I have a recipe for corn bread and it lists cornmeal. Would that be coarse
of fine cornmeal?

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>I have a recipe for corn bread and it lists cornmeal. Would that be coarse
>of fine cornmeal?

Either. Depends on how you like your corn bread. I like mine to have a
bite. Some like a more cakery texture.




---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

"Paul M. Cook" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>I have a recipe for corn bread and it lists cornmeal. Would that be
>>coarse of fine cornmeal?
>
> Either. Depends on how you like your corn bread. I like mine to have a
> bite. Some like a more cakery texture.

I don't like it at all but dh does. He says, he would prefer the one with
more bite!

This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.

--
http://www.helpforheroes.org.uk/shop/

On Mon, 13 Oct 2014 17:08:58 +0100, "Ophelia"
> wrote:

>
>
>"Paul M. Cook" > wrote in message
...
>>
>> "Ophelia" > wrote in message
>> ...
>>>I have a recipe for corn bread and it lists cornmeal. Would that be
>>>coarse of fine cornmeal?
>>
>> Either. Depends on how you like your corn bread. I like mine to have a
>> bite. Some like a more cakery texture.
>
>I don't like it at all but dh does. He says, he would prefer the one with
>more bite!
>
>This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.

That's not cornbread. This is.


* Exported from MasterCook *

Corn Bread

Recipe By :Betty Crocker Cook Book
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
2 cups buttermilk -- *see Note
1 teaspoon baking soda
2 cups Cornmeal
1 teaspoon salt

Heat oven to 450° F. Generously grease 12 muffin cups or corn stick
pans or a square pan 9X9X1 3/4". Heat in oven while mixing batter.

Beat eggs. Beat in other ingredients with a rotary beater just until
smooth.

Bake 10 to 15 minutes for corn sticks or muffins; 20 to 25 minutes for
corn bread.


Copyright:
"1960"
- - - - - - - - - - - - - - - - -

I usually make 1/2 of the recipe for the 2 of us. And that is enough
for 2 meals. Your mileage may vary.

I use a cast iron pan for baking it. A 5" one for the half recipe. I
also use both yellow and white corn meal.


--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"Ophelia" > wrote in message
...
>
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>I have a recipe for corn bread and it lists cornmeal. Would that be
>>>coarse of fine cornmeal?
>>
>> Either. Depends on how you like your corn bread. I like mine to have a
>> bite. Some like a more cakery texture.
>
> I don't like it at all but dh does. He says, he would prefer the one with
> more bite!
>
> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.

That would be more cake like. I like mine coarse.

Cheri

"The Cook" > wrote in message
...
> On Mon, 13 Oct 2014 17:08:58 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Paul M. Cook" > wrote in message
...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>I have a recipe for corn bread and it lists cornmeal. Would that be
>>>>coarse of fine cornmeal?
>>>
>>> Either. Depends on how you like your corn bread. I like mine to have a
>>> bite. Some like a more cakery texture.
>>
>>I don't like it at all but dh does. He says, he would prefer the one with
>>more bite!
>>
>>This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>
> That's not cornbread. This is.


I do know of this type of cornbread, but we recently bought 'corn bread' in
a baker's shop and it was pretty much like a regular crusty loaf but was
coloured light yellow and had a corn flavour. He loved it and I am trying
to replicate it.

Thanks for the recipe though



> * Exported from MasterCook *
>
> Corn Bread
>
> Recipe By :Betty Crocker Cook Book
> Serving Size : 12 Preparation Time :0:00
> Categories : Breads
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 eggs
> 2 cups buttermilk -- *see Note
> 1 teaspoon baking soda
> 2 cups Cornmeal
> 1 teaspoon salt
>
> Heat oven to 450° F. Generously grease 12 muffin cups or corn stick
> pans or a square pan 9X9X1 3/4". Heat in oven while mixing batter.
>
> Beat eggs. Beat in other ingredients with a rotary beater just until
> smooth.
>
> Bake 10 to 15 minutes for corn sticks or muffins; 20 to 25 minutes for
> corn bread.
>
>
> Copyright:
> "1960"
> - - - - - - - - - - - - - - - - -
>
> I usually make 1/2 of the recipe for the 2 of us. And that is enough
> for 2 meals. Your mileage may vary.
>
> I use a cast iron pan for baking it. A 5" one for the half recipe. I
> also use both yellow and white corn meal.
>
>
> --
> Susan N.
>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974)

--
http://www.helpforheroes.org.uk/shop/

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>I have a recipe for corn bread and it lists cornmeal. Would that be
>>>>coarse of fine cornmeal?
>>>
>>> Either. Depends on how you like your corn bread. I like mine to have a
>>> bite. Some like a more cakery texture.
>>
>> I don't like it at all but dh does. He says, he would prefer the one
>> with more bite!
>>
>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>
> That would be more cake like. I like mine coarse.

These are the ingredients:

sifted bread flour
cornmeal
salt
sugar
shortening
milk
water
egg
dry yeast.

Will that end up cake like?


--
http://www.helpforheroes.org.uk/shop/

On 10/13/2014 6:53 AM, Ophelia wrote:
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Paul M. Cook" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>> I have a recipe for corn bread and it lists cornmeal. Would that
>>>>> be coarse of fine cornmeal?
>>>>
>>>> Either. Depends on how you like your corn bread. I like mine to
>>>> have a bite. Some like a more cakery texture.
>>>
>>> I don't like it at all but dh does. He says, he would prefer the one
>>> with more bite!
>>>
>>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>>
>> That would be more cake like. I like mine coarse.
>
> These are the ingredients:
>
> sifted bread flour
> cornmeal
> salt
> sugar
> shortening
> milk
> water
> egg
> dry yeast.
>
> Will that end up cake like?
>
>

The stuff we call "cornbread" is a quick bread not leavened with yeast.
I've never made yeast bread with cornbread although that sounds like a
good idea. I like to make pizza with cornmeal on the bottom of the crust
cause it's tasty as heck.

That stuff you call "corn flour" we call "cornstarch." "Corn flour" over
here is a finely milled corn meal. "Corn meal" over here is a sandy,
gritty, milled corn. It's all pretty confusing.

I made cornbread yesterday from a 5 lb bag of mix. It's great stuff. I
can dump some in a bowl, mix it up in about 10 seconds, and have it in
the oven in about 40 seconds. It comes out just spiffy.

"dsi1" > wrote in message
...
> On 10/13/2014 6:53 AM, Ophelia wrote:
>>
>>
>> "Cheri" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "Paul M. Cook" > wrote in message
>>>> ...
>>>>>
>>>>> "Ophelia" > wrote in message
>>>>> ...
>>>>>> I have a recipe for corn bread and it lists cornmeal. Would that
>>>>>> be coarse of fine cornmeal?
>>>>>
>>>>> Either. Depends on how you like your corn bread. I like mine to
>>>>> have a bite. Some like a more cakery texture.
>>>>
>>>> I don't like it at all but dh does. He says, he would prefer the one
>>>> with more bite!
>>>>
>>>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>>>
>>> That would be more cake like. I like mine coarse.
>>
>> These are the ingredients:
>>
>> sifted bread flour
>> cornmeal
>> salt
>> sugar
>> shortening
>> milk
>> water
>> egg
>> dry yeast.
>>
>> Will that end up cake like?
>>
>>
>
> The stuff we call "cornbread" is a quick bread not leavened with yeast.
> I've never made yeast bread with cornbread although that sounds like a
> good idea. I like to make pizza with cornmeal on the bottom of the crust
> cause it's tasty as heck.

