Cornbread
Sis Tolman - Cape Verde Mission I put the cornmeal in the blender to make it a finer grain. It was very delicious.
Sis Tolman - Cape Verde Mission I put the cornmeal in the blender to make it a finer grain. It was very delicious.
- Carbohydrate 58.5407986911767 g
- Cholesterol 76.133333333401 mg
- Fat 40.6651339965819 g
- Fiber 2.78497785907165 g
- Protein 7.77743834039302 g
- Saturated Fat 6.33760640300483 g
- Serving Size 1 1 Serving (207g)
- Sodium 2422.08289553686 mg
- Sugar 55.7558208321051 g
- Trans Fat 2.36556247781377 g
- Calories 618 calories
Step-by-step
- Mix dry ingredients.
- Whisk in milk, eggs & oil just til smooth; about 1 min.
- Pour into GREASED 9" x 9" pan or muffin tins.
- Bake at 400? for 14-16 mins.
- *** Papaya pulp or applesauce keeps cornbread moist ***
- *** You can make packets of dry ingredients ahead of time & freeze. Add liquid ingredients when needed.
Beyond the Grain
Standard cornmeal yields a gritty crumb. Pulsing yellow cornmeal in a blender breaks the particle size down for a smoother mouthfeel. Overmixing activates the gluten in the white flour too quickly, resulting in a dense, rubbery structure. Whisk the wet ingredients into the dry components just until smooth, stopping at the one-minute mark.
Moisture Management
Adding two tablespoons of applesauce or papaya pulp introduces pectin, which binds water molecules during baking to prevent dryness. Fat coats the flour proteins and inhibits gluten formation. Using oil instead of solid butter creates a tender crumb that stays moist longer at room temperature.
Bake and Adapt
Portion the batter into a greased nine-inch square pan or standard muffin tins. Bake at four hundred degrees Fahrenheit for fourteen to sixteen minutes until golden brown. Freeze dry ingredient packets ahead of time, then incorporate the milk, oil, and eggs immediately before baking.
