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On Oct 6, 2004, at 7:41 AM, Mike Jarvis wrote: > On Wed, Oct 06, 2004 at 05:49:55AM +0100, Kake L Pugh wrote: > >> :) I did get a slightly more helpful answer elsewhere: adding wheat >> flour will make it too cakey. So I didn't. > > Sorry for the lack of reasoning there, it's just that cornbread is a > huge part of southern culture. At least someone gave you the facts. shock horror, we put flour in our cornbread in my part of mississippi. just a little bit makes it lighter and fluffier. like a 3-to-1 ratio, you know, not too much. >> I used 1 cup of polenta (yes, yes, I know it's not the same thing), 1 >> egg, 1 cup of milk. However I also added 1/2 tsp baking powder. >> Yours doesn't have any kind of rising agent. Is that normal? > > As far as I know, but I'll double check it in the morning. (email sent > to mom). Cornbread should be pretty dense. The one cup milk to one > cup corn meal/polenta sounds kinda off tho. cornmeal in the states is usually sold as self-rising, so over here with polenta you'll have to add some baking soda or sodium bicarb or whatever you call it. i also recommend buttermilk instead of normal milk. > You'll have to make a batch and feed it to Candace so she can judge > the polenta. Once again I hear grandma spinning, but I have an open > mind. i tried it once, and it turned out disgusting and leathery. i threw it away. life is too short to eat bad cornbread. i won't try it again unless i can get proper white cornmeal -- although i saw some masa at sainbury's the other day and i might get brave and try that. kake, if you find any cornmeal, let me know. >> And I added 100g blue cheese as well. > > I should really wrap the woman in wire and put magnets on her coffin, > but it does sound tasty. I may make some with blue cheese for myself, > but I won't take it back to Memphis with me. :) the only permitted adulteration for cornbread is jalapenos n junk for mexican cornbread. otherwise, i donno, it's just something else altogether...like kake went on to explain. mama dip is never wrong about anything and she might very well not use flour. i can't remember. this is close enough to what i do: http://southernfood.about.com/od/cornbread/r/bln383.htm candaceThere's stuff above here
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