Yes I understand 'your' cornbread, but that is what this loaf was called.


> That stuff you call "corn flour" we call "cornstarch." "Corn flour" over
> here is a finely milled corn meal. "Corn meal" over here is a sandy,
> gritty, milled corn. It's all pretty confusing.

I know our cornflour is your cornstarch, but this recipe calls for 'corn
meal' and I was wondering how coarse it should be in the recipe ingredients
list for this loaf.


> I made cornbread yesterday from a 5 lb bag of mix. It's great stuff. I can
> dump some in a bowl, mix it up in about 10 seconds, and have it in the
> oven in about 40 seconds. It comes out just spiffy.

That is 'your' heavy corn bread though yes?

Which type would you think for my recipe? Coarse or fine?

--
http://www.helpforheroes.org.uk/shop/

On 10/13/2014 7:31 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 10/13/2014 6:53 AM, Ophelia wrote:
>>>
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>>
>>>>>
>>>>> "Paul M. Cook" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Ophelia" > wrote in message
>>>>>> ...
>>>>>>> I have a recipe for corn bread and it lists cornmeal. Would that
>>>>>>> be coarse of fine cornmeal?
>>>>>>
>>>>>> Either. Depends on how you like your corn bread. I like mine to
>>>>>> have a bite. Some like a more cakery texture.
>>>>>
>>>>> I don't like it at all but dh does. He says, he would prefer the one
>>>>> with more bite!
>>>>>
>>>>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>>>>
>>>> That would be more cake like. I like mine coarse.
>>>
>>> These are the ingredients:
>>>
>>> sifted bread flour
>>> cornmeal
>>> salt
>>> sugar
>>> shortening
>>> milk
>>> water
>>> egg
>>> dry yeast.
>>>
>>> Will that end up cake like?
>>>
>>>
>>
>> The stuff we call "cornbread" is a quick bread not leavened with
>> yeast. I've never made yeast bread with cornbread although that sounds
>> like a good idea. I like to make pizza with cornmeal on the bottom of
>> the crust cause it's tasty as heck.
>
> Yes I understand 'your' cornbread, but that is what this loaf was called.
>
>
>> That stuff you call "corn flour" we call "cornstarch." "Corn flour"
>> over here is a finely milled corn meal. "Corn meal" over here is a
>> sandy, gritty, milled corn. It's all pretty confusing.
>
> I know our cornflour is your cornstarch, but this recipe calls for 'corn
> meal' and I was wondering how coarse it should be in the recipe
> ingredients list for this loaf.
>
>
>> I made cornbread yesterday from a 5 lb bag of mix. It's great stuff. I
>> can dump some in a bowl, mix it up in about 10 seconds, and have it in
>> the oven in about 40 seconds. It comes out just spiffy.
>
> That is 'your' heavy corn bread though yes?
>
> Which type would you think for my recipe? Coarse or fine?
>

You could go either way. Course meal would give you a more rustic loaf,
the finely ground meal would be more refined. Personally, I'd go with
the fine meal because I've never used the fine milled stuff before. That
would be interesting. Either way, I'd probably dust the baking sheet
with the corn meal. Good luck!

On Mon, 13 Oct 2014 15:59:27 +0100, "Ophelia"
> wrote:

> I have a recipe for corn bread and it lists cornmeal. Would that be coarse
> of fine cornmeal?

You can use any grind. I used a combination of grinds when I made
cornbread last night. Coarse cornmeal is crunchy, so be warned. Less
is more. I like texture in my cornbread and I miss it if I don't use
a little coarse grind. You might object, so use whatever appeals to
you. Try it, you might like it! If you have coarse on hand, use half
the amount listed below and make the other half more fine cornmeal or
flour.

Let it be known that I actually weighed some of the ingredients last
night and wrote it on the paper sleeve of a baguette because I was too
lazy to find a piece of paper.... Hubby tossed it in the recycling bin
when he made his breakfast this morning, so I fished it out when I saw
your post to modify my recipe *just for you*. <G> Here's what I do.

Grandma's Buttermilk Cornbread
by Me

Makes 9 large squares

Ingredients:

1/2 cup butter (1/4 lb), melted

2 eggs (lightly beaten)

1 cup buttermilk
1/2 teaspoon baking soda
(mixed together just before you add them)

1/3 cup white sugar
1 cup fine cornmeal (145g)
½ cup coarse cornmeal (90g)
½ cup all-purpose flour (80g) or corn flour (which is cornmeal that is
so finely ground it's the texture of wheat flour)
1/2 teaspoon salt

Directions:

Preheat oven to 375 degrees F (175 degrees C)

Grease an 8 inch square pan. If cutting the recipe in half, grease an
8 inch loaf tin. If you want to bake your cornbread a cast iron pan,
use it to melt the butter - swirl to coat the side and use the rest of
the butter for the recipe.

Method:

1. Melt the butter and let it cool slightly as you measure out the
remaining ingredients.

2. Using the well method, place everything in a mixing bowl and stir
until well blended - a few lumps can remain. I use a flat whisk to
stir.

3. Pour the batter into your prepared pan.

Bake in a preheated oven for 30 to 40 minutes, or until a toothpick
inserted in the center comes out clean.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 13 Oct 2014 17:08:58 +0100, "Ophelia"
> wrote:

> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.

Oh, NO - that's a cake with some cornmeal in it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 13 Oct 2014 17:45:59 +0100, "Ophelia"
> wrote:

> I do know of this type of cornbread, but we recently bought 'corn bread' in
> a baker's shop and it was pretty much like a regular crusty loaf but was
> coloured light yellow and had a corn flavour. He loved it and I am trying
> to replicate it.

Aha! We thought you were spelling cornbread incorrectly. Sorry.
Cornbread made with a batter is what we commonly serve with chili etc.

Google: Yeast Corn Bread - here is an example
http://www.tasteofhome.com/recipes/y...orn-bread-loaf



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 13 Oct 2014 18:31:59 +0100, "Ophelia"
> wrote:

>
>
>"dsi1" > wrote in message
...
>> On 10/13/2014 6:53 AM, Ophelia wrote:
>>>
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>>
>>>>>
>>>>> "Paul M. Cook" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Ophelia" > wrote in message
>>>>>> ...
>>>>>>> I have a recipe for corn bread and it lists cornmeal. Would that
>>>>>>> be coarse of fine cornmeal?
>>>>>>
>>>>>> Either. Depends on how you like your corn bread. I like mine to
>>>>>> have a bite. Some like a more cakery texture.
>>>>>
>>>>> I don't like it at all but dh does. He says, he would prefer the one
>>>>> with more bite!
>>>>>
>>>>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>>>>
>>>> That would be more cake like. I like mine coarse.
>>>
>>> These are the ingredients:
>>>
>>> sifted bread flour
>>> cornmeal
>>> salt
>>> sugar
>>> shortening
>>> milk
>>> water
>>> egg
>>> dry yeast.
>>>
>>> Will that end up cake like?
>>>
>>>
>>
>> The stuff we call "cornbread" is a quick bread not leavened with yeast.
>> I've never made yeast bread with cornbread although that sounds like a
>> good idea. I like to make pizza with cornmeal on the bottom of the crust
>> cause it's tasty as heck.
>
>Yes I understand 'your' cornbread, but that is what this loaf was called.
>
>
>> That stuff you call "corn flour" we call "cornstarch." "Corn flour" over
>> here is a finely milled corn meal. "Corn meal" over here is a sandy,
>> gritty, milled corn. It's all pretty confusing.
>
>I know our cornflour is your cornstarch, but this recipe calls for 'corn
>meal' and I was wondering how coarse it should be in the recipe ingredients
>list for this loaf.
>
>
>> I made cornbread yesterday from a 5 lb bag of mix. It's great stuff. I can
>> dump some in a bowl, mix it up in about 10 seconds, and have it in the
>> oven in about 40 seconds. It comes out just spiffy.
>
>That is 'your' heavy corn bread though yes?
>
> Which type would you think for my recipe? Coarse or fine?

