Rosemarried

bread and baking Archive

Recipe Swap: Whole Wheat Chocolate Chip Skillet Cookie

For thirteenth installment of the Burwell General Store Recipe Swap, we’re switching things up!

For the past year, we’ve been remaking recipes from a funny old cookbook (and hymnal!) called All Day Singin’ and Dinner on the Ground. I don’t personally own the book, but I feel a connection to it as I’ve been making (or re-making) recipes from it for a year now. I love how old timey the book is and how utterly simple the recipes are. For most of the recipes, the instructions are a few mere sentences.

As you may recall, last month was the year anniversary of the Recipe Swap. To celebrate, all the recipe swappers were asked to make our own versions of a Maple Syrup Cake. I went with a Butternut Squash Layer Cake with Maple Cream Cheese frosting (and yes, it tasted every bit as good as it sounds). The cake was the perfect way to celebrate the year anniversary of a group I’ve grown so fond of.

However, going forward, we’re going to be making recipes from a new book: The Second Ford Treasury of Favorite Recipes From Famous Eating Places.

I’m not what you would call an inflexible person, but some might describe me as stubborn. When I heard that we were going to be using a new cookbook, I was dubious. I’d grown rather fond of our funny little cookbook! I wasn’t quite ready to say goodbye to All Day Singin and Dinner on the Ground. But, then I realized that introducing a new book to the group only further encourages creativity in the kitchen and will bring a whole new set of interesting recipes to recreate. I’m all for creativity in the kitchen, and so I set aside my hesitations and decided to embrace the new book.

It probably didn’t hurt that the first recipe that Christianna selected from the new book was a recipe for the classic Tollhouse Cookie. I mean, seriously, what’s not to like about the Tollhouse cookie? It is the epitome of classic recipes; it is the ultimate chocolate chip cookie.

I was slightly flustered by the idea of remaking such a classic, so I decided to give the Tollhouse cookie a slight twist. I didn’t want to do anything TOO crazy, as I’m a big fan of the original Tollhouse cookie. I wanted to make something that paid proper homage to the original recipe, and yet updated it at the same time. So, I made one giant whole wheat chocolate chip cookie in a cast iron skillet and sprinkled it with sea salt.

The cookie was rich, chewy, dense, and was the perfect marriage of sweet and salty. The whole wheat flour added density and flavor (and I’d like to pretend that it means this cookie is healthy). At the end of the day, I loved this recipe because it tasted like everything I want out of a chocolate chip cookie. The dark chocolate, whole wheat, and seat salt work so well together. This is the perfect (giant) cookie.

I didn’t attempt to improve on the original Tollhouse cookie as I believe that is an impossible feat. But, I took the spirit of that recipe and I made it my own. I baked it in a cast iron skillet. I sliced off a big old wedge of cookie and ate it warm with vanilla bean ice cream. And I was happy (!).

All that to say: happy recipe swap, y’all. I hope you found as much happiness in your Tollhouse recreations as I did. I certainly had a good time.

“Cast Iron Skillet Cookie”: Whole Wheat Chocolate Skillet Cookie
Adapted from 101 Cookbooks

3 cups whole wheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon fine grain sea salt
8 ounces (2 sticks) cold unsalted butter, cut into small cubes, plus more for buttering the pan
1 cup dark brown (or muscovado) sugar
1 cup white sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon nutmeg
6 ounces bittersweet or dark chocolate, roughly chopped into small pieces (I used lightly salted dark chocolate from Lindt)
High quality sea salt, for finishing

Preheat the oven to 350°F. Butter a 10 (or 11″) cast iron skillet, that is at least 2″ deep (this is important! if the skillet isn’t deep enough, it will overflow).

Sift the dry ingredients into a large bowl.

In another large bowl (or in the bowl of a stand mixer fitted with the paddle attachment) add the chilled butter and the white and brown. Mix just until the butter and sugars are blended (low speed), about 2 minutes. Use a spatula to scrape down the sides of the bowl along the way. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.

