Do you like cornbread? Do people outside of the south eat cornbread?
I guess I just assume everyone knows what cornbread is.
I’m not all that particular when it comes to cornbread, but it’s a strange bird. It’s a little gritty, and oftentimes mealy. You know, it needs a big glass of milk to wash it down. I actually get the hiccups from eating cornbread. Is that weird? I think it has to do with not enough air getting into my cornbread eating lungs.
Though hiccup-inducing, I really love the flavor of cornmeal. Eariler this summer I posted a recipe for Yeasted Corn Rolls, and they were amazing. So I wondered…could I combine the flavor of cornbread and the texture of a nice, fluffy biscuit?
Turns out I could. And quite easily, at that.
You probably know that I am a big Midstate Mills Fan. I’ve been enamored of them even before they became a sponsor of mine, and their products are top notch. Pancake mixes, all purpose flour, cornmeal, and of course, their Formula L Biscuit Mix.
I decided to combine their Formula L with some of their Tendabake Yellow Self Rising Corn Meal.Mix. I’ve been playing around with the ratios, and I think I’ve finally got it.
- 2 1/2 cups Formula L Biscuit Mix
- 1 cup Self Rising Yellow Cornmeal Mix
- 2 tablespoons Shortening
- 1 1/3 cups milk
Cut the shortening in to the cornbread mix using a fork or pastry cutter. Use a spoon to combine all ingredients until well mixed. Knead for 1-2 minutes, then press or roll out to 1 inch thickness. Cut into squares or cut into rounds using a biscuit cutter. Bake at 400 for 10-12 minutes. Makes 8-10 biscuits.
Well, we liked it anyway, and topped with a bunch of creamy butter? Oh yeah.
A little bit of the grit, a whole lot of the flavor. It was the perfect combination of cornbread and biscuit. Give it a try!