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Home Cooking 18

Cornbread [split from Boston board]

BarmyFotheringayPhipps | Jan 15, 200910:41 PM

[We've moved this subthread from the Boston board, which started in response to this comment by applehome: "I agree with Striper, below - make it yourself in your cast iron pan. I follow the recipe on the Quaker Oats package, except that I even out the flour/cornmeal (1:1, instead of more flour and less cornmeal), and I leave out the sugar - or maybe add just a 1/2 tsp. The key is to pre-heat the oven and pre-heat the pan. Put a pat of butter in the pan before pouring in the batter - that crusts up the bottom nicely." -- THE CHOWHOUND TEAM ]

I think even that's a bit on the wimpy side for my tastes: stone-ground yellow cornmeal (coarse ground Goya, from the international aisle, is about right for my purposes) is the only kind that will do -- Quaker cornmeal is far too finely ground, and tastes little of corn -- and I personally go for about a three to one ratio of cornmeal to flour. Also, bacon grease for the pan lube (and, if we have enough in the crock, for the shortening in the batter as well!) is tastier than butter.

It's been weeks since I've made a pot of beans and cornbread, now that I think of it. I should remedy that this weekend.

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