Add most of the chocolate to the batter and mix until the chocolate is just incorporated. Use a spatula to scrape the batter out into the skillet, pressing it into an even layer. Sprinkle any remaining chocolate across the top and sprinkle a bit of high quality sea salt over the top.

Bake the cookie for 35-45 minutes, or until until the dough is a deep golden brown along the edge, and the center has set. Remove from oven and let cool before slicing. Cut into wedges (or squares). Best served warm with a scoop of vanilla ice cream.

Please see below for all the other fantastic contributions to this recipe swap!



Butternut Squash Cake with Maple Cream Cheese Frosting

Hi everyone! I’m re-posting this recipe for two reasons:

1. This is one of two recipes I am choosing to feature on the “Ultimate Oregon Thanksgiving” blogger extravaganza on KPAM’s “Simple Kitchen with Missy Maki” on Sunday morning. Since I am talking about this wonderful recipe on the radio (!), I thought it would be nice to have a fresh post.

2. This recipe is so good that it needed to be posted again. If you’d like to make something a little different than the classic pumpkin pie for Thanksgiving this year, I highly suggest this recipe. It’s lovely.

So, then, here is the original text and recipe. Happy (almost) Thanksgiving!

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Happy Swap-iversary!

I can’t believe it has been a whole year since our first recipe swap.

One year ago, Christianna from Burwell General Store asked me if I’d be interested in “swapping recipes”. She’d picked up an old cookbook – “All Day Singin and Dinner on the Ground” – at a swap meet and wanted to know if I’d be interested in re-creating some of the old recipes. I’m a sucker for all things vintage and kitschy, so naturally I loved the idea.

For the very first swap, it was just the two of us. Christianna suggested that we start with a recipe for Autumn Persimmon Pudding. Christianna made a Persimmon Creme Brulee with Blackberries, while I went with a Persimmon Panna Cotta with Spiced Hazelnuts.

Fast forward one year: the recipe swap group has grown to include 30+ foodies, writers, cooks and bloggers from all over the world. Every month we re-invent a new recipe from the cook book, and my fellow swappers never cease to amaze me with their creativity. There are some really amazing people in this group, ranging from the tried and true members (Boulder Locavore, Chef Dennis, Sabrina at the Tomato Tart) to some new(er) members (Barb from Creative Culinary, The Dusty Baker, Pola from Italian Midwest, and SO many more!)…

So then, to celebrate a whole year of swapping recipes Christianna thought it would be fitting if we all made cake. She selected a simple (and lovely) recipe from the vintage cookbook called Maple Syrup Cake.

The moment I saw the recipe for Maple Syrup Cake, I knew what I was going to make. I’m not kidding. I saw the recipe and I thought, “I want to make a butternut squash cake with maple frosting.” I’ve never made – let alone eaten – a butternut squash cake. I’m not entirely sure what possessed me to do such a thing, but let’s blame it on the changing of the seasons. It got cold outside and now I want to eat squash all the time, even in cake. It happens.

As I’ve said previously, I’m not much of a baker. I don’t even own proper cake pans. But my sister Danielle — the baker in the family — happens to own cake pans and so I invited myself over for a day of sisterly cake-baking. It was a great excuse to excuse to spend an afternoon with my sister and my crazy little niece, Ramona. We listened to the Michael Buble Christmas Album (her choice, not mine!) and baked a squash cake. It felt like everything November should be: spending time with family, baking, and listening to cheesy holiday music.

Thanks to my sister and her mad cake skills, the cake turned out remarkably well. It was moist, without being overly dense. It was spicy, sweet, and honestly tasted like carrot cake (without the carrots or the nuts). The frosting was sweet, but not cloying. I may have eaten a piece (or two) for breakfast one day.

So, then, here’s to a year of swapping recipes with an amazing group of foodies from around the world! I’m grateful to be part of such a great group of people, and look forward to the next year of swapping. Please do stop by Burwell General Store’s Recipe Swap page to learn more about recipe swap (and to see what everyone else created for this month’s swap!).

