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Thread: Corn bread or muffins

  1. #1
    Chet Guest

    Default Corn bread or muffins

    Over the last few years on & off I try my hand at corn muffins or
    corn bread, either it comes out too cake like or too dry and falls
    apart, I have purchased good muffins at local bakeries, wonder if anyone
    here has conquered the good corn muffin or bread. recipes or links will
    be appreciated.

    Chet

  2. #2
    Wayne Boatwright Guest

    Default Re: Corn bread or muffins

    On Wed 18 Aug 2010 05:07:08a, Chet told us...

    > Over the last few years on & off I try my hand at corn muffins
    > or
    > corn bread, either it comes out too cake like or too dry and falls
    > apart, I have purchased good muffins at local bakeries, wonder if
    > anyone here has conquered the good corn muffin or bread. recipes
    > or links will be appreciated.
    >
    > Chet
    >


    You didn't mention whether you prefer your cornbread or muffins
    sweet. The cake like versions generally are, and they also contain
    too much flour in relation to the amount of cornmeal used.

    Dry cornbread is generally due to inadequate fat in the recipe.

    This is the recipe my grandmother, mother, and I have always used:


    * Exported from MasterCook *

    Southern Cornbread

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 Cups Stoneground Cornmeal
    1 Teaspoon Baking Soda
    1 Teaspoon Salt
    2 Eggs
    1 3/4 Cups Buttermilk
    1/3 to 1/2 Cup Bacon Drippings or Crisco

    Preheat oven to 450 degrees F. Place bacon drippings or Crisco in
    9-inch cast iron skillet. Heat skillet in oven until fat is smoking
    hot, while preparing batter. (This should take no more than 5-10
    minutes.) Thoroughly combine cornmeal, baking soda, and salt in
    medium bowl. Add eggs and buttermilk all at once. Blend thoroughly,
    using wire whisk. Slowly pour all but 1 tablespoon of hot fat into
    batter, continuing to beat quickly with whisk to incorporate fat.
    Turn skillet around to coat sides and bottom thoroughly with
    remaining fat. Pour batter into skillet. Bake on top rack of oven
    for 25-30 minutes, or until top of cornbread is firm. Turn cornbread
    onto plate and slip back into skillet upside-down. Return to oven
    for 5 minutes. Turn out onto rack, cut into 6 wedges and serve
    immediately.

    NOTE: If you want some flour in it, substitute 1/2 cup all-purpose
    flour for 1/2 cup of cornmeal. If you want it slightly sweet, add 1
    to 3 tablespoons granulated sugar.


    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  3. #3
    l, not -l Guest

    Default Re: Corn bread or muffins


    On 18-Aug-2010, Chet <[email protected]> wrote:

    > Over the last few years on & off I try my hand at corn muffins or
    > corn bread, either it comes out too cake like or too dry and falls
    > apart,


    If you like sweet cornbread, I can't help you. If you like good southern
    cornbread, then give this recipe a try; but, don't skimp on the eggs and
    don't substitute liquid fat or margarine for the shortening. The only
    allowed substitute for the shortening is lard.


    * Exported from MasterCook *

    Corn Bread

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups cornmeal -- *see Note
    1 teaspoon salt
    1 teaspoon baking soda
    2 whole eggs -- large
    2 cups buttermilk
    1 tablespoon shortening

    Mix dry ingredients thoroughly. Beat eggs and mix with buttermilk into the
    dry, stir well.

    Heat a 10 or 12-inch cast iron skillet with a tblspn of oil in it in a 450F
    oven.

    When oven is heated, pour the cornbread mix in the skillet and bake for 20
    minutes, or until a toothpick comes out clean from the middle.

    Yield:
    "8 wedges"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 184 Calories; 4g Fat (19.6% calories
    from fat); 7g Protein; 30g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol;
    507mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk;
    1/2 Fat.

    NOTES : Medium or coarse ground; I prefer Bob's Redmill Coarse Ground Corn
    Grits/Polenta.

    Nutr. Assoc. : 0 0 0 0 0 0


    --
    Change Cujo to Juno in email address.


    If you have dietary issues that make nutrition information very important
    to you, please calculate your own; the nutrition information supplied with
    this recipe is approximate and should NOT be used by those for whom the
    information is critical.

