Monday, September 1, 2008

BBD: 100% Whole Grains, Cornbread

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?


Jude said...

Thin cornbread isn't so bad -- it means more crust right? Rough texture is how I prefer my cornbread. Thanks for sending this in!

zorra said...

I'm not a big fan of cornbread, but your looks good to me.

Sunshinemom said...

We don't get cornmeal here. I love what I see here! Looks soft, not rough at all!

Kristen said...

I had a craving for corn bread the other day, but made beer bread instead. This looks like a great recipe to try soon!

jen said...

So true. I remember the first time I watched Pippi Longstocking since childhood.

It was traumatic.