Comments on: Cornbread Experiment

By: Dona

Dona — Wed, 07 Mar 2012 01:17:58 +0000

I made cornbread two days ago. I soaked it for 24 hours (actually 22 hours), when I baked it, it was brown. It tasted great, but should it have been brown?

By: Wardeh

Wardeh — Mon, 01 Feb 2010 00:58:21 +0000

Beka – I have not experimented with cornbread recently. I’m sorry. If the batter was thin, use less liquid. The blender-batter pancakes have turned out fantastic for us. I think I used brown rice and kamut and they were very good.

Next time I try cornbread, I’ll probably try the one in Nourishing Traditions on page 486 – it calls for soaking the corn in lime water which is a special treatment for corn.

By: Beka

Beka — Sun, 31 Jan 2010 07:03:03 +0000

Hi Wardeh! I was just wondering whether you’d experimented anymore or with any success? I tried the blender batter pancakes off of her website, and they turned out very flat, although the taste was not bitter. My batter was VERY thin. Any pointers? Thanks! – Beka

By: Jerzy

Jerzy — Mon, 15 Dec 2008 07:39:38 +0000

I’ve been wondering about the bitter taste in my cornbread too. I was googling for suggestions when I saw your website, as well as this one:
http://users.rcn.com/sue.interport/food/bakgsoda.html
It seems that both baking soda and baking powder are likely to taste bitter if you have too little acid, since then there will be some unreacted baking soda/powder left behind.
So perhaps when you soak the grains, the acid gets soaked up and there’s not enough left for the leavening agent the next day.
As for me, my cornbread batter is usually pretty thick — perhaps I’m not putting in enough acid (or it’s not runny enough for all the baking powder to contact the acid). Hmmm, I should try a new batch…
Good luck!

By: Wardeh

Wardeh — Thu, 04 Dec 2008 18:20:03 +0000

Selvi,

I don’t and my library doesn’t have that book. I would love it if you would email me the recipe. It sounds wonderful and since I’m successfully using sprouted grains without reaction from my gluten-intolerant crowd, I will be able to use some sprouted spelt or kamut in place of the wheat/barley flour. I’ll email you to give you my email address. Thank you!

Love, wardeh

By: sashwee

sashwee — Wed, 03 Dec 2008 11:49:53 +0000

Dear Wardeh,
Have you looked at the cornbread recipe in “The Self-Healing Cookbook” by Kristina Turner? I think it’s a very different approach from the usual, but I’ve found it very satisfying. It includes cooked millet and sesame oil, it’s a bit sweet and very cornbready, though on the heavy side, not light and fluffy. It does call for a little bit of wheat or barley flour, so you’d still need to experiment. If you can’t get a hold of the book, (which I recommend), I can send you the recipe. I’d prefer to send it to you by email because I’m unsure about copyright issues.
Best wishes,
Selvi

By: Wardeh

Wardeh — Sat, 15 Nov 2008 15:57:26 +0000

Thanks, Cammie! No I don’t need the recipe. I love your idea to add the choc chips to one section.

However, did you know that grain-sweetened choc chips are sweetened with barley, a gluten-grain? Or are you not worried about it since in order to get the barley malt, the barley would have been sprouted? I don’t know for sure this is how they get the malt, just that is the homemade way to get barley malt.

By: Cammie Grace

Cammie Grace — Fri, 14 Nov 2008 18:14:50 +0000

Hi Wardeh,

Cornbread….this is very popular in our home too! I have altered the Moosewood Cookbook’s recipe for cornbread to fit our allergy needs and everyone LOVES it! I don’t have it in front of me but I believe I use, applesauce for the eggs, 1 cup of cornflour/cornmeal and 1 cup of brown rice flour, I substitute hazelnut milk for the buttermilk and earth balance for the butter. I used to use a bit of lemon juice in the hazelnut milk to sub for the buttermilk but don’t anymore since we found it works fine without it. The recipe is in the original Moosewood Cookbook by Molly Katzen. If you need the entire recipe let me know and I will send it along. As a special treat – I sometimes add grain sweetened chocolate chips to a section of the cornbread (the kids love this for dessert).

Hope you are well and that this cornbread works for you!

Love,
Cammie