I made the recipe for cornbread in the New Moosewood Cookbook. It did not taste good. It had a very baking-soda-y taste. We ate all of the cornbread anyway, except for the last piece, which sat in our refrigerator for weeks and weeks. Something had to be done. The following was done:
Unfortunately, the cornbread survived relatively unscathed.
So the experiment was repeated, with slight alterations based on my vague understanding of the physical world.Success!
