In the interest of furthering the neverending discussion of how best
to make cornbread, I offer the following thoughts. Start as as follows.
1 Cup Cornmeal
Sugar--Anywhere from nothing, if you're a True Southerner, 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
1/8-1/4 Tsp Nutmeg (*Yes! This matters!*)
1.5 Cups Buttermilk (strongly preferable) or regular Milk
Grease a 10" skillet, and place it in a cold oven, and then pre-heat
it to 400 degrees Fahrenheit.
*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. ;)
GUEST wrote:best
In the interest of furthering the neverending discussion of how
to make cornbread, I offer the following thoughts. Start as asfolows.
4Tbs. Melted Butter, Margarine or Vegtable Oil (In that order of preference)Cup,
1 Cup Cornmeal
1 Cup A/P Flour
Sugar--Anywher from nothing, if you're a True Southener, up to 1
if you're A Damned Yankee. (My taste is about 1/4 Cup.)pre-heat
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
it to 400 degrees Farenheight.as
Mix the ingredients together (withold wet ingredients for as long
possible), and pour into the fully heated skillet. Then bake at 400flavor.
degrees for 18-20 (posaibly 22) minutes.
* I've heard suggestions of 3 eggs. But I think that hurts the
I think that 3 eggs doesn't improve the rise (which it does),enough
to offset the detriment to flavor.this?
**With this said? I welcome vigorous debate. Have a quibble with
Feel free to say so. *EXCEPT* for one point. The Northern/Southernby
thing. I.E.--sugar. That's a Holy War that just can not be resolved
discussion. So let's not even try. ;)
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1 Cup Cornmeal
This I must hunt for. It's non-native, but I think my spice merchant
sells it.
1 Tbs. Baking Powder
1 Tsp. Baking Soda
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?
1.5 Cups Buttermilk (strongly preferable) or regular Milk
Buttermilk it shall be.
On 11/06/2019 23:44, Peter Flynn wrote:
[...]
1 Cup Cornmeal
This I must hunt for. It's non-native, but I think my spice merchant
sells it.
1. Before I launch into this, Cornmeal isn't the same as Cornflour,
right? We use cornflour for thickening, not baking.
1 Tbs. Baking Powder
1 Tsp. Baking Soda
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?
2. Can anyone clarify? I have just seen another recipe which calls for
both and I'm puzzled.
1.5 Cups Buttermilk (strongly preferable) or regular Milk
Buttermilk it shall be.
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).
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.
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."
What you describe as cornflour, we refer to as cornstarch, and yes, we
use it for thickening, too.
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