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.
light texture buttermilk cornbread
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!
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.
Wow this sounds absolutely delicious!!! Anyone have a recipe??
Maybe this recipe works to make cornbread with 'holes'. (I still think yeast must be part of the secret.) http://www.cooks.com/rec/doc/0,194,140176-237206,00.html
YEAST CORN BREAD
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.