Is cornbread meant to have a 'gritty' texture??

pavlovs_dog

will be making corn bread tonight or tommorrow, plan to add creamed (ie blended) sweetcorn into the mix to see if that will make it sweeter than my last attempt. will report back

JenniO

As a resident american on the MSE forum, can I just add that I make homemade cornbread and I use this from tesco:

Natco Fine Corn Meal 1.5kg for .99 pence
(it is under the asian specialties section online)

Natco White Maize Meal (also at tesco) is fairly close to 'grits'


OK, to make my cornbread more moist, I take a tin of sweetcorn, and put it in a tall bowl or something and use a hand blender on it, and voila, it becomes 'creamed corn' which, when added to cornbread, keeps it lovely and moist.

Now on day 2, an earlier poster was quite right, the cornbread goes drier, so I use the rest to make 'cornbread stuffing'. Basically just saute a good bit of butter with some celery, onion, green pepper, a few spices to taste (s&P), put your leftover cornbread in the food processor and use about 32ozs (4 coffee cups worth) to 1 cup worth (8 oz) (1 coffee cup) of stock, or broth (veg or chicken). Mix sauteed veg, cornbread bits and broth together. Put in a greased casserole dish and place in oven on gas mark 4 for 40 minutes. Fluff with fork when done. HTH!

kunekune

Ready made polenta is disgusting. Don't judge polenta from that.

kunekune

Ooh, cornbread stuffing!!!! I used to make a stuffing using crumbled cornbread, onion, peppers, prawns and cajun spices ... It was easier than JenniO's: I think I just mixed it all together in a bowl with either some butter or an egg ... if anyone's interested, I can hunt for the recipe. It was delicious, we had it with Christmas dinner several times.

pavlovs_dog

too many good ideas! im going to be the size of a house if you lot get your way!!!

odds-n-sods

If you soak the cornmeal/polenta in the liquid in the recipe it will soak up some of it and it will be less gritty. About 45 minutes.

misskool

Can anyone give me an idea how much you get in the recipes posted here? I don't want to be making it to find that they are enough to feed 6 or 8 :eek:

pavlovs_dog

i followed green tomato's recipe, which made a nice size loaf or several muffins.

with regards to the creamed corn experiment - this batch did taste better than my last attempt, although i did add sugar as well, so its hard to know how much of the improvement was as a result of the corn they are getting better with each attempt though, and the corn was a nice touch

thriftlady_2

JenniO wrote: »

Now on day 2, an earlier poster was quite right, the cornbread goes drier, so I use the rest to make 'cornbread stuffing'. Basically just saute a good bit of butter with some celery, onion, green pepper, a few spices to taste (s&P), put your leftover cornbread in the food processor and use about 32ozs (4 coffee cups worth) to 1 cup worth (8 oz) (1 coffee cup) of stock, or broth (veg or chicken). Mix sauteed veg, cornbread bits and broth together. Put in a greased casserole dish and place in oven on gas mark 4 for 40 minutes. Fluff with fork when done. HTH!

There's a good recipe for cornbread stuffing in The More With Less Cookbook. It includes crumbled sausagemeat and walnuts too. The book suggests you joint a chicken and serve the meaty pieces on Monday. Then, on Tuesday make a double batch of cornbread and serve half with baked beans (hm american ones not out of can;) ). Finally on Wednesday you make creamed chicken with the rest of the chicken and cornbread stuffing with the rest of the cornbread and serve the two together.

I make cornbread without the egg -not very authentic I'm sure but a little extra milk seem to work. I think the creamed corn tip will improve it though :T

pavlovs_dog

i always love to see this thread on the first page