An experiment in the kitchen to use up a couple things in the fridge before they went out of date. It started out as cornbread and went off the beaten path. The result? A thin, cake textured cornbread with some extra touches. One Jiffy cornbread mix, 4 Tablespoons of melted butter, a tablespoon of milk, half a cup of cottage cheese, a dash of sugar and a pinch of nutmeg, a handful of fresh corn blanched with sugar and salt (or you could use thawed corn from the freezer) and two beaten eggs, mixed all together in a bowl and then baked in a lightly buttered and pre-heated cast iron skillet at 400 degrees for about 22 minutes.
In the oven it didn't look all that exciting. It didn't rise very high and was just bumpy looking.
But it baked up light yet dense, with a crisp buttery edge to it, and a soft, not too sweet touch in the center. The cottage cheese just sort of melted into it, leaving just the bare trace of moist flavor. I grabbed a salad plate, just as the sun was setting on the horizon, dabbed on a bit of fresh butter and drizzled it with just a bit of pure maple syrup.
Supper on the deck.
click on the pic to enlarge. Hope you're not hungry.