Buckshot Bear Posted January 20, 2022 Share Posted January 20, 2022 Never eaten cornbread before, but need to rectify the situation after reading about it in the Saloon.....what's a good recipe to try? How do you eat it when you've made it? Just with butter or margarine? Link to comment Share on other sites More sharing options...
Springfield Slim SASS #24733 Posted January 20, 2022 Share Posted January 20, 2022 Butter, or sometimes pour some honey on it. Link to comment Share on other sites More sharing options...
Hardpan Curmudgeon SASS #8967 Posted January 20, 2022 Share Posted January 20, 2022 Some would argue that this is actually a "corn cake." But try it... it's quite good! WORLD'S GREATEST CORNBREAD 1 C yellow cornmeal 1 C all purpose flour pinch salt 1/2 C butter or margarine 2/3 C sugar 2 eggs 1 C buttermilk 1/2 t baking soda Mix dry cornmeal, flour, and salt and set aside. Melt butter, remove from heat, stir in sugar. Beat in eggs. Add baking soda to buttermilk, then stir into butter mixture. Fold in dry ingredients, stir only for coarse consistency. Pour into well greased pan, bake at 375 f (190 c) for 30 minutes. Link to comment Share on other sites More sharing options...
Buckshot Bear Posted January 20, 2022 Author Share Posted January 20, 2022 24 minutes ago, Hardpan Curmudgeon SASS #8967 said: Some would argue that this is actually a "corn cake." But try it... it's quite good! WORLD'S GREATEST CORNBREAD 1 C yellow cornmeal 1 C all purpose flour pinch salt 1/2 C butter or margarine 2/3 C sugar 2 eggs 1 C buttermilk 1/2 t baking soda Mix dry cornmeal, flour, and salt and set aside. Melt butter, remove from heat, stir in sugar. Beat in eggs. Add baking soda to buttermilk, then stir into butter mixture. Fold in dry ingredients, stir only for coarse consistency. Pour into well greased pan, bake at 375 f (190 c) for 30 minutes. Thank you ! We're going into town tomorrow and will buy the makings Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted January 20, 2022 Share Posted January 20, 2022 Some would have cornbread without sugar. Link to comment Share on other sites More sharing options...
Hardpan Curmudgeon SASS #8967 Posted January 20, 2022 Share Posted January 20, 2022 3 minutes ago, Marshal Mo Hare, SASS #45984 said: Some would have cornbread without sugar. Indeed. That's why I noted that some would call this corn "cake." I've had it both ways... it's all good, but this has been my favorite. Folks I know who've had this recipe and the well-known Marie Callender restaurant's cornbread say they're similar, and this one might have the edge. Like Forty sez... butter and some honey and it's wonderful. Or crumble into a bowl o' beans. Plus, it's real easy. Link to comment Share on other sites More sharing options...
MizPete Posted January 20, 2022 Share Posted January 20, 2022 Zero sugar in cornbread. That is all. Link to comment Share on other sites More sharing options...
DocWard Posted January 20, 2022 Share Posted January 20, 2022 Here's the recipe that my sister sent me some time back. It is her best approximation of what our mom made. It's pretty much the same as I've had in a number of homes in Eastern Kentucky and made by people from Appalachia. Quote Cornbread Recipe Secrets: The key "ingredient" to successful cornbread is a well-seasoned iron skillet. Keep skillet blazing hot with a little extra melted shortening to get that wonderful golden crisp crust. Of course, don't let the shortening smoke and burn. I always start by having the dry ingredients measured and the liquid ingredients ready to go. 4 tbs vegetable shortening 2 cups self-rising white corn meal mix 1/2 tsp baking soda 1 1/2 cups buttermilk 1 egg, beaten Heat oven to 425 degrees. Heat shortening in skillet and tilt to coat the skillet. Mix dry ingredients. Add milk and egg; mix until blended. Add melted shortening; mix well. Pour into hot skillet. Bake 20-25 minutes or until wooden pick inserted in center comes out clean. Turn out quickly onto a heat-proof plate. I sprinkle just a bit of cornmeal in the skillet before pouring the mixed ingredients into the skillet. I like it as a side with chili among other things, but will butter it as well. Link to comment Share on other sites More sharing options...
