msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,957
this link doesn't work for me.
this link doesn't work for me.
Really! My personal experience of growing, harvesting, and drying corn to be taken to a grist mill for grinding into meal has shown me that the addition of Wheat flour is not necessary for cornbread. The nature of the grinding process creates a certain level of Corn flour within the meal itself. With the addition of a fat (I like Corn Oil), baking powder/soda, salt, milk/buttermilk and eggs to the meal a delicious cornbread can be made. If I feel additional flour is needed in some applications, I prefer to use Corn flour (not to be confused with Corn starch) rather than Wheat flour.
Enjoy!
Nice. I will have to try this. Have you experimented at all with store bought cornmeal? That's all I tend to have. I could grind some amount of cornmeal into flour with my fp or my (spice dedicated) coffee mill, but I think my grain mill is not supposed to be used with corn. (working from memory here, have to go hunt down the manual to be sure)
Stone ground cornmeal makes the best cornbread, IMHO. Has a nice crunch and more flavor than the Quaker and Jiffy types. It also needs to be fresh--store it in the freezer, not in the pantry. (Unless you make cornbread every night!)
i grew up in the south and cornbread was done in heavy iron skillet, in the oven. sorta flat and crispy. mostly now i make a knock off of marie callenders corn bread, kinda light and flaky and sweet. like each for its own merits.
Uncle Bob, I like this brand: All Natural Flours & Corn Meals | Hodgson Mill
I can buy it (usually) at the local WalMart.
Uncle Bob,
I've been buying my stoneground cornmeal and grits from Nora Mill Granery in Helen, Georgia: www.noramill.com. They also have great sourwood honey and blackberry jam, among other items. The prices are reasonable, the quality is great and they're nice folks. You might want to give them a try.
THat would make nice corn meal muffins, but for me corn bread is not sweet and has no white flour.
corn meal, eggs, salt, baking soda and powder, buttermilk, into a HOT greased with bacon fat skillet, into a HOT 425/450 oven for 25-30 min. That will give you cornbread.
And gluten free eaters will love you for it too!
i also use this brand when i can find it.Uncle Bob, I like this brand: All Natural Flours & Corn Meals | Hodgson Mill
I can buy it (usually) at the local WalMart.