A week and a half ago, I tried out the corn bread recipe from the back of the Albers Corn Meal box. I remade the recipe recently increasing the sugar from 1/4 cup to 1/2 cup. I also substituted the Albers cornmeal with local organic corn meal. Since I tossed the remaining oil in the bottle of canola oil that I used last time, I also used newly opened canola oil in this recipe. The results were much better, but the corn meal was too coarse for my taste (I keep getting corn bits stuck in my teeth). The flavor was pretty good, not too sweet, but enough sugar for my sweet tooth. Sugar quantity will have to be something adjusted for individual taste.
Here's the new recipe summary (complete with metric conversions): Modified Albers Corn Bread (serves nine)
<td colspan=4 style="text-align:center">Preheat oven to 400°F (200°C)
One suggestion for the coarse gritty corn meal is to soak the corn meal in the milk at least an hour before baking. Mix milk and cornmeal, let sit on the counter an hour, them add the remaining ingrediants and bake as normal.
LOL, it'd be so, um... professional, if you'd referr to the Temperatures in Rankine and Kelvin
I made a small Excel doc that converts temperatures by specifying a numeric temperature, and a unit from a droplist.
The file can be downloaded from here
I used the same function in a document I made earlier where I wanted to find an enthalpy value from a table, so interpolation and other stuff was key in that doc, and had to be made in specific units.
I can design a complete document if you'd like to include conversions for each kind of unit (mass, distance, etc.)
By no means do I claim to be a great cook or engineer, but I have a question about sweet cornbread. I was raised in the south and we never sweetened our cornbread (which we ate every day). I was introduced to this practice when I moved to California. Which is more popular? Sweet or unsweetened? Have you ever made mexican cornbread?
Oddly enough... I grew up in the South as well (Alabama) and now live in California. We always had sweet cornbread growing up, and now I'm stuck with horrible, crumbly arid substitues here in California.
My mom always uses the old Albers Corn Meal recipe, before they changed it. I don't remember it exactly, but instead of oil, it used butter or shortening that you cut in to the corn meal with a pastry cutter prior to adding the other ingredients. I never remember it being gritty. I can post/email it if anyone wants.