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Cornbread
Does anyone have a tried and true recipe for cornbread with no flour (can't eat
it). Thanks. |
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Snowfeet1 wrote:
> Does anyone have a tried and true recipe for cornbread with no flour (can't eat > it). Thanks. Do you mean no wheat flour or no corn flour? --Lia |
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Snowfeet1 wrote:
> Does anyone have a tried and true recipe for cornbread with no flour (can't eat > it). Thanks. Do you mean no wheat flour or no corn flour? --Lia |
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Snowfeet1 wrote:
> Does anyone have a tried and true recipe for cornbread with no flour (can't eat > it). Thanks. Do you mean no wheat flour or no corn flour? --Lia |
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Julia Altshuler wrote:
> Do you mean no wheat flour or no corn flour? Well it wouldn't be cornbread if there was no corn flour... ~john |
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Julia Altshuler wrote:
> Do you mean no wheat flour or no corn flour? Well it wouldn't be cornbread if there was no corn flour... ~john |
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Julia Altshuler wrote:
> Do you mean no wheat flour or no corn flour? Well it wouldn't be cornbread if there was no corn flour... ~john |
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On Mon, 15 Nov 2004, [ISO-8859-1] Levelwave=A9 wrote:
> Julia Altshuler wrote: > > > Do you mean no wheat flour or no corn flour? > > > Well it wouldn't be cornbread if there was no corn flour... > > ~john > > Hmmm....I have a cornbread recipe that uses wheat flour and CORN! Obviously not the traditional southern cornbread, but delicious nevertheless. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^ Katherine Becker=09=09=09=09"As god is my witness =09=09=09=09=09=09I thought turkeys could fly" NEVER SEND A FERRET TO DO A WEASEL's JOB=09=09--WKRP ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^ |
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On Mon, 15 Nov 2004, [ISO-8859-1] Levelwave=A9 wrote:
> Julia Altshuler wrote: > > > Do you mean no wheat flour or no corn flour? > > > Well it wouldn't be cornbread if there was no corn flour... > > ~john > > Hmmm....I have a cornbread recipe that uses wheat flour and CORN! Obviously not the traditional southern cornbread, but delicious nevertheless. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^ Katherine Becker=09=09=09=09"As god is my witness =09=09=09=09=09=09I thought turkeys could fly" NEVER SEND A FERRET TO DO A WEASEL's JOB=09=09--WKRP ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^ |
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On Mon, 15 Nov 2004, [ISO-8859-1] Levelwave=A9 wrote:
> Julia Altshuler wrote: > > > Do you mean no wheat flour or no corn flour? > > > Well it wouldn't be cornbread if there was no corn flour... > > ~john > > Hmmm....I have a cornbread recipe that uses wheat flour and CORN! Obviously not the traditional southern cornbread, but delicious nevertheless. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^ Katherine Becker=09=09=09=09"As god is my witness =09=09=09=09=09=09I thought turkeys could fly" NEVER SEND A FERRET TO DO A WEASEL's JOB=09=09--WKRP ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^ |
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Levelwave© wrote:
> Julia Altshuler wrote: > >> Do you mean no wheat flour or no corn flour? > > Well it wouldn't be cornbread if there was no corn flour... Don't be so sure. One of the coolest things about talking to people all over the world about food and cooking is learning how the definitions of what I think are the most ordinary foods can be wildly different somewhere else. I wanted to be sure I knew what the original poster was talking about before I went searching for a recipe. (By the way, I agree with you. To my mind, cornbread is made with corn flour.) --Lia |
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Levelwave© wrote:
> Julia Altshuler wrote: > >> Do you mean no wheat flour or no corn flour? > > Well it wouldn't be cornbread if there was no corn flour... Don't be so sure. One of the coolest things about talking to people all over the world about food and cooking is learning how the definitions of what I think are the most ordinary foods can be wildly different somewhere else. I wanted to be sure I knew what the original poster was talking about before I went searching for a recipe. (By the way, I agree with you. To my mind, cornbread is made with corn flour.) --Lia |
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Levelwave© wrote:
> Julia Altshuler wrote: > >> Do you mean no wheat flour or no corn flour? > > Well it wouldn't be cornbread if there was no corn flour... Don't be so sure. One of the coolest things about talking to people all over the world about food and cooking is learning how the definitions of what I think are the most ordinary foods can be wildly different somewhere else. I wanted to be sure I knew what the original poster was talking about before I went searching for a recipe. (By the way, I agree with you. To my mind, cornbread is made with corn flour.) --Lia |
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I can't eat wheat flour - I want a recipe for corn bread.
