![]() ![]() Or, opt for a full meal with corn and crab beignets, Cornmeal-Crusted Sweet Potato Wedges, and Fried Catfish on the menu. Start a weekend morning with lacy cornmeal pancakes or waffles. Our Buttermilk Cornbread recipe is the best of the best, but if you like pre-portioned servings, go for these extra-corny muffins, which are loaded with fresh corn kernels. We have plenty of cornmeal recipes to make the most of that bag. Remove from oven to cool, but melt a pat of butter over the top while cornbread is still hot. ![]() Using a spatula, mix quickly, scraping the sides of the bowl to get it all evenly mixed, Pour into a 9' square pan, bake in preheated oven for 25 minutes. Rancid cornmeal will smell sour and generally off. Add the wet ingredients to the bowl of dry ingredients. If you’re unsure how old your cornmeal is, sniff it. Unless you plan on using it all within a few months, it’ll stay fresher in a cold environment. When you finally find the cornmeal you’ve been searching for, store it in an airtight container in your fridge or freezer. (Since cornmeal is gluten-free, you don’t want to substitute it 100%, or your cake might be dense.) Want to experiment with adding cornmeal to recipes that call for only all-purpose flour? Substitute a quarter of the AP flour with fine or medium cornmeal and see how it affects the baked goods’ texture and flavor. (Think of it sort of like whole wheat vs. These get rid of most of the hull and germ, making the cornmeal shelf-stable for longer. If stone-ground isn’t advertised on the label, the cornmeal was most likely ground with steel rollers. ![]() This makes for a more nutritious and corn-forward product (it also tends to be coarser). Bags might also be labeled “ stone-ground cornmeal.” Stone-grinding-which is, um, just what it sounds like-means that some of the hull and germ of the kernel are retained. If the package doesn’t specify the texture (sometimes they don’t), it’s safe to assume you’re getting either a fine or medium grind. “The pancake made with finely ground cornmeal was a bit heavier, as more of the liquid was absorbed,” says Carla Lalli Music, who developed the recipe. (If you decide to add pumpkin purée, Fields recommends using an additional egg too.This Giant No-Flip Blueberry Pancake was tested with both medium and fine cornmeal, and both worked. And if you really want to go big, stir 1 (15-ounce) can of pumpkin purée, along with ½ teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom into the batter. To give your cornbread some autumnal flair, stir 1 teaspoon ground cinnamon into the dry mix. Want to use up some blueberries, blackberries, or other berries? Sprinkle as many as you’d like over the bottom of the baking pan or skillet and pour the batter on top. Fields also recommends sprinkling the top of the batter with a little raw sugar to give your cornbread some crunch. In the summer, peel 2 fresh peaches and cut them into thin wedges, toss them in 2 tablespoons of light brown sugar, and add to your cornbread. For a citrusy flavor, stir the zest and juice of 1 orange or 2 lemons or limes into the batter. But things get even better when you add your favorite fruit. You can simply stir 2 tablespoons honey into your cornbread batter to add a touch of sweetness. To layer in more savory flavor and richness, Fields recommends folding in ¾ cup of shredded sharp cheddar. Fields also recommends trying a little NOLA flair by adding a rounded ¼ teaspoon Cajun spice blend to your cornbread mix. ![]() Or, you can mix in 3 tablespoons of your favorite chile paste. You can stir in 1 cup of roasted chopped jalapeños or 1 teaspoon crushed red pepper flakes or cayenne into the batter. If you’re into heat, Fields says there are endless ways to give your cornbread a kick. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender. One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. No fresh corn on hand? Strain 1 (8-ounce) can of creamed corn and stir into the batter along with one additional egg. The best cornbread is the one that really tastes like corn-so why not add extra? Fields recommends stirring 1 cup of fresh corn kernels into the batter, which will also add pops of texture. ![]()
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