We (my wife and I) couldn't make it to the Cornbread Festival in South Pittsburgh, Tn. this weekend so decided to have our own! Made two cakes of cornbread, spoon bread, and fried mush over the weekend. The cornbread (bacon/crackin'/cheddar and chapotle/chive/tomato) was mighty tasty but I had some structure problems. ie....floppy structure, especially with the cake made in the 15 inch pan. Being a Southern boy, I'm hesitant to use flour in my mix but thought I might push the envelope and try adding some gluten. ;-) Anyone ever try this? How much gluten to a 2 cup cornmeal recipe? Anything else that might firm up the cornbread?
We (my wife and I) couldn't make it to the Cornbread Festival in South Pittsburgh, Tn.
Pittsburgh with an h??? I thought my Pittsburgh was the only one with an h. Very interesting.
Kate, in Pittsburgh with an h, PA
-- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? [email hidden]
