Re: Friday Night Vittles? 7/11/2025

On Sun, 13 Jul 2025 03:37:39 +0000, ItsJoanNotJoAnn@webtv.net
(ItsJoanNotJoAnn) wrote:

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.

I used equal amounts of corn flour and polenta:
<https://www.aldi.com.au/product/white-mill-cornflour-500g-000000000000467375>
<https://www.woolworths.com.au/shop/productdetails/55897/il-molino-polenta-bramata-traditional>

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.

Thanks.

--
Bruce
<https://i.ibb.co/7tt6yDtP/1751431946383-1.jpg>