Tips for Better Cornbread
Always check your cornmeal for rancidity before baking.
Rancid cornmeal will smell stale and musty; good cornmeal
will have a sweeter smell.
When mixing batter for cornbread or muffins, put away your
electric mixer. Mixing by hand helps eliminate over mixing.
It is desirable to have a few lumps in the batter. They will
hydrate during baking and the lumps will help give a craggy
appearance to your breads.
Once moistened, work quickly with the batter. The moisture
will activate the leaveners in the batter.
Cornbread does not keep well. It is best used on the day
baked. Store leftovers wrapped in plastic and then aluminum
foil and placed in the refrigerator. Cornbread can be frozen
for six weeks.
Use old-process cornmeal instead of degerminated cornmeal
when available. Cornmeal with the germ should be stored in
the refrigerator for up to six months. If you have more
old-process cornmeal than you will use in six months, freeze
part of it. It will keep in the freezer for over a year.
If you are making cornmeal for stuffing, it can be baked up
to three days ahead. Crumble it and keep it an airtight bag.
Consider adding sage to cornbread batter.
Consider substituting whole wheat flour for white flour.
With the grainy nature of cornmeal, your kids won?t even
know that you slipped whole wheat in on them.
Consider sugar a variable. A sweeter cornmeal will have 1/4
cup sugar or more for every one cup of flour and one cup of
cornmeal. Many southern style cornbreads have little or no
sugar.
When making corn muffins (or any muffins), partially fill
any empty tins with water. The moisture will improve the
muffins, the tins will heat more evenly, and cleanup is
easier.
Many of us love crusty cornbread. A dark pan will make
crustier cornbread than a light pan. For the crustiest
cornbread, use a skillet.
Typical recipes call for cornmeal and flour in a one-to-one
ratio. Some skillet cornbreads omit the flour and use extra
eggs. These cornbreads are not only very good, they are good
for you and an option for those who are gluten intolerant.
Source:
Dennis Weaver, Prepared Pantry.
http://www.nancyskitchen.com