fine

koko

--

Food is our common ground, a universal experience
James Beard

On 2014-10-13, The Cook > wrote:

> That's not cornbread. This is.
>
>
> * Exported from MasterCook *
>
> Corn Bread
>
> Recipe By :Betty Crocker Cook Book
> Serving Size : 12 Preparation Time :0:00
> Categories : Breads
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 eggs
> 2 cups buttermilk -- *see Note
> 1 teaspoon baking soda
> 2 cups Cornmeal
> 1 teaspoon salt

Needs a 3rd egg.

Ophelia wrote in rec.food.cooking:

> I have a recipe for corn bread and it lists cornmeal. Would that be
> coarse of fine cornmeal?

Depends on the recipe. A coarse type is used with grainy savory
cornbreads and little wheat flour (or no wheat flour) is added.

The finer mills are often mixed with white wheat and are more sweet
sorts of an almost cakelike texture.

There is nothing wrong with either version so if you post the recipe,
we can tell you which would most likely match.

Carol

--

"dsi1" > wrote in message
...
> On 10/13/2014 7:31 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 10/13/2014 6:53 AM, Ophelia wrote:
>>>>
>>>>
>>>> "Cheri" > wrote in message
>>>> ...
>>>>>
>>>>> "Ophelia" > wrote in message
>>>>> ...
>>>>>>
>>>>>>
>>>>>> "Paul M. Cook" > wrote in message
>>>>>> ...
>>>>>>>
>>>>>>> "Ophelia" > wrote in message
>>>>>>> ...
>>>>>>>> I have a recipe for corn bread and it lists cornmeal. Would that
>>>>>>>> be coarse of fine cornmeal?
>>>>>>>
>>>>>>> Either. Depends on how you like your corn bread. I like mine to
>>>>>>> have a bite. Some like a more cakery texture.
>>>>>>
>>>>>> I don't like it at all but dh does. He says, he would prefer the one
>>>>>> with more bite!
>>>>>>
>>>>>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>>>>>
>>>>> That would be more cake like. I like mine coarse.
>>>>
>>>> These are the ingredients:
>>>>
>>>> sifted bread flour
>>>> cornmeal
>>>> salt
>>>> sugar
>>>> shortening
>>>> milk
>>>> water
>>>> egg
>>>> dry yeast.
>>>>
>>>> Will that end up cake like?
>>>>
>>>>
>>>
>>> The stuff we call "cornbread" is a quick bread not leavened with
>>> yeast. I've never made yeast bread with cornbread although that sounds
>>> like a good idea. I like to make pizza with cornmeal on the bottom of
>>> the crust cause it's tasty as heck.
>>
>> Yes I understand 'your' cornbread, but that is what this loaf was called.
>>
>>
>>> That stuff you call "corn flour" we call "cornstarch." "Corn flour"
>>> over here is a finely milled corn meal. "Corn meal" over here is a
>>> sandy, gritty, milled corn. It's all pretty confusing.
>>
>> I know our cornflour is your cornstarch, but this recipe calls for 'corn
>> meal' and I was wondering how coarse it should be in the recipe
>> ingredients list for this loaf.
>>
>>
>>> I made cornbread yesterday from a 5 lb bag of mix. It's great stuff. I
>>> can dump some in a bowl, mix it up in about 10 seconds, and have it in
>>> the oven in about 40 seconds. It comes out just spiffy.
>>
>> That is 'your' heavy corn bread though yes?
>>
>> Which type would you think for my recipe? Coarse or fine?
>>
>
> You could go either way. Course meal would give you a more rustic loaf,
> the finely ground meal would be more refined. Personally, I'd go with the
> fine meal because I've never used the fine milled stuff before. That would
> be interesting. Either way, I'd probably dust the baking sheet with the
> corn meal. Good luck!

Thanks)) I have decided that if this ends up like cake, I will probably
wing it with a ciabatta dough with corn added!

--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote in rec.food.cooking:

>
>
> "Paul M. Cook" > wrote in message
> ...
> >
> >"Ophelia" > wrote in message
> ...
> > > I have a recipe for corn bread and it lists cornmeal. Would that
> > > be coarse of fine cornmeal?
> >
> > Either. Depends on how you like your corn bread. I like mine to
> > have a bite. Some like a more cakery texture.
>
> I don't like it at all but dh does. He says, he would prefer the one
> with more bite!
>
> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.

Ok, thats a northern recipe. The rest probably shows a sweet flavor so
fine milled will match better.

If you have ever had jiffy mix (much maligned but actually not
horrible), then you are making something close to it.

With that much white wheat flour, there will not be 'bite'.

Now that said, he may actually like the more northern versions but
wants more corn flour in there.

Best guess, make it with fine milled and see what he thinks of it
first. Deep South cornbread is quite different and he may not like
it. It's perfectly fine of course to find you like a middle ground!
Most of us even in the coastal Atlantic like a mix and match there.

Carol

--

"sf" > wrote in message
...
> On Mon, 13 Oct 2014 15:59:27 +0100, "Ophelia"
> > wrote:
>
>> I have a recipe for corn bread and it lists cornmeal. Would that be
>> coarse
>> of fine cornmeal?
>
> You can use any grind. I used a combination of grinds when I made
> cornbread last night. Coarse cornmeal is crunchy, so be warned. Less
> is more. I like texture in my cornbread and I miss it if I don't use
> a little coarse grind. You might object, so use whatever appeals to
> you.

DH says the corn in that loaf wasn't crunchy so I guess I will need to buy
fine. If I can only find coarse, I suppose I can grind it down further in
the fp?

try it, you might like it! If you have coarse on hand, use half
> the amount listed below and make the other half more fine cornmeal or
> flour.

I don't have any on hand. I will buy it tomorrow. All I have is that jiffy
mix I bought for muffins.


> Let it be known that I actually weighed some of the ingredients last
> night and wrote it on the paper sleeve of a baguette because I was too
> lazy to find a piece of paper.... Hubby tossed it in the recycling bin
> when he made his breakfast this morning, so I fished it out when I saw
> your post to modify my recipe *just for you*. <G> Here's what I do.

Haha. Well done. This recipe I have was US so cup measures. I have worked
out the 'cups' to metric

Recipe snipped and saved.

Is this the regular US 'cornbread'? I am trying to recreate the loaf we
bought last week when we were down in Yorkshire.

I have saved your recipe though! He might like it so it is worth trying.
Incidentally he loved the 'jiffy' corn muffins!!