BUTTERNUT SQUASH LAYER CAKE WITH MAPLE CREAM CHEESE FROSTING
Adapted from Sand Creek Farm

Cake ingredients:
1/2 cup salted butter, softened
1 cup white sugar
1 cup dark brown (or muscovado) sugar
2 eggs
1 cup cooked, pureed butternut squash (you can roast, boil, or steam the squash)
1 tablespoon maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
3 cups cake flour*
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup whole milk

*If you don’t have cake flour, see Joy the Baker’s instructions on how to make your own, using all purpose flour and corn starch!

Maple Cream Cheese Frosting:
3 (8 oz) packages cream cheese**, room temperature
1/2 cup salted butter, softened
1 tablespoon vanilla extract
3 cups powdered sugar
1.5 teaspoons ground cinnamon
1/4 cup maple syrup

**The original recipe calls for 3 packages of cream cheese, but I had a LOT of frosting left over. I think you could get by with 2 packages. Depends on how much frosting you like on your cake!

Preheat oven to 350 degrees F. Grease and flour two 9″ round cake pans and set aside. (You may want to line with parchment as I found the cakes stuck a bit to the pans.)

Using a stand mixer (or mixing bowl & spoon), cream together butter, white sugar and brown sugar. Add eggs one at a time, beating well after each is added. Mix in squash, maple syrup, cinnamon, nutmeg and cloves.

In a separate bowl, stir together flour, baking powder and baking soda. Add in half of the flour mixture to the squash mixture, and stir. Add half of the milk. Add the rest of the flour mixture and stir, and then add the rest of the milk. Mix until combined.

Pour batter into the prepared 9″ round cake pans. Bake at 350 degrees for 25 minutes (or until a cake tester comes out clean). Let cool for 15 minutes before removing from pans. After the cakes have been removed from the pan, allow to cool on a wire rack.

While the cakes cool, make the frosting. In a large bowl, cream together cream cheese and butter. Mix in vanilla extract, maple syrup, cinnamon and powdered sugar until combined.

Once the cake layers are cool, place one layer on a cake stand (or serving plate) and spread a layer of frosting over the top. Place the second layer directly on top. Spread a thin ‘crumb coat’ of frosting over the entire outer surface of the two layers. Once the crumb coat has been applied, frost more generously with whatever frosting design you desire. (Note: I added a ring of hazelnuts to the top of the cake as I thought it looked pretty and figured it would be delicious. It was.)

Welcoming Fall (with The Best Zucchini Bread Ever)

And just like that, autumn has arrived.

I want to fight it! I want to kick and scream and go on strike until the sun comes back out. I want more red tomatoes in the garden (and less rock hard green ones). I desperately want an Indian summer. But, that’s the funny thing about life…you don’t always get what you want.

Despite my protests, the rains have come. The days are getting shorter and darker. Whether I like it or not, the season is changing. And to be honest, I wasn’t having it. I was downright grumpy about the changing of the seasons. I was so fixated on the lack of sunshine that I almost forgot all that I love about fall: chunky sweaters, tights, scarves, all things pumpkin, cappuccinos, soups & stews, apples, pears, and so much more.

So, then, I can’t change the weather. But I can certainly make the best of it. On one particularly drizzly and chilly morning this week, I woke up and decided to do just that. I made my all-time favorite zucchini bread recipe, made a large French press of coffee (all for myself) and snuggled up with a blanket, my cat, and a Harry Potter book.

It was perfect.

It didn’t matter how miserable it was outside, I was happy and cozy and content. If there was ever a day to curl up with a good book (and cat, and coffee, and zucchini bread), this was it.

I won’t lie: I still miss the sun. But I’ll do my best to embrace this season; to curl up with a good book (and baked goods!) as often as I can.

