Re: Friday Night Vittles? 7/11/2025

On Sun, 13 Jul 2025 1:41:47 +0000, Bruce wrote:

On Sun, 13 Jul 2025 00:12:39 +0000, ItsJoanNotJoAnn@webtv.net
(ItsJoanNotJoAnn) wrote:
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On Sat, 12 Jul 2025 6:07:34 +0000, Bruce wrote:
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<https://freeimage.host/i/FGp49lR>
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That looks like it was made in a round cake pan.  Did you
grease the pan and why didn't you add an egg?  Cornbread
here in the USA is not bread that is kneaded, the batter
is somewhat like gravy/cake batter.  It will pour easily
out the vessel it was made in.

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Yes, I greased the pan.  After it had cooled down some more, it came
out without a problem. I didn't add an egg because my wife said that
would make it cakey. No kneading is what I liked about it. Just
mixing, very simple.
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It would be interesting to see the box/bag of your cornmeal.
But truly, an egg will not make it cakey.  Egg acts like a
binder and does keep it from being crumbly.

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If baked in a cast iron skillet, greasing it and getting
it to almost the smoking point will pretty much ensure
it will slide out of the pan with no coaxing.

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I followed an AI recipe that said to bake it at 200C/392F for 20-25
minutes.
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I cook mine between 400 and 425°F for 20 minutes.  But my
skillet is not a full sized one.  One is about 5" across
and the other one is about 8" inches across.

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Do you add buttermilk to your corn bread? Would it matter if I used
normal milk instead? I'd never tried buttermilk before, but to me it
was exactly like plain yogurt, maybe a bit more runny. I couldn't
taste it in the corn bread.
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If I have buttermilk, I definitely use it in my cornbread.
But regular milk works great as well.  Buttermilk does have
a twang to it, more pronounced than yogurt.  Lemon juice or
vinegar, about a teaspoon -/+, can be added to regular milk,
let it sit a few minutes for a buttermilk substitute.
Neither one imparts a sour, twangy taste to the finished
bread.
Leo has posted great pictures of his cooked cornbread
in his cast iron skillet for reference.