Thanks!

--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Mon, 13 Oct 2014 17:08:58 +0100, "Ophelia"
> > wrote:
>
>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>
> Oh, NO - that's a cake with some cornmeal in it.

AHHHH!!!! Thanks, that is what I wanted to know!!! I think I said, in
this case I will use my usual ciabatta recipe and add some cornmeal!

--
http://www.helpforheroes.org.uk/shop/

The Cook wrote in rec.food.cooking:

> On Mon, 13 Oct 2014 17:08:58 +0100, "Ophelia"
> > wrote:
>
> >
> >
> >"Paul M. Cook" > wrote in message
> > ...
> > >
> >> "Ophelia" > wrote in message
> >> ...
> > > > I have a recipe for corn bread and it lists cornmeal. Would
> > > > that be coarse of fine cornmeal?
> > >
> >> Either. Depends on how you like your corn bread. I like mine to
> have a >> bite. Some like a more cakery texture.
> >
> > I don't like it at all but dh does. He says, he would prefer the
> > one with more bite!
> >
> > This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>
> That's not cornbread. This is.
>
>
> * Exported from MasterCook *
>
> Corn Bread
>
> Recipe By :Betty Crocker Cook Book
> Serving Size : 12 Preparation Time :0:00
> Categories : Breads
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 eggs
> 2 cups buttermilk -- *see Note
> 1 teaspoon baking soda
> 2 cups Cornmeal
> 1 teaspoon salt
>
> Heat oven to 450° F. Generously grease 12 muffin cups or corn stick
> pans or a square pan 9X9X1 3/4". Heat in oven while mixing batter.
>
> Beat eggs. Beat in other ingredients with a rotary beater just until
> smooth.
>
> Bake 10 to 15 minutes for corn sticks or muffins; 20 to 25 minutes for
> corn bread.
>
>
> Copyright:
> "1960"
> - - - - - - - - - - - - - - - - -
>
> I usually make 1/2 of the recipe for the 2 of us. And that is enough
> for 2 meals. Your mileage may vary.
>
> I use a cast iron pan for baking it. A 5" one for the half recipe. I
> also use both yellow and white corn meal.

There's lots of types. Yours is a southern.

Here is a selection that shows some variety.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Appalachian Cornbread
Categories: Breads
Yield: 6 Servings

1 c All-purpose flour
1 c Cornmeal (preferably white;
-stone-ground)
2 tb Sugar
4 ts Baking powder
1 ts Salt
1 c Milk
1/4 c Oil (Granny used melted
-lard)
1 Egg; slightly beaten

From: "Sharon H. Frye" >

Date: Sat, 10 Aug 1996 15:18:24 EDT Preheat oven to 425 degrees.
Generously grease an 8x8 pan (or cast iron skillet) and put it in the
oven to get hot while you mix up the bread.

In medium bowl, combine flour, cornmeal, sugar, baking powder, and
salt. Stir in remaining ingredients, beating by hand JUST until well
mixed. (There will still be a few lumps.) Pour batter into hot,
prepared pan. Bake for 18-22 minutes, or until toothpick inserted in
center comes out clean. Cut into squares, and serve hot.

Personal note: As a kid, we would crumble cornbread into a glass of
milk for an afternoon snack. I still love it this way, but my
daughter thinks it's disgusting!

PS...I do have Granny's recipe for authentic southern Hush Puppies if
you'd like that one....

EAT-L Digest 9 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Black Skillet Cornbread
Categories: Htbw
Yield: 1 Servings

1 c Fine cornmeal
1 c Flour
1 tb Sugar
2 ts Baking powder
1/2 Teaspoo baking soda
Dash of salt
1 Egg; lightly beaten
1 c Buttermilk
1/2 c Frozen corn; thawed
1 c Grated orange Cheddar cheese
2 Pickled Jalapenos; minced
4 tb Melted butter

Preheat oven to 375 degrees. Grease a 9 - 10-inch cast iron skillet
or a 9-inch square pan.

In a large bowl combine cornmeal, flour, sugar, baking powder, baking
soda and salt. In a liquid 2 cup measure or a small bowl, mix
together the egg and the buttermilk. Stir buttermilk mixture into dry
ingredients. Add corn, 2/3 cup Cheddar cheese and minced Jalapenos.
Stir in melted butter and mix gently. Pour batter into prepared pan
and top with remaining cheddar cheese. Bake for 20-25 minutes or
until broken down and an inserted knife comes out clean. Let cool for
5 minutes and remove from pan to a cooling rack.

Recipe By : TVFN:HOW TO BOIL WATER SHOW #HB8345

Posted to MC-Recipe Digest V1 #229

Date: Sun, 29 Sep 1996 16:22:06 -0500

From: "Jon and Angele Freeman" >

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cornbread 2
Categories: Breads, Cajun
Yield: 8 Servings

2 c Corn meal
1/4 ts Soda
2 ts Baking powder
1 ts Salt
2 Eggs, beaten
2 c Sour milk(add 2tb.vinegar>>>
To sweet milk.)
2 tb Melted fat or bacon grease

Sift together dry ingredients. Add eggs to milk and stir into dry
ingredients. Add melted fat. Pour into greased pan 8" square. Bake
at 425 F. for 20-30 min. Serve hot plain, or butter generously and
pour Bre'r Rabbit Syrup over (or Steen's Cane syrup). Courtesy
Telephone Pioneers BillSpalding *P CRBR 38 A Posted to MM-Recipes
Digest V3 #245

Date: Sat, 7 Sep 1996 19:36:21 -0400

From:

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cornbread 4
Categories: Breadmaker, Low-fat
Yield: 10 Servings

1 1/2 ts Active Dry Yeast
1 3/4 c Cornmeal; fine ground
1/8 c Gluten Flour, 100%
pn Ascorbic Acid
1 tb Skim Dry Milk; powder
1 tb Sugar
1 ts Salt
1 tb Butter Or Margarine
200 ml Water

Makes nice crisp toast. From: Bread-Bakers Archives:
ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By :

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cornbread 7
Categories: None
Yield: 1 Servings

2 c Corn meal
1 Egg
1/2 c Buttermilk
3/4 c Homogenized milk
3 tb (level) crisco
1 ts Salt
2 ts Baking powder

Melt crisco in a black iron skillet. In a bowl, mix all other
ingredients. Add melted crisco to bowl and stir. Pour mixture in the
skillet. Place skillet in the highest position in the oven and back
at 500 for 25-30 minutes. (If time permits, allow the batter to sit
in the bowl 20-30 minutes before baking.)

Posted to EAT-L Digest 26 October 96

Date: Sun, 27 Oct 1996 16:34:48 EST

From: John A Morrow >

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cracklin' Cornbread
Categories: Breads
Yield: 8 Servings

2 c Cornmeal
2 ts Baking powder
1 ts Baking soda
3/4 ts Salt
2 Eggs, beaten
2 c Buttermilk
2 tb Vegetable oil
1 c Cracklings

Combine cornmeal, baking powder, soda and salt in a large bowl; add
eggs, buttermilk, oil and cracklings, stirring just until dry
ingredients are moistened.

Place a well-greased 10-inch cast-iron skillet in a 450 degree oven
for 4 minutes or until hot. Remove from oven; spoon batther into
skillet.

