Is stone ground cornmeal the same as fine ground cornmeal?
Regular cornmeal is ground between metal rollers and the hull and germ are removed so the texture is finer. It also may be enriched to return nutrients that are lost. Stone-ground is ground between two stones, obviously.
What makes cornbread dry?
If you’re finding that happening, then there could be a couple of different reasons your cornbread recipe is crumbling: The kind or amount of flour you’re using. If you use too much cornmeal, the glutens in the flour can’t work to hold the bread together. Try cutting back on your cornmeal amount.
How do you moisten overcooked cornbread?
Once you remove it from the oven, top with butter to keep it moist. If you add it to the microwave to reheat the cornbread, place a paper towel over the top and heat for about 30-seconds for one piece. Again, add some butter to the top, or slice it open to add some, and that will keep it moist.
How do you keep cornbread from getting hard?
You can go about that in a couple of ways:
- wrap the cornbread using plastic wrap or aluminum foil.
- put it into a resealable freezer bag.
- keep it in an airtight food container, bread box, or even a cake carrier.
How do you make whole grain corn muffins?
Combine the cornmeal, flour, sugar, salt, baking powder and baking soda in a large bowl. Add the corn to the bowl of a food processor and pulse 2 or 3 times until the corn is chopped up. Scrape down the sides and add the eggs, buttermilk, and oil or melted butter to the corn in the food processor and pulse 3 times.
What’s the best way to make stone ground cornbread?
Whisk milk and egg in small bowl to blend. Add milk mixture and melted butter to cornmeal mixture and stir just until blended. Transfer batter to prepared pan; smooth top. Bake cornbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool in pan 10 minutes.
How to make muffins with whole wheat flour?
Grease and flour 12 to 15 muffin cups. Heat oven to 425 F. In a large mixing bowl, combine the cornmeal, whole wheat flour, baking powder, soda, and salt. Stir with a spoon or whisk to blend thoroughly. In another bowl, whisk together the eggs, buttermilk, and the cooled melted butter.
How do you make cornbread with cornmeal and milk?
Whisk cornmeal, flour, salt, baking powder, and baking soda in medium bowl to blend. Whisk milk and egg in small bowl to blend. Add milk mixture and melted butter to cornmeal mixture and stir just until blended. Transfer batter to prepared pan; smooth top. Bake cornbread until tester inserted into center comes out clean, about 25 minutes.