27.02.2010 I’m getting the itch.

The itch to travel home again, that is.

(Pretend there is no Mickey D flag in the background. Thank you very much.)

And hang out with people I’ve known my whole life. Wearing cool red hats is optional, but a plus.

(photo by Michel Narbel)

Now that the nostalgic vibe is out of my system, how about a recipe for the road?

The alcohol is so subtle in this cornbread that you can barely tell it’s there. It just gives it a little something-something that makes for a scrumptious treat.

The bread isn’t cakelike when it comes to sweetness, which means you can have at it with chilies and other savory stuff too, but rather in its delicate and refined texture: no dryness to be found here, all thanks to the applesauce!

Cakelike Cornbread:

Non-stick cooking spray
1 1/4 cups (175 g) cornmeal
1/2 cup (63 g) all-purpose flour
1 teaspoon fine sea salt
2 teaspoons baking powder
1 tablespoon (15 ml) tequila
1 tablespoon (15 ml) triple sec
1 tablespoon (21 g) light agave nectar
3/4 cup (180 ml) unsweetened nondairy milk
1/4 cup (60 ml) peanut (or other) oil
4 ounces (112 g) unsweetened applesauce
2 tablespoons (30 g) fire-roasted diced green chilies or 1/2 teaspoon red pepper flakes

Preheat oven to 375°F (190°C, or gas mark 5). Lightly grease an 8-inch (20-cm) square baking dish with spray.
In a large bowl, whisk together cornmeal, flour, salt, and baking powder.
In a medium bowl, whisk together tequila, triple sec, agave, milk, oil, applesauce, and chilies.
Fold wet ingredients into dry, being careful not to over mix.
Pour batter into prepared dish. Bake for 35 minutes, or until golden brown, firm on top, and for the sides to pull away from the pan.
Let cool on a wire rack before slicing.

Note:
For a denser cornbread, add an extra 1/2 cup (63 g) flour to the batter. The cornbread will be ready in 25 minutes.

Yield: 6 to 8 servings

(photo by Michel Narbel)