  4. #4
    aem Guest

    Default Re: Corn bread or muffins

    On Aug 18, 5:07 am, Chet <c...@epix.net> wrote:
    > Over the last few years on & off I try my hand at corn muffins or
    > corn bread, either it comes out too cake like or too dry and falls
    > apart, I have purchased good muffins at local bakeries, wonder if anyone
    > here has conquered the good corn muffin or bread. recipes or links will
    > be appreciated.
    >

    Cornbread doesn't have to be Southern style. Adding a bit of flour or
    a bit of sugar/honey and not frying it in bacon grease may still suit
    your taste. The flour lightens it and the sugar, yes, sweetens it but
    how much of either is up to you. The virtue of this recipe is the
    texture, neither too cake-like nor too crumbly. It's the one we use
    for beans and stews.

    Cornbread
    ..
    ... from Sunset magazine, originally attributed to Victoria
    Modarresi, Tucson.

    1 cup all purpose flour (or slightly less)
    1 cup yellow cornmeal (or slightly more)
    1/4 cup sugar (or slightly less)
    1 tsp baking soda
    3/4 tsp salt
    1 cup plain nonfat yogurt [room temp]
    2 large eggs [room temp]

    Preheat oven to 400F. Mix dry ingredients in a bowl. Mix eggs and
    yogurt, then add to dry ingredients and mix just until blended. Pour
    into a buttered/greased 8 or 9-inch cast iron frying pan (not
    preheated, we're not frying this one). Bake 20 to 25 minutes, until
    top springs back when gently pressed in the center. -aem



  5. #5
    sf Guest

    Default Re: Corn bread or muffins

    On Wed, 18 Aug 2010 08:48:57 -0700 (PDT), aem <[email protected]>
    wrote:

    > 1 cup plain nonfat yogurt [room temp]


    I like that yogurt idea. Will try it soon, thanks!

    --

    Carrot cake counts as a serving of vegetables.

  6. #6
    brooklyn1 Guest

    Default Re: Corn bread or muffins

    Chet <[email protected]> wrote:
    >
    > Over the last few years on & off I try my hand at corn muffins or
    >corn bread, either it comes out too cake like or too dry and falls
    >apart, I have purchased good muffins at local bakeries, wonder if anyone
    >here has conquered the good corn muffin or bread. recipes or links will
    >be appreciated.


    I'm sure you mean cornbread, I doubt you know what "corn bread" is.

    The type of cornbread and corn muffins really depend on what's
    traditional for you. I like mine NYC style, not sweet and not cakey,
    I add lots of medium cornmeal, I like mine with bite/gritty... and I
    never ever use those silly paper cups for any muffin, that just makes
    them cupcakes... muffins to be muffins (any muffins) need to be well
    baked with a dark crust.


  7. #7
    Bob Terwilliger Guest

    Default Re: Corn bread or muffins

    Clueless AOL newbie Sheldon "Pussy" Katz blathered:

    > I'm sure you mean cornbread, I doubt you know what "corn bread" is.


    Time once again to show you up for the fool you are, I suppose:

    http://www.merriam-webster.com/dictionary/corn%20bread

    Main Entry: corn bread
    Function: noun
    Date: 1719
    : bread made with cornmeal


    http://www.merriam-webster.com/dictionary/cornbread

    cornbread
    Main Entry: corn bread
    Function: noun
    Date: 1719
    : bread made with cornmeal


    So now that Mister Merriam and Mister Webster have shown you to be an
    IGNORANT ****, will you FINALLY shut the **** up about your own personal
    WRONG definition of corn bread?

    Bob




  8. #8
    Jean B. Guest

    Default Re: Corn bread or muffins

    Chet wrote:
    > Over the last few years on & off I try my hand at corn muffins or corn
    > bread, either it comes out too cake like or too dry and falls apart, I
    > have purchased good muffins at local bakeries, wonder if anyone here has
    > conquered the good corn muffin or bread. recipes or links will be
    > appreciated.
    >
    > Chet


    Well, mine is great (to me), but it is rather crumbly. It gets
    less crumbly as time passes, but who wants to let it get down to
    room temp?

    --
    Jean B.

  9. #9
    ImStillMags Guest

    Default Re: Corn bread or muffins

    On Aug 18, 5:07*am, Chet <c...@epix.net> wrote:
    > * *Over the last few years on & off I try my hand at corn muffins or
    > corn bread, either it comes out too cake like or too dry and falls
    > apart, I have purchased good muffins at local bakeries, wonder if anyone
    > here has conquered the good corn muffin or bread. recipes or links will
    > be appreciated.
    >
    > * * *Chet


    This is the simple cornbread recipe I served at the restaurant. If
    you don't like any sweetness in your
    cornbread it may not be to your liking. My customers loved it.

