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Cooking & Preserving Foods: light texture buttermilk cornbread

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Forum: Cooking & Preserving FoodsReplies: 5, Views: 110
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Olton, TX

January 3, 2010
4:33 AM

Post #7421945

Does anyone know how to make buttermilk cornbread that has large "holes" ? (air pockets) I am trying to get the texture of my Mom's, and can get the taste but not the resiliency.
Phoenix, AZ

January 3, 2010
4:28 PM

Post #7423069

I've never made - or had - cornbread that had large holes in it. Are you sure your mom didn't use yeast in her recipe? You've made me curious so I hope someone has an answer!
Ann Arbor, MI

January 23, 2010
12:43 PM

Post #7487954

can u post you recipe, that will help.
St. Helens, OR
(Zone 8b)

January 23, 2010
5:41 PM

Post #7488767

If it's a typical soda-based cornbread, she probably mixed the batter more thoroughly than the directions indicate. This will create large holes.

It's not the recipe that's the biggest factor but the method.

Burbank, CA

February 1, 2010
10:31 PM

Post #7519804

Wow this sounds absolutely delicious!!! Anyone have a recipe??
Phoenix, AZ

February 3, 2010
3:31 PM

Post #7525547

Maybe this recipe works to make cornbread with 'holes'. (I still think yeast must be part of the secret.),194,140176-237206,00.html


2 c. cornmeal
1 c. flour
1/2 tsp. salt
1/4 c. sugar
1 tsp. baking soda
1 pkg. active dry yeast
1/4 c. butter, melted
2 1/2 c. buttermilk, heated to lukewarm

Stir all dry ingredients together, then add melted butter and buttermilk; let rise covered 30 minutes in greased baking pan or skillet. Bake uncovered in 350 degree oven for 30 minutes.

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