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Cornbread Questions

Seth_Ratner_91225

Hola,

Looking at the CS cornbread, there were some people complaining that it was too sweet.

I know the sugar is an important part of the texture, so I was wondering if changes could be made.

The isomalt... is that simply there because it is a less-sweet sugar? If so, what about replacing the 90g of regular sugar with an additional 90g of isomalt? Crazy?

What about maltose? Would malt sugar give the same texture with less sweetness?

Thoughts?

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Comments

michio

Have you tried using a pressure cooker to carmelize the corn rather than the stove top (maybe with a little baking soda)?

Ben_Johnson_34605

Im not sure if the undissolved isomalt was the reason for not rising sufficiently, but we definitely recommend grinding it before assembling the batter. It could have been that it needed higher baking temperature. Did it develop a nice crust? As for the baking soda/baking powder question. The baking soda helps with flavor and the initial rise of the cornbread. The baking powder is doing the same thing but also has a second rise that is heat activated.

Seth_Ratner_91225

So I did it, 1:1 isomalt for regular sugar. I'm looking for a bit of cooking science here.

The bread was super moist, but I didn't get much rise out of it. Certainly not like the video.

I used a small cast iron pan, so the cooking time was a bit longer, and I adjusted the temp down for the larger size.

The isomalt I bought comes in rather large granules. Probably 1mm in diameter. These would not dissolve in the batter, but they did fully melt during the cooking. I'm wondering if this was the culprit, as the isomalt was not fully distributed (from being in granule form).

I thought the baking soda and baking powder would do the rising. Does the sugar play a part? I can try grinding the isomalt next time so it disperses in the batter.

Also, why baking soda and baking powder? Baking Powder adds acid for the sodium bicarbonate to work... why the additional baking soda?

That said, it was some tasty fucking corn bread, I'm just being picky

Ben_Johnson_34605

The isomalt substitution would be a good start.