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soc_puppet) wrote2023-03-11 10:16 pm
soc_puppet) wrote2023-03-11 10:16 pm
Entry tags:
Creamed Corn(bread)
We've got a recipe for cornbread at work that we've been using for a number of years now, but I don't care for it one bit. As far as I'm concerned, it's mixed backwards: You start by putting the dry ingredients in the bowl, then add the wet ingredients, and then you add an emulsion of sugar and melted butter. I hate that part! Not only is it "backwards" from just about every other recipe I know, which has thrown me off my groove more than once, the melted butter part totally pisses me off. I don't like having to melt butter for this recipe, and I also don't like how frequently and how intensely I have to hand mix the butter and sugar together to make sure they are properly emulsified, and stay that way, before I add them to the rest of the mixture.
So when I had to make a double batch of cornbread muffins at work on Friday, I asked my boss: Since business is so slow right now, would it be okay if I made a super tiny batch of cornbread muffins using the creaming method? Just to find out if it makes a difference?
She gave me the okay, and after the initial batch of thirteen dozen muffins was baked off, I made a smaller batch using the creaming method.
I personally liked the method much better, as you can probably guess 😛 Again, I didn't have to melt the butter, or worry about keeping it emulsified with the sugar. I'm also super used to the creaming method from making waaaay too many cookies over the years, so I know what creamed batter/dough is supposed to look like. Also, since the butter wasn't pre-melted, the cornbread batter was much less liquid-y overall, and therefore not just less messy, but easier to scoop in general! My boss did a taste test and said they tasted about the same as usual, and she liked that they got more color than the ones made with the original method; there's still a few things to fine tune, and we need to find out how well it freezes, but it's within the realm of possibility that we'll be switching to the creaming method for our cornbread soon!
So when I had to make a double batch of cornbread muffins at work on Friday, I asked my boss: Since business is so slow right now, would it be okay if I made a super tiny batch of cornbread muffins using the creaming method? Just to find out if it makes a difference?
She gave me the okay, and after the initial batch of thirteen dozen muffins was baked off, I made a smaller batch using the creaming method.
I personally liked the method much better, as you can probably guess 😛 Again, I didn't have to melt the butter, or worry about keeping it emulsified with the sugar. I'm also super used to the creaming method from making waaaay too many cookies over the years, so I know what creamed batter/dough is supposed to look like. Also, since the butter wasn't pre-melted, the cornbread batter was much less liquid-y overall, and therefore not just less messy, but easier to scoop in general! My boss did a taste test and said they tasted about the same as usual, and she liked that they got more color than the ones made with the original method; there's still a few things to fine tune, and we need to find out how well it freezes, but it's within the realm of possibility that we'll be switching to the creaming method for our cornbread soon!
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That original version sounds VERY backwards and weird to me!
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Anyway, I still don't know the verdict, but I talked to one of my coworkers about it yesterday, and she also hates the "emulsify melted butter with sugar" part, so now we're both hoping that the recipe change will work out.
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