Home Cooking

sought: cornbread help


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 13

sought: cornbread help

chloe103 | Feb 8, 2008 06:45 PM

I made cornbread tonight, as a side for black bean soup, and, well, I need some assistance. The texture was light, the crumb was nice, but flavour was distinctly lacking. Blandness, everywhere. Not coming from anywhere where cornbread is traditional, I have no grandmother's recipe to use as a guide. Here is the recipe I used (don't remember where I got it, unfortunately):

2 c finely ground cornmeal
4 tsp baking powder
1 tsp salt
1 1/2 c buttermilk
1 egg

Heated a skillet, coated with bacon fat, in a 450 degree oven. Poured batter into hot skillet; baked 25 minutes.

Is this a remotely authentic recipe? I know there are controversies about whether one should include sugar in the batter, but otherwise I am completely innocent of what may or may not constitute traditional cornbread. Does it customarily include egg? Is it supposed to be on the bland side, as a foil for heartier, spicier fare, or as a platform for lots of butter and honey, or should the bread itself be flavourful?


Want to stay up to date with this post?

Recommended From Chowhound