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Cornbread blondies?

m
muirne81 Feb 18, 2009 11:52 AM

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.

  1. HaagenDazs Feb 18, 2009 11:59 AM

    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!

    3 Replies
    1. re: HaagenDazs
      NellyNel Feb 18, 2009 01:09 PM

      Good suggestion Haagen!
      I'd like to try that myself - sounds incredible

      1. re: HaagenDazs
        todao Feb 18, 2009 01:24 PM

        Nice idea for approaching this challenge. May I suggest you focus on a fine corn meal? Not corn flour necessarily, but something between the typical off-the-shelf packaged "corn bread" preparation ingredient and the finer stuff.
        Let us know what you discover ...

        1. re: todao
          z
          zamorski Feb 18, 2009 03:23 PM

          Cooks Illustrated say that brown sugar also promotes chewy vs. crispy cookies--same might hold for your cornbread.

          Personally, I wouldn't build it around yellow cake mix--I would use things butter, eggs, and vanilla instead.

      2. othervoice Feb 18, 2009 06:19 PM

        I love cornbread
        I love brownies
        and I love blondies.
        So, figure this one out quick, I can't wait to try it also.

        1. greygarious Feb 21, 2009 10:16 AM

          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.

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