And as far as baking goes, I still like to bake traditional New England style breads like Anadama Bread, but I have begun to start making traditional Texan fare. Texas sheet cake will hopefully get posted to the blog soon, but 1st Traditional Texas Cornbread made in my cast iron dutch oven and Yak T-bone Steak from the local farmers market!
Pepper Crusted Yak T-bone Steak:
Let me preface this with... Yak is delicious, really I encourage you to try some and if you are in the Austin area I encourage you to get out to the Cedar Park farmers market to get some from Texas Yaks.
Traditional Texas Cornbread:
- 3tbsp olive oil or bacon drippings
1 1/2 cup cornmeal
- 1/2 cup all purpose flour
- 1 1/4 tsp baking powder
- 1 tsp salt
- 1/8 cup sugar
- 2 eggs
- 1 1/4 cup buttermilk (I used a milk and lemon juice mixture)
Preheat oven to 375, place oil in 10 inch cast iron skillet or dutch oven and place in oven while it preheats.
Combine dry ingredients in medium bowl and wet ingredients in a smaller bowl. Pour the wet ingredients into the dry and stir only until combined. When the oven has finished preheating, take the skillet out and make sure the sides are coated with oil. Spoon the batter into the pan, place in the oven for about 30 minutes or until the middle is firm and the sides turn golden and pull away from the edges of the pan. Enjoy hot or my favorite: cut into slices, place in the toaster until light brown and don't skimp on the butter. =)