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On Tue, Oct 05, 2004 at 03:17:05PM +0100, Kake L Pugh wrote: >> Cornbread. Add wheat flour or not? Any other hints? On Wed 06 Oct 2004, Mike Jarvis <mykej@xxxxx.xxx> wrote: > nonononononononono. Or if you do, don't bring it to the southern > US. I can hear my grandma spinning all the way from Arkansas. :) I did get a slightly more helpful answer elsewhere: adding wheat flour will make it too cakey. So I didn't. > When i posted my cornbread photo essay, you asked me to combine it > down to a one pager too, and i got lazy and never did. Here's the > text of it: (with photos of my dirty cooktop at: > http://mykej.homeip.net:1863/cornbread/ > ) Ooh, I'd forgotten about that. > ingredients: > two cups corn meal > 1 egg > 1 1/3 cups milk > 2 tbs cooking oil 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? And I added 100g blue cheese as well. > [...] 450(f) (What's that, 230ish?) oven [...] > Set your timer for 20 minutes However the recipe I was following said 450F for 40 minutes. I should have trusted my judgement that this was far too long; either that or checked on it part way through. It got a wee bit overcooked, and was a little too dry. Tasted good though. KakeThere's stuff above here
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