Doug’s Cornbread Wisdom
I love cornbread, and am always searching for just the right combination of corn meal to flour, sugar, and adding corn, cheese, jalapenos and pimentos to get the visual effect just right. And I never have buttermilk when I really need it. Here are some tips.
Corn meal and white flour - usually a one to one ratio is about right. More corn meal and the finished product is more dry and crumbly. On the other hand, I have one recipe where I use three eggs and no flour. This makes a chewy bread that holds up well to having pinto beans spooned over the top.
Many folks like sugar in their cornbread. Try using 1/4 cup to each 2 cups of flour(s) for a nice flavor without being too sweet. Or, you can leave it out completely for a more savory bread.
Adding stuff - I like to add about a cup of frozen corn and a cup of sharp Cheddar cheese to the batter. Two heaping tablespoons of pickled jalapenos, finely chopped, or one tablespoon of a fresh jalapeno make a great, but not too hot, bread. About the same amount of preserved pimentos or fresh red bell pepper makes the bread nice and colorful. I remember Mama and Daddy getting a similar cornbread at Luby’s when we went there for Sunday lunch.
Buttermilk - real buttermilk is best, but we often don’t have it around when I want to make cornbread. Two options will work. Add about a tablespoon of vinegar to one cup milk. Stir and let rest for 5-10 minutes, then use exactly like buttermilk. Or (my preference) omit the usual baking powder and baking soda from the recipe. Use one cup of sweet milk and 4 teaspoons of baking powder for leavening.
Cornbread is a very resilient recipe and there are almost as many variations as there are cooks. Sort of reminds me of Churches of Christ in Texas - a different flavor on every corner, but all of them full of the same sorts of sinners - just in different proportions!