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I can't eat wheat flour - I want a recipe for corn bread.
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On 16 Nov 2004 02:23:14 GMT, (Snowfeet1) wrote:
>I can't eat wheat flour - I want a recipe for corn bread. Took me about 30 seconds to google the following at http://www.canadabbhosts.com/recipes...Cornbread.htm: Gluten-free Cornbread Ingredients: 1 cup milk 1 egg 1/4 cup oil 1/4 teaspoon vinegar 1/3 cup potato starch 1/2 cup cornstarch 1 teaspoon salt 1/4 teaspoon baking soda 1 tablespoon baking powder 3/4 cup cornmeal 1/2 cup sugar 1/2 teaspoon xanthan gum Directions: Preheat oven to 375 degrees F. In a medium bowl, combine milk, egg, oil, and vinegar. Mix well. Add all other ingredients and mix well, being sure to remove any lumps. Batter will be thin. (Use a mixer as opposed to beating everything together by hand.) Pour batter into greased 8" x 8" baking pan. Bake 28 to 32 minutes, until cornbread tests done with a toothpick and top is lightly browned. Makes 9 servings. Calories 205 Protein 3 g Fat 7 g Fiber 1 g Cholesterol 26 mg Sodium 470 mg Carbohydrate 33 g Tastes like 'real.' Store in the refrigerator, as GF products dry out more quickly than their wheat counterparts. Highly recommended by my resident celiac. Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "Just what kind of jackassery do I have to put up with today?" Danae in "Non Sequitur" To reply, replace "spaminator" with "cox" |
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On 16 Nov 2004 02:23:14 GMT, (Snowfeet1) wrote:
>I can't eat wheat flour - I want a recipe for corn bread. Took me about 30 seconds to google the following at http://www.canadabbhosts.com/recipes...Cornbread.htm: Gluten-free Cornbread Ingredients: 1 cup milk 1 egg 1/4 cup oil 1/4 teaspoon vinegar 1/3 cup potato starch 1/2 cup cornstarch 1 teaspoon salt 1/4 teaspoon baking soda 1 tablespoon baking powder 3/4 cup cornmeal 1/2 cup sugar 1/2 teaspoon xanthan gum Directions: Preheat oven to 375 degrees F. In a medium bowl, combine milk, egg, oil, and vinegar. Mix well. Add all other ingredients and mix well, being sure to remove any lumps. Batter will be thin. (Use a mixer as opposed to beating everything together by hand.) Pour batter into greased 8" x 8" baking pan. Bake 28 to 32 minutes, until cornbread tests done with a toothpick and top is lightly browned. Makes 9 servings. Calories 205 Protein 3 g Fat 7 g Fiber 1 g Cholesterol 26 mg Sodium 470 mg Carbohydrate 33 g Tastes like 'real.' Store in the refrigerator, as GF products dry out more quickly than their wheat counterparts. Highly recommended by my resident celiac. Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "Just what kind of jackassery do I have to put up with today?" Danae in "Non Sequitur" To reply, replace "spaminator" with "cox" |
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Terry Pulliam Burd wrote:
> Took me about 30 seconds to google the following at > http://www.canadabbhosts.com/recipes...Cornbread.htm: I believe they asked for a 'tried and true recipe'... any moron can google a recipe... as we just saw. ~john |
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Terry Pulliam Burd wrote:
> Took me about 30 seconds to google the following at > http://www.canadabbhosts.com/recipes...Cornbread.htm: I believe they asked for a 'tried and true recipe'... any moron can google a recipe... as we just saw. ~john |
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Terry Pulliam Burd wrote:
> Took me about 30 seconds to google the following at > http://www.canadabbhosts.com/recipes...Cornbread.htm: I believe they asked for a 'tried and true recipe'... any moron can google a recipe... as we just saw. ~john |
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Terry Pulliam Burd wrote:
