Two things happened this time around which turned out to be happy accidents. 1. I didn't realize we were out of cornmeal until I went to get it from the fridge. Lucky for me I had Polenta, and I think this made the topping even better. 2. I forgot to mix in the cilantro until after I spread on the cornbread batter. So I instead inverted the slices and sprinkled the fresh cilantro on top of them, and I must say I will never mix in the cilantro before baking. It was way way better to have it raw.
The only other thing I need to mention is that I made more batter than was called for since the last few times, there just wasn't enough to spread it all around the pan. so I added a 1/4th more of each thing. But I'm not a wizzard so I guessed on a few of the measurements. I used 1 cup polenta, 1 c flour, 2.5 tsp baking powder, probably the same amount of salt, about 3/4 c soy milk, then added canola oil to that measuring cup til it reached a tiny smidge over 1 full cup, and an overflowed TBL of agave. it worked fine, though it maybe could have used another splish of soy milk. It was delicious once cooked,
Blogger is doing new and exciting things to confuse me today. All of a sudden it has me typing with the alignment centered, rather than to the left. also I can't seem to type next to the pictures today, only above or below. Which is annoying. Let's see if I can fix it. NOPE. anyway, last two pics, my oven proof pan (THANKS MATT!) just out of the oven and a mouthwatering shot with a slice out of it.