    2 cups yellow corn meal
    2 cups flour -- unbleached
    1/4 cup sugar (or less)
    2 tablespoons baking powder
    1 teaspoon salt

    3 large eggs -- beaten
    3 cups milk
    1/2 cup butter -- melted

    1. In electric mixer bowl place dry ingredients and mix well on low
    speed for a few seconds.

    2. Add milk, eggs and butter and beat thoroughly on medium speed
    while
    preparing the bakng pan.

    3. Spray or grease and flour 13 x 9 baking pan.

    3. Pour batter into pan and bake at 400 for about 35 minutes till
    toothpick
    comes out clean.


  10. #10
    kattima Guest

    Default Re: Corn bread or muffins


    INGREDIENTS:

    1 1/2 cups cornmeal
    1/2 cup all-purpose flour
    1 1/2 teaspoon baking powder
    1 scant teaspoon baking soda
    1/2 teaspoon salt
    1 cup sour cream
    1 can (approx. 15 ounces) cream-style corn
    3 eggs
    6 tablespoons butter, melted

    PREPARATION:

    Combine dry ingredients in a large mixing bowl. Whisk together the
    remaining ingredients. Combine mixtures, stirring until all ingredients
    are moistened. Spread in a greased and floured 9-inch baking pan. Bake
    at 375 for 35 to 40 minutes.




    --
    kattima

  11. #11
    foofiefan Guest

    Default Re: Corn bread or muffins


    Chet;1520020 Wrote:
    > Over the last few years on & off I try my hand at corn muffins or
    > corn bread, either it comes out too cake like or too dry and falls
    > apart, I have purchased good muffins at local bakeries, wonder if anyone
    >
    > here has conquered the good corn muffin or bread. recipes or links will
    >
    > be appreciated.
    >
    > Chet


    I have found that using half all-purpose flour and half corn flour along
    with the oil, baking powder, baking soda, 1 egg, and some buttermilk
    makes an excellent corn bread or corn muffin. I bought Marie Callender's
    cornbread mix a few times and it turned out great. I wondered why it was
    so unlike other corn bread mixes. Most have a coarse texture since they
    use coarse ground cornmeal. It didnt. I experimented using corn flour
    instead of corn meal and my corn bread has a nice fine but not gritty
    texture. You should be able to find corn flour in the larger grocery
    stores that have a decent bulk foods section

    Vic in Springfield




    --
    foofiefan

  12. #12
    Jean B. Guest

    Default Re: Corn bread or muffins

    foofiefan wrote:
    > Chet;1520020 Wrote:
    >> Over the last few years on & off I try my hand at corn muffins or
    >> corn bread, either it comes out too cake like or too dry and falls
    >> apart, I have purchased good muffins at local bakeries, wonder if anyone
    >>
    >> here has conquered the good corn muffin or bread. recipes or links will
    >>
    >> be appreciated.
    >>
    >> Chet

    >
    > I have found that using half all-purpose flour and half corn flour along
    > with the oil, baking powder, baking soda, 1 egg, and some buttermilk
    > makes an excellent corn bread or corn muffin. I bought Marie Callender's
    > cornbread mix a few times and it turned out great. I wondered why it was
    > so unlike other corn bread mixes. Most have a coarse texture since they
    > use coarse ground cornmeal. It didnt. I experimented using corn flour
    > instead of corn meal and my corn bread has a nice fine but not gritty
    > texture. You should be able to find corn flour in the larger grocery
    > stores that have a decent bulk foods section
    >
    > Vic in Springfield
    >

    That shows how tastes differ in this and other things. I prefer
    gritty cornbread!

    --
    Jean B.

  13. #13
    Phyllis Stone Guest

    Default Re: Corn bread or muffins



    "Jean B." <[email protected]> wrote in message
    news:[email protected]..
    > foofiefan wrote:
    >> Chet;1520020 Wrote:
    >>> Over the last few years on & off I try my hand at corn muffins or corn
    >>> bread, either it comes out too cake like or too dry and falls apart, I
    >>> have purchased good muffins at local bakeries, wonder if anyone
    >>>
    >>> here has conquered the good corn muffin or bread. recipes or links will
    >>>
    >>> be appreciated.
    >>>
    >>> Chet

