Kevin's Cornbread

2019-10-05

ingredients:

• 1 1/2 cups medium grind cornmeal
• 1/2 cup paleo baking flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 8 tablespoons salted european butter
• 2 cups buttermilk
• 3/4 teaspoon kosher salt

directions:

1. pre heat oven to 350 F, with skillets
2. mix dry ingredients
3. mix in wet ingredients
4. fill skillets with batter
5. bake at 350 F for about 45 minutes or until toothpick comes out clean

yield: 2 6” skillets

rating: 4.8

reflections:

i thought buckwheat flour was my problem, and so with this batch, i subbed in paleo baking flour. a slight improvement, but overall it didn’t make all that much of a difference.

the color and cut are nicer, but the flavor still isn’t there, and the texture is too moist. it turns to a slurry after only a chew.

2019-09-15

ingredients:

• 1 1/2 cups medium grind cornmeal
• 1/2 cup buckwheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 8 tablespoons salted european butter
• 1 3/4 cups buttermilk
• 1/2 teaspoon kosher salt

directions:

1. pre heat oven to 450 F, with skillets
2. mix everything but buckwheat flour, add that last
3. remove skillets from oven, and butter
4. fill skillets with batter
5. cook on stove top for one minute
6. bake at 450 F for about 25 minutes or until toothpick comes out clean

yield: 2 6” skillets

rating: 4.1

reflections:

this batch is hard to rate. salt is back in the mix, but the flavor profile is still pretty flat. the density does start off much better though, but after a few bites, turns pastey.

also - too many omelettes this week left me without eggs, and so this batch was missing that ingredient. i didn’t think they’d be that important, but i suppose they were acting as a binding agent, as my slice fell apart.

2019-09-02

ingredients:

• 1 1/2 cups medium grind cornmeal
• 1/2 cup buckwheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 8 tablespoons salted irish butter
• 2 large eggs, scrambled
• 2 cups buttermilk

directions:

1. pre heat oven to 450 F, with skillets
2. mix cornmeal, buttermilk, eggs, butter
3. mix buckwheat flour, baking powder, baking soda
4. at last minute: combine mixes
5. remove skillets from oven, and butter
6. fill skillets with batter
7. cook on stove top for one minute
8. bake at 450 F for about 25 minutes or until toothpick comes out clean

yield: 2 6” skillets

rating: 4.3

reflections:

this batch was edible. the interior is pretty dense though; might have taken a step backwards on texture. also - i removed salt entirely after the last run, opting to lean on the salted butter, but now think we need at least a pinch.

2019-08-25

ingredients:

• 1 1/2 cups medium grind cornmeal
• 1/2 cup buckwheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 8 tablespoons salted irish butter
• 2 large eggs, scrambled
• 1 3/4 cups buttermilk

directions:

1. pre heat oven to 450 F, with skillets
2. mix dry ingredients
3. mix in wet ingredients
4. remove skillets from oven, and butter
5. fill skillets with batter
6. cook on stove top for one minute
7. bake at 450 F for about 25 minutes or until toothpick comes out clean

yield: 2 6” skillets

rating: 3.8

reflections:

texture is much better in this batch, but now way too salty. also, still missing something. not a lot of depth.

worth iterating on. back to unsalted butter, to start.

2019-08-17

ingredients:

• 1 cup cornmeal
• 1 cup cauliflower flour, sifted with 2 teaspoons baking powder
• 2 teaspoons maldon salt
• 8 tablespoons melted cultured, unsalted, butter
• 2 large eggs, scrambled
• 1 1/2 cups buttermilk
• 3 tablespoons honey

directions:

1. pre heat oven to 400 F, with skillets
2. mix dry ingredients
3. mix in wet ingredients
4. remove skillets from oven, and butter
5. fill skillets with batter
6. bake at 400 F for about 25 minutes or until toothpick comes out clean
7. finish with maldon salt

yield: 2 6” skillets

rating: 2.4

reflections:

pretty dense and dry. not sweet, or savory. would not make again without adjustments.