"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Quick Breads, Muffins & Biscuits
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-26-2017, 11:24 AM   #1
Cook
 
milford's Avatar
 
Join Date: Mar 2016
Location: Bedford, Oh
Posts: 89
Whole Wheat Cornbread

Trying to make whole wheat cornbread.

2 eggs
1 cup milk
1/4 cup canola oil
1-1/2 cups corn meal
1 cup stone ground whole wheat flour
2 Tb sugar
4 tsp baking powder
1 tsp salt
450F , 25 min.

Flavor and crunchiness good. But its too dry. I get crumbs cutting it, and a sawdust texture in my mouth. Any changes I can make that that would make this more moist and tender?

Thanks for any help.

__________________

__________________


I didn't do it, and you can't prove it!
anonymous
milford is offline   Reply With Quote
Old 03-26-2017, 11:53 AM   #2
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,090
My, well actually King Arthur Flours, recipe calls for;

2 C. corn meal
1 C ww pastry flour
1 C. all purpose flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 C. buttermilk
1/4 C. honey
2 large eggs
1 stick butter, melted
1 T. grease for pan

This recipe uses only 2 t. baking powder, uses honey (which is hygroscopic), and uses a whole stick of butter. I made a note that I tried to sub 1 cup ww flour for the all purpose flour and I didn't like it. This recipe as written is moist and delicious.
__________________

__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 03-26-2017, 12:38 PM   #3
Cook
 
milford's Avatar
 
Join Date: Mar 2016
Location: Bedford, Oh
Posts: 89
Thanks. I was trying to stay away from honey. Tried it once, got an odd "Old" flavor to the cornbread. But I'll try it again if it helps.
__________________


I didn't do it, and you can't prove it!
anonymous
milford is offline   Reply With Quote
Old 03-26-2017, 12:42 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,283
Notice the recipe Beth posted also has twice as much fat (butter) as your recipe. That will make a difference in the moisture level.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-26-2017, 12:50 PM   #5
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,712
I've started making cornbread with only masa harina - no cornmeal or wheat flour at all. It's nice and moist and the corn flavor is much stronger. I like it better.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 03-26-2017, 12:52 PM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,712
Quote:
Originally Posted by Andy M. View Post
Notice the recipe Beth posted also has twice as much fat (butter) as your recipe. That will make a difference in the moisture level.
Beth's recipe also has 2 total cups of flour, while yours has 2 1/2 cups. That too will contribute to a drier result.
Edit: Never mind, I did the math wrong. Can't delete this in the app.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 03-26-2017, 04:43 PM   #7
Cook
 
milford's Avatar
 
Join Date: Mar 2016
Location: Bedford, Oh
Posts: 89
Quote:
Originally Posted by GotGarlic View Post
Beth's recipe also has 2 total cups of flour, while yours has 2 1/2 cups. That too will contribute to a drier result.
Edit: Never mind, I did the math wrong. Can't delete this in the app.
I have 1-1/2 cups Cornmeal + 1 cup Wheat Flour = 2-1/2 cups total flour.

Beths has 2 cups Cornmeal + 1 cup Wheat Pastry flour + 1 cup A.P. flour = 4 cups total flour.

1/4 cup oil to 1/2 cup butter is the same ratio.
__________________


I didn't do it, and you can't prove it!
anonymous
milford is offline   Reply With Quote
Old 03-26-2017, 04:45 PM   #8
Cook
 
milford's Avatar
 
Join Date: Mar 2016
Location: Bedford, Oh
Posts: 89
Quote:
Originally Posted by Andy M. View Post
Notice the recipe Beth posted also has twice as much fat (butter) as your recipe. That will make a difference in the moisture level.
Notice Beths recipe has twice as much flour as mine.
__________________


I didn't do it, and you can't prove it!
anonymous
milford is offline   Reply With Quote
Old 03-26-2017, 06:54 PM   #9
Sous Chef
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 739
From a southerners' perspective...cornbread does not have flour in it.
GA Home Cook is offline   Reply With Quote
Old 03-26-2017, 07:41 PM   #10
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,047
Quote:
Originally Posted by GA Home Cook View Post
From a southerners' perspective...cornbread does not have flour in it.
Agree..

(Edited after reading the organic buying thread to read, Not that there's anything wrong with that... )
__________________

__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Reply

Tags
bread, corn, cornbread, wheat

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:09 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.