I've moved from lower AL to north TX. My cornbread recipe isn't working here. What can I add to make my cornbread rise (like cake) as it did in Alabama? I don't know if it's because I now have electric oven (how I miss my gas oven) or is this an altitude problem.
2006-09-19 12:54:35 · 9 answers · asked by Donnalah 2 in Home & Garden ➔ Other - Home & Garden
I would say it is probably the oven too...I have had the same problem with my cornbread ~Sigh~
good luck, I am sure with trial and error you'll figure it out!
2006-09-19 13:02:58 · answer #1 · answered by rachprime 3 · 0⤊ 0⤋
check the labels on cornbread mix in the store and see if there are any recommendations for recipe adjustment for altitude...check the cake mixes also...it may give you an idea. Don't you hate electric ovens?!? you can also try adding an additional egg, sometimes that works.
When in doubt, the forum at www.cooks.com is awesome too!
2006-09-19 13:03:31 · answer #2 · answered by Anonymous · 0⤊ 0⤋
It's probably the humidity. One thing that you might do is to put a container of water in the upper rack of the oven when you preheat. Leave it in when you put in the cornbread. This will do two things: increase the humidity, and increase the cooking time. I don't know whether it'll work, but it couldn't hurt. I don't know whether storing the yeast in a more humid environment would work, but it might work at that.
Another possibility is water hardness. You could use distilled water, or water that has recently been boiled and cooled.
2006-09-19 13:08:53 · answer #3 · answered by trigonotarbida 3 · 0⤊ 0⤋
might be altitude (what is the altitude change), or humidity change. If it's really dry the surface of the dough might turn hard and hinder rising. Try putting a cello layer above it to keep the water vapor in.
Make sure you preheat if rising it in warm oven. New over might overshoot on temperature right at the start and kill the yeast.
2006-09-19 12:58:31 · answer #4 · answered by larry n 4 · 0⤊ 0⤋
Actually, there shouldn't be a change. I lived in LA and moved to TX, everything works the same. Could it be the cornmeal you're using? I know some brands don't cook the same. Moving to WY, I know there's a huge altitude change, so I'd say it's definitely not the altitude.
2006-09-19 13:01:36 · answer #5 · answered by swrong 6 · 0⤊ 0⤋
I used to live in Oklahoma...similiar climate...and this is the recipe I used that never failed.
1cup corn meal or polenta
1cup flour
2 tablespoons sugar (I used 4tbs brown sugar)depends on how sweet you like it
4 teaspoons baking powder
1.5 teaspoons salt
1 cup milk
1/4 to 1/2 cup liquid shortening
1 egg
Blend all and preheat oven to 425 deg. F
or 180 Celsius
bake 20 to 25 minutes
I hope this works for you! I have used this in both gas and electric ovens.
2006-09-19 13:07:02 · answer #6 · answered by toe poe gee gee oh 5 · 0⤊ 0⤋
Probably has something to do either with altitude or the water.
2006-09-19 13:04:31 · answer #7 · answered by ? 4 · 0⤊ 0⤋
There will not be that much altitude difference. Have your oven calibrated. They are all different.
2006-09-19 12:59:31 · answer #8 · answered by Thomas S 6 · 1⤊ 0⤋
Could your cornmeal be old?Or your powder or soda,whichever you use? Ck those out.I live in NE Texas about 60 miles N and E of Dallas. Welcome to the big neighborhood!
2006-09-19 13:05:27 · answer #9 · answered by Anonymous · 0⤊ 0⤋