Last year I ate out at a Wolfgang Puck restaurant and was served the best slice of cornbread I've ever had. It wasn't traditional cornbread: it was sweet and tasted slightly of yellow cake mix. The texture, however, was the most amazing part--not cakey or the usual cornbread crumb texture... It was very dense and chewy; the same texture as a slightly underdone brownie or blondie.
I've tried since to replicate the recipe using cornflour or meal and small amounts of yellow cake mix; I got the taste right but can't get that same super-dense "fudgey" consistency.
Does anyone have any suggestions or recipes? Nothing I've found online comes close.
Eggs = chew. You can consider upping that amount. Also using sugar, being hygroscopic, is a good way to keep things moist and pliable/chewy. Obviously we're not dealing with regular cornbread recipes here so anything you attempt to alter in that regard is probably not going to work. I would consider using far less baking soda and baking powder, if any.
Have you tried using a brownie recipe as a starting point and replacing the cornmeal for regular flour? If they are as close in texture and sweetness as you describe, that's the route I would go.
In other words, try to make brownies made with cornmeal, not cornbread that is similar to brownies. Does that make sense? Interesting idea though!
I love cornbread
I love brownies
and I love blondies.
So, figure this one out quick, I can't wait to try it also.
A friend of mine used to make "diet brownies" by just adding oil and water to brownie mix. They were quite dense and fudgy. My first thought on reading your post was to reduce or omit the egg. make a wetter batter, and slightly underbake, as you would for a fudgy-yextured brownie.