tweaking cornbread

I have been using this recipe without eggs and find the flavour is much better than with eggs. The texture is slightly more crumbly, but is not a problem.


MIX WELL
200 GRAMS FINE ITALIAN CORNMEAL
1/4 TEASPOON BAKING SODA
1 TEASPOON BAKING POWDER
2 TABLESPOONS SUGAR
1 TEASPOON SALT

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325 ML BUTTERMILK OR YOGURT
30 GRAMS BUTTER
FRESH CORN OPTIONAL
PANCETTA OPTIONAL

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COMBINE WET AND DRY INGREDIENTS WITH WHISK

POUR INTO VERY HOT 8 INCH SKILLET
COATED WITH CORN OIL

BAKE AT 200 DEGREES
FOR 20 MINUTES

8 SERVINGS
Per Serving
Calories 161
Protein 4.1 gm

Thanks Nili, this is just the kind of response I was looking for!

Eggs are three things, water, protein and fat. Increased egg content should cause a richer and less crumbly finished product so if you like moist soft cornbread go big on eggs and if you like lighter, crumbly cornbread go with fewer. The eggs also contribute to raising the bread so (up to a point) more eggs will get a higher lift than fewer. I say "to a point" because if you increase the egg content too much you end up with a corn tart instead of bread. If you want to tweak the recipe even further you can replace some egg with constituent parts (water, protein, fat). Use one egg and a few tablespoon of butter to add richness but maintain a crumbly texture. Add a teaspoon wheat gluten to increase the protein and end up with a more toothsome bread. Etc. etc... (Also, add jalapenos... lots of jalapenos.)

I love a cornbread from Nikki and David Goldbeck -- it has 3/4 cup cornmeal, 1 egg, 1 Tb honey. I have changed it to use buttermilk (originally 1 1/2 cup yogurt). I omit the sweetener, and you could change oil + butter to bacon fat. It's quick, simple and delicious.