Tuesday, August 14, 2012

The Daring Cooks #22 Cornmeal... and the recipe for a cornbread...

Rachael of pizzarossa was our August 2012 Daring Cook hostess and she challenged us to broaden our knowledge of cornmeal! Rachael provided us with some amazing recipes and encouraged us to hunt down other cornmeal recipes that we’d never tried before – opening our eyes to literally 100s of cuisines and 1000s of new-to-us recipes!


I always, but always wanted to make a cornbread and now I finally found an excuse to do so ;) I found the recipe online on the Food Network website. I didn't know what to expect, what kind of texture it should have, how it should taste, nothing... Since I've baked the cornbread using the recipe below I found out that the 'real deal' is a little bit different than what I've end up with. I loved it anyway! And I choose this particular recipe as it had great reviews form people who are used to eating cornbread. The only main differences I found in opinions between the below version and 'real cornbread' are that mine was more like a cake than a bread in consistency and that it shouldn't have any other flour than the corn flour (the recipe below call for equal quantities of plain and corn flours). Well, the end result was great and I liked it.
I liked it so much that now I'm looking for a recipe for a 'real deal'... and that's where I have a question and a favour to ask of you: PLEASE DO SEND me a link to a good, checked recipe (or a recipe itself) for a REAL cornbread (or as close to a real deal as it possibly can be).

How to make it...
Ingredients:
- 5 tablespoons unsalted butter, plus more for greasing the baking tin
- 170 g cup all-purpose flour
- 170 g cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 250 ml buttermilk (shake before measuring)
- 2 large eggs


Preheat the oven to 220 C. Butter an 8-inch-square baking pan.
Melt the butter and set it aside to cool. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, the eggs and add the melted butter. Whisk well together. Add the flour-cornmeal mixture and stir just until combined. Do not over mix it! Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool for about 10 minutes before serving.

Smacznego!

14 comments:

  1. Anula your cornbread is fabulous I think the recipe you used is the best I really prefer cornbread with half flour, half cornmeal and buttermilk (sometimes with eggs) since the bread is cake-like with a soft texture. Here is traditional version http://www.eatingwell.com/recipes/real_cornbread.html it produces a very dense crumbly texture not to my liking but you might like it a lot. Many cornbread recipes are very sweet but I don't like these as much as the sugar-free versions. Yours Audax

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    1. Audax, thank you for the comment. I will try that bread you sugested and will let you know about the result. Thank you for the link! I liked this bread a lot (nice, light and very crumbly, goes well with sweet & savoury things), but would love to try 'the real deal' hence my quest to find a different, more traditional recipe.
      Pozdrawiam, Anula.

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  2. Wow! That looks soooo good! I've had a few different cornbreads (not a lot though), and the 'lighter' version you've made probably means you could eat more of it ;-).

    Well done for giving something new a go!

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    1. Thank you Aaron! Yes, you can def eat a lot of it - and my personal favourite is with Cheddar&tomato or just with honey.
      Pozdrawiam, Anula.

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  3. Anula,

    First let me say that your corn bread looks super yummy! As for real corn bread, I live in the South here in the United States, and I have had my share of cornbread, and your recipe is pretty authentic to what I use. This is the recipe I use, it comes from the Quaker Oats company and it is the recipe on the back of the canister of cornmeal, http://www.bigoven.com/recipe/114761/my-favorite-golden-cornbread I hope you give this one a try too, I think you will find they are very similar! Enjoy!

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    1. Kim,
      thank you for the comment. I'm glad to know that I gave the cornbread justice after all and used a good recipe (that's also wahy I was looking for the recipe on the US version of Food Network website). I'll give your recipe a try for sure and let you know about the result :) All the best!
      Pozdrawiam, Anula.

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  4. Homemade cornbread is awesome! I am so glad you finally got a chance to make it! :)

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    1. I'm glad too - and I'll make it again as I liked it. I have to try all those recipes above from the comments too :)
      Pozdrawiam, Anula.

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  5. That looks wondeful! I like the idea that it is more cakey and not as heavy as some cornbread can be.

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    1. Thanks Andy! It wasn't heave at all, try it sometime.
      Pozdrawiam, Anula.

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  6. I LOVE cornbread, and yours looks amazing. I am so glad that this gave you the opportunity to try it :)

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    1. I'm glad too, finally I had a good excuse to bake the cornbread... and I'm sorry I didn't make it earlier. Well, leson learned ;) I will make cornbread more often and try to incorporate it in a dinner (thinking of some stew etc.).
      Pozdrawiam, Anula.

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  7. Your cornbread looks perfect to my untrained eye - I've only made it once and the recipe I used was almost identical to yours :)

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    1. Thank you! So it turned out I had a good recipe after all! Great challenge! :) Pozdrawiam, Anula.

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Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.