BS: Help! A SIMPLE Cornbread recipe please.

Subject: Help! A SIMPLE Cornbread recipe please.
From: Rick Fielding
Date: 19 Jan 02 - 06:13 PM

For those who think I'm only interesting in buying guitars and browbeating people into playing six string F chords.....Not so. I think hot cornbread can give a Martin D-45 a run for it's money any day of the week!

Here's my dilemma. I've been getting these little boxes with cornbread mix, for the last year or so......you just add water (and jalapenos etc.) bung it in the oven, and it's done. Decent too. But I can't find them anymore. Apparently they're big with Carribbean folk, and maybe I was the only gringo who bought them at my local store. So I figure it's time I learned to make the REAL THING. Does anyone have any great REASONABLY SIMPLE recipes?

I still use Mudcat recipes for Steak and Kidney pies!

Cheers and thanks

Rick

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: catspaw49
Date: 19 Jan 02 - 06:25 PM

Western Style Jalapeño Cornbread

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 1/3 cup all-purpose flour 1 tablespoon sugar -- optional 2 teaspoons double-acting baking powder 1/2 teaspoon baking soda 2 large eggs -- beaten 1 cup buttermilk 1/3 cup onions -- minced 1 cup creamed corn -- 8 ounce can 2 tablespoons green peppers -- minced 2 tablespoons jalapeño peppers -- chopped 1/2 cup cheddar cheese, shredded

Combine dry ingredients in mixing bowl. In a separate bowl add the beaten eggs and all the remaining ingredients, blending well. Add the two mixtures together and stir only until moistened. Use a heavy cast iron skillet if available; if not, use a 9-inch square baking dish. Grease the skillet or dish, pour in the mixture and bake in a preheated 350-degree oven for 30-35 minutes or until golden brown. Cool slightly and serve immediately.

Jalapeño-and-Fresh Corn Cornbread

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup hot water 1/4 cup sun-dried tomato bits 1 cup all-purpose flour 1 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon baking soda 3/4 teaspoon salt 1 cup nonfat buttermilk 2 tablespoons vegetable oil 2 egg whites -- lightly beaten 1 egg -- lightly beaten 1 cup fresh corn cut from cob -- (2 ears) 1/2 cup sliced green onions 3 tablespoons minced jalapeño pepper 1 clove garlic -- minced Vegetable cooking spray

Combine hot water and tomato bits in a bowl; cover and let stand 10 minutes. Drain and set aside.

Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients; stir well. Add tomato bits, corn, and next 3 ingredients to buttermilk mixture; stir well. Add to dry ingredients, stirring just until moistened.

Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 375 deg for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Yield: 16 servings (serving size: 1 [2-1/4-inch] square).

Cowboy Cornbread

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons vegetable oil -- divided 1 cup yellow cornmeal 3/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup low-fat buttermilk 4 ounces chopped green chiles -- (1 can) undrained 1 egg -- beaten 1 cup frozen whole kernel corn -- thawed 10 red bell pepper strips

Coat an 8-inch cast iron skillet with 1 teaspoon oil. Place in a 400 degrees oven for 10 minutes.

Combine the cornmeal and next 4 ingredients in a large bowl.

Combine remaining oil, buttermilk, chiles, and egg in a bowl; stir well. Add to cornmeal mixture, stirring until the dry ingredients are moistened. Stir in corn.

Spoon into preheated skillet. Arrange pepper strips on top of batter. Bake at 400 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Yield: 10 servings.

- - - - - - - - - - - - - - - - - -

NOTES : This chile-flavored cornbread is a great way to sneak in vegetables. Serve it with chili, soup, or stew or use it for hamburger buns. And be sure to tell your kids it's a favorite with ropers, bulldoggers, vaqueros, and cowboys of every stripe.

Adobe Cornbread

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons vegetable oil 3/4 cup all-purpose flour 3/4 cup yellow cornmeal 1 teaspoon chili powder 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup plain nonfat yogurt 8 3/4 ounces no-salt-added whole kernel corn -- (1 can) drained 4 ounces chopped green chile peppers -- (1 can) drained 1 egg -- lightly beaten 1 egg white -- lightly beaten

Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 deg oven for 5 minutes; set aside.

Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter into skillet.

Bake at 400 deg for 25 minutes or until wooden pick inserted in center comes out clean. Yield: 12 servings (serving size: 1 wedge).

Buttermilk Cornbread

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup cornmeal 1/4 cup sugar 1 tablespoon double-acting baking powder 1 teaspoon baking soda 1 egg 1 1/3 cups buttermilk 3 tablespoons butter -- melted

Stir together dry ingredients. Separately, beat together egg, milk, and butter. Pour liquid ingredients into dry; stir only to moisten. Pour immediately into buttered 8" square pan. Bake at 425 degrees for 30 minutes.

- - - - - - - - - - - - - - - - - -

NOTES : Delicious variation to serve with barbecue: add 2 tablespoons finely chopped jalapeño pepper (seeded, of course) to batter before baking.

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: GUEST,emily rain
Date: 19 Jan 02 - 06:27 PM

i'm a minnesota norwegian, so perhaps you won't trust my cornbread recipe. it has honey in it, and i don't think that's properly "southern". however! it's the best cornbread i've ever encountered. what do you mean by simple? there are more than three ingredients, but no steps to speak of. measure - mix - bake.

1/4 cup honey
1 cup sour cream
1/4 cup milk
1 egg
1 cup yellow cornmeal
1 cup white flour
3 tbs. melted butter (okay, melting the butter is a step, but you can do it in the pan you bake in, so it hardly counts...)
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt

bake it at 425 degrees in a 9 inch cast iron pan for approximately 20 minutes. oh yeah.

