rookie_chef 1 year, 3 months ago said: Question about corn bread Has anyone used Masa flour in corn bread instead of corn meal? If so how did it turn out?
deedeec 1 year, 2 months ago said: RE: Question about corn bread I have used it. I had a recipe for corn bread that called for it. But don't use my results as a diffinitive answer. Because I am Corn Bread Impaired. I can't make good corn bread to save my life. It's always the same... dry, bland.... I cannot get a tender moist crumb no matter what I do. I've tried dozens of recipes, using everything from butter to bacon fat... Flour, Cornmeal, and Mesa Flour combos... The only corn bread that EVER comes out for me is Jiffy Mix. Which IMHO is darn good, so that's what I use. I guess I can't make everything from scratch...
wynnebaer 1 year, 2 months ago said: RE: Question about corn bread I'm with you deedeec.....I love jiffy corn bread.......I do use masa harina to make corn cakes which is not like a corn bread at all but still great tasting.....:)
pleclare 1 year, 2 months ago said: RE: Question about corn bread Are the corn cakes posted Wynne? They sound good.
pointsevenout 1 year, 2 months ago said: cornbread for deedeec Try this cornbread recipe
wynnebaer 1 year, 2 months ago said: RE: Question about corn bread My Jessica used to make me take her to Chi Chi's where the Agean is now just for these corn cakes.....I finally got the recipe and they are just like the restaurant makes...Love them...
pleclare 1 year, 2 months ago said: RE: Question about corn bread I loved Chi Chi's corn cakes. also,they did a giant chimichanga that had one sauce on one side and another on the other side and lots of cheese on top. When Phil used to travel,I would go there for dinner and a margarita. Got lunch out of it the next day too.
deedeec 1 year, 2 months ago said: RE: Question about corn bread Points - Okay, ya sucked me in on this. I'm gonna try again. Crossing my fingers.
deedeec 1 year, 2 months ago said: RE: Question about corn bread I've got a similar corn cake recipe from Chevy's Mexican resteraunt:
pointsevenout 1 year, 2 months ago said: RE: Question about corn bread No sucking........No sucking..................This is not cornbread pudding or polenta. Just cornbread with a little sweet on it. Pretty close to Jiffymix. Mother buys those little boxes of Jiffymix and I'm trying to convert her to this recipe. Saves a lot of money.
A 400 degree oven is key to getting the baking powder to do its thing. Bake time depends on what kind of dish you put it in. Muffin cups take the least time. Nine inch cake tin = more time. 8x8 inch cake tin = more time.
Overstirring the batter forms too much gluten - stir until just combined. Overbaking makes it dry. The toothpick test comes out clean a lot of times when the bread is still a little doughy. Wait until the top starts to turn from the pale color to light golden brown before thinking about taking it out of the oven.
Maybe a little old bay seasoning in the cornbread will get rid of your blandies.
wynnebaer 1 year, 2 months ago said: RE: Question about corn bread Checked your recipe out, deedeec and they are almost the same ingredients and technique....Will have to try yours soon...Thanks....:)
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rookie_chef 1 year, 3 months ago said:
Question about corn bread
Has anyone used Masa flour in corn bread instead of corn meal? If so how did it turn out?
deedeec 1 year, 2 months ago said:
RE: Question about corn bread
I have used it. I had a recipe for corn bread that called for it. But don't use my results as a diffinitive answer. Because I am Corn Bread Impaired. I can't make good corn bread to save my life. It's always the same... dry, bland.... I cannot get a tender moist crumb no matter what I do. I've tried dozens of recipes, using everything from butter to bacon fat... Flour, Cornmeal, and Mesa Flour combos... The only corn bread that EVER comes out for me is Jiffy Mix. Which IMHO is darn good, so that's what I use. I guess I can't make everything from scratch...
wynnebaer 1 year, 2 months ago said:
RE: Question about corn bread
I'm with you deedeec.....I love jiffy corn bread.......I do use masa harina to make corn cakes which is not like a corn bread at all but still great tasting.....:)
pleclare 1 year, 2 months ago said:
RE: Question about corn bread
Are the corn cakes posted Wynne? They sound good.
pointsevenout 1 year, 2 months ago said:
cornbread for deedeec
Try this cornbread recipe
http://www.grouprecipes.com/13909/sweet-cornbread.html
wynnebaer 1 year, 2 months ago said:
RE: Question about corn bread
My Jessica used to make me take her to Chi Chi's where the Agean is now just for these corn cakes.....I finally got the recipe and they are just like the restaurant makes...Love them...
http://www.grouprecipes.com/55920/chi-chis-sweet-corn-cake.html
pleclare 1 year, 2 months ago said:
RE: Question about corn bread
I loved Chi Chi's corn cakes. also,they did a giant chimichanga that had one sauce on one side and another on the other side and lots of cheese on top. When Phil used to travel,I would go there for dinner and a margarita. Got lunch out of it the next day too.
deedeec 1 year, 2 months ago said:
RE: Question about corn bread
Points - Okay, ya sucked me in on this. I'm gonna try again. Crossing my fingers.
deedeec 1 year, 2 months ago said:
RE: Question about corn bread
I've got a similar corn cake recipe from Chevy's Mexican resteraunt:
http://www.grouprecipes.com/39729/chevys-sweet-corn-tomalito-aka-corn-pudding.html
pointsevenout 1 year, 2 months ago said:
RE: Question about corn bread
No sucking........No sucking..................This is not cornbread pudding or polenta. Just cornbread with a little sweet on it. Pretty close to Jiffymix. Mother buys those little boxes of Jiffymix and I'm trying to convert her to this recipe. Saves a lot of money.
A 400 degree oven is key to getting the baking powder to do its thing. Bake time depends on what kind of dish you put it in. Muffin cups take the least time. Nine inch cake tin = more time. 8x8 inch cake tin = more time.
Overstirring the batter forms too much gluten - stir until just combined. Overbaking makes it dry. The toothpick test comes out clean a lot of times when the bread is still a little doughy. Wait until the top starts to turn from the pale color to light golden brown before thinking about taking it out of the oven.
Maybe a little old bay seasoning in the cornbread will get rid of your blandies.
wynnebaer 1 year, 2 months ago said:
RE: Question about corn bread
Checked your recipe out, deedeec and they are almost the same ingredients and technique....Will have to try yours soon...Thanks....:)