Omelet > wrote:

>In article >,
> Jim Elbrecht > wrote:

-snip-
>>
>> I did something very similar to this a couple weeks ago. The only
>> change was it was cooked at 450.
>>
>> I liked the flavor, and the texture was different, but pretty good out
>> of the oven. But it didn't 'pop' like I thought it should. It
>> didn't raise hardly at all.
>>
>> I used powdered buttermilk & my soda is a 1/2 full box that has worked
>> in everything else.
>>
>> By the time it cooled it was too dense to eat. I know I've seen a
>> bunch of folk talk about crumbling it up in milk-- and I could see it
>> used for that.
>>
>> Did it come out right, and I'm just not a southern cornbread guy-- or
>> should I try again and do something different?
>>
>> Thanks
>> Jim
>
>I don't make cornbread often. Fixin' to make a crockpot of rice and
>beans shortly so will likely try it then... but am considering adding
>creamed corn to it for moisture even tho' the buttermilk should add
>enough. What do you think and how much would you add? I'm always into
>tweaking recipes to personal taste. ;-)

I've added a can of corn to my 'northern'(?) recipe that has flour,
regular milk, oil, and sugar. Usually not creamed, so I just
drain and dump and don't change anything. I'd probably just hold
1/4 cup or so on the milk if I used creamed.

On the southern style- I'll let someone who knows what it is supposed
to come out like to comment.

Jim