> Took me about 30 seconds to google the following at > http://www.canadabbhosts.com/recipes...Cornbread.htm: I believe they asked for a 'tried and true recipe'... any moron can google a recipe... as we just saw. ~john |
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at Tue, 16 Nov 2004 00:29:45 GMT in
>, (Snowfeet1) wrote : >Does anyone have a tried and true recipe for cornbread with no flour >(can't eat it). Thanks. > This recipe calls for sour milk - which is literally that - milk that's gone sour. Ordinary "pasteurized" milk will go sour (usually about 1 week past expiration) but "ultra-pasteurized" milk (the stuff with expiration dates freakishly far out) will not go sour, so make sure your milk says "pasteurized" on it. Also UHT milk (the stuff that they can keep on unrefrigerated grocery shelves) doesn't go sour. This is a good way to use up milk that you accidentally left around a little too long. Cornbread 2 cups cornmeal 2 cups sour milk 3 eggs 2 tbsp butter 1 tsp baking soda 1 tsp salt Preheat oven to 450F. Thoroughly butter a heavy cast-iron pan. Mix cornmeal, baking soda, and salt in a large bowl until fully blended. Cut butter in until the mixture is fairly uniform. In a separate bowl, beat the eggs with a whisk or mixer until they are frothy and pale yellow. Put the pan in the oven and allow it to heat until it is nearly smoking. At this point, quickly beat the eggs into the cornmeal, then the sour milk, then pour the entire batter into the pan and set in the oven quickly. After about 5 minutes, turn the oven down to 400 without opening the door. Bake for another 25 minutes or so, until the top is dark, uniform brown. Remove and cool. This cornbread is delicious eaten warm - simply wait for about 5 minutes or so, until it cools to edible temperature, then cut into wedges. Or cool all the way if you prefer it at room temperature. -- Alex Rast (remove d., .7, not, and .NOSPAM to reply) |
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Alex Rast wrote:
> This recipe calls for sour milk - which is literally that - milk that's > gone sour. Ordinary "pasteurized" milk will go sour (usually about 1 week > past expiration) but "ultra-pasteurized" milk (the stuff with expiration > dates freakishly far out) will not go sour, so make sure your milk says > "pasteurized" on it. Also UHT milk (the stuff that they can keep on > unrefrigerated grocery shelves) doesn't go sour. This is a good way to use > up milk that you accidentally left around a little too long. What do you mean by "sour?" All these milks will spoil and smell and taste sour in time. The difference between them is the temperatures to which they've been exposed and which, if any, native or contaminative microorganisms survive the processing. Milk has traditionally been soured by adding acids like vinegar or lemon juice beyond any bacterial souring. Pastorio |
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Alex Rast wrote:
> This recipe calls for sour milk - which is literally that - milk that's > gone sour. Ordinary "pasteurized" milk will go sour (usually about 1 week > past expiration) but "ultra-pasteurized" milk (the stuff with expiration > dates freakishly far out) will not go sour, so make sure your milk says > "pasteurized" on it. Also UHT milk (the stuff that they can keep on > unrefrigerated grocery shelves) doesn't go sour. This is a good way to use > up milk that you accidentally left around a little too long. What do you mean by "sour?" All these milks will spoil and smell and taste sour in time. The difference between them is the temperatures to which they've been exposed and which, if any, native or contaminative microorganisms survive the processing. Milk has traditionally been soured by adding acids like vinegar or lemon juice beyond any bacterial souring. Pastorio |
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sf > wrote in message >. ..
