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Cornbread. - I know it's wonky and I don't care [entries|archive|friends|userinfo]
Kake

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Cornbread. [Oct. 5th, 2004|03:16 pm]
Kake
Cornbread. Add wheat flour or not?
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Comments:
[User Picture]From: easterbunny
2004-10-05 07:19 am (UTC)
No. Too cakey.
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[User Picture]From: nou
2004-10-05 07:25 am (UTC)
Sounds like a good enough reason to me! Thank you.
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[User Picture]From: arkady
2004-10-05 07:21 am (UTC)
It can be made with or without flour; it's purely a matter of personal preference and taste. Me, I prefer it without. YMMV. You could make two batches, one with and one without, to see which you prefer?
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[User Picture]From: nou
2004-10-05 07:28 am (UTC)
I'm definitely going to try experimenting with a basic recipe at some point, but today I want to make blue cheese cornbread, and I don't want to use up all my blue cheese. I think I'm going to go for the non-wheat version, since both you and Beth recommend it.
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[User Picture]From: nou
2004-10-05 07:47 am (UTC)
Bread made from cornmeal. The recipe I'm going to adapt is this one: http://www.dianaskitchen.com/page/bread/cbrd.htm
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[User Picture]From: noidd
2004-10-06 11:05 am (UTC)

Cornbread in one word, Yuck. I guess it's the dry texture that gets to me - it's a very un-British taste.

Corn-bread is a staple here - you get it in resturants here instead of normal bread before your meal.

Google for "Hush Puppies" as a recipe. It's the most pallatable cornmeal recipe I can stand. In essense it's cornmeal, flour, fat and onion deep-friend.

Crispy on the outside, soft and fluffy on the inside.

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