totally fucking fairly particular about which photos are ES worthy. The above, um, not so much one of them. Well, I think it’s fine. And if I took this pic, I’d be pretty proud. Just thought I’d throw this disclaimer out there so you’d know what a perfectionist photog I’m dating. (Had to pretty much beg to get this pic posted.)
Anyway, let me introduce you to my latest corn cake invention. This alcohol-soaker came out at about 11pm during the night of the many, many dishes. And that sauce to your left, well, you’ll find out about that later. But it was good. And it was just plain wrong that people dipped the corn cake in this soy concotion. But, when a bottle of Jack is involved, good sense is a bye-bye. Oh, and I may have forgotten to tell you that I was also drunk when I made this, so the details might be a bit shakey. But, then again, when did you ever expect to find measurements on ES.
If you’re still interested, recipe post jump
Spinach and Artichoke Corn Cake
Like I said, bare with me here. Mix together Jiffy’s corn muffin mix with one package of defrosted frozen (chop first) spinach, diced artichokes (from jar), lots of cream cheese (I dropped in tiny chunks and then stirred it into the batter so once in a while you’d get a great mouthful of cream cheese), grated serrano chili, garlic powder, egg, soy milk (all I had on hand), salt and pepper.
Now, I could be leaving something out. Actually, I’m def leaving stuff out. But you get the gist. I was trying to recreate that tacky—yet delicious—chain restaurant staple into something a bit different.
I followed the box directions for time/temp: 25 min @400, or something like that, but then stuck it under the brioler for just a few seconds to brown the top. This went over fabulously. And if you don’t want to cook drunk, I’m thinking you could create the batter a few hours before, stir it up, and then stick it in the oven when saucey and ready.