My husband asked me to make cornbread tonight to go with the bean soup.
Because we’re both trying to watch our diets, I decided to use Egg Beaters instead of a whole egg, and I cut the amount of oil in half.
But, that, dear Dopers, was not the extent of my, um, experiment. I went on and added the liquid to the dry ingredients. As I was stirring it, it seemed kind of thin to me. “Hmmm,” I thought. “Did I measure the Egg Beaters incorrectly?” I blithely spooned the somewhat runny batter into the corn stick pan.
After they’d been in the oven about 5 minutes, I realized. I had never added the flour. The recipe calls for 1 1/4 cup cornmeal, 3/4 cup flour.
I warned the family that the corn bread might be a bit odd because of the lack of flour, but I thought it would be tolerable for crumbling into soup.
And you know what? We all really liked it! It was chewy and pleasantly whole-grainy, not as crumbly as regular cornbread, but by no means rock-hard or weird.
This may become a standard now.
Anybody else had a culinary mistake turn into a triumph?