Captain Bill Burt Posted January 20, 2022 Share Posted January 20, 2022 Sugar does NOT belong in cornbread. Link to comment Share on other sites More sharing options...
LawMan Mark, SASS #57095L Posted January 20, 2022 Share Posted January 20, 2022 NO sugar in cornbread. Write that down, and underline it twice. Wouldn't hurt to circle it, too. Link to comment Share on other sites More sharing options...
Ozark Huckleberry Posted January 20, 2022 Share Posted January 20, 2022 I'm in the 'no sugar in cornbread' group, but do like the cake version as well. Couple of points -- ALWAYS preheat the skillet you're baking it in (you ain't about to bake it in a PAN, are you?) - Don't overmix the wet and dry ingredients -- stir 'em up just enough to make sure it's mixed and not a single stroke beyond Couple of mods: - drain some canned corn, spread it on a baking sheet and let it parch in the oven while it's preheating, then stir it into the dry ingredients before mixing the wet and dry - crunch up some Fritos and sprinkle them on top before it goes in the oven As far as how to eat it, I'm partial to butter and dark cane syrup Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted January 20, 2022 Share Posted January 20, 2022 48 minutes ago, DocWard said: Secrets: The key "ingredient" to successful cornbread is a well-seasoned iron skillet. Keep skillet blazing hot with a little extra melted shortening to get that wonderful golden crisp crust. ...................................................................................................................................................................................................................................................................... Heat oven to 425 degrees. Heat shortening in skillet and tilt to coat the skillet. Here you have the key things. Hot pan, hot oven, hot fat. Here is one I put together when someone made the mistake of asking for the recipe for a dish I threw together for a reenactment.: Set a slightly smaller dutch oven (10") on top of that to start heating up, throw some chopped bacon into that one. Have the lid for the 2nd oven sitting on something clean and put some coals on top of it so it will get hot. While it is heating take about 3 cups of cornmeal, one cup of flour, some salt, a little baking powder, a little baking soda, and mix them together. Add one beaten egg and about 2 cups of buttermilk - if you don't have buttermilk you can use 2 cups regular milk clabbered with about 2 or 3 Tbs of cider vinegar. Mix this up into a batter. Make sure that the bacon in the 2nd oven has rendered out a lot of the fat (you don't HAVE to use bacon, you can use Crisco, butter, oil, but you need some hot fat). Swirl the oven so the grease coats the bottom and at least an inch up the sides. Pour in the batter and put the lid on. Link to comment Share on other sites More sharing options...
Slapshot Posted January 20, 2022 Share Posted January 20, 2022 LOL, jiffy mix and a touch of sugar. Then cook up your bean you prefer and dig in. Link to comment Share on other sites More sharing options...
Alpo Posted January 20, 2022 Share Posted January 20, 2022 Link to comment Share on other sites More sharing options...
DocWard Posted January 20, 2022 Share Posted January 20, 2022 1 hour ago, Ozark Huckleberry said: -- ALWAYS preheat the skillet you're baking it in (you ain't about to bake it in a PAN, are you?) One of my prized possessions that my mom gave me is my iron skillet. She gave it to me for cornbread and gravy. I’m still working on getting the gravy right. I’ve never even attempted biscuits like hers Link to comment Share on other sites More sharing options...
Cholla Posted January 20, 2022 Share Posted January 20, 2022 My wife uses Jiffy mix and adds sugar and sometimes jalapenos. I weigh 60 pounds more now than I did when I met her so her cooking must be good. Link to comment Share on other sites More sharing options...
