Recipe courtesy of Cooking With Kim

Double Cornbread
From Cook's Country

If you don't have a cast iron skillet, you can use a 9-inch cake pan.
Instead of heating on the stovetop, place oiled pan in oven for 5
minutes before adding the batter.

1 c cornmeal
1 c all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
1 c frozen corn, thawed
1 c sour cream
2 large eggs
1/2 tsp. hot sauce
4 tbsp. butter, melted
2 tsp. vegetable oil

1. Adjust oven rack to middle position and heat oven to 450 degrees.
Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in
large bowl.
Pulse corn, sour cream, eggs, and hot sauce in food processor until
corn is coarsely
chopped and mixture is combined. Fold corn mixture into cornmeal
mixture, then stir
in melted butter.

2. Heat oil in 10-inch skillet over medium-high heat until just
beginning to smoke.
Take skillet off heat; quickly add batter and place skillet in oven.
Bake until toothpick
inserted in center comes out clean, about 25 minutes. Cool cornbread
in skillet on
wire rack for 20 minutes. Serve warm.

A fairly good cornbread recipe, but needs some work, When mixed it is
a very thick batter,
It didn't rise much from when first spooned into the pan I found it a
little sweet but not overpowering like a cake,
Next time I would reduce the sugar to1t. The corn put into a blender
or food processor reduces it
to nothing, so instead just mix the cup of corn into the liquid
ingredients.To me it has a crumb close to
cake, so maybe a little more cornmeal and a little less flour. I'll
try 1/4 cup difference both ways next.
It makes a cornbread that is only about 1" high in a 10" cast iron
pan. So I'd suggest doubling it or
using an 8" pan to get more height, I like to be able to cut it in
half and put butter on both sides.
25 minutes is way too long to cook this, I took mine out at 20 minutes
and should have done so at 18 min.
If the bottom crust if brown enough for you when taken out, I'd not
leave it in the pan for 25 min longer
It would continue cooking in the very hot cast iron pan and be burnt,
I took mine out of the pan soon as
it came out of the oven, It slid right out of the pan without sticking
or coming apart onto a wire rack
CC

"CC" > wrote in news:r15jk.269046$SV4.99129
@bgtnsc04-news.ops.worldnet.att.net:

> Recipe courtesy of Cooking With Kim
>
> Double Cornbread
> From Cook's Country
>
> If you don't have a cast iron skillet, you can use a 9-inch cake pan.
> Instead of heating on the stovetop, place oiled pan in oven for 5
> minutes before adding the batter.
>
> 1 c cornmeal
> 1 c all-purpose flour
> 2 tbsp. sugar
> 2 tsp. baking powder
> 1/4 tsp. baking soda
> 3/4 tsp. salt
> 1 c frozen corn, thawed
> 1 c sour cream
> 2 large eggs
> 1/2 tsp. hot sauce
> 4 tbsp. butter, melted
> 2 tsp. vegetable oil
>
> 1. Adjust oven rack to middle position and heat oven to 450 degrees.
> Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in
> large bowl.
> Pulse corn, sour cream, eggs, and hot sauce in food processor until
> corn is coarsely
> chopped and mixture is combined. Fold corn mixture into cornmeal
> mixture, then stir
> in melted butter.
>
> 2. Heat oil in 10-inch skillet over medium-high heat until just
> beginning to smoke.
> Take skillet off heat; quickly add batter and place skillet in oven.
> Bake until toothpick
> inserted in center comes out clean, about 25 minutes. Cool cornbread
> in skillet on
> wire rack for 20 minutes. Serve warm.
>
> A fairly good cornbread recipe, but needs some work, When mixed it is
> a very thick batter,
> It didn't rise much from when first spooned into the pan I found it a
> little sweet but not overpowering like a cake,
> Next time I would reduce the sugar to1t. The corn put into a blender
> or food processor reduces it
> to nothing, so instead just mix the cup of corn into the liquid
> ingredients.To me it has a crumb close to
> cake, so maybe a little more cornmeal and a little less flour. I'll
> try 1/4 cup difference both ways next.
> It makes a cornbread that is only about 1" high in a 10" cast iron
> pan. So I'd suggest doubling it or
> using an 8" pan to get more height, I like to be able to cut it in
> half and put butter on both sides.
> 25 minutes is way too long to cook this, I took mine out at 20 minutes
> and should have done so at 18 min.
> If the bottom crust if brown enough for you when taken out, I'd not
> leave it in the pan for 25 min longer
> It would continue cooking in the very hot cast iron pan and be burnt,
> I took mine out of the pan soon as
> it came out of the oven, It slid right out of the pan without sticking
> or coming apart onto a wire rack
> CC
>
>

