The Cartoon Kitchen: Clam Cornbread
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on an old clam dish. —Ed Levine
Clam Cornbread
Ingredients
1 1/2 onions, diced
Butter, and plenty of it
6.5-ounce can of clams
Milk
3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups cornmeal
1 egg, beaten
Procedure
1. Preheat oven to 425°F. Meanwhile, sauté the onion in plenty of butter until golden and tender. Heat a 9-inch skillet in the oven.
2. Drain liquid from can of clams into a measuring cup. Add enough milk to bring volume to 1 cup.
3. Sift the flour, baking powder, and salt into the cornmeal. Add the egg, the cup of liquid, the onions, and the minced clams; stir quickly to mix. Bake in hot, oiled skillet for 30 minutes.
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