Corn Bread

I liked it. It is more in consistency to cornpone Kinda eggy. It is hard to find USDA organic corn meal in my neighborhood..

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Seth says

ME 2013-09-14 15:08:12 16755

ME 2013-09-14 13:26:51 16755

This is how V dictated the recipe to me.

Sometimes she put corn shaved off freshly cooked corn in it as a variation.

I liked Emeril's iron skillet corn bread with jalapenos in it - 2294

i think i remember making your jalapeno corbread and denise liked it and i even thought i might have posted it somewhere but my tagging in the cloud is not sufficient to retrieve it. which raises the philosohical question, if a foodie eats a cornbread and nobody tags it, did he even eat it?

Seth says

i'm gonna haf to try this. also might need to compare it to others on the web ... to figure out what is unique in this recipe?

Seth says

ME 2013-09-14 13:26:51 16755

This is how V dictated the recipe to me.

Sometimes she put corn shaved off freshly cooked corn in it as a variation.

I liked Emeril's iron skillet corn bread with jalapenos in it - 2294

Seth says

I failed miserably with this recipe. This is about the 3rd time I blew it on this one.
I'm going to try this one without the sugar:
http://www.chow.com/recipes/30498-easy-cornbread

Seth says

seth 2013-11-19 09:18:43 16755

where did it fail ... i mean what was about the final product that that you didn't like? One thing i have found is that the baking times published in simple recipes like this frequently do not work with my oven and i have to keep testing them to see if they are finished baking. if the they are too liquid in the middle, then when they cool they will suck.

wrong consistency. I used the formula to make a smaller batch. When I put the corn meal in the warm milk it clotted into a ball of mush which was not stirrable. I had to add more milk. things went to shit after that. I will try somebody else's recipe rather than tinker with this one. The one I cited above seems good.

Seth says

i almost want to try this. 1:1 of cornmeal to milk might well clot up pretty fast ... and i suspect that if it is too clotted would mean that lotus's corn meal was quite different than what can be had today. i think i would try adding the corn meal to the milk slowly while it was heating on the stove ... until it was as she says "thick". then, yes you would need to let cool or it will totally clot the egg yolks. you got me curious ... got to try it myself.

Seth says

seth 2013-11-19 09:59:49 16755

I used bulk organic corn meal from Chico Health Food Coop - fine grind, not the stuff in the orange cardboard container with the blue label available when we were kids. I think this was V's recipe she dictated to me over the phone.

Seth says

yeah, strange

, all the other recipes have some butter/oil ... V's is the odd man out. maybe she just forgot to mention it. actually i never heard of a quick bread that did not have some kind of oil component.

Seth says

i made it, trying to follow the recipie exactly. it didn't work either ... but for different reasons as far as i can tell. see my post and pictures of it on G+ here.

source: mark's experience
When I put the corn meal in the warm milk it clotted into a ball of mush which was not stirrable. I had to add more milk.

i did not have that problem ... see my video on G+ of that specific phase. perhaps i didnt heat it as high nor as long.

Seth says

Once you get this working then try it with non-GMO corn from a health food store. I liked it when V put fresh corn off a cob in it. Folding mixes but delicately don't pop all the bubbles or there is no reason to separate them in the first place.

good luck!

Seth says

ME 2013-11-24 09:33:03 16755

good luck!

well i'm gonna take a trip to whole foods today ... so i might get some non gmo cornmeal. thought i doubt that one could even tell actually.

the big problem for me was the way it baked ... you can see that problem in the picture here ... the layer at the bottom was very heavey and solid and all the fluff separated to the top. Was that what happened to yours too??

Seth says

seth 2013-11-24 11:01:46 16755

ME 2013-11-24 09:33:03 16755

good luck!

Mine was more solid & a bit sticky. The next day it was better stored in a class dish. Your problem may just be the mixing. The oven temperature may make a difference - I am not at sea level & the oven is old & unreliable temp wise.

