Friday, March 19, 2010
It's basically the same as regular cornbread, only cooked in a steamer instead of an oven. In the absence of sizzling hot temperatures it never develops the crunchy crust many consider essential to cornbread, but rather a soft shiny skin similar to baozi.
Well, at least the steamed version should be moist, right? That is, after all, a notorious drawback of baked cornbread. Unfortunately (and this may be my fault for using whole wheat flour instead of white) it was just as dry and crumbly as any baked cornbread, if not more so.
After a few days on the shelf this one went straight into the food processor to become bread crumbs for my next recipe.