WFAEats Indeed!

Flan made by Jorge Fernandez, who refuses to share his recipe.

WFAE is no different than most workplaces. Mention that there’s food available in the break room and watch out for the stampede. One of the station’s traditions is a potluck lunch for Thanksgiving. Although it’s potluck, we put up a list to see who’s bringing what, and we drool all week in anticipation. If you have a signature dish, you’ll probably be drafted into making it. Our corporate development director inherited the duty to bring an onion-cheese bake when a co-worker left. More than 10 years later, she’s still encouraged to bring it. We have the usual Thanksgiving fare – ham, cranberries, green bean casserole, pumpkin pie, etc. But we also have a few not so common dishes. This year it was custard-filled cornbread with honey butter, pineapple-cheddar bake and flan. The only drawback to our potluck lunch is working in the afternoon when we’d like to take a nap – just like Thanksgiving.

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3 Comments

Filed under Holidays

3 responses to “WFAEats Indeed!

  1. Marylyn Williams

    Custard-filled cornbread? Sounds yummy – honey butter, too. Maybe the baker will be more generous than Jorge!

  2. Elizabeth Shaffer

    Marylyn–this cornbread is amazing! Julie Rose brought it in, and it was immediately devoured. The recipe comes from the fabulous blog: Orangette.

    Custard-filled Cornbread

    Ingredients
    3 tbsp melted butter
    1 cup unbleached all-purpose flour
    3/4 cup yellow cormneal, preferably medium ground
    1 tsp baking powder
    1/2 tsp baking soda
    2 large eggs
    3 tbsp sugar
    ½ tsp salt
    2 cups whole milk
    1 ½ tbsp white vinegar
    1 cup heavy cream

    Preparation
    Preheat oven to 350°F. Butter an 8-inch square baking dish or a 9″ round pan. Put the dish in the oven to warm while you’re preparing the batter. Don’t put the dish directly on a pizza stone if you have one in your oven. This applies while baking the cornbread too.

    Melt the butter and set aside to cool just a bit.

    In a small bowl whisk together the flour, cormeal, baking powder and baking soda.

    When the butter has cooled a bit, add the eggs and whisk to blend well. Then add the sugar, salt, milk and vinegar and whisk well again. Whisking constantly, add the flour mixture. Mix until the batter is smooth and no lumps are visible.

    Remove the heated pan from the oven, and pour in the batter. Carefully pour the cream into the center of the batter. Don’t stir! The cream will form a layer just under the surface of the batter. Bake for about an hour or until lightly browned. Cool for 5 minutes or so before slicing. Serve with maple syrup or honey.

  3. Pingback: Tales of Holiday Disaster… // WFAEats

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