> On 16 Nov 2004 00:29:45 GMT, (Snowfeet1) > wrote: > > > Does anyone have a tried and true recipe for cornbread with no flour (can't eat > > it). Thanks. > > They are plentiful, but they will taste "dry". I recommend > you use one with some flour. > > sf I have to agree with Wayne's recipe. Although my family always used self-rising stone ground cornmeal and strictly bacon fat. Stirring the hot fat into the batter combats dry cornbread, gives flavor, and of course the liberal use of butter on hot cornbread will guarantee moist bread. The use of flour in cornbread will tend to give it a cake like consistency. |
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sf > wrote in message >. ..
> On 16 Nov 2004 00:29:45 GMT, (Snowfeet1) > wrote: > > > Does anyone have a tried and true recipe for cornbread with no flour (can't eat > > it). Thanks. > > They are plentiful, but they will taste "dry". I recommend > you use one with some flour. > > sf I have to agree with Wayne's recipe. Although my family always used self-rising stone ground cornmeal and strictly bacon fat. Stirring the hot fat into the batter combats dry cornbread, gives flavor, and of course the liberal use of butter on hot cornbread will guarantee moist bread. The use of flour in cornbread will tend to give it a cake like consistency. |
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(ItsJoanNotJoAnn) wrote in
om: > sf > wrote in message > >. .. >> On 16 Nov 2004 00:29:45 GMT, (Snowfeet1) >> wrote: >> >> > Does anyone have a tried and true recipe for cornbread with no flour >> > (can't eat it). Thanks. >> >> They are plentiful, but they will taste "dry". I recommend >> you use one with some flour. >> >> sf > > > > I have to agree with Wayne's recipe. Although my family always used > self-rising stone ground cornmeal and strictly bacon fat. Stirring > the hot fat into the batter combats dry cornbread, gives flavor, and > of course the liberal use of butter on hot cornbread will guarantee > moist bread. The use of flour in cornbread will tend to give it a > cake like consistency. I couldn't have said it better, Joan! I've been known to use self-rising, too. Depends what I was able to find. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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(ItsJoanNotJoAnn) wrote in
om: > sf > wrote in message > >. .. >> On 16 Nov 2004 00:29:45 GMT, (Snowfeet1) >> wrote: >> >> > Does anyone have a tried and true recipe for cornbread with no flour >> > (can't eat it). Thanks. >> >> They are plentiful, but they will taste "dry". I recommend >> you use one with some flour. >> >> sf > > > > I have to agree with Wayne's recipe. Although my family always used > self-rising stone ground cornmeal and strictly bacon fat. Stirring > the hot fat into the batter combats dry cornbread, gives flavor, and > of course the liberal use of butter on hot cornbread will guarantee > moist bread. The use of flour in cornbread will tend to give it a > cake like consistency. I couldn't have said it better, Joan! I've been known to use self-rising, too. Depends what I was able to find. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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On 2004-11-16, Snowfeet1 > wrote:
> Does anyone have a tried and true recipe for cornbread with no flour (can't eat > it). Thanks. [knock knock] Hello! ...anybody home!?? In a word: cornstarch Grayshus chil' don you no nuffin'? Sub cornstarch for flour. As for the sour ...BUTTERMILK!! Ain't no cornbread w/o buttermilk. Hot tip of the day: TWO eggs. nb |
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On 2004-11-16, Snowfeet1 > wrote:
> Does anyone have a tried and true recipe for cornbread with no flour (can't eat > it). Thanks. [knock knock] Hello! ...anybody home!?? In a word: cornstarch Grayshus chil' don you no nuffin'? Sub cornstarch for flour. As for the sour ...BUTTERMILK!! Ain't no cornbread w/o buttermilk. Hot tip of the day: TWO eggs. nb |
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On 2004-11-16, Snowfeet1 > wrote:
> Does anyone have a tried and true recipe for cornbread with no flour (can't eat > it). Thanks. [knock knock] Hello! ...anybody home!?? In a word: cornstarch Grayshus chil' don you no nuffin'? Sub cornstarch for flour. As for the sour ...BUTTERMILK!! Ain't no cornbread w/o buttermilk. Hot tip of the day: TWO eggs. nb |
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