"bigwheel" > wrote in message
...
>
> 'Ophelia[_11_ Wrote:
>> ;1979606']The loaf I made today is a great colour and dh *loves* the
>> flavour)
>>
>> It didn't rise much and is fairly dense, but I didn't really hope for a
>> good
>> rise since it was half corn and half bread flour . BUT he says the
>> flavour
>> is even better than the one we bought from the baker which started me
>> off on
>> this experiment! Needless to say, I am very pleased)
>>
>> I have gluten on order and when it arrives, I will try it out in the
>> same
>> recipe. If anyone can tell me the quantity of gluten to use with x
>> grams
>> of *** I would be very grateful!
>>
>> Many thanks to EVERYONE who joined this thread with suggestions and
>> advice,
>> I am very grateful and have saved the recipes which I hope to work
>> through
>> in the futu))
>>
>> Thank you all once again)
>>
>> Best
>>
>> O
>>
>>
>> --
>> 'Help for Heroes' (http://www.helpforheroes.org.uk/shop/)
>
> Sounds like way too much flour. Try this.
>
> Big Wheels Cornbread (Revised 10-14-14)
>
> Serving Size : 1
> Ingredients:
> Amount Measure Ingredient - Preparation Method
>
> I do cornbread like this: Heat up a big cast iron skillet in the oven at
> 425.When its heated add 1/4 cup oil or bacon grease and let it heat up
> too. While its heating take a large bowl and mangle together 1 3/4 cups
> yellow cornmeal, 1/4 cup flour, 1 T baking powder, 1 T sugar, 1 t. salt.
> Add one beaten egg to enough milk to make it wet, but not too
> wet..(about like pancake batter..around 2 cup or slightly less) and mix
> it up good. Make sure the pan and grease are hot, then pour the hot
> grease into the batter and stir it a little more. Should make a nice
> sizzling sound. Pour the batter into the skillet and cook till its nice
> and brown on top. When its done, I like to bang it out on the counter
> and put it back in the skillet upside down. Turn off he oven and crack
> the oven door and let it rest about 15 mins. Cut it like a pie and
> slather up with some real cow butter. You can also substitute a little
> honey for the sugar. Now some of these Crackers claim it don't need any
> sugar, but I like it better with a little sweetening in it. Posted to
> the BBQ List by bigwheel on Sep 29, 1998.

Mine was a 'yeasted' cornbread.


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