Recipes

[gbird]

I wondered if anyone could help me with some recipes that I would like to try.

When I was in the States I tried cornbread and bran muffins. I have found a few receipes but they have nver really turned out well

Can anyone help ?

[margarine]

Tell us what you get for cornmeal over there, and what recipe you use, and what you find is different about what you've made.

[gbird]

Nov 15, 2012 9:57:33 GMT -5 margarine said:

Tell us what you get for cornmeal over there, and what recipe you use, and what you find is different about what you've made.

I did wonder if it was the cornmeal that was the problem, we dont have much choice in the shops and it seemed to give the cornbread a synthetic type taste. I have tried a couple of recipes but this was the last one .

375g/13oz plain flour

225g/8oz cornmeal

1 tsp salt

4 tsp baking powder

110g/4oz sugar

480ml/17fl oz milk

2 free-range eggs

110g/4oz butter, melted, plus extra for greasing

small tin sweetcorn kernels, drained (or use fresh sweetcorn)

[margarine]

Okay, this would have been easier if I had used an online site with an automatic converter. But here's the proportions I've converted:


3.5 oz plain flour

5 oz cornmeal

1/4 tsp salt

2 tsp baking powder

3/4 tsp baking soda (scant - conversion actually gives .7)

1 T sugar

354ml/12.5fl oz milk (my recipe uses buttermilk)

2 free-range eggs (large)

88.7g/3oz (6-1/4 T) butter, melted, plus extra for greasing

small tin sweetcorn kernels, drained (or use fresh sweetcorn)



Now, here are the things that might have made the cornbread you had in the States taste the way you liked it:

Notice the buttermilk. Most recipes call for it. If you can't get hold of it, you can alter regular milk by adding a tablespoon of lemon juice or vinegar and letting it sit for 10 minutes.

Notice the baking soda. There's something about the buttermilk that requires using it, and reducing the baking powder.

Notice the reversal in the proportions of cornmeal to regular flour. You probably didn't make a mistake, this measure varies among recipes. I've seen some that call for equal amounts. But what you've got was so similar to the recipe I've used that I figure it might be a better proportion.

Okay, that's what I've got, I hope it helps. Cheers, gbird!

[gbird]

Thanks so much for your help margarine. I will give it a go and let you know how I get on. I have done some checking and I can get buttermilk in some stores .

[margarine]

Actually it occurred to me that I ought to give you my actual favorite recipe:

CHEDDAR-CORN BREAD
(from Cashews and Lentils, Apples and Oats by Diana Dalsass, Contemporary Books, 1981)

US measurements:

3 eggs
1/4 C butter
1-1/2 C freshly cut corn kernels
1T minced onion
2/3 C milk (regular milk this time)
1-1/2 C cornmeal
1 tsp salt
1/2 tsp baking powder
1-1/2 C grated Cheddar cheese*

UK measurements (as well as I could calculate):

3 eggs
4T butter
275g freshly cut corn kernels
1T minced onion
160ml milk (regular milk this time)
350g cornmeal
1 tsp salt
1/2 tsp baking powder
350g grated Cheddar cheese*

Place the eggs, butter, corn, onion, and milk in a blender and blend until smooth.

In a large bowl, place the dry ingredients and stir together.

Add the contents of the blender and stir just until the dry ingredients are moistened. Stir in the Cheddar cheese.

Turn the mixture into a well-greased 8" x 8" pan, bake in a 350-degree oven about 30 minutes. Serve warm.

* Of course I can't even imagine using the kind of good Cheddar cheese that you'd have over there. Mmm.

[gbird]

Thanks again Margarine , I have some days off soon and I am going to do some baking . Looking forward to trying both of these.

Do you not get good cheddar in the US ?

[margarine]

We do, but even our best domestic from Wisconsin - which is excellent - is more expensive than your everyday big brand names. And there are small artisan cheesemakers, but you don't make a big batch of lasagna with those unless you're pretty well off.

[gbird]

I never realised that . I must admit we do have a very good choice of cheddars at very reasonable prices. Even the store vaule brands are still very good .

[margarine]

Well, you guys did kinda invent Cheddar, yes? BTW, I had overlooked the bran muffin issue. Will look into it.

[gbird]

Oh thanks . I remember the first time I ordered a bran muffin in the states I was expecting a wholemeal english style muffin. I was a little suprised with what I got but it tasted so nice .

Yes I suppose we should expect a good selection of cheddar. Cheddar seems very popular all over. My In laws live in Spain where they have lovely Spanish made cheeses but you can usually find a nice cheddar as well .

I do love a mature cheddar on a cheese board with a nice glass of port .

[sweetlikemeli]

Just reading your posts has made me hungry.....LOL....I will try your recipe marg sounds lovely & yummy...Just one question the measurement of 1T minced onion is that one Tablespoon......
I can't believe that Cheddar is expensive over there....
We have such a variety and affordable....


I will be experimenting with a few recipes over the next few weeks....testing some out before Christmas......

gbird hope yours turns out great....

[margarine]

Yes, T is for tablespoon. Teaspoon, tsp. We do have just about everything Cheddar that's made anywhere in the world - including Oz - but the best stuff, yeah - including Oz - will cost easily twice as much as a commercial brand like Kraft, in an average supermarket. Nothing terribly wrong with Kraft, mind you, but I know UK supermarket cheese is much better.

(Yes, I do have a thing for cheese. Jarlsberg, ooh mama. Caerphilly...mmm. I could live on cheese. Even Velveeta, you just can't make Ro-Tel cheese dip without it. But don't use house brand imitation Velveeta.)

[gbird]

Nov 21, 2012 20:26:26 GMT -5 margarine said:

Yes, T is for tablespoon. Teaspoon, tsp. We do have just about everything Cheddar that's made anywhere in the world - including Oz - but the best stuff, yeah - including Oz - will cost easily twice as much as a commercial brand like Kraft, in an average supermarket. Nothing terribly wrong with Kraft, mind you, but I know UK supermarket cheese is much better.

(Yes, I do have a thing for cheese. Jarlsberg, ooh mama. Caerphilly...mmm. I could live on cheese. Even Velveeta, you just can't make Ro-Tel cheese dip without it. But don't use house brand imitation Velveeta.)

I have a weakness for cheese, I can just eat lumps of it. I love a good Stilton or we have one called Stinking Bishop which is very nice. Its not that easy to get hold off in my areas but well worth it if I can hunt some down .

[sweetlikemeli]

Nov 21, 2012 20:26:26 GMT -5 margarine said:

Yes, T is for tablespoon. Teaspoon, tsp. We do have just about everything Cheddar that's made anywhere in the world - including Oz - but the best stuff, yeah - including Oz - will cost easily twice as much as a commercial brand like Kraft, in an average supermarket. Nothing terribly wrong with Kraft, mind you, but I know UK supermarket cheese is much better.

(Yes, I do have a thing for cheese. Jarlsberg, ooh mama. Caerphilly...mmm. I could live on cheese. Even Velveeta, you just can't make Ro-Tel cheese dip without it. But don't use house brand imitation Velveeta.)

Thanx marg just wanted to make sure....I can't believe that you & gbird love cheese as much as I do....the only one I won't have is the Blue Vein Cheese....
But give me cheese and I am happy.... .