A few weeks ago, I had one of my wisdom teeth extracted. It wasn’t giving me trouble, but as the dentist explained, if it continued taking up residence in my mouth, it would soon give me trouble.
I’m happy to report that the extraction was dern-near painless. I experienced pain once the numbing wore off and I’ve had some issues created by food becoming lodged in the new hole in my mouth, but that’s not the purpose of this-here post.
Although I had grandiose plans to eat chicken the evening of my extraction, once the procedure was complete, I realized I would have to settle for something that wouldn’t necessitate much chewing. Thus, I decided to make cornbread. Hot bread and butter followed by milk and bread wouldn’t require much work from me at all.
So, I stirred up some bread using the recipe my mom taught me, which comprises four ingredients – cornmeal, flour, buttermilk, and water – none of which we measure.
Not that it’s relevant to this story, but at some point during the years, my mom stopped putting flour in her cornbread. However, I still spoon some flour into the batter. Indeed, I used it the evening of my extraction. And once the aforementioned four ingredients were blended together, I poured the mixture into a cast iron skillet and put said skillet in the oven.
Approximately 20 minutes later, I checked the bread and immediately noticed that something was amiss. The crust felt hard and the inside felt sticky. Still, I cut a piece of bread, slathering it in butter. But the butter didn’t melt into the bread. Instead, it pooled atop it. Although the sticky bread didn’t look appetizing, it was there and I was hungry, so I took a bite.
It was inedible.
I hate waste, but I couldn’t finish one bite, yet alone an entire pan, so I dumped it into the trash.
Later that evening, after I had made a mashed potato run to the KFC, I implored to my mom, “What did I do wrong?” At first, she seemed as puzzled as I. However, recognizing my reputation for using aged ingredients, she suspected that my cornmeal might have been old, and I conceded that it could have been in my cupboards for a significant amount of time.
Then Mom assumed the role of a detective interrogating a suspect. She asked me to list the steps I had taken, starting at the beginning.
“Well,” said I, “I started with the flour.” Gasping, I added, “That’s it!”
As far as I know, my mom didn’t teach you to make cornbread, so you’ll be forgiven if you don’t understand how that aha moment solved the mystery of the sticky bread. Here’s the gist of it – she taught me to start by scooping one or more cups of cornmeal (depending on whether we were making a big or small pan) into a kettle, followed by a spoon or two (again, depending on the size of the pan) of flour before adding the buttermilk and water. On the evening of my extraction, I mixed up the ingredients and started by scooping in a cup (more or less) of flour and a spoon (more or less) of cornmeal before adding the buttermilk and water.
Obviously, my mistake can be attributed to the pain emanating from the new hole in my mouth. After all, I’ve successfully made hundreds of pans of cornbread in my day. Until, that is, the evening of my extraction.
This post originally appeared in the Appalachian News-Express.