the dry ingredients.
the eggs, then add the remaining liquid ingredients
the wet and dry mixtures and mix.
Mix thoroughly, but do not over-mix
for 1 hour. (This allows one part of the double
acting baking powder*
oven to 400ºF.
a 10 to 12 inch cast iron skillet thoroughly
with 'pan spray' (aerosol can of oil).
the skillet in the oven for 5 minutes.
skillet from oven and pour in batter to fill
skillet about 1/2 to 2/3 full.
pan to the oven and bake for 25 to 35 minutes,
or until top is a medium dark golden brown.
acting baking powder produces carbon dioxide gas
to 'rise' the batter in two different ways. The
first component works when it gets wet, the second
when heat is applied.
The sour cream is for flavor and texture (so it
is not as 'oily'), but it makes the batter 'heavier',
so the extra baking powder is needed. The vinegar
is for both flavor and to make the mixture slightly
more acid, so the baking powder works better.
The salt also for the same reasons.
this information to play with your own recipe:
it with yellow corn bread mix, following the
package directions, and use the explanations
above to change the recipe slightly.
it with 1/2 white and 1/2 yellow cornbread mix.
slightly different proportions of oil and sour
cream, sugar and vinegar to experiment with
different flavors and textures.
slightly more extra baking powder for a lighter
to get 'your' ideal cornbread.
James T. Ehler, 2001
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