Thanks for the recipe! Is it meant to say "1 cup cornmeal"?Real cornbread ain’t sweet.
- 1 cup corn,earl
- 1 cup flour
- 1 tablespoon baking powder
- 1 raw egg
- 1 tablespoon cooking oil
-1 & 1/2 cup to 2 cups milk or buttermilk (if using buttermilk, add another teaspoon of baking soda)
- pinch of salt (optional)
Mix all dry ingredients then add wet ingredients and mix again. Place in a well greased pre heated cast iron skillet or muffin pan and place into a 425 fare height oven for 25 to 35 minutes.
Use as bread to eat alone or sop up gravy and/or vegetable pot liquor. May also be crumbled into a glass of cold milk for a night time snack.
1) Instead of pouring batter into a pan to bake, pout it into flay cakes (like pancakes) onto a hot griddle (this version is known as “Johnny cakes” or “hoe cakes”)
2) drop rounded spoonfuls of the batter into hot grease to deep fry (this version is known as hush puppies and is traditionally served with fish and seafood)
3) Add some combination of jalapeños, corn kernels, diced bell peppers to the batter before coking (this version is known as Mexican cornbread)
4) add fried pork rinds to the batter before cooking (this version is known as cracklings bread)
NEVER under any circumstances should cornbread be sweet.
Yes. It’s supposed to be cornmeal. Thanks for the comments.Thanks for the recipe! Is it meant to say "1 cup cornmeal"?
On an other forum, the Americans finally, after a lengthy and heated discussion, settled on there being a South/North (I think) division between non-sweet bread-like cornbread and sweet cake-like cornbread. The rest of us just sat back in stunned amusement and enjoyed the show/tried to keep up.
Eh ? not in Europe it wasn't. Oats, barley, rye and in the warmer drier bits, wheat.Growing up it was common for us to have some form of corn (cornbread, grits, cooked corn, etc) at almost every meal. It was literally the single most important crop in the Western Hemisphere.