Wednesday, August 31, 2011

The Battle of the Cornbreads

One night we were going to have cornbread for dinner.  Then we discovered that we were out of Jiffy cornbread... so I found a recipe.  Upon mixing it up, Mom looked at it and said that it was way too watery. So she found a recipe of her own to try.  Thus began the battle of the cornbreads...

My cornbread recipe:

1 cup white cornmeal
1 cup all purpose flour
1 tsp baking powder
1 tsp salt
2 eggs
2 cups lowfat buttermilk

Preheat oven to 400 degrees.  Whisk together all ingredients.  Pour into a pan sprayed with cooking spray.  Bake for 20-25 minutes or until golden brown and cooked through. 

Mom's cornbread recipe:

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees F. Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Both turned out well, but each was a very different style.  Mine was very moist and super dense.  Almost like the dressing (or as some people call it, stuffing) we make every Thanksgiving.  Mom's was much more traditional.  It was thicker and lighter.  It was moist, but drier than mine.  You can't go wrong with either of these recipes, but as for me, I think I'll just stick with my Jiffy!