Smuteye John SASS#24774 Posted January 20, 2022 Share Posted January 20, 2022 2 hours ago, DocWard said: Here's the recipe that my sister sent me some time back. It is her best approximation of what our mom made. It's pretty much the same as I've had in a number of homes in Eastern Kentucky and made by people from Appalachia. I sprinkle just a bit of cornmeal in the skillet before pouring the mixed ingredients into the skillet. I like it as a side with chili among other things, but will butter it as well. I put the oil in first thing put the skillet on the stove over low heat while I mix the ingredients. Cornbread turns out better when cooked in a hot pan. Link to comment Share on other sites More sharing options...
Smuteye John SASS#24774 Posted January 20, 2022 Share Posted January 20, 2022 BB, If cornbread fresh out of the oven needs anything more than some butter, then something's wrong. Link to comment Share on other sites More sharing options...
Long Hunter SASS #20389L Posted January 20, 2022 Share Posted January 20, 2022 No sugar for me at meal time. But later that night, cornbread in a glass with some milk and a spoon full of sugar is hard to beat. :-) Link to comment Share on other sites More sharing options...
Anvil Al #59168 Posted January 20, 2022 Share Posted January 20, 2022 34 minutes ago, Cholla said: My wife uses Jiffy mix and adds sugar and sometimes jalapenos. I weigh 60 pounds more now than I did when I met her so her cooking must be good. We use Jiffy most the time. Don't add sugar to it as we find Jiffy to be sweet enough. Had some last night. Normally have it about every other week or so. It's even good to mix up in a bowl of beef stew. But most times I just put a little butter on it and have at it. Link to comment Share on other sites More sharing options...
Wayward Slim Posted January 20, 2022 Share Posted January 20, 2022 My wife is from Louisiana and I am from Kansas City. I learned early on what I thought was delicious soft and cakey corn bread I had enjoyed my whole life was really Yankee Bread and not cornbread. Its made for an interesting debate over the years. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted January 20, 2022 Share Posted January 20, 2022 There is also a marked preference for making cornbread in case iron Link to comment Share on other sites More sharing options...
Forty Rod SASS 3935 Posted January 20, 2022 Share Posted January 20, 2022 1 hour ago, Anvil Al #59168 said: We use Jiffy most the time. Don't add sugar to it as we find Jiffy to be sweet enough. Had some last night. Normally have it about every other week or so. It's even good to mix up in a bowl of beef stew. But most times I just put a little butter on it and have at it. Jiffy Corn Meal Muffin mix is not the best I ever ate, but it's close and it's really easy. I use real butter (haven't had margarine in my house in dang near forever) and like it with plain old clover honey.....or just butter is good, too. I make it up in a pyrex loaf pan that I got from my mother (who might have gotten it from George Washington) and grease it lightly with Crisco. It's the only reason I have any Crisco at all. Now, that being said, you can put it on a plate with almost any meat, most veggies, desserts, and what ever else you want and it goes with almost anything you can imagine. Try it with fresh caught pan fried trout, butter corn, cranberry delight salad, and good coffee and you'll know what God eats a few times a week. You don't believe me? Ask Him yourself. Link to comment Share on other sites More sharing options...
Pulp, SASS#28319 Posted January 20, 2022 Share Posted January 20, 2022 Here’s the recipe I use: preheat oven to 400. A tablespoon of oil in a cast iron skillet, then put skillet in oven to preheat. 1 1/4 cup flour 3/4 cup cornmeal a bit of sugar, recipe calls for 1/4 cup, I don’t use that much. 2 teaspoons baking soda 1/2 teaspoon salt 1 cup milk 1/4 cup vegetable oil 1 cackle berry (egg) bake at 400 for 20 minutes. Link to comment Share on other sites More sharing options...
Rex M Rugers #6621 Posted January 20, 2022 Share Posted January 20, 2022 I have been eating cornbread my whole life....Well , at least the last 78 years or so. Probably didn't eat much the first couple of years. Am strong believer in the no-sugar camp. Probably 90% of it eaten with pinto beans. Rex Link to comment Share on other sites More sharing options...
