten minuttes, repeat till toothpick is dry.
might also try 25 degree lower temp and 20 mins longer cooking
don’t forget pan size and material will have an effect on cooking time
Posted by l j
04/30/2010 at 07:16 PM
