My mission this week was to try my hand at making some Cornbread. It is much loved in America and is a staple side dish for many people, often seen with collard greens, red beans and rice, and fried chicken. I’ve never tasted it before and so needed to do some research as to how it’s meant to taste and what the texture is like. I found out quickly that there are a variety of recipes. and opinions as to which recipe is right. Should it have sugar in it? There are many contentious issues when it comes to cornbread 😉
My first problem, as I said, is that I’ve never tasted it so I have nothing to compare the taste of my own efforts to. My mum has tasted it before, at a friends house in St Loius, when she visited the States a few years back. I’ll ask her some more questions about it. Another problem is trying to find the correct cornmeal in Australia. All I can find is Polenta, which is cornmeal, but I don’t think it’s the same as what you buy in America. It’s quite grainy. I researched this as well, and a couple of different recipes I found by Australian cooks stated that I could use Polenta and that it’s the same thing.
However, having now made it and tasted my efforts, I’m going to disagree 🙂 It looked great and smelled wonderful, but it was so grainy that the texture took away any pleasure I anticipated before I unsuccessfully tried to turn it out of the tin I had so lovingly greased. I’m thinking I couldn’t turn it out because I failed to pre-heat the tin before pouring in my batter. So on my next attempt, I will grind my Polenta until it is fine and I will be sure to pre-heat my baking tin. I also have a feeling that that there wasn’t enough flour to cornmeal in the recipe I followed. I will scour YouTube for some more recipes! Wish me luck! xo
In the pictures above you can see my cornbread batter before baking. It looked so promising. Cornbread after baking, looked pretty good. The loaf is Banana bread that I made the same day and below is a picture of a book I would like to own one day 🙂 And a really great Bolognese recipe from that book that I save from Twitter where I was reading quite a debate about whether or not to put milk in your Bolognese. I have always put it in mine, having picked up the idea from a cooking show years back that said it would help tenderise the meat 🙂 xo