Seth says

this recipe made some very delicious cornbread. i added some creamed corn and some corn coronals. one big difference that i can see from virgin's is the whipping of the egg whites separately. then next time i try it, i'm going to whip the eggs whites too, but then thourally blend them into the dough and not just "fold" them in. also i doubt that the wite sugar is necessary ... next time i will probably use brown sugar.

the other big difference is dissolving the sugar in butter first ... rather than trying to heat-thicken the cornmeal. note, these mixing instructions make a whole lot more sense than virgin's ...

source: allrecipies.com
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

... also equal parts of flower to cornmeal is going to make the bread lighter.

what quality of virgin's cornbread are you trying to reproduce?

MeE says

seth 2014-01-02 06:47:14 16755

... also equal parts of flower to cornmeal is going to make the bread lighter.

what quality of virgin's cornbread are you trying to reproduce?

The taste & grittiness of the corn without sweetners. I don't like most cornbread that taste like cake. Emeril's was the best for that if I remember. She never beat the yolks at all. I have some Bob's Red Mill corn breat mix which is pretty good takes just adding the oil & water & an egg & you're done. It depends on the weather where you are whether it comes out moist.

Mark de LA says

seth 2014-02-27 08:24:34 16755

i like the idea of doing it in a cast iron pot ... baking time and environment is critican ... can't say i have it down yet. when someting i bake turns out badly, most usually i blame the actual backin process. i like the idea of and using yogurt, will have to try that. certainly the flower in like this last recipe made it lighter. Do you have a good recipe for baking powder? Prolly next time i make cornbread i'll mung your recipe with my last one.

Making Baking Powder

You need baking soda and cream of tartar to make baking powder.
Mix 2 parts cream of tartar with 1 part baking soda. For example, mix 2 tsp cream of tartar with 1 tsp baking soda.
Use the amount of baking powder called for by the recipe. No matter how much homemade baking powder you made, if the recipe calls for 1-1/2 tsp, add exactly 1-1/2 tsp of your mixture.

Cream of tartar is used to increase the acidity of a mixture. So, you can't always use baking soda in recipes that call for baking powder. You can switch baking powder for baking soda, however, just expect the flavor to change a little.

Seth says

Mark de LA says

Einai 2014-02-27 08:00:34 16755

Best corn bread recipe yet. Reminds me of childhood. Worked even though I left out the soda by mistake. I would use a combination of soda & cream of tarter & eliminate the other stuff like the aluminum in normal baking powder. I used greek yogurt - no flour needed - just corn meal from the Chico Coop a finer grind than the gmo shit at the supermarket. Picture later maybe.

P.S. If you like corn bread that looks & tastes like corn cake (I don't) this is not your recipe!

Seth says

Einai 2014-03-12 11:31:15 16755

The second day of my cornbread turned out rather gritty - needs tweaking (or twerking).

i just finished the second day of mine and it was not gritty. i am guessing that yours only uses the corn mean and not the equal parts of flour. That or perhaps corn meal alone requires some kind of soaking time .. something to break up the hard grane. i don't know.

Seth says

I made cornbread using your recipe for baking powder ... works fine.

I used this recipe again. Only substituting the cream of tartar and baking soda for the baking powder, brown sugar for white sugar, and just a pinch of salt rather than a 1/2 t.

I scattered the new baking power in with the rest of the dry ingredients instead of mixing it with the eggs ... but i really don't think that matters.

Denise, who doesn't like cornbread, said it was good ... so we are definitely off the jiffy mix kit

.

I still need to try using yougert and more mixing in fresh corn ... and the cast iron skillet ... and mybe i baked it a few minutes too long ... next time remember only 30 minutes ... i think it could have been a tad moister.

Mark de LA says

The second day of my cornbread turned out rather gritty - needs tweaking (or twerking).

Mark de LA says

seth 2014-03-12 13:07:15 16755

Einai 2014-03-12 11:31:15 16755

The second day of my cornbread turned out rather gritty - needs tweaking (or twerking).

yes, I don't use flour & forgot some of the soda. I was going gluten free or wheat free & thought it would be a quick bread stuff to go with the soup that day.

Corn Bread

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