Corn Bread.

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   Okay....I made AK1's recipe for the game last night and had it with a nice bowl of chili....I was very impressed. I liked the density of the bread very much and the crumb was nice...you could pick it up and eat it without it falling apart and crumbling all over the place. I went with 1/4 cup brown sugar and was glad that I did...just a hint of sweetness to it.
The wife and I are split on this one....she didn't like it at all because of the density, and that is precisely why I did like it.

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 04 November 2013 at 02:14
	Okay....I made AK1's recipe for the game last night and had it with a nice bowl of chili....I was very impressed. I liked the density of the bread very much and the crumb was nice...you could pick it up and eat it without it falling apart and crumbling all over the place. I went with 1/4 cup brown sugar and was glad that I did...just a hint of sweetness to it. The wife and I are split on this one....she didn't like it at all because of the density, and that is precisely why I did like it.
	Go ahead...play with your food!

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AK1 Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081	Post Options Post Reply Quote AK1 Report Post Thanks(0) Quote Reply Posted: 04 November 2013 at 10:38
	Thanks Dave! I made it last week again, but just used a 1/4 cup (maybe less, I eyeballed it!). I liked it better than the original recipe as well, not by much though. I may try it next time with very little sugar, just to see. Glad you liked it.

Rod Franklin Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921	Post Options Post Reply Quote Rod Franklin Report Post Thanks(0) Quote Reply Posted: 20 November 2013 at 21:34
	I made this again a couple of days ago. I made a couple of changes to try to lighten the crumb a little and I think it worked. I used buttermilk to provide a little more acid. I upped the baking powder to 1 1/2 teaspoons to get a little more gas going in there. I used a rectangular pyrex baking dish instead of the round cake pan I used before and preheated it somewhat in the oven before hand. I wish I could find a way around making the cornmeal mush first, but I like the no grit feel of this stuff. Much better loft and noticeably lighter in texture. It still held together well too.
	Hungry

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 21 November 2013 at 02:52
	I was also thinking about upping the baking soda to 2 tsp and trying it again, but I may also just try to strike a happy medium between this recipe (for the crumb) and another one I like with pecans and a touch of maple syrup (for the wife's benefit) I'm baking a ham Sunday, so that will mean pea soup next week, and that's when I'll play with it and let you all know how it came out.
	Go ahead...play with your food!