As for the zucchini bread? There’s no point in rewriting the recipe. Heidi (from 101 Cookbooks) nails it. However, I’ll make a couple notes. First off, I don’t like walnuts and so I always make this bread with slivered almonds. Secondly, while Heidi says that the poppy seeds are optional, I disagree. The poppy seeds are totally and completely necessary (and delicious!). I also like to add in a bit of ground ginger and nutmeg and I substitute a cup of white flour for one of the cups of wheat flour. Oh, and lastly – don’t be afraid of the curry powder! I really think the curry powder is the secret of this magical zucchini bread. I promise you, it is the best zucchini bread of all time.

Whole Wheat Raspberry Ricotta Scones

This past week, my lovely little niece Jubalee was born.

At the exact time of her birth, I was having lunch with my family at a nearby cafe. We had been waiting patiently at the hospital, but the nurses told us to go get lunch as it would be hours until Jubalee made her entrance. After all, she was already 10 days late…why not stall a few more hours? But, of course, she decided to arrive while we were having lunch. Life is funny that way.

We quickly made our way back to the hospital to meet the little one. My sister was a champion (16 hours of labor!), but her and the baby are happy and healthy. Jubalee has a full head of black hair, powerful little lungs, and the cutest chubby pink cheeks. I may be biased, but I happen to think I have the cutest nieces on the planet.

So, after a long day of driving, waiting, cooing, picture-taking, baby-gazing and the like, we finally headed home. I was exhausted, but my heart was full. It was a really wonderful day.

When I got home, I did what any normal person would do after a long and emotional day: I baked raspberry scones. I probably should have collapsed onto the couch and zoned out in front of the television, but I just couldn’t help myself. Call me a little crazy, but I find that cooking (and baking) is my favorite form of relaxation. For whatever reason, I’ve found that when I step into the kitchen, my outlook on life changes.

So after the birth of my niece, I cooked. I celebrated her entrance into the world by making a whole host of goodies, including these raspberry scones. The reason I’m writing about the scones now – as opposed to the other goodies I made that evening – is simply that they were my favorite creation of the evening. They were simple, flavorful, and a joy to bake. The dough came together easily, the scones cooked quickly, and when I finally sat down to relax – I munched happily on warm scones and all felt right with the world.

Whole Wheat Raspberry Ricotta Scones
Adapted from Smitten Kitchen

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar (I used turbinado sugar)
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
1 cup (plus a little more) fresh raspberries
3/4 cup whole milk ricotta
1/3 cup heavy cream

Optional: Raw or large grain sugar to sprinkle on top of the scones.

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or Silpat. In a large bowl, whisk together the white and wheat flours, baking powder, sugar and salt.

Add the butter and use a pastry blender (or knives, or fingers) to cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the pastry blender (or knives) again to break up the berries into smaller chunks.

Add the ricotta and heavy cream to the flour/butter mixture. With a spatula, stir together until a loose dough has formed (the mixture will be thick and wet). Using your hands, gently knead dough into an even mass, right in the bottom of the bowl.

With as few movements as possible, transfer the dough to a well-floured counter or surface. Flour the top of the dough and pat it into a 7-inch square (about 1-inch tall). With a large knife, cut the dough into 9 even squares. Transfer the scones to prepared baking sheet. Bake for about 15 minutes, until lightly golden at the edges.

Whole Wheat Apple Muffins

My husband made an observation about me the other day, and I thought it was rather funny (and yet strangely true). He’d been at work all day at his new job, which happens to be on the other side of town. When he got home, he found me finishing up a bunch of projects: namely, laundry, mopping the floors, and baking a batch of whole wheat apple muffins. He took one look at me (and our sparkly house) and said: “Whenever I leave you at home alone for an extended period of time, I know one of two things are going to happen. One: you’re going to cook. Two: You’re going to clean. Honestly, you’ll probably do both.”

Its funny because he’s right. If left to my own devices, I will do one (or both) of those things. So, now I’m left to wonder: when did I get so predictable? Or, rather, when did I get so darn domestic?

You see, Nich and I share a car and I’m still getting used to being “stuck” at home when he’s at work on the other side of the city. Thankfully, with the way our work schedules overlap, I’m not stuck at home too much (and if I really wanted to go out and about, I can just walk or bus. I’m not actually stuck). And, really, I’m starting to realize that I like this new arrangement. I like having a few hours at home by myself as it gives me a chance to clean, get organized, catch up on emails, etc. More importantly: it gives me a chance to work on cooking projects!

