Who else saw The Hobbit this weekend? Can we talk about this, please? I love the entire Lord of the Rings trilogy. It’s a bit dark, with loads of excellent action scenes and characters that you really care about. The Hobbit didn’t feel the same at all. I hate to say it, but I was bored. Kramer and I, of course, saw it in its intended high frame rate, at 48 frames per second, and I think that really lessened the movie. It looked cheap. The shots felt sped up and weird, to say the least. Our friend Morgan said that it looked like a well done student film, and he couldn’t have been more right. I was really disappointed. I tried to justify it by admitting that no, I haven’t read the books, but I think that a movie has to be able to stand on its own and shouldn’t rely on the assumption that its audience has read the source material. Oh well. To get the bad taste out of our mouths, movie wise, Kramer and I went to go see Flight, which was fantastic. I highly recommend going to see that instead of The Hobbit if you’re not a diehard Tolkien fan – you’ll thank me later. Who doesn’t adore Denzel Washington? Nobody, that’s who. He can do no wrong. So, other than the movies, this weekend we took it easy. It was Kramer’s first weekend in weeks not having to study for midterms or finals, so we ate lots of pizza, saw some friends, broke in our new Cards Against Humanity holiday cards, and baked cookies. Kramer was even feeling up to cooking dinner last night, so he made me a chorizo and potato hash with baked eggs – I’ll have to get him to write the recipe down for me so that I can share it with you, as it was absolutely delicious.
It’s a Festivus for the rest of us.
I only wish that I had made this cornbread again to go with Kramer’s dinner! I do love good cornbread, and this recipe really hit the spot. The crumb was light and delicate, not grainy or tough, like cornbread can sometimes be, with just a touch of sweetness and a hint of heat from smoked paprika and cayenne pepper. My favorite part of this cornbread was that it was moist. So often, cornbread can be dried out, but this was perfect. The top was just slightly sticky, but the inside was sturdy enough to mop up whatever holiday goodness is left on your plate. Make this and put it out with meat and cheese for a cocktail hour with friends, or serve it with a hearty winter stew. You can even make it into a tasty holiday stuffing for that Christmas goose (we’re all still serving goose, right?) or whatever your holiday main dish may be. Personally, I don’t think that there’s anything better than slathering a big piece of this with some simple salted butter, or maybe a drizzle of honey, but that’s just me. If you’re a busy person, as I’m sure we all are, you can even make this ahead of time, freeze it, then thaw it out and warm back up in the oven before serving! Say goodbye to stress and hello to comfort…and obviously the only way to do that is with some of this cornbread.
Morgan has been dubbed an official Jedi Knight.
Kramer with a sad, lightsaber-less Morgan.
Separately whisk together your wet and dry ingredients.
Then mix ’em together.
Bake, and boom! Cornbread. I doubled my recipe, obviously.
Allow to cool and slice.
- 1½ cups all-purpose flour
- 1½ cups cornmeal
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ teaspoon smoked paprika
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground black pepper
- 3 large eggs
- 2 cups buttermilk
- 2 tablespoons sugar
- ¼ cup unsalted butter, melted and slightly cooled
- Preheat your oven to 375 degrees F and butter a 9x13 baking dish very well. Alternatively, you can line the pan with parchment paper (but for cornbread, I say go crazy with the butter).
- In a large bowl, whisk together your flour, cornmeal, baking powder, baking soda, salt, paprika, cayenne pepper, and black pepper. In the bowl of your mixer, beat together the eggs, buttermilk, and sugar, then gently whisk in the butter, followed by the dry ingredients, scraping down the bowl as necessary until just moistened. Pour the batter into your prepare pan and bake for 35-40 minutes, until set and just slightly golden (but still quite yellow). Place on a cooling rack for 1 hour, then, when cool to the touch, slice and serve. This will keep well in an airtight container at room temperature for up to 5 days.