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New Cornbread Recipe w/ Big Corn Flavor

r
rokzane Nov 9, 2006 07:20 PM

I don't know if anyone else has come across this type of recipe yet, but this is something I adapted from a very old Carolina cornbread recipe. It's incredibly addictive!

Preheat oven to 450 degrees. Grease a 9x13 cake pan.

Dry Works:

1/4 c. unbleached A.P. flour
1 3/4 c. finely ground cornflour (I use Bob's Red Mill Whole Corn Flour)
2 c. stoneground whole cornmeal (I use Hodgsons Mill)
1 tsp. table salt
1/4 tsp. baking soda
2tsp. baking powder

Wet Works:
3 cups of whole milk (or 2 cups low fat and 1 cup half&half)
2 whole eggs, room temp
1/4 c. raw, unfiltered honey--warmed to make it fluid
4 tbs. vegetable oil

Whisk all the dry works together. For the wet works: whisk eggs and honey together until emuslified, drizzle in the oil, and then whisk in the dairy.

Add Wet Works to the Dry Works. Whisk together until well blended and the lumps of corn meal disappear (there is very little actual flour in the recipe, so gluten formation is not so much of a problem).

Pour into prepared pan and bake until toothpick comes out clean, about 35-40 minutes.

  1. danna Nov 9, 2006 07:26 PM

    You may already know this, but...

    We(everybody in my family) put the oil in the pan and put it in the hot oven while we finish the cornbread. Take it out, swirl it around as much as you can to get it up on the edges, then pour in the batter. It makes a little "sizzle" when you pour it, and gives you a really nice crust.

    2 Replies
    1. re: danna
      r
      rokzane Nov 9, 2006 07:36 PM

      Yep, I am familiar with that technique :). It's usually best to do this in a cast iron skillet. However, my 14 inch cast iron skillet is just a little too big to be swirling liquid fire in :). Just using a heavy metal cake pan at 450 still produces a nice brown crust on the cornbread.

      1. re: rokzane
        danna Nov 9, 2006 08:43 PM

        14" ?!? You move that thing around the kitchen with a crane? ;-)

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