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Discussion Starter · #1 ·
Up until now, I hadn't considered adding cornbread on a regular basis. But I've been thinking about my grandmother and she has cornbread along with regular bread at the table most days of the week. I've been considering doing away with gluten for a while and corn bread would satisfy that 'need bread' feeling in me.<br><br>
But how do I go about soaking cornmeal properly? Are there superior kinds of corn meal? I'm thinking just getting some wholegrain stuff (perhaps Bob's Redmill until I find something better). Can anyone point me to an online source of how to soak cornmeal? I know this includes lime somehow but how?<br><br>
TIA
 

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Hmm it seems a good TF cornbread might be hard to do without it being incredibly dense. But I haven't tried it so I, too would love to heard some success stories with it.<br><br>
When I want "chili and cornbread" I make the corn-cakes (option under pancakes recipe) in NT. I use Bobs Red Mill and soak equal parts cornmeal with yogurt. Dh and I love them with butter and honey.
 

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<div>Originally Posted by <strong>quietserena</strong> <a href="/community/forum/post/10695555"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Up until now, I hadn't considered adding cornbread on a regular basis. But I've been thinking about my grandmother and she has cornbread along with regular bread at the table most days of the week. I've been considering doing away with gluten for a while and corn bread would satisfy that 'need bread' feeling in me.<br><br>
But how do I go about soaking cornmeal properly? Are there superior kinds of corn meal? I'm thinking just getting some wholegrain stuff (perhaps Bob's Redmill until I find something better). Can anyone point me to an online source of how to soak cornmeal? I know this includes lime somehow but how?<br><br>
TIA</div>
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The liming (adding LYE, not lime juice!) is done before the corn is ground - its how the hulls are removed, it turns the kernels of corn into hominy, and it makes the B vitamins and several proteins more accessible. I don't know that it would be either possible or effective after the corn is ground.<br>
(Hm. Here's a recipe that adds SMALL amounts of lye made from wood ash afterwards : <a href="http://www.texasindians.com/recipes.htm" target="_blank">http://www.texasindians.com/recipes.htm</a>)<br><br>
There's an interesting description and discussion here, along with links to recipes for using the traditional-style masa that results (not so much in cornbread, but in tamales and tortillas).<br><a href="http://mexicanfood.about.com/od/tortillasandbreads/ht/nixtamal.htm" target="_blank">http://mexicanfood.about.com/od/tort...t/nixtamal.htm</a><br><br>
We do green corn tamales every summer - ground field corn, butter, cheese, & chiles, steamed in husks - they are very cornbread-like and are really tasty, so I think they could satisfy a "bready" craving.
 

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Corn bread is too dense if its' made from 100% cornmeal- most recipes call for 1/2 cornmeal and 1/2 wheat flour. I've made corn mufins from a mixture of corn and rice flours and that came out pretty tasty.
 

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<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/yeahthat.gif" style="border:0px solid;" title="yeah that">: I use half corn meal and half flour and it makes fantastic muffins.
 

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<div>Originally Posted by <strong>DreamsInDigital</strong> <a href="/community/forum/post/10699186"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;"><img alt="" class="inlineimg" src="/img/vbsmilies/smilies/yeahthat.gif" style="border:0px solid;" title="yeah that">: I use half corn meal and half flour and it makes fantastic muffins.</div>
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Yeah, but wheat flour (which is what I assume you mean by "flour") contains gluten, and the reason the OP wanted to make corn bread was to avoid eating gluten for a while. Corn and rice are both gluten free, so cornbread made with cornemal and rice flour fits the bill.
 

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<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/duh.gif" style="border:0px solid;" title="duh"> I didn't see that in the OP. Please excuse me, I have a headcold and my brain is not functioning.
 

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IIRC, I have always used the corn bread recipe that comes on many corn meal packages (no flour) and loved it. Also, IIRC, using lye is a less traditional method - lime (calcium carbonate, not from citrus fruit!) was first. Let's see ... <a href="http://en.wikipedia.org/wiki/Hominy" target="_blank">http://en.wikipedia.org/wiki/Hominy</a> (first source I found on quick search)<br><br>
So is the consensus that once the cornmeal is ground, you can't do anything to it to increase the nutrition? I've been looking at my bag of cornmeal (purchased pre-TF) and trying to figure out if it's a whole grain or not, and if soaking it in pickling lime would do any good.
 

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I'd probably go ahead and use up the cornmeal you already have in the house, but do lots of research about what to buy next when this package is empty.<br><br>
On the other hand, if this package is opened and there's any chance it might have been contaminated with wheat flour (measure out one flour then use the same measuring cup/spoon for the cornmeal?) then I'd give it away or pitch it and get fresh- otherwise it's not a valid gluten-free trial.
 

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Discussion Starter · #11 ·
Thanks for the replies ladies. I was considering using the 100% cornmeal recipes but I need to do some more research on all of this.<br><br>
I'm not sure why I'm hesitating so much on the gluten free. I don't really eat bread very much, but I have a bowl of this <a href="http://www.wheatmontana.com/store/product_info.php?products_id=94" target="_blank">7-grain cereal</a> (that has gluten in it) daily and I'm having trouble giving that up. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/redface.gif" style="border:0px solid;" title="Embarrassment">
 

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If you use 1/2 cornmeal and 1/2 amaranth flour it creates a complete protein, and it tastes really good. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up">
 

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Southern style cornbread has 100% cornmeal in it. It's usually made with bacon grease to keep it moist. Honey might help, too.
 

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I use sorghum flour to make my GF cornbread. It's really tasty! But I haven't gone the extra step to soak it properly. I have been wondering how to soak the various GF flours, as some are starches (somehow different?!) and some aren't grains at all... I don't know what to do with them.
 
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