Bake at 450 degrees for 25 minutes or until lightly browned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Crawfish Cornbread
Categories: Breads, Crawfish
Yield: 12 Servings

1 c Cornmeal
1 ts Salt
1/2 ts Baking soda
3 Eggs beaten slightly
1 md Onion; chopped
1 c Grated Parmesan Cheese
1/3 c Finely chopped jalapeno
-peppers
1 c Grated cheddar cheese
1/3 c Vegetable oil
1 cn Cream corn
1 lb Crawfish tails (rinsed)

From: Pam and KerryAnn Cobb >

Date: Fri, 16 Aug 1996 16:20:41 -0500 In large mixing bowl combine
cornmeal, salt and baking soda. Set aside. In mixing bowl put in
eggs and onion, grated Parmesan cheese, jalapeno peppers, cheddar
cheese, oil and corn. Pour into bowl containing cornmeal mixture and
mix. Add crawfish tails and mix. Pour mixture into well greased 9x13
pan. Bake in preheated oven at 375 degrees for 35 minutes.

Pensacola News Journal, Submitted by Sarah Longino

EAT-L Digest 15 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

MMMMM


--

"sf" > wrote in message
...
> On Mon, 13 Oct 2014 17:45:59 +0100, "Ophelia"
> > wrote:
>
>> I do know of this type of cornbread, but we recently bought 'corn bread'
>> in
>> a baker's shop and it was pretty much like a regular crusty loaf but was
>> coloured light yellow and had a corn flavour. He loved it and I am
>> trying
>> to replicate it.
>
> Aha! We thought you were spelling cornbread incorrectly. Sorry.
> Cornbread made with a batter is what we commonly serve with chili etc.
>
> Google: Yeast Corn Bread - here is an example
> http://www.tasteofhome.com/recipes/y...orn-bread-loaf

That is pretty much like the recipe I have. Did you see I listed the
ingredients? You said it would come out like cake!

--
http://www.helpforheroes.org.uk/shop/

"koko" > wrote in message
...
> On Mon, 13 Oct 2014 18:31:59 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"dsi1" > wrote in message
...
>>> On 10/13/2014 6:53 AM, Ophelia wrote:
>>>>
>>>>
>>>> "Cheri" > wrote in message
>>>> ...
>>>>>
>>>>> "Ophelia" > wrote in message
>>>>> ...
>>>>>>
>>>>>>
>>>>>> "Paul M. Cook" > wrote in message
>>>>>> ...
>>>>>>>
>>>>>>> "Ophelia" > wrote in message
>>>>>>> ...
>>>>>>>> I have a recipe for corn bread and it lists cornmeal. Would that
>>>>>>>> be coarse of fine cornmeal?
>>>>>>>
>>>>>>> Either. Depends on how you like your corn bread. I like mine to
>>>>>>> have a bite. Some like a more cakery texture.
>>>>>>
>>>>>> I don't like it at all but dh does. He says, he would prefer the one
>>>>>> with more bite!
>>>>>>
>>>>>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>>>>>
>>>>> That would be more cake like. I like mine coarse.
>>>>
>>>> These are the ingredients:
>>>>
>>>> sifted bread flour
>>>> cornmeal
>>>> salt
>>>> sugar
>>>> shortening
>>>> milk
>>>> water
>>>> egg
>>>> dry yeast.
>>>>
>>>> Will that end up cake like?
>>>>
>>>>
>>>
>>> The stuff we call "cornbread" is a quick bread not leavened with yeast.
>>> I've never made yeast bread with cornbread although that sounds like a
>>> good idea. I like to make pizza with cornmeal on the bottom of the crust
>>> cause it's tasty as heck.
>>
>>Yes I understand 'your' cornbread, but that is what this loaf was called.
>>
>>
>>> That stuff you call "corn flour" we call "cornstarch." "Corn flour" over
>>> here is a finely milled corn meal. "Corn meal" over here is a sandy,
>>> gritty, milled corn. It's all pretty confusing.
>>
>>I know our cornflour is your cornstarch, but this recipe calls for 'corn
>>meal' and I was wondering how coarse it should be in the recipe
>>ingredients
>>list for this loaf.
>>
>>
>>> I made cornbread yesterday from a 5 lb bag of mix. It's great stuff. I
>>> can
>>> dump some in a bowl, mix it up in about 10 seconds, and have it in the
>>> oven in about 40 seconds. It comes out just spiffy.
>>
>>That is 'your' heavy corn bread though yes?
>>
>> Which type would you think for my recipe? Coarse or fine?
>
> fine

Thank you That is what I shall buy tomorrow If I can't find 'fine' can
I grind it down in the food processor? What do you think of me using my
ciabatta recipe with corn added?


--
http://www.helpforheroes.org.uk/shop/

On Mon, 13 Oct 2014 20:24:00 +0100, "Ophelia"
> wrote:

> Haha. Well done. This recipe I have was US so cup measures. I have worked
> out the 'cups' to metric
>
> Recipe snipped and saved.
>
> Is this the regular US 'cornbread'? I am trying to recreate the loaf we
> bought last week when we were down in Yorkshire.

I saw that in another post. Sorry! I did look up what you were
talking about. The only bread I knew of that calls for cornmeal is
"English Muffin" bread, which is rolled in cornmeal before it rises in
the loaf pan. Corn Bread is not common around here, but it looks very
interesting - so I have it on my to-do list. Maybe next week.
>
> I have saved your recipe though! He might like it so it is worth trying.
> Incidentally he loved the 'jiffy' corn muffins!!
>
Mine is not as sweet as Jiffy and I love the buttermilk tang. 1/3 cup
sugar is my particular yummy point, 1/4c isn't enough and 1/2c is too
much (IMO). The sugar content isn't written in stone, so you can
always increase it to 1/2 cup and switch the milk to regular. I feel
like something is missing if I don't use buttermilk, but as always -
YMMV.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Ophelia wrote in rec.food.cooking:

>
>
> "The Cook" > wrote in message
> ...
> > On Mon, 13 Oct 2014 17:08:58 +0100, "Ophelia"
> > wrote:
> >
> > >
> > >
> >>"Paul M. Cook" > wrote in message
> > > ...
> > > >
> >>>"Ophelia" > wrote in message
> > > > ...
> > > > > I have a recipe for corn bread and it lists cornmeal. Would
> > > > > that be coarse of fine cornmeal?
> > > >
> > > > Either. Depends on how you like your corn bread. I like mine
> > > > to have a bite. Some like a more cakery texture.
> > >
> > > I don't like it at all but dh does. He says, he would prefer the
> > > one with more bite!
> > >
> > > This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
> >
> > That's not cornbread. This is.
>
>
> I do know of this type of cornbread, but we recently bought 'corn
> bread' in a baker's shop and it was pretty much like a regular crusty
> loaf but was coloured light yellow and had a corn flavour. He loved
> it and I am trying to replicate it.
>
> Thanks for the recipe though
>
>
>
> > * Exported from MasterCook *
> >
> > Corn Bread
> >
> > Recipe By :Betty Crocker Cook Book
> > Serving Size : 12 Preparation Time :0:00
> > Categories : Breads
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 2 eggs
> > 2 cups buttermilk -- *see Note
> > 1 teaspoon baking soda
> > 2 cups Cornmeal
> > 1 teaspoon salt
> >
> > Heat oven to 450° F. Generously grease 12 muffin cups or corn stick
> > pans or a square pan 9X9X1 3/4". Heat in oven while mixing batter.
> >
> > Beat eggs. Beat in other ingredients with a rotary beater just
> > until smooth.
> >
> > Bake 10 to 15 minutes for corn sticks or muffins; 20 to 25 minutes
> > for corn bread.
> >
> >
> > Copyright:
> > "1960"
> > - - - - - - - - - - - - - - - - -
> >
> > I usually make 1/2 of the recipe for the 2 of us. And that is
> > enough for 2 meals. Your mileage may vary.
> >
> > I use a cast iron pan for baking it. A 5" one for the half
> > recipe. I also use both yellow and white corn meal.
> >
> >
> > -- Susan N.
> >
> > "Moral indignation is in most cases two percent moral,
> > 48 percent indignation, and 50 percent envy."
> > Vittorio De Sica, Italian movie director (1901-1974)


