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Hi.  I just invented a really good cornbread recipe which was not crumbly
and also very fluffy and also super addictive.  I used cottage cheese,
which melted and absorbed into the bread, and made the entire bread hold
together; simultaneously, it left lots of holes in the bread.  I'm sure
I'm not the first to discover this, but it was a surprise to me.  I thought
of posting the recipe when I saw a request for a "fluffy" cake recipe,
as using cottage cheese in a cake recipe may give you this texture.

This cornbread is wonderful straight out of the oven, and also pretty
good cold or reheated in the microwave, although I still haven't succeeded
in creating a cornbread that is as moist cold as warm.  I imagine that is
an intrinsic property of corn.

While I'm posting this, I will also post a really yummy foccacia-type
food which can be dairy or non-dairy.  It is terrific straight out of
the oven, but does not reheat well.  It may suit the people who wanted
a crispy thin crust.

Janet

Janet's Cottage Cheese Cornbread
Made with a heavy pan, this cornbread has a thick brown crust and
a tender fluffy inside.

1 c corn meal
1 c tapioca starch or corn starch or corn flour, or a mixture
2 t baking powder
1/2 t baking soda
salt
2 c cottage cheese (I used 4% fat)
3 eggs
2 T sugar
2-3 T corn oil or your fat of choice.

Preheat oven to ~375.  Heat a round heavy skillet on the stove.  I used
a 12" Calphalon pan, but cast iron would also work.
Whisk together first five ingredients.  In separate bowl, mix cottage
cheese with eggs and sugar.  Add wet ingredients to dry ingredients,
stirring just to combine.
Add 2-3 T corn oil to the skillet and spread around.  Add the batter,
which should sizzle, and transfer the skillet to the oven.  Bake until a
toothpick inserted into the bread comes out clean.


Janet's "Foccacia", version 1.5
This recipe is based on the foccacia recipe given to my mother by our
Italian neighbor Judy.  I thought I wouldn't be able to eat it again, but
on a lark I tried it with masa harina and it worked reasonably well.
It is a fun recipe for kids, or at least I thought so when I was growing up.
For information about masa harina, see
http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=3440
At a Hispanic market, it should cost about 60 c/lb.

2 c masa harina (tortilla flour),
water
good olive oil
kosher or other large flake salt
rosemary
(cheese and tomato, optional)

Preheat the oven to ~400 F.
Follow the instructions on the package of masa harina to mix it with
the appropriate amount of water.
Roll out the dough to be thin and place on a greased pizza pan or
cookie sheet.  Make indentations on the dough with your fingers so that
it's a little bumpy and so can absorb the other ingredients.  Pour olive
oil onto the dough, sprinkle with kosher salt and crumble rosemary on
top.  If you want, you could put tomato slices and/or cheese on this.
Bake in the oven to your taste.  If you want it very crispy, let it get
brown around the edges.

Break off pieces or cut with sissors.

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