Ophelia wrote:
> i just downloaded a book called:
>
> The Cornbread Bible
> A recipe Storybook
>
> by Jennifer Shambrook PhD
>
> When I get my corn meal next week I will be well set
>
> A question if I may to all the cornmeal aficionados?
>
> She talks about self raising cornmeal. If the stuff I get isn't self
> raising, what proportion of raising agent (and what) will I need to use?
>

Look carefully at the label, there are several variations of cornmeal.
I'm not sure if self-rising cornmeal has flour added or not; I think it
does.

I use plain yellow cornmeal and add my own flour. [recipe below] My
wife uses the white cornmeal mix that has flour in it already -- she
doesn't know it has any flour -- and makes it with buttermilk. I'm not
sure what recipe she uses. Hers is quite different but good too, except
when she buys white cornmeal by mistake instead of the mix and doesnt
adjust the recipe.

HTH, Bob


*Corn Bread*

1 cup yellow cornmeal (not “cornmeal mix”)
1 cup all-purpose flour
4 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/4 cup cooking oil or melted shortening
1/4 cup sugar (if you’re a Yankee)

Preheat oven to 425°F. Grease the bottom and sides of a 10” iron skillet
and put it in the oven while you quickly mix the batter...

In a medium mixing bowl stir together the dry ingredients. Make a well
in the center. Add the eggs, milk, and oil. Whisk the wet ingredients
with a fork, trying not to pull in much of the dry ingredients at first,
then stir it all together until moistened.

Pour the batter into the hot skillet, then bake for 20 to 25 minutes or
until a toothpick inserted near the center comes out clean. Makes about
8 servings.


Notes:
To make buttermilk cornbread: substitute 1 C buttermilk, add 1/2 tsp
baking soda, and reduce the baking powder to 2 tsp.

I added a 15 oz can of creamed corn, and it tasted good but was way too
moist; I should have reduced the milk.