This months Bread Baking Daily Challenge was 100% Whole Grains. And you know due to these challenges I am learning more about the grains available for bread making then I ever knew before. This time however I decided to go simple and do Cornbread.I had a package of Bob's Red Mill 100% Stone Ground Whole Grain Cornmeal, Coarse Grind that I have been dying to use and this was the perfect opportunity. To make matters even simpler I used the recipe on the back of the package.
Golden Cornbread
1 cup Cornmeal (any grind)
1 cup Whole Wheat Pastry Flour
1/2 tsp Salt
4 tsp Baking Powder
1 tbsp Sugar
1 Egg
1 cup Milk
1/4 cup Butter, softened
shift dry ingredients together
add wet ingredients
beat until smooth (do not overbeat)
bake in greased 8 inch square pan 20-25 minutes at 425 degrees
I was at a friends house who does not bake so I used one of her cast iron frying pans so the corn bread came out a little thinner than I prefer. But the coarse corn meal had a lovely taste and I enjoyed the rough chewy texture. I am thinking about toasting the corn meal next time before using it and doing it half and half with a fine cornmeal.Temper's Take:
Not quite how I remember that long ago cornbread that turned me onto coarse ground grain, but good. And really does anything ever live up to our memories?
5 comments:
Thin cornbread isn't so bad -- it means more crust right? Rough texture is how I prefer my cornbread. Thanks for sending this in!
I'm not a big fan of cornbread, but your looks good to me.
We don't get cornmeal here. I love what I see here! Looks soft, not rough at all!
I had a craving for corn bread the other day, but made beer bread instead. This looks like a great recipe to try soon!
So true. I remember the first time I watched Pippi Longstocking since childhood.
It was traumatic.
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