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What's cookin', good lookin'? Part II

Not sure what sort of bread corn flour would make. In Mexico they call that masa hariña, and use it to make tortillas. In the US, cornbread is made with cornmeal, a more coarsely ground product (about like table salt). Some cornbread is dry and crumbly, and some is more moist. I make mine with buttermilk and a bit of sugar in a cast iron skillet.
 
twister947 said:
Not sure what sort of bread corn flour would make. In Mexico they call that masa hariña, and use it to make tortillas. In the US, cornbread is made with cornmeal, a more coarsely ground product (about like table salt). Some cornbread is dry and crumbly, and some is more moist. I make mine with buttermilk and a bit of sugar in a cast iron skillet.
Click to expand...

Hmm. In that case I'll have to think of something else to do with the corn flour. I bought it specifically to make the Zimbabwean sadza ball a while back.

Maybe I'll start using a little bit of it mixed with other flours to use it up.
 
seela said:
Hmm. In that case I'll have to think of something else to do with the corn flour. I bought it specifically to make the Zimbabwean sadza ball a while back.

Maybe I'll start using a little bit of it mixed with other flours to use it up.
Click to expand...

Don't let me discourage you. Go ahead and try it in a cornbread recipe and see what you end up with.
 
twister947 said:
I make mine with buttermilk and a bit of sugar in a cast iron skillet.
Click to expand...

Yes to the cast iron skillet for cornbread. That way we’re not all fighting over the corner pieces.

seela said:
Hmm. In that case I'll have to think of something else to do with the corn flour. I bought it specifically to make the Zimbabwean sadza ball a while back.

Maybe I'll start using a little bit of it mixed with other flours to use it up.
Click to expand...

You could try making arepas or gorditas (essentially the same thing).
 
seela said:
Ooh, maybe I should give corn bread another chance. I have a ton of corn flour that I don't know what to do with. Thanks for the idea!
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You can substitute cornflour for for cornmeal in cornbread. A couple of things to keep in mind, cornflour will yield a fluffier, less dense bread which may require a shorter baking time. Also, you may need to use more to get the right consistency of dough. (Thicker than pancake batter but still pours easily into the pan or skillet)
Also, yellow cornflour is sweeter than white cornflour so is perfect for pastry or bread, use white for savory recipes.
:cattail:
 
gracie920101 said:
You can substitute cornflour for for cornmeal in cornbread. A couple of things to keep in mind, cornflour will yield a fluffier, less dense bread which may require a shorter baking time. Also, you may need to use more to get the right consistency of dough. (Thicker than pancake batter but still pours easily into the pan or skillet)
Also, yellow cornflour is sweeter than white cornflour so is perfect for pastry or bread, use white for savory recipes.
:cattail:
Click to expand...

I've never thought about yellow being sweeter than white. I don't like sugar in cornbread though. I'm going to test the two. Thinking of the corn flour is really making me want tamales though. I would look up the other recipes y'all have mentioned using it.
 
Leftover London Broil is in the slow cooker with BBQ sauce and we'll have pulled beef for dinner later.
 
twister947 said:
Aubergines. Almost too beautiful to eat.
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What's aubergine? I'd google but I'm trying to get in to conversation mode.


gracie920101 said:
London broil (slightly overdone, dammit! :mad:) with haricot vert

https://64.media.tumblr.com/26296061960048d5cdbad1ac146f1a4a/7aa3203dc3f314f3-35/s400x600/36a2962e955d0ee7dc8a1f7c785ccbebe16dd4d8.jpg
Click to expand...

Pictures are worth 1000 words. Yumm!


Whiskeyjack said:
We're doing a New England seafood boil tonight. So excited!
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How was it?
 
I'm in full on mushroom mode again.

I'm gonna make mushroom pasta today with black chantarelles, porcini and yellow swamp russulas that I picked yesterday.

The weekend included all kinds of other mushroom goodies. :)
 
Working from home currently and I have Staffordshire oatcakes for my lunch. Going to load them with eggs, bacon and mushrooms.
 
obelus825 said:
These are Staffordshire oatcakes:
https://www.food.com/recipe/staffordshire-oatcakes-traditional-english-hotcakes-pancakes-421079
Very versatile, go with savoury and sweet.
Click to expand...

Thanks, looks tasty!

I made something similar this past weekend, too. I didn't put yeast in the batter, so it was basically a crepe batter, but I used oat and rice flour instead of wheat. Served with macerated strawberries and whipped cream. Had leftovers for breakfast the next day with pine mushrooms and cheese.
 
seela said:
Thanks, looks tasty!

I made something similar this past weekend, too. I didn't put yeast in the batter, so it was basically a crepe batter, but I used oat and rice flour instead of wheat. Served with macerated strawberries and whipped cream. Had leftovers for breakfast the next day with pine mushrooms and cheese.
Click to expand...

Nice!
I have two oatcakes left for my lunch tomorrow. They're so versatile!
 
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