The GOoDS Baking BlogTime for something new!
Okay, lets get real, the world is a bit topsy-turvy right now and we’re just as sad as you are about our favourite events and cons being postponed and not being able to see you all in the café, especially over Easter. But we’re here and we’re together thanks to the handy dandy interweb! We have always, and will always try to make your world a bit sweeter, and even covid-19 can’t stand in the way of that!
Here on our new blog, and throughout our Instagram and Facebook pages we will be posting handy recipes, fun activities and clever substitute suggestions for all kinds of isolation nourishment for the body and soul. We hope you join in our Corona-cation Baking Adventures.
Our first recipe is inspired by the lack of flour in the grocery stores, at least here in Toronto, and the need for tasty tasty carbs!
- 1/4 Cup Butter
- 2 Eggs
- 2 Cups Buttermilk
- 2 Cups Cornmeal
- 1 tsp Baking Soda
- 1 tsp Baking Powder
Melt the butter using an oven safe metal pan or cast iron skillet.
In a separate bowl combine all the other ingredients together and mix. Once mixed, slowly pour the melted butter into the bowl and stir, leaving just enough butter in the skillet to coat the bottom and the sides – this will help your cornbread release from the pan later.
Take your delicious mixture and pour it all back into the skillet.
Place the skillet in the oven on the middle rack and bake until cornbread is browned, pulling away from the skillet on the sides and bounces back when lightly poked in the center. (about 15-20 minutes)
Substitution IdeasCornmeal for this recipe can be either white, yellow or blue depending on what you have on hand or can find at your grocery store.
Buttermilk can be made by mixing 2 cups of milk (this works with low or high fat milks) and 4 tablespoons of white vinegar or lemon juice. Let this mixture sit at room temperature for 30 minutes until it curdles and becomes acidic. This may sound gross, but there you have it… Buttermilk! You can use this in any recipe that uses buttermilk, and it can be made ahead and stored covered, in the fridge for up to three days!
Butter – If you don’t have butter, you can also use equal amounts margarine or leftover bacon fat for this recipe! What? No one said cornbread had to be low fat… just delicious.
There you have it, our first blog and easy to make yummy recipe to help the time pass at home during this extended stay-cation! A few more things we have going on right now around the web…
Pantry Diving ChallengeHave an odd combination of ingredients that you just don’t know what to do with? Check out our new Pantry Diving Challenge on social media – Take a photo of your pantry items, post or tag @thegoodsweetsto and see what Sam can come up with! Can you stump her?
Netflix Movie NightEach Sunday at 8pm EST join us for The GOoDS Netflix movie night! Every week we post the movie and instructions to join our movie watching party each Sunday on our Facebook and Instagram! Previous weeks included Ghostbusters (original) and Raiders of the Lost Ark. Tune in and join us in chat for this week’s fun movie night.
The Last WordA bit of GOoDS news! Though we are currently closed, we are fortunate enough to be able to continue supporting our staff, we have donated our supply of unopened gloves and masks to our local hospital, and we want you to know we’re thinking about each and every one of you and will keep helping however we can. Together (apart) we can make the world a sweeter (and healthier) place.
Stay sweet, and may the fork be with you. Always.
– The Grand Order of Divine Sweets