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Home Cooking 2

cornbread technique

gordon wing | Jan 2, 201204:25 PM

I just made a couple of different cornbread recipes ...... after reading through the user reviews of them I came up with a few interesting techniques that usually are not included in many recipes. One tip was to oven roast the cornmeal at 300*F for 3-4 minutes ( Cooks Country Tip ? ) ...... I tried this and got a faint smell but I wasn't convinced it would make much difference so I decided to toast the cornmeal in a dry pan until very fragrant ..... this also makes your polenta more complex. And then one recipe called for making brown butter instead of just using melted butter in the batter. ( thank you Herbivoracious ) The resulting cornbreads were delicious! One recipe was Alex Guarnaschell's - Cast Iron Skillet Corn Bread. And as any Southerner will attest to- the preheated cast iron pan makes a nice crust that is very special and has a whole other flavor as well as texture. And the other recipe was:
" The Best Cornbread Recipe Ever " from the site - Herbivoracious - it has a sweeter flavor - 1/3 Cup of sugar vs 1/4 Cup in the Cast Iron Skillet Corn Bread. Both had a deep corn flavor and a toasty butter flavor. If you're a Yankee you might like the sweeter result. Either cornbread goes down very easily.

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