    >>
    >> I have found that using half all-purpose flour and half corn flour along
    >> with the oil, baking powder, baking soda, 1 egg, and some buttermilk
    >> makes an excellent corn bread or corn muffin. I bought Marie Callender's
    >> cornbread mix a few times and it turned out great. I wondered why it was
    >> so unlike other corn bread mixes. Most have a coarse texture since they
    >> use coarse ground cornmeal. It didnt. I experimented using corn flour
    >> instead of corn meal and my corn bread has a nice fine but not gritty
    >> texture. You should be able to find corn flour in the larger grocery
    >> stores that have a decent bulk foods section
    >>
    >> Vic in Springfield
    >>

    > That shows how tastes differ in this and other things. I prefer gritty
    > cornbread!
    >
    > --
    > Jean B.



    me too, the grittier the better


  14. #14
    itsjoannotjoann Guest

    Default Re: Corn bread or muffins

    On Aug 24, 9:57*am, "Phyllis Stone" <phyllisst...@hotmail.com> wrote:
    > "Jean B." <jb...@rcn.com> wrote in message
    >
    > news:[email protected]..
    >
    >
    >
    >
    >
    > > foofiefan wrote:
    > >> Chet;1520020 Wrote:
    > >>> Over the last few years on & off I try my hand at corn muffins or corn
    > >>> bread, either it comes out too cake like or too dry and falls apart, I
    > >>> have purchased good muffins at local bakeries, wonder if anyone

    >
    > >>> here has conquered the good corn muffin or bread. recipes or links will

    >
    > >>> be appreciated.

    >
    > >>> Chet

    >
    > >> I have found that using half all-purpose flour and half corn flour along
    > >> with the oil, baking powder, baking soda, 1 egg, and some buttermilk
    > >> makes an excellent corn bread or corn muffin. I bought Marie Callender's
    > >> cornbread mix a few times and it turned out great. I wondered why it was
    > >> so unlike other corn bread mixes. Most have a coarse texture since they
    > >> use coarse ground cornmeal. It didnt. I experimented using corn flour
    > >> instead of corn meal and my corn bread has a nice fine but not gritty
    > >> texture. You should be able to find corn flour in the larger grocery
    > >> stores that have a decent bulk foods section

    >
    > >> Vic in Springfield

    >
    > > That shows how tastes differ in this and other things. *I prefer gritty
    > > cornbread!

    >
    > > --
    > > Jean B.

    >
    > me too, the grittier the better
    >
    >

    Some people are scared out of their wits to cook anything, even simple
    cornbread, without relying on a mix.

  15. #15
    James Silverton Guest

    Default Re: Corn bread or muffins

    itsjoannotjoann wrote on Tue, 24 Aug 2010 10:11:39 -0700 (PDT):

    > On Aug 24, 9:57 am, "Phyllis Stone" <phyllisst...@hotmail.com>
    > wrote:
    >> "Jean B." <jb...@rcn.com> wrote in message
    >>
    >> news:[email protected]..
    >>
    > >> foofiefan wrote:
    > >>> Chet;1520020 Wrote:
    > >>>> Over the last few years on & off I try my hand at corn
    > >>>> muffins or corn bread, either it comes out too cake like
    > >>>> or too dry and falls apart, I have purchased good muffins
    > >>>> at local bakeries, wonder if anyone

    >>
    > >>>> here has conquered the good corn muffin or bread. recipes
    > >>>> or links will

    >>
    > >>>> be appreciated.

    >>
    > >>>> Chet

    >>
    > >>> I have found that using half all-purpose flour and half
    > >>> corn flour along with the oil, baking powder, baking soda,
    > >>> 1 egg, and some buttermilk makes an excellent corn bread
    > >>> or corn muffin. I bought Marie Callender's cornbread mix a
    > >>> few times and it turned out great. I wondered why it
    > >>> was so unlike other corn bread mixes. Most have a coarse
    > >>> texture since they use coarse ground cornmeal. It didnt. I
    > >>> experimented using corn flour instead of corn meal and my
    > >>> corn bread has a nice fine but not gritty texture. You
    > >>> should be able to find corn flour in the larger
    > >>> grocery stores that have a decent bulk foods section

    >>
    > >>> Vic in Springfield

    >>
    > >> That shows how tastes differ in this and other things. I
    > >> prefer gritty cornbread!

    >>
    > >> --
    > >> Jean B.

    >>
    >> me too, the grittier the better
    >>

    >Some people are scared out of their wits to cook anything, even simple
    >cornbread, without relying on a mix.