Lots of types! Here's a small selection.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Appalachian Cornbread
Categories: Breads
Yield: 6 Servings

1 c All-purpose flour
1 c Cornmeal (preferably white;
-stone-ground)
2 tb Sugar
4 ts Baking powder
1 ts Salt
1 c Milk
1/4 c Oil (Granny used melted
-lard)
1 Egg; slightly beaten

From: "Sharon H. Frye" >

Date: Sat, 10 Aug 1996 15:18:24 EDT Preheat oven to 425 degrees.
Generously grease an 8x8 pan (or cast iron skillet) and put it in the
oven to get hot while you mix up the bread.

In medium bowl, combine flour, cornmeal, sugar, baking powder, and
salt. Stir in remaining ingredients, beating by hand JUST until well
mixed. (There will still be a few lumps.) Pour batter into hot,
prepared pan. Bake for 18-22 minutes, or until toothpick inserted in
center comes out clean. Cut into squares, and serve hot.

Personal note: As a kid, we would crumble cornbread into a glass of
milk for an afternoon snack. I still love it this way, but my
daughter thinks it's disgusting!

PS...I do have Granny's recipe for authentic southern Hush Puppies if
you'd like that one....

EAT-L Digest 9 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Black Skillet Cornbread
Categories: Htbw
Yield: 1 Servings

1 c Fine cornmeal
1 c Flour
1 tb Sugar
2 ts Baking powder
1/2 Teaspoo baking soda
Dash of salt
1 Egg; lightly beaten
1 c Buttermilk
1/2 c Frozen corn; thawed
1 c Grated orange Cheddar cheese
2 Pickled Jalapenos; minced
4 tb Melted butter

Preheat oven to 375 degrees. Grease a 9 - 10-inch cast iron skillet
or a 9-inch square pan.

In a large bowl combine cornmeal, flour, sugar, baking powder, baking
soda and salt. In a liquid 2 cup measure or a small bowl, mix
together the egg and the buttermilk. Stir buttermilk mixture into dry
ingredients. Add corn, 2/3 cup Cheddar cheese and minced Jalapenos.
Stir in melted butter and mix gently. Pour batter into prepared pan
and top with remaining cheddar cheese. Bake for 20-25 minutes or
until broken down and an inserted knife comes out clean. Let cool for
5 minutes and remove from pan to a cooling rack.

Recipe By : TVFN:HOW TO BOIL WATER SHOW #HB8345

Posted to MC-Recipe Digest V1 #229

Date: Sun, 29 Sep 1996 16:22:06 -0500

From: "Jon and Angele Freeman" >

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cornbread 2
Categories: Breads, Cajun
Yield: 8 Servings

2 c Corn meal
1/4 ts Soda
2 ts Baking powder
1 ts Salt
2 Eggs, beaten
2 c Sour milk(add 2tb.vinegar>>>
To sweet milk.)
2 tb Melted fat or bacon grease

Sift together dry ingredients. Add eggs to milk and stir into dry
ingredients. Add melted fat. Pour into greased pan 8" square. Bake
at 425 F. for 20-30 min. Serve hot plain, or butter generously and
pour Bre'r Rabbit Syrup over (or Steen's Cane syrup). Courtesy
Telephone Pioneers BillSpalding *P CRBR 38 A Posted to MM-Recipes
Digest V3 #245

Date: Sat, 7 Sep 1996 19:36:21 -0400

From:

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cornbread 4
Categories: Breadmaker, Low-fat
Yield: 10 Servings

1 1/2 ts Active Dry Yeast
1 3/4 c Cornmeal; fine ground
1/8 c Gluten Flour, 100%
pn Ascorbic Acid
1 tb Skim Dry Milk; powder
1 tb Sugar
1 ts Salt
1 tb Butter Or Margarine
200 ml Water

Makes nice crisp toast. From: Bread-Bakers Archives:
ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By :

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cornbread 7
Categories: None
Yield: 1 Servings

2 c Corn meal
1 Egg
1/2 c Buttermilk
3/4 c Homogenized milk
3 tb (level) crisco
1 ts Salt
2 ts Baking powder

Melt crisco in a black iron skillet. In a bowl, mix all other
ingredients. Add melted crisco to bowl and stir. Pour mixture in the
skillet. Place skillet in the highest position in the oven and back
at 500 for 25-30 minutes. (If time permits, allow the batter to sit
in the bowl 20-30 minutes before baking.)

Posted to EAT-L Digest 26 October 96

Date: Sun, 27 Oct 1996 16:34:48 EST

From: John A Morrow >

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cracklin' Cornbread
Categories: Breads
Yield: 8 Servings

2 c Cornmeal
2 ts Baking powder
1 ts Baking soda
3/4 ts Salt
2 Eggs, beaten
2 c Buttermilk
2 tb Vegetable oil
1 c Cracklings

Combine cornmeal, baking powder, soda and salt in a large bowl; add
eggs, buttermilk, oil and cracklings, stirring just until dry
ingredients are moistened.

Place a well-greased 10-inch cast-iron skillet in a 450 degree oven
for 4 minutes or until hot. Remove from oven; spoon batther into
skillet.

Bake at 450 degrees for 25 minutes or until lightly browned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Crawfish Cornbread
Categories: Breads, Crawfish
Yield: 12 Servings

1 c Cornmeal
1 ts Salt
1/2 ts Baking soda
3 Eggs beaten slightly
1 md Onion; chopped
1 c Grated Parmesan Cheese
1/3 c Finely chopped jalapeno
-peppers
1 c Grated cheddar cheese
1/3 c Vegetable oil
1 cn Cream corn
1 lb Crawfish tails (rinsed)

From: Pam and KerryAnn Cobb >

Date: Fri, 16 Aug 1996 16:20:41 -0500 In large mixing bowl combine
cornmeal, salt and baking soda. Set aside. In mixing bowl put in
eggs and onion, grated Parmesan cheese, jalapeno peppers, cheddar
cheese, oil and corn. Pour into bowl containing cornmeal mixture and
mix. Add crawfish tails and mix. Pour mixture into well greased 9x13
pan. Bake in preheated oven at 375 degrees for 35 minutes.

