Ingredients
1 1/2 c. corn meal
1/2 c. flour
1 Tbsp. baking powder
1 tsp. salt
2 eggs
1/2 c. buttermilk
1 Tbsp. butter, melted
Method
Sources
📖
RecipeNLG
dataset
📖
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
You're reading one of recipes available free. Full library with Gastronome.
Heat oven to 350°. Combine corn meal, flour, baking powder and salt; sift into large bowl. In small bowl, beat eggs with whisk (lightly); add buttermilk and mix well. Pour liquid ingredients over dry ones and stir together until smooth using a wooden spoon. Do not overbeat. Put a 9-inch ovenproof skillet over high heat for 1 minute until very hot. Remove from heat and using brush, quickly coat bottom and sides of pan with melted butter. Immediately pour in batter, smoothing top. Bake in center of oven for 30 to 35 minutes, until it begins to pull from sides of pan and top is browned. Cut into wedges and serve hot. Makes one 9-inch bread.
“The textures of cornbreads containing various amounts of DDGS are mostly comparable to the cornbread without any DDGS; the 20–25 g/100 g DDGS supplementation to corn flour seemed to be the highest limits for this application.”
cornbreads with DDGS → show → comparable textures
“DDGS in cornbread formulations generally induce darker appearance.”
cornbreads with DDGS → induce → darker appearance
“However, the cornbread with 30 g/100 g DDGS incorporated shows signs of decline of textural quality and batter elasticity.”
cornbreads with 30 g/100 g DDGS → show → decline in textural quality and batter elasticity