Swine Spectator
is Blowin Smoke!
We have a disagreement in our house. Mrs. Spectator was raised on Jiffy and that is all she wants. She has convinced the Lil' Spectators that a sweet corn muffin is the real deal. I was raised right and know better. I like real cornbread. Unsweetened. Cooked in cast iron.
I make my own cornbread with a mix that is 60/40 cornmeal to flour and no sweeteners. Sometimes I add cheese, bacon, pickled jalapeños, or cracklin's to the batter.
Recently I was looking at a book that was intended for professional bakers. It had a recipe for cornbread that included technique I have never see before. It called for soaking a mix of cornmeal and grits in buttermilk overnight, then mixing the remaining ingredients just before baking.
This recipe was super sweet (honey, brown sugar, and sugar), so I skipped that part. I made a sample batch that was unsweetened. I need to tweak it some more, but I was very pleased with the results.
Have any of you seen this soaking method before?
I make my own cornbread with a mix that is 60/40 cornmeal to flour and no sweeteners. Sometimes I add cheese, bacon, pickled jalapeños, or cracklin's to the batter.
Recently I was looking at a book that was intended for professional bakers. It had a recipe for cornbread that included technique I have never see before. It called for soaking a mix of cornmeal and grits in buttermilk overnight, then mixing the remaining ingredients just before baking.
This recipe was super sweet (honey, brown sugar, and sugar), so I skipped that part. I made a sample batch that was unsweetened. I need to tweak it some more, but I was very pleased with the results.
Have any of you seen this soaking method before?