Pensacola News Journal, Submitted by Sarah Longino

EAT-L Digest 15 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

MMMMM

Ophelia wrote in rec.food.cooking:

>
>
> "Cheri" > wrote in message
> ...
> >
> >"Ophelia" > wrote in message
> ...
> > >
> > >
> >>"Paul M. Cook" > wrote in message
> ...
> > > >
> >>>"Ophelia" > wrote in message
> ...
> > > > > I have a recipe for corn bread and it lists cornmeal. Would
> > > > > that be coarse of fine cornmeal?
> > > >
> > > > Either. Depends on how you like your corn bread. I like mine
> > > > to have a bite. Some like a more cakery texture.
> > >
> > > I don't like it at all but dh does. He says, he would prefer the
> > > one with more bite!
> > >
> > > This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
> >
> > That would be more cake like. I like mine coarse.
>
> These are the ingredients:
>
> sifted bread flour
> cornmeal
> salt
> sugar
> shortening
> milk
> water
> egg
> dry yeast.
>
> Will that end up cake like?

Yes. Thats ok. See if he likes it.

--

"sf" > wrote in message
...
> On Mon, 13 Oct 2014 20:24:00 +0100, "Ophelia"
> > wrote:
>
>> Haha. Well done. This recipe I have was US so cup measures. I have
>> worked
>> out the 'cups' to metric
>>
>> Recipe snipped and saved.
>>
>> Is this the regular US 'cornbread'? I am trying to recreate the loaf we
>> bought last week when we were down in Yorkshire.
>
> I saw that in another post. Sorry! I did look up what you were
> talking about. The only bread I knew of that calls for cornmeal is
> "English Muffin" bread, which is rolled in cornmeal before it rises in
> the loaf pan. Corn Bread is not common around here, but it looks very
> interesting - so I have it on my to-do list. Maybe next week.

If you do, please report back??




--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote in rec.food.cooking:

>
>
> "sf" > wrote in message
> ...
> > On Mon, 13 Oct 2014 17:08:58 +0100, "Ophelia"
> > wrote:
> >
> > > This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
> >
> > Oh, NO - that's a cake with some cornmeal in it.
>
> AHHHH!!!! Thanks, that is what I wanted to know!!! I think I said,
> in this case I will use my usual ciabatta recipe and add some
> cornmeal!

Ohh! That might be really good! Pass me the recipe once you've tried
it?

Carol

--

On Mon, 13 Oct 2014 20:27:26 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Mon, 13 Oct 2014 17:45:59 +0100, "Ophelia"
> > > wrote:
> >
> >> I do know of this type of cornbread, but we recently bought 'corn bread'
> >> in
> >> a baker's shop and it was pretty much like a regular crusty loaf but was
> >> coloured light yellow and had a corn flavour. He loved it and I am
> >> trying
> >> to replicate it.
> >
> > Aha! We thought you were spelling cornbread incorrectly. Sorry.
> > Cornbread made with a batter is what we commonly serve with chili etc.
> >
> > Google: Yeast Corn Bread - here is an example
> > http://www.tasteofhome.com/recipes/y...orn-bread-loaf
>
> That is pretty much like the recipe I have. Did you see I listed the
> ingredients? You said it would come out like cake!

That's because you only listed the flour/cornmeal ingredients without
mentioning yeast, so I assumed you had misspelled cornbread - which is
a batter or "quick" bread.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 13 Oct 2014 20:29:49 +0100, "Ophelia"
> wrote:

> Thank you That is what I shall buy tomorrow If I can't find 'fine' can
> I grind it down in the food processor? What do you think of me using my
> ciabatta recipe with corn added?

If you can make baker's sugar in the FP, there's no reason why you
can't make cornmeal finer in the FP too. Might as well take a T&T
recipe that you like and use it. I certainly would.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 13 Oct 2014 20:25:21 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Mon, 13 Oct 2014 17:08:58 +0100, "Ophelia"
> > > wrote:
> >
> >> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
> >
> > Oh, NO - that's a cake with some cornmeal in it.
>
> AHHHH!!!! Thanks, that is what I wanted to know!!! I think I said, in
> this case I will use my usual ciabatta recipe and add some cornmeal!

I think that's a great idea and the result will be delicious!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Mon, 13 Oct 2014 20:27:26 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 13 Oct 2014 17:45:59 +0100, "Ophelia"
>> > > wrote:
>> >
>> >> I do know of this type of cornbread, but we recently bought 'corn
>> >> bread'
>> >> in
>> >> a baker's shop and it was pretty much like a regular crusty loaf but
>> >> was
>> >> coloured light yellow and had a corn flavour. He loved it and I am
>> >> trying
>> >> to replicate it.
>> >
>> > Aha! We thought you were spelling cornbread incorrectly. Sorry.
>> > Cornbread made with a batter is what we commonly serve with chili etc.
>> >
>> > Google: Yeast Corn Bread - here is an example
>> > http://www.tasteofhome.com/recipes/y...orn-bread-loaf
>>
>> That is pretty much like the recipe I have. Did you see I listed the
>> ingredients? You said it would come out like cake!
>
> That's because you only listed the flour/cornmeal ingredients without
> mentioning yeast, so I assumed you had misspelled cornbread - which is
> a batter or "quick" bread.

But then did you see the full list?

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"sf" > wrote in message
...
> On Mon, 13 Oct 2014 20:29:49 +0100, "Ophelia"
> > wrote:
>
>> Thank you That is what I shall buy tomorrow If I can't find 'fine'
>> can
>> I grind it down in the food processor? What do you think of me using my
>> ciabatta recipe with corn added?
>
> If you can make baker's sugar in the FP, there's no reason why you
> can't make cornmeal finer in the FP too. Might as well take a T&T
> recipe that you like and use it. I certainly would.

That is the plan now

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"sf" > wrote in message
...
> On Mon, 13 Oct 2014 20:25:21 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 13 Oct 2014 17:08:58 +0100, "Ophelia"
>> > > wrote:
>> >
>> >> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>> >
>> > Oh, NO - that's a cake with some cornmeal in it.
>>
>> AHHHH!!!! Thanks, that is what I wanted to know!!! I think I said, in
>> this case I will use my usual ciabatta recipe and add some cornmeal!
>
> I think that's a great idea and the result will be delicious!

Fingers crossed!
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Ophelia wrote in rec.food.cooking:

>
>
> "sf" > wrote in message
> ...
> > On Mon, 13 Oct 2014 15:59:27 +0100, "Ophelia"
> > wrote:
> >
> > > I have a recipe for corn bread and it lists cornmeal. Would that
> > > be coarse
> > > of fine cornmeal?
> >
> > You can use any grind. I used a combination of grinds when I made
> > cornbread last night. Coarse cornmeal is crunchy, so be warned.
> > Less is more. I like texture in my cornbread and I miss it if I
> > don't use a little coarse grind. You might object, so use whatever
> > appeals to you.
>
> DH says the corn in that loaf wasn't crunchy so I guess I will need
> to buy fine. If I can only find coarse, I suppose I can grind it
> down further in the fp?
>
> try it, you might like it! If you have coarse on hand, use half
> > the amount listed below and make the other half more fine cornmeal
> > or flour.
>
> I don't have any on hand. I will buy it tomorrow. All I have is
> that jiffy mix I bought for muffins.
>
>
> > Let it be known that I actually weighed some of the ingredients last
> > night and wrote it on the paper sleeve of a baguette because I was
> > too lazy to find a piece of paper.... Hubby tossed it in the
> > recycling bin when he made his breakfast this morning, so I fished
> > it out when I saw
> >your post to modify my recipe *just for you*. <G> Here's what I do.
>
> Haha. Well done. This recipe I have was US so cup measures. I have
> worked out the 'cups' to metric
>
> Recipe snipped and saved.
>
> Is this the regular US 'cornbread'? I am trying to recreate the
> loaf we bought last week when we were down in Yorkshire.
>
> I have saved your recipe though! He might like it so it is worth
> trying. Incidentally he loved the 'jiffy' corn muffins!!
>
> Thanks!

