Next week I will try Jim's Mexican Cornbread recipe.
Cast Iron Corn Bread
- Thread starter whosaidpigeon
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I have a guest with gluten intolerance so I tried the gluten free flour instead of white flour. The batter was runnier than usual, actually so runny that I doubted the recipe would work.
Ingredients:
1½ cup of Cornmeal
1 cup of gluten free flour
1/3 cup of Sugar
2 tsp of Baking Powder
½ tsp of Baking Soda
½ tsp of Salt
1½ cup of Milk
½ cup of sour cream (I had some in the fridge and had to be used up)
¼ cup of margarine, soften enough that would incorporate into the batter
2 Eggs
¼ cup of margarine - for the pan
Well, 35min later:
I really like the smell of cornmeal during baking.
It was really good.
May I ask the brand of gluten free flour that you used? This looks delicious and my wife is sensitive to gluten.
Part of the same meal:
Grilled pork shoulder blade. I like this cut because of the marbling and flavor and believe it is one of my favorite pork cuts.
The gluten free cornbread turned puffy and very moist:
Although, next time I will use 1/2 cup of sugar. I think sweeter is better.
I wonder if anyone used honey instead of sugar? Now there is an idea....
Grilled pork shoulder blade. I like this cut because of the marbling and flavor and believe it is one of my favorite pork cuts.
The gluten free cornbread turned puffy and very moist:
Although, next time I will use 1/2 cup of sugar. I think sweeter is better.
I wonder if anyone used honey instead of sugar? Now there is an idea....
I wish I could tell you. My wife bought it from the bulk section of the local grocery store, so I got it in a grocery bag. I bet one can use any kind of flour and this thing would still taste delicious.
I used this recipe yesterday to go along with our Sunday Roast. The flavors didn't really work well (the roast with the cornbread). But the bread was so delicious, I filled up on it instead of the beef!
I REALLY liked the way the bacon grease started immediately to crisp up the crust as soon as I started spooning it into the pan. I loved how, when slicing, the cheese and peppers sizzled in the pan. I loved the crust and the chewiness (the cheese, I presume).
I didn't really like the texture of the peppers. Next time, I think I'll use fresh jalapeno and dice it up myself to avoid having all the additional moisture in the bread.
Jessy, did you put sugar in it?
I used a fresh hatch chili. I roasted it for a few minutes to get the rawness out of the pepper before adding to the mix. Seemed to come out fine. Didn't really notice the peppers that much but the flavor was there.
I used a fresh hatch chili. I roasted it for a few minutes to get the rawness out of the pepper before adding to the mix. Seemed to come out fine. Didn't really notice the peppers that much but the flavor was there.
I did use sugar. Came out quite nice.
Glad you liked it Jessy!
Aaron - the sugar isn't quite enough to make it sweet (sweet yankee cornbread is another recipe!), but it boosts the flavor a bit.
Yeah, you can use fresh or sauteed jalps or other chilis also. If you use the canned green chilis you need to drain them first, or the batter will be a little wetter than needed . (it's a pretty wet batter anyway)
Aaron - the sugar isn't quite enough to make it sweet (sweet yankee cornbread is another recipe!), but it boosts the flavor a bit.
Yeah, you can use fresh or sauteed jalps or other chilis also. If you use the canned green chilis you need to drain them first, or the batter will be a little wetter than needed . (it's a pretty wet batter anyway)
Interesting. I found the batter surprisingly clumpy.
I made this last night. Probably could have pulled it out after 35 min. Taste was good but not that sweetness I'm used to. So what would I do to this recipe to make it more of the "Yankee sweet" style cornbread?
I like my cornbread a little sweet, too. I need to stop making these confessions or they are going to kick me out of Texas.
We're standing by and warming up the truck.
Ha. I grew up in Cleveland, and was exposed to many different ethnic foods. I think that is why I am the way I am. I appreciate all manner of cornbread, BBQ, pizza, etc. While I do have my preferences in all categories, I try not to be a food snob. I used to be a pizza snob, but I have gotten away with it. If someone wants to put pineapple on a pizza, so be it. I may not eat it, but if it floats your boat then have at it. B&B has mellowed me out quite a bit.
Don't tell anyone, but I have put sugar in my cornbread and beans in my chili...oh the humanity!!!!
Forgive me father for I have sinned.
Variety is the spice of life.Don't tell anyone, but I have put sugar in my cornbread and beans in my chili...oh the humanity!!!!
Forgive me father for I have sinned.
Heck, so what. There ain't nothing wrong with Oklahoma. If you hold the map up you'll even see it's one step closed to heaven.
Sweet cornbread in my family is a breakfast item. This is my wife's version:
1/2 cup butter
1 cup sugar
1 cup yellow cornmeal
1-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1-1/2 cup milk
In a mixing bowl, cream together butter and sugar. Add eggs and beat well. Add cornmeal.
Sift flour with baking powder and salt. Stir in alternately with milk.
Pour into a greased 8” x 8” pan (or similarly sized, preheated, and greased cast iron pan) and bake at 375°F for 30-35 minutes or until toothpick comes out clean.
To make muffins, bake in greased muffin pan for 15-20 minutes.
Just made a batch very similar to this. Same recipe, just with a helping of honey added. Maybe a little less than 1/4 cup.
Used bacon fat to oil the pan, and cooked for 23 minutes at 425. Had the pan smoking hot before adding batter, so it's nice and golden around the edges. Looks good, just waiting to taste it with the chili I've got cooking.
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I think I am going to have to make some beans and hamhock with corn bread REAL soon.
Just made a batch of corn muffins for breakfast today, always hit the spot.
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