As I mentioned in my last post, I tend to be a bit of a busy bee. So, in a weird way, this new arrangement is somewhat of a blessing. I actually really enjoy cooking and cleaning and now I have ample time to do both. Nich, bless him, places absolutely no expectations on me. Because of this, I feel a certain freedom with getting things done around the house. I’m domestic because I want to be, not because its expected of me. I cook and clean because I find it relaxing and rewarding.

So, then, getting back to the whole wheat apple muffins. I made a batch of these on a Saturday when Nich was at work. I had the day to myself, a few extra apples lying around, and I was itching for something to bake. I discovered this recipe from Smitten Kitchen and thus my Saturday plans were decided. I baked to my hearts content and the muffins turned out splendidly!

Whole Wheat Apple Muffins
Adapted from Smitten Kitchen
(Makes about 1 and a half dozen)

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 cup unsalted butter (at room temperature)
1/2 cup granulated sugar
1/2 cup dark brown or muscovado sugar
1 large egg
1 cup plain nonfat yogurt
2 large apples, peeled, cored, and coarsely chopped

Method:
Preheat the oven to 450°F. Prepare the muffin tins: Grease or line 18 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. In a separate bowl, mix together butter, white sugar and 1/4 cup of the brown/muscovado sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Gently mix in the yogurt. (Note: I found the mix to be a little thick and dry at this point. I added a couple tablespoons of water to thin the batter) Stir in the dry ingredients and then fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick comes out clean.

Note: These make for great on-the-go breakfasts! I froze the muffins and would grab a couple every day for breakfast at work. 30 seconds in the microwave (and with a little bit of butter) and they were as good as fresh!

whole wheat molasses quick bread.

It is officially awful outside.

And although I’m feeling slightly grumpy (I don’t particularly care for rain/snow/ice/cold), I am trying my best to have a thankful heart. Truth be told, I really do have a lot to be thankful for. But in today, in particular, I am thankful for our happy little house. Our new place is just so cozy (and warm!). Last winter, Nich and I were in a much bigger house that was poorly insulated and had horrible leaky windows. We were always freezing. But our new place is magical. It stays so warm! I hardly have to turn the heat on, and when I do the whole house warms up instantly. We have not had to use our space heater once. I love it. In weather like this, having a warm house is most definitely something to be thankful for.

So, what do you do when you have a happy little house and its cold and miserable outside? Why, you make delicious things, of course. A few days ago, when it was especially horrible outside I decided to bake this fabulous bread. I’d seen the recipe in a recent issue of Food Day (from The Oregonian), and knew I needed to try it. I’m always game to try a quick bread (Its bread, and its quick. Enough said.) and this one caught my eye as it was Mark Bittman’s Whole Wheat Molasses Quick Bread. (There is nothing in that sentence that I don’t like. Done and done.)

The bread is thick, hearty, and satisfying. (Note: most quick breads tend to be much more hearty, due to their lack of yeast and rising time. But, this gives the bread a whole different quality that I’ve come to appreciate about quick breads. This is the kind of bread that ‘sticks to your guts’, as my grandfather would say). The molasses lends a subtle sweetness to the bread that isn’t overpowering or cloying. It is the perfect compliment to soups, salads, and is absolutely sublime when served warm with a little butter.

Mark Bittman’s Whole Wheat Molasses Quick Bread
Makes 1 loaf

Ingredients
Oil or butter for greasing pan
1 2/3 cups buttermilk or plain yogurt
2 1/2 cups (about 12 ounces) whole wheat flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1/2 cup molasses (I used black strap

Method
1. Heat the oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
2. Mix together the dry ingredients. Stir the molasses into the buttermilk or yogurt. Stir the liquid into the dry ingredients (just enough to combine) then pour into the pan. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Cool on a rack for 15 minutes before removing from the pan.

honey & sage skillet cornbread

October is (and was) a doozy of a month. First, I helped throw a wedding reception for my little sister. Then, I helped cater ‘Hogtober Fest’ (more on that in a moment). In addition, I coordinated my cousin’s wedding in Salem last weekend, and I just got back into town from coordinating a friend’s wedding in Southern California. (And lest we forget, I work a full time job, write a food blog, and am now the proud member of a food blogging group and a book club. What can I say…I like to keep busy?)

