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Modifying my cornbread recipe


Shel_B

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I've settled on a slightly modified recipe (found on the packages of Bob's Red Mill cornmeal) for my everyday cornbread.  It calls for 1 cup cornmeal, 1 cup flour, 1⅓ cups milk.  One of my changes is that I use buttermilk, should that matter.  I also soak the cornmeal in the buttermilk for 30 minutes to an hour at room temp.

 

I would like to play around with this recipe to see what possibilities it offers.  The first thing I want to do is change the cornmeal/flour ratio, primarily to see if it increases the corn taste and perhaps provide a more rustic texture.  I thought I'd use ½ cup of flour and 1½ cups of cornmeal.  Will doing this dictate a change in the amount of buttermilk used? 

 ... Shel


 

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