GOOD TO KNOW: White corn meal = Best corn bread. Evah.
So tonight we had easy fish stew for dinner and I decided to make the usual corn bread to accompany. Imagine my surprise when I retrieved the old reliable Indian Head corn meal from the pantry only to find I’d picked up white corn meal rather than the usual yellow during my last trip to Fairway!
You know, btw I hate Fairway. I swear their floor plan is designed to induce psychosis. For example:
ME: “Excuse me, where might I find the cinnamon?”
FAIRWAY GUY: “Well it depends what kind you want. You can get it in aisle 5 with the imported spices or back in the produce section with the Spanish seasonings. We also have some in the organic food area of our annex, or you could just mosey over to aisle 114B where there should be some next to the domestic pie filling.”
ME: “I’ve been running around here for thirty minutes in search of one freaking jar of cinnamon. I don’t even know where I am and will need a St Bernard and a gallon of whiskey just to make it to the check out. Can you just get me some goddamned cinnamon?”
FG: “Ma’m, have you been drinking?”
It’s always the same.
Anyways, I was feeling far too lazy to run down the the Las Americas bodega to get the usual yellow product, so I threw caution to the wind, poured another glass of wine and decided to roll with the white stuff. One of these years I’m going to get a working camera to share the fruits of my labors, but until then, you’ll just have to take the word of the Slattern family that the white cornmeal makes a far superior corn bread. Lighter, finer and altogether more pleasing. It’s not difficult to make — just use the recipe on the back of the sack.
If you’re too lazy to click the link, read on to see the recipe just as it appears on their site. Foolproof.
TRADITIONAL CORN BREAD OR CORN MUFFINS
- 1 cup Indian Head White Corn Meal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- ¼ cup oil
- 1 cup milk
- 1 egg, beaten
Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9”x9”x2” pan for 20-25 minutes.
Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425 degrees for 15-20 minutes. Makes 12 muffins.
For a sweeter, moister corn bread or muffin, make these changes to the recipe above: Use 2/3 cup milk, ½ cup sugar, ½ cup oil and 2 eggs. Reduce the heat to 400 degrees. Bake for 20-25 minutes.
Posted on January 17, 2012, in Good to know and tagged Bake, Bread, Cornbread, Cornmeal, Drink and Food, Humor/Commentary. Bookmark the permalink. 19 Comments.
So, this is Nov. 21,2015… Lol i lost my recipe for cornbread, yes, I know, I should know it by heart since being married for 43 years. Lol, I grew up on white corn meal cornbread,but my mother in law used Yellow cornmeal, so I tried it and loved it.. But when I asked my own mom why she didnt used yellow cornmeal, she told me it was only good for feeding the chickens. So, I learn to use white cornmeal for my cornbread dressing, and yellow cornmeal for my cornbread & red beans, and any other meal. Lol Can you tell I come from a farm family? Lol
Hi. I grew up eating cornbread made with white cornmeal. If you use self-rising cornmeal, I just pour cornmeal in a bowl and add enough buttermilk to make the batter about the consistency of pancake batter. Add about a tablespoon of cooking oil to batter. The real secret is bake your cornbread in an iron skillet!!!! Start by putting your iron skillet on the stovetop, pour a little cooking oil in skillet and sprinkle in some of the cornmeal. Turn on the heat, let the cornmeal start to brown a little, pour in cornbread batter, and put in a 425 degree oven until the top starts to brown!!! Best cornbread ever!!!!
I missed this the first time around. Probably because it pre-dates my history as a blogger. WordPress apparently likes it too. What posts come up under my name when I like your stuff? I want to try this cornbread.
The cornbread is delicious and makes the family feel like you’ve actually put some effort into the meal. Try it with my Easy Fish Stew. As for names coming up with likes, I’m sorry to have to reveal my incompetence, but I have absolutely no idea what you’re referring to.
I get emails when some people like a post.
Huh. I don’t. Clearly you have taken my seat at the cool table for lunch.
This is part of the reason that I have 16,000 unread messages in my inbox. Like all of the cool people do.
I am such a loser.
I sat here and laughed about the conversation with the worker. Too funny! I originally added your link for the recipe. I got humor included! 🙂
“Ma’am, have you been drinking?”
I was actually incoherent with rage, which I am sorry to report bears a striking resemblance to inebriation. Thanks for stopping!
I am eating the Easy Fish Stew right now and it is REALLY GOOD.
You sweet talker!
I’m a southern girl and I’ve been using yellow cornmeal for a lot of years. I’ll give it a try.
You won’t regret it! I hope.
White cornmeal is always betta…ever’one in the south do alreada know dat! White grits, dy is betta too. You just been livin in da north fa too long now, ya know!
You know, Mrs Deen, you could post under your own name….anyways, I’m just a dumb girl from Maine, and corn bread is a like mysterious ethnic food for me.
The Kitchen Slattern never ceases to amaze!
…or increase in size unfortunately. Thanks for reading!
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