Cornbread

For Thanksgiving this year, I got assigned the making of the cornbread.

For me, cornbread is a particularly thorny problem.  Most cornbread I eat is just too darn sweet.  So I did some research beforehand (and decided I wasn’t a fan of flour in my cornbread), and ran a test batch a couple of days before Thanksgiving.

The most helpful resource I found on the subject of sweet vs non-sweet cornbread was this thread on Chowhound.  The version I went with was posted by amyzan (about halfway down the thread).

As I don’t have a cast iron skillet, I went with glass pie pans and some muffin pans. 

Preheat oven to 450 degrees. Pour 1/3 c. boiling water over 1/3 c. yellow cornmeal (not too fine, stoneground is good) and beat with a whisk until most of the lumps are gone. Put a heaping tablespoon of bacon drippings or 4 tsp. butter or oil in a 9 or 10 inch cast iron skillet and set in preheated oven. Mix together 2/3 c. yellow cornmeal, 2 tsp. sugar, 1 tsp. baking powder, 1/2 tsp. salt, and 1/4 tsp. baking soda in a medium bowl. Set aside. When the mush is cool enough to touch (doesn’t have to be room temperature,) whisk in 3/4 c. buttermilk and one egg. Pour the wet into the dry and whisk just to combine. (A few small lumps are fine.) Remove the hot pan from the oven and pour in the batter, and return to the oven. Bake 15-20 minutes and serve hot in wedges.

A single batch made a pie-pan of cornbread, a quintuple batch made two pie pans and 2 dozen muffins.

I found that a little more boiling water was needed in making the “cornmeal mush”, and a little more buttermilk was needed as well.  I also used more bacon drippings than she called for.  My biggest problem was the baking powder I was using was a little lumpy, and it was darned hard to get the lumps to break up, which left little white pockets in the finished cornbread.

In my test batch, I tried it without any sugar at all.  Even I, who does not like sweet cornbread, decided that the sugar in the recipe was needed.  After making the real thing with the sugar, I think my next batch will include a little more sugar than is called for.

The other thing I did with the cornbread was two variations – the muffins were plain cornbread, but the pie pans were different.  One had three green onions chopped very fine, and the other had a green onion and a jalapeno pepper.  The jalapeno cornbread was the first to disappear, much to my surprise (I thought I would be the only one eating it!).  I think it would have been just as good with half a pepper (and I like hot stuff).  I loved the green onion cornbread, especially right out of the oven.

One of the other suggested variations was adding whole corn to the batter.  I’m not a fan of canned creamed corn, but I can see how it might work in cornbread, especially to add just a little more sweetness to the cornbread.  My guess is that a whole can of corn would be the right amount for a quintuple batch, but since the next time I make it will probably not be for that many people, and I don’t like to waste food and won’t eat the creamed corn by itself, if I ever do decide to make that variation I’ll probably use a part of a regular can of corn, and use the rest as a side for another meal.

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One Response to “Cornbread”

  1. whilldtkwriter Says:

    One more ingredient you can try adding to cornbread–cheese (good especially if you include chilis). Also try pouring the batter into mini-cupcake/muffin pans for serving size/type variation.

    The other day, I baked a half-recipe cake with an added 1/2 cup chopped walnuts. The batter fit into 3 mini-cupcake/muffin pans–36 fairly full wells. (A half-recipe cake mix usually makes 12 regular-sized cupcakes.)

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