DeaconKC Posted January 20, 2022 Share Posted January 20, 2022 As you see, there are 2 schools of thought on sugar. Cornbread with beans does NOT get sugar, that goes in the iced tea. Corncake, with sugar, is a great dessert or side treat, but does not go in with beans or [most] chili. Both can be delicious in the right use! Link to comment Share on other sites More sharing options...
Bailey Creek,5759 Posted January 20, 2022 Share Posted January 20, 2022 I really like it when i have Ham Hocks and Beans. Take it out of oven hot, cut into squares, cut square in half. Spread butter between them. GOOD EATING. Link to comment Share on other sites More sharing options...
Bailey Creek,5759 Posted January 20, 2022 Share Posted January 20, 2022 I really like it when i have Ham Hocks and Beans. Take it out of oven hot, cut into squares, cut square in half. Spread butter between them. I prefer no Sugar. GOOD EATING . Link to comment Share on other sites More sharing options...
Blackwater 53393 Posted January 20, 2022 Share Posted January 20, 2022 I'm a Southern boy what don't like cornbread!! Never liked it and I don't see that changing. I DO like cornbread dressing!! Schoolmarm makes it with Jiffy mix and I really like that!! Hatfield makes a cornmeal recipe that looks like cornbread but tastes like cake. I like that! Plain old cornbread just don't make it!!! Link to comment Share on other sites More sharing options...
Wallaby Jack, SASS #44062 Posted January 20, 2022 Share Posted January 20, 2022 12 hours ago, MizPete said: Zero sugar in cornbread. That is all. 12 hours ago, Marshal Mo Hare, SASS #45984 said: Some would have cornbread without sugar. 6 hours ago, Captain Bill Burt said: Sugar does NOT belong in cornbread. 6 hours ago, LawMan Mark, SASS #57095L said: NO sugar in cornbread. Write that down, and underline it twice. Wouldn't hurt to circle it, too. ................ buncha killjoys ..... Link to comment Share on other sites More sharing options...
Muleshoe Bill SASS #67022 Posted January 20, 2022 Share Posted January 20, 2022 Hardpan forgot the chopped jalapeno peppers, whole corn kernels, sharp cheddar cheese and use honey instead of sugar. Link to comment Share on other sites More sharing options...
LawMan Mark, SASS #57095L Posted January 20, 2022 Share Posted January 20, 2022 7 minutes ago, Wallaby Jack, SASS #44062 said: ................ buncha killjoys ..... No joy to kill in cornbread with sugar in it. If you want cake, eat cake. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted January 20, 2022 Share Posted January 20, 2022 5 hours ago, Alpo said: One time early in our relationship I asked Lisa to make some cornmeal pancakes. She told me that they were done and I was all eager. I looked at the platter. "What are these?" I asked, looking at a plate full of what looked like ordinary pancakes. She had made regular pancakes with a can of corn and a can of creamed corn added. Link to comment Share on other sites More sharing options...
Ornery Cuss, SASS # 76071 Posted January 20, 2022 Share Posted January 20, 2022 Can't believe no one has mentioned cracklins to put in the mix before baking. Important: no sugar, no flour, cast iron frying pan, 450' oven. If there's no sizzle when you pour the mixture in the pan it wasn't hot enough. Also, no one mentioned 'next day' cornbread (I always make extra just for the purpose) put into a bowl and covered with buttermilk, adding a dash of salt. If you haven't tried it don't criticize. Cracklins are hard to find, but Publix often has them. Just prepare the mixture and throw a handful of cracklins in and stir. Yikes!! Link to comment Share on other sites More sharing options...
Alpo Posted January 20, 2022 Share Posted January 20, 2022 27 minutes ago, Subdeacon Joe said: One time early in our relationship I asked Lisa to make some cornmeal pancakes. She told me that they were done and I was all eager. I looked at the platter. "What are these?" I asked, looking at a plate full of what looked like ordinary pancakes. She had made regular pancakes with a can of corn and a can of creamed corn added. On the subject of pancakes, how did the tupelo honey go with them? You said you was going to try it, but no after action report. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.