Sadly, the blog tends to suffer a bit when I’m in “busy mode”. I do hope you all can forgive me for the lack of posts. That being said, this post is coming to you a little later than I would like – but such is life. Better late than never, I suppose!

So, I made this cornbread a couple weeks ago for the epic event that was “Hogtober Fest”. Hogtober Fest was an event that centered around a single pig. This particular pig was purchased from a local farm by our friends Ezra and Harry – and then was butchered, cured, smoked, and prepared in a million different and delicious ways. Anyway, once the pig was purchased, Ezra then invited everyone he knew to “Hogtober Fest” – which essentially consisted of eating delicious pork in Ezra’s backyard – along with beer, wine, live music, and a whole host of delicious sides. (Ezra also happens to work in the organic produce business – so, the food was incredible, to say the least.)

Nich and I had been asked ahead of time to help out with some of the food preparations, and we gladly accepted. Nich was on meat duty – and worked tirelessly alongside the boys for days to ensure that the pork was perfect. I volunteered to make a couple of sides – and was asked to make a “giant” pan of mac n’ cheese and a whole bunch of cornbread (to go with a pork shoulder chili).

I made my old standby mac and cheese recipe because I knew it’d be a hit (it always is!). But, I wanted to try something new and different for the cornbread. So, I stumbled upon this recipe for a honey sage skillet cornbread and was immediately sold. I love cooking with cast iron, and I loved the idea of a sweet and savory cornbread. I also happened to have sage growing on my front porch, and a I had a jar of honey in the cupboard. Done and done. The recipe was really quick and simple, which was great as I had to make 4 batches of it.

Overall, Hogtober Fest was a wild success. I don’t know if anyone did an official count, but I’m sure there were over 100 people in attendance. Nich and I cooked our little behinds off — and were “grill masters” for most of the night. It was exhausting, and yet terribly satisfying. So much good food, and so many great people. And, the corn bread and mac n’ cheese got rave reviews! Both of my sides disappeared quite quickly, which I take as a wonderful compliment. That being said, this will be a go-to cornbread recipe from here on out.

Sage & Honey Skillet Cornbread
Adapted from The Parsley Thief (Makes one cast iron skillet: Serves 8-10)

1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons chopped fresh sage
1 cup whole milk
1/2 cup honey
1 large egg
1 stick unsalted butter {divided}

Preheat the oven to 400 degrees. Place a 10″ cast iron skillet into the oven & let it heat up while you prepare the cornbread batter.

In a mixing bowl, combine the cornmeal, flour, baking powder & salt, with a whisk. Add in the chopped sage & stir it in. In a separate bowl, whisk the milk, honey & egg together.

Melt 6 tablespoons of the butter in a small saucepan, or in the microwave & add it to the egg mixture, whisking while adding it so you don’t “cook” the eggs.

Remove the skillet from the oven. Melt the remaining 2 tablespoons of butter in hot skillet. Swirl the butter around, to coat the pan well.

Pour the egg mixture into the bowl with the dry ingredients & stir until just combined. Be careful not to overmix -it is okay to have lumpy batter.

Pour the batter into the skillet & bake until the edges are browned & a tester inserted in the center comes out clean, about 15-20 minutes. Depending on how hot your skillet is, it may take even less time. (Keep an eye on it & try not to overcook it. Moist cornbread is much better than dry cornbread!) Let it cool slightly, before inverting the pan onto a serving plate. Slice into wedges & serve. (**Note: I left the cornbread in the pan, as I think it looks nice for serving!)