Nora and Michael are taking a leave of absence.
I've started working on a novel here in Austin, and I'm using some of the clips I wrote here as fodder for this larger work. In order to keep my thoughts collected and contained, I decided to move these characters away from the blog and into a novel for at least a few months.
I'll still be including some clips of creative writing though, and of course, a wide array of delicious baked goods.
In order to compensate for this shorter post today, I'm leaving you with a recipe that Ryan and I particularly enjoyed. A fusion of Asia and the South...a winning combination in my book.
But when it comes to baked goods, I sometimes feel like I'm drowning in a sea of brown.
And while I have nothing against the shade (the color of my eyes, in fact) I'm an artist at heart, and us artists love color. So when I thought about what I wanted to bake today, I knew that I needed vibrancy, a dash of yellow, a splash of green.
The result? A corn cake studded with fresh edamame beans. How could this not be good? I was inspired by many of the corn salsas I've seen on the blogosphere. Simple salads of fresh corn and various beans were just stunning when displayed in a white ceramic bowl.
Not only does this bread look appealing, but it tastes good too. The cake is moist and slightly sweet, and the edamame provide something substantial to bite into. I used stone-ground cornmeal, whole wheat flour, canola oil and honey...I couldn't help but want this to be nutritious too!
*adapted from King Arthur Flour's Baking Companion
1 cup (4 1/4 ounces) whole wheat flour
1 cup (4 3/4 ounces) yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) milk
1/4 cup (2 1/2 ounces) honey
1/4 cup (2 ounces) canola oil
2 large eggs
1/2 cup frozen or fresh edamame
1. Preheat your oven to 425°F. Lightly grease an 8 x 8-inch square or a 9-inch round baking pan. (I used four mini spring-foam pans to great success)
2. In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined. In a small bowl whisk together the milk, honey, oil and eggs. Add the liquid mixture to the dry ingredients and stir just until moistened. Gently fold in the edamame.
3.. Pour the batter into the prepared pan, and bake the cornbread for 20 to 25 minutes, until it's lightly browned and a cake tester inserted into the center comes out clean. Remove from oven and serve warm!