Ultimate Cornbread recipe

Have a question or want to show off your project? Post it! No Registration Necessary.  Now with pictures!

Threaded View
In the interest of furthering the neverending discussion of how best
to make cornbread, I offer the following thoughts. Start as as folows.

4Tbs. Melted Butter,  Margarine or Vegtable Oil (In that order of
preference)
1 Cup Cornmeal
1 Cup A/P Flour
Sugar--Anywher from nothing, if you're a True Southener, up to 1 Cup,
if you're A Damned Yankee. (My taste is about 1/4 Cup.)
1 Tbs. Baking Powder
1 Tsp. Baking Soda
1-2 Tsp. Salt
1/8-1/4 Tsp Nutmeg (*Yes! This matters!*)
1.5 Cups Buttermilk (strongly prefferable) or regular Milk
1-2 Eggs*

Grease a 10" skillet, and place it in a cold oven, and then pre-heat
it to 400 degrees Farenheight.

Mix the ingredients together (withold wet ingredients for as long as
possible), and pour into the fully heated skillet. Then bake at 400
degrees for 18-20 (posaibly 22) minutes.

* I've heard suggestions of 3 eggs. But I think that hurts the flavor.
I think that 3 eggs doesn't improve the rise (which it does), enough
to offset the detriment to flavor.

**With this said? I welcome vigorous debate. Have a quibble with this?
Feel free to say so. *EXCEPT* for one point. The Northern/Southern
thing. I.E.--sugar. That's a Holy War that just can not be resolved by
discussion. So let's not even try. ;)

---
This email has been checked for viruses by AVG.
https://www.avg.com


Re: Ultimate Cornbread recipe
On 06/06/2019 20:46, Derek Schur wrote:
Quoted text here. Click to load it

Never tried this, although I think I may have eaten it on a trip to the
US once. It was like a yellow focaccia. and really good.

Quoted text here. Click to load it

This I must hunt for. It's non-native, but I think my spice merchant
sells it.

Quoted text here. Click to load it

Lips are sealed on this.

Quoted text here. Click to load it

Baking powder *and* baking soda? I have some Clabber Girl double-acting
BP that I brought back a few trips ago. Would I need baking soda as well
if I used this?

Quoted text here. Click to load it

Cool.


Buttermilk it shall be.

Quoted text here. Click to load it

A skillet has a handle, right? Like a frying pan?
Quoted text here. Click to load it

Do Southerners use vi or Emacs?

Peter

Re: Ultimate Cornbread recipe
On 11/06/2019 23:44, Peter Flynn wrote:
[...]
Quoted text here. Click to load it

1. Before I launch into this, Cornmeal isn't the same as Cornflour,
    right? We use cornflour for thickening, not baking.

Quoted text here. Click to load it

2. Can anyone clarify? I have just seen another recipe which calls for
    both and I'm puzzled.

Quoted text here. Click to load it

3. Is this buttermilk as in the liquid left over after making butter, or
    the commercially-cultured stuff (which I don't think we have).

Peter

Re: Ultimate Cornbread recipe
wrote:

Quoted text here. Click to load it

Cornmeal is different- sort of like polenta when it is coarse ground
cornmeal, but generally a finer grind is thought of when one mentions
cornmeal.  

What you describe as cornflour, we refer to as cornstarch, and yes, we
use it for thickening, too.
Quoted text here. Click to load it

Not uncommon for a recipe such as this to call for both.
Quoted text here. Click to load it
These days, we think of it as the commercially cultured version. If
you cannot find that you "can use 1 tablespoon of white vinegar or
lemon juice plus enough milk to measure 1 cup. Stir, then let stand
for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4
teaspoons cream of tartar plus 1 cup milk."

The above is from:

https://www.tasteofhome.com/article/buttermilk-substitute/


Re: Ultimate Cornbread recipe
On 26/09/2019 16:44, Boron Elgar wrote:
[...]
Quoted text here. Click to load it

Riiiight. Now I remember. Brain going soft.

Quoted text here. Click to load it

I did some digging, and the commercially cultured version is available,  
but what we buy in the supermarket dairy section is literally what the  
local creamery has left over after churning butter, so I'll carry on  
using that.

Many thanks for clearing this up

Peter

Re: Ultimate Cornbread recipe
On 2019-09-26 11:44 AM, Boron Elgar wrote:
Quoted text here. Click to load it

To avoid confusion, in North America, corn flour is finely-ground corn,
not just the starch.  Masa harina is used in Mexican cooking to make
things like corn tortillas; it's a flour ground from corn that has been
treated with lime (i.e. calcium hydroxide, not citrus).

Joel

Re: Ultimate Cornbread recipe

 > GUEST wrote:
 > In the interest of furthering the neverending discussion of how
best
 > to make cornbread, I offer the following thoughts. Start as as
folows.
 >  
 > 4Tbs. Melted Butter,  Margarine or Vegtable Oil (In that order of
 > preference)
 > 1 Cup Cornmeal
 > 1 Cup A/P Flour
 > Sugar--Anywher from nothing, if you're a True Southener, up to 1
Cup,
 > if you're A Damned Yankee. (My taste is about 1/4 Cup.)
 > 1 Tbs. Baking Powder
 > 1 Tsp. Baking Soda
 > 1-2 Tsp. Salt
 > 1/8-1/4 Tsp Nutmeg (*Yes! This matters!*)
 > 1.5 Cups Buttermilk (strongly prefferable) or regular Milk
 > 1-2 Eggs*
 >  
 > Grease a 10" skillet, and place it in a cold oven, and then
pre-heat
 > it to 400 degrees Farenheight.
 >  
 > Mix the ingredients together (withold wet ingredients for as long
as
 > possible), and pour into the fully heated skillet. Then bake at 400
 > degrees for 18-20 (posaibly 22) minutes.
 >  
 > * I've heard suggestions of 3 eggs. But I think that hurts the
flavor.
 > I think that 3 eggs doesn't improve the rise (which it does),
enough
 > to offset the detriment to flavor.
 >  
 > **With this said? I welcome vigorous debate. Have a quibble with
this?
 > Feel free to say so. *EXCEPT* for one point. The Northern/Southern
 > thing. I.E.--sugar. That's a Holy War that just can not be resolved
by
 > discussion. So let's not even try. ;)
 >  
 > ---
 > This email has been checked for viruses by AVG.
 > https://www.avg.com

Thank you for such an excellent recipe.
I want to try to do it myself.


Site Timeline