This has flour in it so it isn't to my liking. Try the types that are
flour free for they have a better taste.

--

The house of the burning beet-Alan

"hahabogus" > wrote in message
...
> "CC" > wrote in
> news:r15jk.269046$SV4.99129
> @bgtnsc04-news.ops.worldnet.att.net:
>
>> Recipe courtesy of Cooking With Kim
>>
>> Double Cornbread
>> From Cook's Country
>>
<< snip>>


> This has flour in it so it isn't to my liking. Try the types that
> are
> flour free for they have a better taste.
>
> --
>
> The house of the burning beet-Alan

I find the ones with all corn meal are too dense.
I've been trying to find a compromise between that
and the ones like cake, so far, I haven't found a good
compromise that I like, The corn in it gave it a taste that
was almost too much corn. The fresh corn taste is not the same
the meal. Seems to leave somewhat of an after taste.
CC

CC wrote:
>
> "hahabogus" > wrote in message
> ...
>> "CC" > wrote in
>> news:r15jk.269046$SV4.99129
>> @bgtnsc04-news.ops.worldnet.att.net:
>>
>>> Recipe courtesy of Cooking With Kim
>>>
>>> Double Cornbread
>>> From Cook's Country
>>>
> << snip>>
>
>
>> This has flour in it so it isn't to my liking. Try the types that are
>> flour free for they have a better taste.
>>
>> --
>>
>> The house of the burning beet-Alan
>
> I find the ones with all corn meal are too dense.
> I've been trying to find a compromise between that
> and the ones like cake, so far, I haven't found a good
> compromise that I like, The corn in it gave it a taste that
> was almost too much corn. The fresh corn taste is not the same
> the meal. Seems to leave somewhat of an after taste.
> CC
>
Use masa harina instead of regular flour. That works quite well, IMO.

--
Jean B.

"Jean B." > wrote in message
...
> CC wrote:
>>
>> "hahabogus" > wrote in message
>> ...
>>> "CC" > wrote in
>>> news:r15jk.269046$SV4.99129
>>> @bgtnsc04-news.ops.worldnet.att.net:
>>>
>>>> Recipe courtesy of Cooking With Kim
>>>>
>>>> Double Cornbread
>>>> From Cook's Country
>>>>
>> << snip>>
>>
>>
>> I find the ones with all corn meal are too dense.
>> I've been trying to find a compromise between that
>> and the ones like cake, so far, I haven't found a good
>> compromise that I like, The corn in it gave it a taste that
>> was almost too much corn. The fresh corn taste is not the same
>> the meal. Seems to leave somewhat of an after taste.
>> CC
>>
> Use masa harina instead of regular flour. That works quite well,
> IMO.
>
> --
> Jean B.

Thanks Jean, I will try to find that here, but do not ever remember
seeing it
There is not a lot of Mexican or Spanish items carried on the mid
Atlantic coast
CC

