Ultimate Cornbread recipe

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. ;)
Reply to
Derek Schur
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.
This I must hunt for. It's non-native, but I think my spice merchant sells it.
Lips are sealed on this.
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?
Cool.
Buttermilk it shall be.
A skillet has a handle, right? Like a frying pan?
Do Southerners use vi or Emacs?
Peter
Reply to
Peter Flynn
best
folows.
Cup,
pre-heat
as
flavor.
enough
this?
by
Thank you for such an excellent recipe. I want to try to do it myself.
Reply to
Dennis29
[...]
1. Before I launch into this, Cornmeal isn't the same as Cornflour, right? We use cornflour for thickening, not baking.
2. Can anyone clarify? I have just seen another recipe which calls for both and I'm puzzled.
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
Reply to
Peter Flynn
wrote:
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.
Not uncommon for a recipe such as this to call for both.
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:
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Reply to
Boron Elgar
[...]
Riiiight. Now I remember. Brain going soft.
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
Reply to
Peter Flynn
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
Reply to
Joel Polowin

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