Cooking & Baking
Related: About this forumTrying a new 'cornbread' approach.
1/2 C. flour, 1/2 C. masa, 1 pkt. instant yeast, 1 egg, pinch of salt, enough buttermilk (warm) to make a stiff batter.
It's rising and smells yeasty.
Just mixed in some shredded parmesan.
Maybe it will rise again?
I'll let you know how it comes out.
hlthe2b
(101,705 posts)You'll have to tell us how it turns out.
I tend to be a "purist" always using my grandmother's recipe which is essentially the same as this one (ingredient amounts a bit different)
https://www.allrecipes.com/recipe/17891/golden-sweet-cornbread/
trof
(54,255 posts)I've been eating cornbread for at least 75 years.
Granny's, mom's, Miz t's, mine.
I just wanted to try something different.
We'll see.
VarryOn
(2,343 posts)Looking forward to your review!
trof
(54,255 posts)Saviolo
(3,268 posts)While my hubby was in cooking school, he had to do work units at restaurants, and he got a position at a very famous Cajun fine dining restaurant in Houston. They definitely added sugar to their cornbread, but they also used that cornbread for a cornbread pudding dessert in addition to serving it as a side. That's the recipe he's used since then.
mitch96
(13,816 posts)I was thinking about putting masa in my cornbread recipe and BOOM there you go!!
m
Luciferous
(6,067 posts)sorcrow
(410 posts)Add molasses and you'll nearly have Anadama bread.
I can't abide sugar in my cornbread either.
This article
[link:https://www.charlotteobserver.com/living/food-drink/article68763427.html|
has an interesting history of the sugar divide.
Regards,
Crow
dem in texas
(2,672 posts)Old Favorite in Western Kentucky
Made with yeast and is sweeter than regular cornbread. Usually made for special occasions.
trof
(54,255 posts)A finer texture (no cornmeal), lighter and a little yeasty, but still with a corn/masa flavor.
I baked it in a loaf pan instead of an iron skillet because...well...yeast?
It rose twice.
Once after initial mixing (no kneading), and once after I added grated parmesan.
I recommend it.