Cornbread Recipe, tasted great, crumbed apart

K

kendall

Well-known member
I could tell this was a really good tasting recipe, so I made it as it is. It was very light for cornbread, and tasted great. It crumbed when slicing. I was thinking to add another eggwhite, and more butter. I don't want it to taste eggy at all. It didn't. I am going to write the author if I can, and see what he says.

I guess it is just preference but I have never liked the boxed mixes too much. That said, prefect cornbread, from scratch, can be elusive. This is my basic recipe, much like the one from joy of cooking and similar to the recipe on the back of the sacks of yellow corn meal sold at my local Farmer's Market.

Preheat your oven, with your cast iron pan in it, to 425F

Sift together

3/4c All purpose flour

1 and 1/2c Yellow Corn Meal, the good stuff

4t Double Acting Baking Powder

2t Salt

3T Cane Sugar

1/4t Cayenne Pepper

Whisk together

1c Milk

2 Eggs

Melt or Soften in the now hot Skillet

1/4c Butter, but Bacon Drippings would be better

Combine all of the above and mix together

pour into the skillet and bake for 25 minutes

 
9 recipes in previous link,,,here is the recipe...I made

Thankyou KiwiChris!!! I learned to edit!

 
Is this the recipe that crumbled?

I have a T&T that I've been making for years. If you want I can post.

 
I live in 3 or 4 places at any given time, and don't have my favs

with me always, so I have to rely on the internet, THANK GOODNESS when I am at different locations! I never know when I get to cook, which is very frustrating. I planned Christmas though!

 
Use it for stuffing!

1C stone ground cornmeal
1C unblecahed all purpose flour
1/3C sugar
1/4teaspoon salt
2 1/2teaspoons baking powder
1C buttermilk
6Tablespoons sweet butter melted
1 egg, slightly beaton

Preheat oven 400F grease a 10" cast iron pan and put in oven while preheating.

Stir dry ingredients together in a bowl. Then stir in buttermilk, butter and egg. Mix gently until just combined

Pour batter in prepared pan. Bake on middle rack of oven for approx 25 min

Cornbread is done when edges are lightly browned and a knife inserted in center comes out clean.

The original recipe comes from the Silver Palate and adds 1C bacon and bakes in a 9" square baking dish. I gave you the recipe exactly how I do it and it will not crumble unless you crumble it. It's light and delicious.
Enjoy!

 
Make sure you see edited recipe as I added 1/4t of salt which I forgot first time

 
Dairy Hollow House Skillet-Sizzled Cornbread is excellent. Fine Cooking and Crescent Dragonwagon.

I got the recipe from Fine Cooking issue 20 several years ago, but they don't have it on the site. The author of the FC article has since written a cookbook called the Cornbread Gospels, which is linked.

Dairy Hollow House Skillet-Sizzled Cornbread

5 oz. (1 cup) stone-ground yellow cornmeal
4 1/2 oz. (1 cup) unbleached flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon baking powder
1 egg
1/4 cup sugar
1/3 cup vegetable oil; more for the pan
1 1/4 cups buttermilk
1 oz. (2 tablespoons) butter

Heat the oven to 375 degrees. In a bowl, mix the cornmeal, flour, salt, baking soda, and baking powder. In a separate bowl, whisk together the egg, sugar, oil and buttermilk. Coat a 10-inch cast-iron skillet with oil and set it over medium heat. Add the butter. As the skillet heats, quickly stir together the dry and wet ingredients in a bowl, using just enough strokes to combine. Don't beat or whisk.

When the butter has melted and the pan is quite hot, scrape the batter into it. The batter should sizzle as it goes into the pan. Immediately transfer the skillet to the oven. Bake until light brown around the edges, about 25 minutes. Cut in wedges and serve warm.

http://www.amazon.com/Cornbread-Gospels-Crescent-Dragonwagon/dp/0761119167

 
Cornbread salads - like potato salad with cornbread or layered salads

It's just cornbread, chopped peppers (red, green - whatever you have), chopped sweet onions, chopped tomatoes and mayo. I've also added things like chopped olives, whole kernel corn, pinto (or other beans), jalapeno peppers, shredded cheeses, and ranch dressing in lieu of mayo.

I've also done it in layered salads both trditional and a southwestern version with a cilantro lime dressing.

Of course - all of these are best made in advanced so that the moisture is absorbed into the cornbread and the flavors all meld together.

 
MCM, I made a cornbread salad from

The TX electric coop monthly magazine, and I wasn't impressed, will you please post a version with the cilantro/lime dressing? I have half a pan of great-tasting cornbread left.

 
What I like about my posted recipe is...

it uses more butter in the batter which I think gives it more flavor than the oil. What I'm wondering about is the use of both baking powder and soda, do you know what that does?

 
You must log in or register to reply here.
Back
Top