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.

[RWood]

On 11/25/2024 at 7:44 AM, gfweb said:

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.

Yes it is 😋. My mother gets violent if you say add sugar to cornbread 🤣.

I sneak in about a tablespoon or so just to balance it. I don’t like it sweet either, and most Southerners cringe at the mention of adding sugar.

[gfweb]

1 hour ago, RWood said:

, and most Southerners cringe at the mention of adding sugar.

 

I've  tasted a lot of sweet corn bread down south.

 

Must be a yankee in the kitchen.

 

I also make mine in a madelaine pan. Easy to serve, maximal browning,bakes fast

Edited November 27 by gfweb (log)

[JeanneCake]

My favorite recipe comes from Rose Levy Beranbaum who got it from Campton Place in San Francisco.  It calls for equal amounts of cornmeal and flour, heavy cream, butter, corn kernels (which adds a lot to the recipe but I've made it without and it's still good). Google the recipe and see if it's something you'd want to experiment with.

[Shel_B]

I want to 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 (liquid) used? 

 

I am not looking for any other recipes or additions or changes. I have numerous corn muffin and cornbread recipes in my files, but the one on the back of Bob's Red Mill Cornmeal, and referenced above, is the one I'm interested in modifying here.  All I want to know is if by changing the percentages of cornmeal and flour if it's advisable to change the amount of liquid.

Edited December 1 by Shel_B (log)

[gfweb]

@Shel_B same amount of liquid