Comments on: Whole Grain Cornbread

By: Melissa

Melissa — Sat, 27 Feb 2016 17:29:29 +0000

In reply to deb c. I'm so glad you liked it Deb! I need to know more about YOU since we are BBF's now. Where are you writing from? Do you have kids?! I'd love to know a little more.

By: deb c

deb c — Fri, 26 Feb 2016 05:39:10 +0000

Didn’t have the whole wheat pastry flour, but google said I could sub with 1 cup cake flour and 1 cup wheat flour. I also had to make the buttermilk with milk and lemon juice……done and done. Can you say yum?!? Out of habit, I put butter into my heated skillet, swirled it around poured the batter in. The final product was crunchy on the outside, fluffy on the inside. Leftovers were individually wrapped in plastic wrap, frozen and tossed into a freezer zipper bag. Now I can have a piece of great cornbread whenever I have the urge! Hip hip hooray! Next time I might have to try that Cornbread Crumble! It sounds good too! Thanks for the great recipe!!!

By: Melissa

Melissa — Mon, 20 Jul 2015 21:09:14 +0000

In reply to Pris.

You might have a pretty coarsely ground corn meal to work with… you’d need to add more of a liquid but I’m not sure how much since I’m not there with you. Sorry it didn’t quite turn out.

By: Pris

Pris — Sun, 19 Jul 2015 15:05:12 +0000

Hi. So I made this recipe but halved everything since i wanted a smaller portion. I’m.not sure what went wrong, but the bread was really crumbly and crunchy on the inside, like you could taste the corn meal kernals. What did I do wrong? I’d really like to try it again. Thanks!

By: Melissa

Melissa — Fri, 21 Feb 2014 23:19:19 +0000

In reply to Susan Carroll. I'm going to have to make an extra batch of cornbread this weekend just for this. It sounds AMAZING!

By: Susan Carroll

Susan Carroll — Fri, 21 Feb 2014 09:44:55 +0000

AuntSue
Cornbread is quick and yummy. But, wow, that is double the size of my recipe for the same size pan. I add honey and butter to make it good, but I think adding the buttermilk must make it great!
I have a good recipe for leftover cornbread.

Cornbread Crumble
1/2 batch of leftover cornbread, more or less (about 1/4 of your recipe)
1 pound hamburger, break up and saute with onions and green pepper, then drain off fat
1 diced onion
1 diced green pepper
1 cup salsa
1 can sliced olives
1 can corn, drained
2 cups shredded cheese Mexican blend

Grease 2 qt casserole dish
Crumble all cornbread with clean hands
Lightly press 2/3 of cornbread crumbs into greased casserole dish
Combine drained hamburger with salsa, olives and corn.
Layer hamburger mixture on top of cornbread in dish,
Sprinkle with 1 cup of chesse.
Sprinkle remainder of cornbread crumbs over top of cheese
Bake at 350 degrees for 30 minutes, until slightly crusty
Top with remaining cup of cheese, bake 10 more minutes, until cheese is melted