Do You Have a Good Cornbread Recipe?
16th March, 2010 - Posted by Scott - 1 Comment
After trying quite a few different cornbread recipes, I’m coming up empty. I’ve tried varieties that include toasting the cornmeal, using buttermilk, and blends of flours including substituting masa harina for the cornmeal. It has been baked in a stainless steel skillet, cast iron, and in an Emile Henry 30cm pie dish. None of them have been worthwhile. The flavors and texture have all left something to be desired.
So, dear readers, what is your suggestion for a good cornbread recipe? And, it should be gluten free.
1 Comment
Nell Jean
March 20th, 2010 at 10:08 pm
I take it that you were not reared in the south? The recipes that I’ve seen for cornbread usually call for sugar, which totally ruins the concept of cornbread. My mother’s cornbread contained cornmeal, baking powder, salt and milk with some shortning of some kind — years ago, it was homemade lard. the addition of eggs changes the cornbread, for the better in my opinion.
My husband liked the crust on my mother’s cornbread, without the crumb. I’ve developed a way of making nothing but crust, which ends up like a delicate corn chip, cooked in a teflon skillet. The batter is nothing more than cornmeal, baking powder and salt with enough water to make a very thin batter. I spray the skillet with Pam and make tiny corn cakes. I eat the ones that turn out too thick and he gets the few that are perfectly crisp, thin and just brown enough.
I hope you find the perfect cornbread, the right one being subjective.
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