thistlechaser (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
thistlechaser) wrote2010-09-11 09:20 am
thistlechaser) wrote2010-09-11 09:20 am
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Cornbread in a waffle maker: Very odd
I used this recipe for the batter:
* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 2/3 cup white sugar
* 1 teaspoon salt
* 3 1/2 teaspoons baking powder
* 1 egg
* 1 cup milk
* 1/3 cup vegetable oil (Increased to 1/2 cup, see below.)
Mix the dry things together, then pour the wet ones in, mix and you're done!
While I was doing that, I heated up my waffle maker (Belgian kind). Poured in the right amount of batter and left it in for the time a waffle would take. I should have increased the oil further, because it badly stuck to the iron.
When I pulled it out (in pieces), it smelled awful. I almost didn't want to taste it, but I figured to be fair I should. Turns out it tasted fine, so I'm not sure what's up with the smell.
Big issue: I got medium grain cornmeal. Blech! It's like having little bits of stone through the bread!
Second issue: Amount of sugar and oil. I looked at the sugar after I poured it into the bowl and went 'man, that's a lot of sugar!'. As I'm trying to avoid sugar, that wasn't so great.
Biggest issue: Waffle makers aren't made to cook cornbread (or cornbread isn't made to be made in the waffle maker). "Duh!"? The first batch was hard to get out, the second batch was impossible. The bread split in half, upper half stuck to the top, bottom stuck to the lower part of the maker. I couldn't even chip it out.
Which leads to the biggest (related) issue: The waffle maker is a bitch to clean at the best of times, it's one of the reasons I only use it once a year or so. It's going to be a good hour to chip all the bread out and get it cleaned again.
Taste-wise, it's okay. Very sweet, if not for the "stone chips" in it, it could be just a normal waffle. Still smells darned bad though (I have the leftovers sitting next to me as I type).
While I wouldn't call this a 100% failure, I won't be making it again. When I want cornbread, I'll go to the supermarket and buy it pre-made (theirs is yummy!).
* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 2/3 cup white sugar
* 1 teaspoon salt
* 3 1/2 teaspoons baking powder
* 1 egg
* 1 cup milk
* 1/3 cup vegetable oil (Increased to 1/2 cup, see below.)
Mix the dry things together, then pour the wet ones in, mix and you're done!
While I was doing that, I heated up my waffle maker (Belgian kind). Poured in the right amount of batter and left it in for the time a waffle would take. I should have increased the oil further, because it badly stuck to the iron.
When I pulled it out (in pieces), it smelled awful. I almost didn't want to taste it, but I figured to be fair I should. Turns out it tasted fine, so I'm not sure what's up with the smell.
Big issue: I got medium grain cornmeal. Blech! It's like having little bits of stone through the bread!
Second issue: Amount of sugar and oil. I looked at the sugar after I poured it into the bowl and went 'man, that's a lot of sugar!'. As I'm trying to avoid sugar, that wasn't so great.
Biggest issue: Waffle makers aren't made to cook cornbread (or cornbread isn't made to be made in the waffle maker). "Duh!"? The first batch was hard to get out, the second batch was impossible. The bread split in half, upper half stuck to the top, bottom stuck to the lower part of the maker. I couldn't even chip it out.
Which leads to the biggest (related) issue: The waffle maker is a bitch to clean at the best of times, it's one of the reasons I only use it once a year or so. It's going to be a good hour to chip all the bread out and get it cleaned again.
Taste-wise, it's okay. Very sweet, if not for the "stone chips" in it, it could be just a normal waffle. Still smells darned bad though (I have the leftovers sitting next to me as I type).
While I wouldn't call this a 100% failure, I won't be making it again. When I want cornbread, I'll go to the supermarket and buy it pre-made (theirs is yummy!).
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Just going to buy a new one sooner or later!
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I make a half recipe for two waffles, use powdered buttermilk rather than fresh, and I usually use oil (and skimp on it a little) rather than melted shortening. There's no sugar, but I pour on maple syrup. And strawberries. It's so good with strawberries on it.
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