What gives cornbread a bitter aftertaste? I made the 2-corn cornbread that was the subject of a blog post by Merrill a few weeks ago, baking it in a 12-inch cast iron skillet that had been heated in the oven and coated with melted butter before pouring in the batter -- which is how I always make cornbread. It came out perfectly -- gorgeous brown top crust, lovely texture, etc. -- but was so bitter. I keep my cornmeal in the back of my fridge (the coldest place in it) and always taste it before putting it in a batter to confirm that it's not rancid. So that wasn't the problem. I had the same problem with the winning custard spoon bread recipe, which doubles the baking powder from the Joy of Cooking recipe, without changing any of the other ingredients (including amounts) other than the flavorings and uses exactly the same methods, from start to finish (and, incidentally, even recommends eating it with bacon and maple syrup). Is it the amount of baking powder? (I'm using aluminum-free powder, and it's fresh.) Help!!
You deserve a cookie.