San Antonio Express-News (Sunday)
Secrets for three classic American cornbreads
Cornbread is a year-round staple in Texas, but fall is definitely peak season for that most American of carby creations. In the brisk, leaf-rustling days before Thanksgiving when we’re all craving soup, stew, chili and, of course, cornbread dressing, nothing feels like a more comforting companion at the table.
That slice of down-home goodness has been a critical part of the American diet for centuries. American Indians had used cornmeal in countless ways for thousands of years, but it was European settlers in what were then the Southern colonies who developed cornbread as we know it today in an effort to re-create the breads they were familiar with using the ingredients available here. Cornbread is a fundamentally simple dish to make, requiring little more than cornmeal, water and a pinch of salt in its most basic form. Today, most versions incorporate at least a portion of wheat flour, eggs, sugar and other ingredients.
This week we’re going to examine all the tips and tricks you need to make a perfect batch of cornbread, whether you plan to transform it into Thanksgiving stuffing or enjoy it alongside a hot pot of chili or stew.
Cornbread success begins with having the right cornmeal. Cornmeal is sold in bags weighing up to 5 pounds in most grocery stores, but unless you’re baking cornbread regularly, your supply can easily go stale or rancid before you use it all up. Try to buy a quantity of cornmeal you can use within a few months.
Give your cornmeal a sniff before you start baking. It should smell sweet and starchy, with no musty or sour notes. While the expiration date on the bag can be a helpful guideline in determining freshness, cornmeal can go bad quicker depending on how it’s stored. It can last for months in a cool, dark cupboard, but you’ll extend that shelf life considerably if you keep it in a refrigerator or freezer.
Historically, cornbread was made exclusively with cornmeal, but all-purpose flour has become a common addition. Flour results in a more tender, chewy cornbread that’s generally less crumbly. But balance is important in retaining a strong flavor of corn and the distinctive grainy texture cornmeal
This week we’re going to examine all the tips and tricks you need to make a perfect batch of cornbread, whether you plan to transform it into Thanksgiving stuffing or enjoy it alongside a hot pot of chili or stew.