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Corn Bread
"Scott" > wrote in message
...
> In article >,
> (Brooke Dolara) wrote:
>
> > I recently baked a loaf of corn bread using a recipe from Pillsbury
> > Complete Cookbook, and was really unimpressed with the result. The
> > bread came out really dry and crumbly. Since I want to avoid
> > accountability, I'm blaming the recipe for my failure. Does anyone
> > else find that Pillsbury breads and pastries come out really dry?
> > Any suggestions for a moister, lighter corn bread would be greatly
> > appreciated.
>
> Reproducing the recipe would help for feedback purposes.
>
> There are many kinds of cornbread recipes--all cornmeal, with flour,
> with buttermilk, etc.
>
> The best cornbreads that I've made have all used a pre-heated cast iron
> skillet.
>
> I've been wanting to try Alton Brown's recipe; it's similar to some that
> I've used, except that I haven't added creamed corn:
>
> Creamed Corn Cornbread
> Recipe courtesy Alton Brown
>
> Recipe Summary
>
> Prep Time: 15 minutes
> Cook Time: 20 minutes
>
> Yield: 8 servings
>
> 2 cups yellow cornmeal
> 1 teaspoon kosher salt
> 1 tablespoon sugar
> 2 teaspoons baking powder
> 1/2 teaspoon baking soda
> 1 cup buttermilk
> 2 eggs
> 1 cup creamed corn
> 2 tablespoons canola oil
>
> Preheat oven to 425 degrees F.
>
> Place a 10-inch cast iron skillet into the oven.
>
> In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking
> soda. Whisk together to combine well.
>
> In a large bowl, combine the buttermilk, eggs, and creamed corn,
> whisking together to combine thoroughly. Add the dry ingredients to the
> buttermilk mixture and stir to combine. If the batter will not pour, add
> more buttermilk to the batter.
>
> Add 2 tablespoons canola oil to the cast iron skillet. Pour the batter
> into the skillet. Bake until the cornbread is golden brown and springs
> back upon the touch, about 20 minutes.
>
I've been known to add creamed corn to whatever cornbread I'm making, and
just adjust the other liquids so the batter is right. It's a haphazard
method, but it always seems to come out just fine.
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