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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.
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.
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Preheat oven to 400 degrees. Combine corn meal, flour and salt in bowl. Mix well. Combine egg, milk, and oil in small bowl. Mix well. Add milk mixture into flour and corn meal mixture until just blended. Pour into 11" inch cast iron skillet. Bake 20 to 25 minutes or until knife inserted in center comes out clean.
“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