Critique as Corn Bread

[digitS']

Please!

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1½ teaspoons salt
• 1½ teaspoon sugar
• 1 cup buttermilk or milk
• 2 tablespoons butter, melted
• 2 eggs, lightly be eaten

I'm curious how this would compare with the recipe on the Alber's cornmeal box. However, and whether that is one you use or know anything about, does it look reasonable to you?

I'll be back with what is likely to be a lengthy explanation for the question. If you have some secrets to good cornbread, I'd appreciate knowing them. And, do you think that some problems I have lately with heavy bread may be the same problem I have with pie crusts - working the dough too much?

Steve

 

[Nyboy]

Don't know anythng about making it, but warm corn bread with melted butter

 

[Carol Dee]

I am not a big corn bread maker. But the recipe looks right. Also mix batter until just mixed. A fee lumps are O.K. I let rest in bowl for several minute before moving to pan. It tends to expand a little (increase in volume.) good Luck.

 

[seedcorn]

If you want gritty corn bread, mix, bake ASAP. If like smoother corn bread, let corn meal sit in liquid before using-longer the smoother.

 

[Jeni Ann]

We are big cornbread eaters! My recipe:
1 C Flour 1/2 tsp salt
1 C cornmeal 1 C milk
1/4 C sugar 1/4 C oil
2 tsp baking Powder 2 egg Whites, lightly beaten
Preheat oven to 400
Pour the oil into a 8" cast iron skillet, place the skillet into the oven,
Mix all dry ingredients in a med bowl,
Add milk and egg whites,
Stir, just to mix,
Pour hot oil from the skillet into the mixture and stir again.
Pour mix back into the skillet and bake for 20 -25 mins.

 

[so lucky]

I think my recipes call for slightly more sugar and butter. And yes, over mixing can cause problems. Also, check to see if your baking powder is fresh. My sister made several batches of Christmas cookies that didn't rise and she finally found that her baking powder was old.

 

[Jeni Ann]

I have had the issue with old baking powder, also
Plus I think corn bread is a bit heavy by nature (I like 'heavier' bread anyway). Plus I think it should have a grit to it, 'cause it is cornbread!
As always - to each his own

 

[thistlebloom]

@Jeni Ann , I second your recipe!
I like my cornbread to have some body and crunch.
My recipe calls for honey, but sugar works fine if that what I have.
The honey version tastes the best though.
Definitely use buttermilk if you have it, it gives it a richer taste.
And imo there's no substitute for cooking in a preheated cast iron skillet.

 

[digitS']

This is great! Interesting tips and recipe!

A recipe for "corn sticks" was once on Albers cornmeal boxes, I'm almost sure. It may not be the one in my first post. I used that olde recipe but not for a corn stick pan, just for my square cake pan. It made a bread with crunch but I was happy with that.

That recipe hasn't been on the boxes in recent years. I just use the Albers cornbread recipe and it hasn't been anything wonderful. I searched for that olde corn sticks recipe and the one I came up with used about twice as much cornmeal as wheat flour. That can't be right!

Then, I found the corn sticks recipe above. It looks right... However, I'm now thinking I really like the looks of @Jeni Ann 's recipe. See? I knew it made sense to ask here!

Steve

 

[Carol Dee]

I have had @Jeni Ann 's cornbread . Good Choice. @digitS'