Woodbutcher
36 Cal.
- Joined
- Aug 26, 2006
- Messages
- 86
- Reaction score
- 3
First, thanks for the help on my former post. This is a work in progress for a few weeks now. The idea is to make cornbread without wheat flour, and my family has given me their approval on my last effort. And no leftovers!
OK, here goes: 1 and 1\2 cup whole grain cornmeal
1 and 1\2 cup corn flour
so far different proportions just don't work
1 tablespoon baking powder
salt, aprox 1 teaspoon or more
"HOT" water, enough to make a pourable batter
aprox 1\4 cup honey
aprox 1\4 cup olive oil
The "oo" was there so I used it, if something else works better I'll try it. Like I said, a work in progress.
Mix the drys, make a crater in the middle, a few pats of butter are nice, add the honey, raisins are great, then add some hot water and stir to soften the honey, ect, then mix in hot water to make a pourable batter. Did try milk, not as good.
Read somewhere on the net {from info given on this site} that the hot water helps, I think that it does. I let it sit for a minute to soften the meal.
The batter is poured into a 10 inch black iron skillet on the stovetop, that has a couple tablespoons of hot cooking oil, and given a minute to work. Then into a roaster oven set at 325 degrees for a half hour.
I realize that different fats and oils can be used, but that will happen with more experience.
This thing comes out a bit more than an inch thick, pretty heavy and somewhat crumbly. Doesn't need much to fill ya up.
So far the guys at the shop havn't insulted my efforts.
This is really pretty ancient stuff, cooking like this, so it doesn't have to be complex. Gee, even I can do it! Next stop, the camp fire.
Again, I'm very happy to post this because of the help given on this site, and to share this thought, I did it, anyone can. Ten minutes to mix and a half hour till done. The coffee will be ready when it goes into the oven.
Woodbutcher
OK, here goes: 1 and 1\2 cup whole grain cornmeal
1 and 1\2 cup corn flour
so far different proportions just don't work
1 tablespoon baking powder
salt, aprox 1 teaspoon or more
"HOT" water, enough to make a pourable batter
aprox 1\4 cup honey
aprox 1\4 cup olive oil
The "oo" was there so I used it, if something else works better I'll try it. Like I said, a work in progress.
Mix the drys, make a crater in the middle, a few pats of butter are nice, add the honey, raisins are great, then add some hot water and stir to soften the honey, ect, then mix in hot water to make a pourable batter. Did try milk, not as good.
Read somewhere on the net {from info given on this site} that the hot water helps, I think that it does. I let it sit for a minute to soften the meal.
The batter is poured into a 10 inch black iron skillet on the stovetop, that has a couple tablespoons of hot cooking oil, and given a minute to work. Then into a roaster oven set at 325 degrees for a half hour.
I realize that different fats and oils can be used, but that will happen with more experience.
This thing comes out a bit more than an inch thick, pretty heavy and somewhat crumbly. Doesn't need much to fill ya up.
So far the guys at the shop havn't insulted my efforts.
This is really pretty ancient stuff, cooking like this, so it doesn't have to be complex. Gee, even I can do it! Next stop, the camp fire.
Again, I'm very happy to post this because of the help given on this site, and to share this thought, I did it, anyone can. Ten minutes to mix and a half hour till done. The coffee will be ready when it goes into the oven.
Woodbutcher
