Nah, kidding. We tried the cornbread again, and this time, we stuck to what we know: Goya cornmeal, instead of instant pre-packaged all-in-one. Yeah, I know. A bit stereotypical. But hey, if there's something you trust to work, why go elsewhere?
We used Goya's yellow cornmeal and (sort of) followed the recipe 444 gave here. I say sort of because my dad was still skeptical and we combined their recipe with the one behind the cornmeal package (all that really changed was that we added more sugar and more baking powder). And added cinnamon. Not sure why no original recipe includes cinnamon! Just a tiny touch. And this was the beautiful result:
Not sure why they came out so crumbly, but they were very spongy inside and the top was similar to a coffee cake. Definitely a pass! Sadly, I don't think these will make it to see another day. I did buy 3lbs of cornmeal, so I am sure we'll try later.
Time to go get ready for work! Enjoy your weekend.
Next time just follow the recipe I gave you. I'm insulted that your dad was skeptical! (kidding - sort of - but how can you doubt something straight from the Better Homes and Gardens classic cookbook? They would never steer you wrong.)
ReplyDeleteEach recipe of this makes enough for about, one dinner - am I right? So you have plenty of opportunities to try it again a different way. :o)
Oh, OK, now that I read it, you basically made the same recipe. Yellow cornmeal is OK but I was taught (lesson coming from south Georgia) to use white because it has a better taste/texture or something. As long as you could not taste the baking powder... I thought it already contained a lot! I believe cornbread is not meant to be fluffy, but fairly dense. This comes out light enough, though, not like a brick or anything. And like I said, I prefer sugar in it, too.
DeleteI'll try to find white cornmeal next time we go at it. I did see white and yellow cornmeal, but was confused as to which to use, and thought yellow was, well, more authentic. Probably not right, but we'll see. (One recipe online said to add 4tbsp of baking powder per 2cups of flour/cornmeal mix... THAT we thought was a lot.)
DeleteCrumbliness has to do with flour to cornmeal ratio....the higher the CM 2 F, the more likely to crumble.
ReplyDeleteGood Cornbread=Crumble
I always trust classic recipes on the backs of packages...pecan pie on the Karo syrup bottle, choc. chip cookies on the Nestle Toll House Morsels bag, green bean casserole on the French's fried onions canister, etc.
Your efforts make my mouth water.....
I was actually a bit surprised to find the recipe on the back of the cornmeal. But yeah, sometimes those basic recipes are best straight from the box.
DeleteI don't think I've every heard of cinnamon in cornbread... interesting... Of course the only recipe I use is my Nana's. If I were making cornbread for any member of my family and used a different one, they would think I'd gone crazy.
ReplyDeleteIt's just a tiny bit (I used 1tsp per 2cups of dry stuff). I'm not sure why, but it just seemed to make sense to us. We add cinnamon to too much stuff, maybe.
DeleteI use the easy way to make cornbread... Jiffy mix in a box.
ReplyDeleteBut your recipe does look delish!
Yeah, we tried that the week prior, but I think we overmixed and burned it a bit. So we went back to scratch. It was fun.
DeleteIt looks good. I haven't made cornbread for years but you make me want to give it another try.
ReplyDeleteIt was good too. Great fresh, and still pretty good after hanging out in the counter for 2 days.
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