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Looking for a "New Jersey" cornbread/muffin recipe

post #1 of 3
2/22/08 at 12:30pm
Thread Starter 
you know.....like the ones they sell in shop rite!

I have some fantastic turkey chili sitting on the stove slow cooking now.....
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post #2 of 3
2/23/08 at 3:41pm
Thread Starter 
ALMOST got it....but still not the same.



Here was the recipe I tried...

1 1/4 cups cornmeal (half fine, half course)
1 cup flour
1/3 cup brown sugar
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
3/4 cup vegetable oil

Came out OK, but I need it just a LITTLE sweeter and a more moist....any suggestions?
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post #3 of 3
2/23/08 at 5:23pm
Change the sugar to 2/3 cup white sugar + 3 tbs molasses. White sugar is sweeter than brown. Brown sugar is white sugar with molasses. So the new volume of white sugar will sweeten the product, while the molasses will retain the caramel-like quality of brown sugar -- in addition the "fresh" molasses will give the bread a little back-of-the-throat bite.

For moisture, three suggestions, the last one is the best :roll::

First: Replace some of the milk with evaporated milk.

Second, Forget the evaporated milk and try adding 1/2 can or so of cream-of-corn. Cream of corn might not be "New Jersey," though. I couldn't say. Cream of corn makes for a very cake-like product.

Third: Try using a table spoon or so of hot bacon fat on the bottom of your molds instead of a light greasing with cold butter or shortening. You know what Emeril would say...

"It's a pork fat thing,"
BDL
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