Cooking folks?

[thistlechaser]

Shouldn't cornbread have sugar in it? Every time I have it, it's nice and sweet. I found this recipe to make it in a waffle iron, and was thinking about trying it this weekend:

* 2 cups of cornmeal (wholegrain)
* Scant ½ cup flour
* ½ tsp baking soda
* 2 tsp salt
* 4 tsp baking powder
* 2 cups buttermilk
* 4 eggs, beaten


Then I noticed it has no sugar... Maybe the buttermilk would give it enough flavor to not miss the sweetness? I can't see why making it in a waffle iron would require no sugar, since waffles are sweet...

Comments

[thistle-chaser.livejournal.com]

We're opposites! Safeway sells pre-made cornbread and I love it! But I must resist it, because it's really just like corny-cake (which I then slather with butter, mmmm). I've never had not-sweet corn bread!

I'm thinking the waffle iron will rock, because then you'll get more of the nice crunchy outside bits.

[tersa.livejournal.com]

I think I've had the Safeway cornbread and it was pretty good. :)

[voidmagus.livejournal.com]

I prefer savory cornbread, which is the sort of recipe you posted. Add cheddar and diced jalapeno to the mix, bake in pre-heated iron skillet, serve with potato soup.

[thistle-chaser.livejournal.com]

Oh hey, that sounds pretty good, too! Minus the jalapeno, anyway. My mouth is a wimp!

[voidmagus.livejournal.com]

Roast the pepper, dip in icewater, remove skin. Slice open, throw away seeds and cut a thin layer off the inside of the pepper. This membrane and the seeds are where the majority of the capsaicin (sp?) is. Resulting pepper isn't spicy at all. I've done this with scotch bonnet peppers and the resulting 'meat' of the pepper is only slightly warm, and very fruity.