Modifying my cornbread recipe

[Shel_B]

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? 

[Katie Meadow]

7 hours ago, Shel_B said:

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? 

I use 1.25 cups Bob's medium grind cornmeal to .75 cup AP flour. 2 cups total, like you do. I have never soaked cornmeal first. I love the texture as is. No idea about the buttermilk question.

 

[gfweb]

I like a less cake-like corn bread, so I'd cut the flour. Try halving it as a start.

 

I also like a little sweetness so I'd try adding some sugar and see if you like it. There are those who would say this is heresy.