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Need help with altering a corn bread recipe

post #1 of 6
Thread Starter 

I made corn bread yesterday with a finer grade of corn meal. Was looking to have a moister bread almost cake like. The recipe was

1C of cornmeal

1C Flour

1/4 C sugar

1 1/12 t baking powder

1 t salt

2 eggs

2/3 C milk

1/4 C Veg Oil

 

This was pretty dry….any help altering this….thanks in advance

post #2 of 6
http://www.kingarthurflour.com/recipes/cornbread-recipe
post #3 of 6

I would use the same recipe that you have however, I would use 3/4 cup of buttermilk and a small tin of creamed corn instead of the milk. Also have to add 1/4 tsp of baking soda when using buttermilk and all depending on the flour used, 1/2 cup more flour (I use a mixture of bread and AP). Makes a nice just right cornbread. 

post #4 of 6

I've tried the creamed corn thing making corn muffins (I prefer my cornbread crumbly), and it seems to moisten things up quite well. A bit of sour cream has worked for me too.

post #5 of 6

Your posted recipe looks like it has too much cornmeal.

Would this be because you used a finer grade product?  

 

Most recipes for this have a ratio of 1 1/4 cups flour to 3/4 cup cornmeal.

 

Exchanging vegetable oil for melted butter will aid in the moistness.

 

I use corn that I cut from the cob and scrap the milk as well.

I place this in a food processor and do a few quick taps to cream the corn a bit.

 

I place the butter from the recipe in a saute pan and add some finely minced onion, then the creamed corn.

 

Sometimes I'll add a chopped jalapeno pepper.

I cook this down, cool it, then add this to the cornbread batter.

Do not over mix. Great results. Moist and cake like.

post #6 of 6

I soak the cornmeal in the milk for about 5 minutes while mixing the other ingredients. 

If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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