Snicker, the problem is there is no 'regular US cornbread'. That is
why you are getting conflicting answers.

We have a different type all across the nation. We also mix and match
types in the same household.

You've hit the one 'there is no best' topic in quite a while ;-)

That is why several queries as to which type you want went out.

Carol

--

On Mon, 13 Oct 2014 21:14:16 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Mon, 13 Oct 2014 20:27:26 +0100, "Ophelia"
> > > wrote:
> >
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Mon, 13 Oct 2014 17:45:59 +0100, "Ophelia"
> >> > > wrote:
> >> >
> >> >> I do know of this type of cornbread, but we recently bought 'corn
> >> >> bread'
> >> >> in
> >> >> a baker's shop and it was pretty much like a regular crusty loaf but
> >> >> was
> >> >> coloured light yellow and had a corn flavour. He loved it and I am
> >> >> trying
> >> >> to replicate it.
> >> >
> >> > Aha! We thought you were spelling cornbread incorrectly. Sorry.
> >> > Cornbread made with a batter is what we commonly serve with chili etc.
> >> >
> >> > Google: Yeast Corn Bread - here is an example
> >> > http://www.tasteofhome.com/recipes/y...orn-bread-loaf
> >>
> >> That is pretty much like the recipe I have. Did you see I listed the
> >> ingredients? You said it would come out like cake!
> >
> > That's because you only listed the flour/cornmeal ingredients without
> > mentioning yeast, so I assumed you had misspelled cornbread - which is
> > a batter or "quick" bread.
>
> But then did you see the full list?

Only later, but the deed was done by that time. This isn't FB and I
can't delete posts.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 13 Oct 2014 20:55:26 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Mon, 13 Oct 2014 20:24:00 +0100, "Ophelia"
> > > wrote:
> >
> >> Haha. Well done. This recipe I have was US so cup measures. I have
> >> worked
> >> out the 'cups' to metric
> >>
> >> Recipe snipped and saved.
> >>
> >> Is this the regular US 'cornbread'? I am trying to recreate the loaf we
> >> bought last week when we were down in Yorkshire.
> >
> > I saw that in another post. Sorry! I did look up what you were
> > talking about. The only bread I knew of that calls for cornmeal is
> > "English Muffin" bread, which is rolled in cornmeal before it rises in
> > the loaf pan. Corn Bread is not common around here, but it looks very
> > interesting - so I have it on my to-do list. Maybe next week.
>
> If you do, please report back??

If you report how your cornmeal ciabatta bread works out for you.


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Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Monday, October 13, 2014 11:30:17 AM UTC-5, Cheri wrote:
>
> "Ophelia" > wrote in message
>
> > This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>
>
> That would be more cake like. I like mine coarse.
>
> Cheri
>
>
With t h a t much flour I wouldn't even call it cornbread.

On Monday, October 13, 2014 1:22:49 PM UTC-5, notbob wrote:
>
> On 2014-10-13, The Cook > wrote:
>
>> > 2 eggs
>
>
> Needs a 3rd egg.
>
>
No, it doesn't.

On Monday, October 13, 2014 9:09:28 AM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
>
> ...
>
> > On 10/13/2014 7:31 AM, Ophelia wrote:
>
> >>
>
> >>
>
> >> "dsi1" > wrote in message
>
> >> ...
>
> >>> On 10/13/2014 6:53 AM, Ophelia wrote:
>
> >>>>
>
> >>>>
>
> >>>> "Cheri" > wrote in message
>
> >>>> ...
>
> >>>>>
>
> >>>>> "Ophelia" > wrote in message
>
> >>>>> ...
>
> >>>>>>
>
> >>>>>>
>
> >>>>>> "Paul M. Cook" > wrote in message
>
> >>>>>> ...
>
> >>>>>>>
>
> >>>>>>> "Ophelia" > wrote in message
>
> >>>>>>> ...
>
> >>>>>>>> I have a recipe for corn bread and it lists cornmeal. Would that
>
> >>>>>>>> be coarse of fine cornmeal?
>
> >>>>>>>
>
> >>>>>>> Either. Depends on how you like your corn bread. I like mine to
>
> >>>>>>> have a bite. Some like a more cakery texture.
>
> >>>>>>
>
> >>>>>> I don't like it at all but dh does. He says, he would prefer the one
>
> >>>>>> with more bite!
>
> >>>>>>
>
> >>>>>> This recipes gives 2 1/2 cups bread flour and 1/3 cup of cornmeal.
>
> >>>>>
>
> >>>>> That would be more cake like. I like mine coarse.
>
> >>>>
>
> >>>> These are the ingredients:
>
> >>>>
>
> >>>> sifted bread flour
>
> >>>> cornmeal
>
> >>>> salt
>
> >>>> sugar
>
> >>>> shortening
>
> >>>> milk
>
> >>>> water
>
> >>>> egg
>
> >>>> dry yeast.
>
> >>>>
>
> >>>> Will that end up cake like?
>
> >>>>
>
> >>>>
>
> >>>
>
> >>> The stuff we call "cornbread" is a quick bread not leavened with
>
> >>> yeast. I've never made yeast bread with cornbread although that sounds
>
> >>> like a good idea. I like to make pizza with cornmeal on the bottom of
>
> >>> the crust cause it's tasty as heck.
>
> >>
>
> >> Yes I understand 'your' cornbread, but that is what this loaf was called.
>
> >>
>
> >>
>
> >>> That stuff you call "corn flour" we call "cornstarch." "Corn flour"
>
> >>> over here is a finely milled corn meal. "Corn meal" over here is a
>
> >>> sandy, gritty, milled corn. It's all pretty confusing.
>
> >>
>
> >> I know our cornflour is your cornstarch, but this recipe calls for 'corn
>
> >> meal' and I was wondering how coarse it should be in the recipe
>
> >> ingredients list for this loaf.
>
> >>
>
> >>
>
> >>> I made cornbread yesterday from a 5 lb bag of mix. It's great stuff. I
>
> >>> can dump some in a bowl, mix it up in about 10 seconds, and have it in
>
> >>> the oven in about 40 seconds. It comes out just spiffy.
>
> >>
>
> >> That is 'your' heavy corn bread though yes?
>
> >>
>
> >> Which type would you think for my recipe? Coarse or fine?
>
> >>
>
> >
>
> > You could go either way. Course meal would give you a more rustic loaf,
>
> > the finely ground meal would be more refined. Personally, I'd go with the
>
> > fine meal because I've never used the fine milled stuff before. That would
>
> > be interesting. Either way, I'd probably dust the baking sheet with the
>
> > corn meal. Good luck!
>
>
>
> Thanks)) I have decided that if this ends up like cake, I will probably
>
> wing it with a ciabatta dough with corn added!
>

That's a great idea. You don't even have to mix it in. I'd just roll the dough in corse corn meal and bake it. Bread with a coat of corn meal is great stuff!

>
>
> --
>
> http://www.helpforheroes.org.uk/shop/