    I think the prime example is pancake mix when the batter for pancakes is
    so easy to put together and even *should* be lumpy.

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  16. #16
    sf Guest

    Default Re: Corn bread or muffins

    On Tue, 24 Aug 2010 09:57:33 -0500, "Phyllis Stone"
    <[email protected]> wrote:

    >
    >
    > "Jean B." <[email protected]> wrote in message
    > news:[email protected]..
    > > foofiefan wrote:
    > >> Chet;1520020 Wrote:
    > >>> Over the last few years on & off I try my hand at corn muffins or corn
    > >>> bread, either it comes out too cake like or too dry and falls apart, I
    > >>> have purchased good muffins at local bakeries, wonder if anyone
    > >>>
    > >>> here has conquered the good corn muffin or bread. recipes or links will
    > >>>
    > >>> be appreciated.
    > >>>
    > >>> Chet
    > >>
    > >> I have found that using half all-purpose flour and half corn flour along
    > >> with the oil, baking powder, baking soda, 1 egg, and some buttermilk
    > >> makes an excellent corn bread or corn muffin. I bought Marie Callender's
    > >> cornbread mix a few times and it turned out great. I wondered why it was
    > >> so unlike other corn bread mixes. Most have a coarse texture since they
    > >> use coarse ground cornmeal. It didnt. I experimented using corn flour
    > >> instead of corn meal and my corn bread has a nice fine but not gritty
    > >> texture. You should be able to find corn flour in the larger grocery
    > >> stores that have a decent bulk foods section
    > >>
    > >> Vic in Springfield
    > >>

    > > That shows how tastes differ in this and other things. I prefer gritty
    > > cornbread!
    > >
    > > --
    > > Jean B.

    >
    >
    > me too, the grittier the better


    I like a good corny taste which the combo of cornmeal and corn flour
    gives me. What I do not like is cornbread so dry that it sticks to my
    mouth.

    --

    Never trust a dog to watch your food.

  17. #17
    pltrgyst Guest

    Default Re: Corn bread or muffins

    On Wed, 18 Aug 2010 12:37:43 GMT, Wayne Boatwright
    <[email protected]> wrote:

    >.... Heat skillet in oven until fat is smoking
    >hot, while preparing batter. (This should take no more than 5-10
    >minutes.) Thoroughly combine cornmeal, baking soda, and salt in
    >medium bowl. Add eggs and buttermilk all at once. Blend thoroughly,
    >using wire whisk. Slowly pour all but 1 tablespoon of hot fat into
    >batter, continuing to beat quickly with whisk to incorporate fat.


    Wayne, what does incorporating smoking-hot fat accomplish? Have you
    tried it with cooler melted bacon grease and noted a difference?

    Thanks -- Larry

  18. #18
    pltrgyst Guest

    Default Re: Corn bread or muffins

    On Tue, 24 Aug 2010 10:11:39 -0700 (PDT), itsjoannotjoann
    <[email protected]> wrote:

    >Some people are scared out of their wits to cook anything, even simple
    >cornbread, without relying on a mix.



    Hmmmm-hmmm, Jiffy! 8

    -- Larry

  19. #19
    sf Guest

    Default Re: Corn bread or muffins

    On Tue, 24 Aug 2010 13:19:11 -0400, "James Silverton"
    <[email protected]> wrote:

    > I think the prime example is pancake mix when the batter for pancakes is
    > so easy to put together and even *should* be lumpy.


    Pancake mix is a great example of what to buy, not what not to buy. I
    don't keep buttermilk on hand, and often there's no milk in the house.
    Pancakes are not my favorite thing to make anyway, and I do it less
    than rarely now - so if I actually had to construct a batter I'd never
    make pancakes at all.

    --

    Never trust a dog to watch your food.

  20. #20
    James Silverton Guest

    Default Re: Corn bread or muffins

    sf wrote on Tue, 24 Aug 2010 11:48:07 -0700:

    >> I think the prime example is pancake mix when the batter for
    >> pancakes is so easy to put together and even *should* be
    >> lumpy.


    > Pancake mix is a great example of what to buy, not what not to
    > buy. I don't keep buttermilk on hand, and often there's no
    > milk in the house. Pancakes are not my favorite thing to make
    > anyway, and I do it less than rarely now - so if I actually
    > had to construct a batter I'd never make pancakes at all.


    If you must use buttermilk (and there are other pancake recipes) just
    add a tablespoonful of vinegar to a cup of milk.

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


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