CC wrote:
>
> "Jean B." > wrote in message
> ...
>> CC wrote:
>>>
>>> "hahabogus" > wrote in message
>>> ...
>>>> "CC" > wrote in
>>>> news:r15jk.269046$SV4.99129
>>>> @bgtnsc04-news.ops.worldnet.att.net:
>>>>
>>>>> Recipe courtesy of Cooking With Kim
>>>>>
>>>>> Double Cornbread
>>>>> From Cook's Country
>>>>>
>>> << snip>>
>>>
>>>
>>> I find the ones with all corn meal are too dense.
>>> I've been trying to find a compromise between that
>>> and the ones like cake, so far, I haven't found a good
>>> compromise that I like, The corn in it gave it a taste that
>>> was almost too much corn. The fresh corn taste is not the same
>>> the meal. Seems to leave somewhat of an after taste.
>>> CC
>>>
>> Use masa harina instead of regular flour. That works quite well, IMO.
>>
>> --
>> Jean B.
>
> Thanks Jean, I will try to find that here, but do not ever remember
> seeing it
> There is not a lot of Mexican or Spanish items carried on the mid
> Atlantic coast
> CC

Things are better ion that regard farther up the coast I guess.
This was a great discovery for me--learned here on rfc, IIRC.

--
Jean B.

Jean B. wrote:

> CC wrote:
> >
> >"Jean B." > wrote in message
> ...
> > > CC wrote:
> > > >
> >>>"hahabogus" > wrote in message
> ... >>>>"CC"
> > wrote in news:r15jk.269046$SV4.99129
> > > > > @bgtnsc04-news.ops.worldnet.att.net:
> > > > >
> > > > > > Recipe courtesy of Cooking With Kim
> > > > > >
> > > > > > Double Cornbread
> > > > > > From Cook's Country
> > > > > >
> > > > << snip>>
> > > >
> > > >
> > > > I find the ones with all corn meal are too dense.
> > > > I've been trying to find a compromise between that
> > > > and the ones like cake, so far, I haven't found a good
> > > > compromise that I like, The corn in it gave it a taste that
> > > > was almost too much corn. The fresh corn taste is not the same
> > > > the meal. Seems to leave somewhat of an after taste.
> > > > CC
> > > >
> > > Use masa harina instead of regular flour. That works quite well,
> > > IMO.
> >
> > Thanks Jean, I will try to find that here, but do not ever remember
> > seeing it There is not a lot of Mexican or Spanish items carried on
> > the mid Atlantic coast CC

Are there any Hispanic groceries in your area? If not, try upscale
markets and organic groceries.


> Things are better ion that regard farther up the coast I guess. This
> was a great discovery for me--learned here on rfc, IIRC.



--
--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
Journal http://dsgood.livejournal.com
Futures http://clerkfuturist.wordpress.com
Mirror Journal http://dsgood.insanejournal.com
Mirror 2 http://dsgood.wordpress.com
Links http://del.icio.us/dsgood

"Dan Goodman" > wrote in message
ouse.com...
> Jean B. wrote:
>
>> CC wrote:
>> >
>> >"Jean B." > wrote in message
>> ...
>> > > CC wrote:
>> > > >
>> >>>"hahabogus" > wrote in message
>> ... >>>>"CC"
>> > wrote in
>> news:r15jk.269046$SV4.99129
>> > > > > @bgtnsc04-news.ops.worldnet.att.net:
>> > > > >
>> > > > > > Recipe courtesy of Cooking With Kim
>> > > > > >
>> > > > > > Double Cornbread
>> > > > > > From Cook's Country
>> > > > > >
>> > > > << snip>>
>> > > >
>> > > >
>> > > > I find the ones with all corn meal are too dense.
>> > > > I've been trying to find a compromise between that
>> > > > and the ones like cake, so far, I haven't found a good
>> > > > compromise that I like, The corn in it gave it a taste that
>> > > > was almost too much corn. The fresh corn taste is not the
>> > > > same
>> > > > the meal. Seems to leave somewhat of an after taste.
>> > > > CC
>> > > >
>> > > Use masa harina instead of regular flour. That works quite
>> > > well,
>> > > IMO.
>> >
>> > Thanks Jean, I will try to find that here, but do not ever
>> > remember
>> > seeing it There is not a lot of Mexican or Spanish items carried
>> > on
>> > the mid Atlantic coast CC
>
> Are there any Hispanic groceries in your area? If not, try upscale
> markets and organic groceries.
>
>
We have Harris Teeter and several good Asian markets, I'll check HT
and see
what they may have, I doubt any of the Asian markets would carry it
thanks
CC