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Rick Fielding
Date: 19 Jan 02 - 06:29 PM

Jeezus! Anybody know where I can find the little boxes of 'ready-mix'?

But thank you anyway Spaw.

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Sorcha
Date: 19 Jan 02 - 06:30 PM

Yep--Jiffy Brand. How many do you want??? You would have to add your own peppers......and send the address to mail to!

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: GUEST,emily rain
Date: 19 Jan 02 - 06:31 PM

aha! my recipe is very closely related to the last on catspaw's list. i admit: his is simpler.

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: catspaw49
Date: 19 Jan 02 - 06:31 PM

Aw now c'mon Rick......None of those are that hard and if you take the last one, which is a basic cornbread recipe, you can throw in anything you want.

But, even if you don't use them, you're welcome.

Spaw

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Rick Fielding
Date: 19 Jan 02 - 06:32 PM

Thanks Emily...Norwegian sounds fine. I think I need to just get a few of the ingredients together, and I'll get into the spirit.

What's the difference between baking soda and baking powder?

Cheers

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Sorcha
Date: 19 Jan 02 - 06:33 PM

Lots, Rick. Soda is just soda. Baking powder has soda and some other stuff. Send me your addy PM and I'll send you a case of Jiffy mixes.

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: catspaw49
Date: 19 Jan 02 - 06:33 PM

I prefer Jiffy myself Sorch!!! Damn stuff is dead simple and very reliable.....Makes good corn pancakes too!

emily, I think it's an almost identical recipe....there are only so many ways to make cornbread!!!

Spaw

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Amergin
Date: 19 Jan 02 - 06:34 PM

not much of a recipe...but what my mom does...(and me whenever I make it) is sprinkle sugar atop the corn bread...adds a nice touch to it....

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: GUEST,emily rain
Date: 19 Jan 02 - 06:34 PM

baking powder = baking soda + cornstarch + sodium aluminum sulfate + calcium sulfate + monocalcium phosphate. i think it tastes nasty.

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Mary in Kentucky
Date: 19 Jan 02 - 06:46 PM

Just buy SELF-RISING CORN MEAL and follow the recipe on the back. (It helps to have an iron skillet, and throw in a little baking soda.)

I used to make this for supper at least twice a week when the kids were home. It's a delicious fast, hot bread. One night my daughter had a little friend spending the night with her. This little girl's mom was born in London, grew up in Canada. She watched me a very long time, and when I took the corn bread out of the oven, she said, "WHAT is that?"

(Spaw, you still owe me some spoon bread.)

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Sorcha
Date: 19 Jan 02 - 06:47 PM

Chuckle, yea, like I said, Emily, "other stuff"......(Hi emily rain......haven't seen you around for a while!)

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Mad4Mud
Date: 19 Jan 02 - 06:58 PM

Marie Callendar's makes a good cornbread mix too. It's more cake-like than the Jiffy brand but just as simple to make.

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Mad4Mud
Date: 19 Jan 02 - 07:00 PM

Oh yeah! P.S. about the baking powder versus baking soda. You will know the difference if you get them mixed up in a recipe!

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: catspaw49
Date: 19 Jan 02 - 07:06 PM

Where HAVE you been emily? Inquiring minds and all of that.........

I like a lot of the mixes. Some are light, some are more cake like as Mad said. I remember buying a couple of sacks of somebody's "Beer Cornbread Mix" that was the heaviest and densest stuff I ever saw. A 3x3 square weighed about 31 pounds or so........It looked great in the pan and the test was excellent but about two pieces and that was it!!!

Spaw

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: WyoWoman
Date: 19 Jan 02 - 07:20 PM

Being a Southern gal by birth and training, I can barely stand this talk of cornbread mixes. It's a little like drinking holy water or entering the temple with your head uncovered.

I make a real gnarly, textured cornbread using stoneground corn meal and a whole wheat baking flour. My family has had actual arguments over whether or not adding sugar to cornbread is anathema (I do, but prefer honey or sometimes sorghum) and for breakfast the morning after you've had your beans and cornbread, just slice and butter the leftover cornbread (bake enough so you have leftovers), put it in the toaster oven for a minute, then pour sorghum over it when it's toasted. If you eat meat, it's delicious with a slice of fried ham or bacon.

Mmmy-nummy, ww

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Jeri
Date: 19 Jan 02 - 07:37 PM

First, slice up some onions...

(sorry)

I've made cornbread using the recipe on the side of the cornmeal container. (And I'm not crazy about cornbread that tastes like sweet corn muffins, so I'm apt to lower the amount of sugar I put in.)

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Bat Goddess
Date: 19 Jan 02 - 07:39 PM

Can't stand the store-bought stuff -- too much flour and not enough cornmeal.

Don't have the time right now, Rick, to write it down, but good ol' Betty Crocker (mine is the 1960-something edition) has 3 basic recipes and I use one of them with a written in notation (that i made 30 some odd years ago when I started baking cornbread).

Real simple. Basic cornbread. Tastes great. (I prefer it fresh out of the oven on an overcast and slushy March day with the hot cornbread slathered in butter and dripping with honey.)

Gotta go feed the cats and put dinner away.

Linn

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Mary in Kentucky
Date: 19 Jan 02 - 08:18 PM

Jeri --- wrong recipe! Use the SOUTHERN Cornbread recipe. Like WW says --- NO SUGAR! (That's cake.)

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Mary in Kentucky
Date: 19 Jan 02 - 08:20 PM

And that Jiffy Mix stuff is OK for muffins...but that's not REAL cornbread.

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Sorcha
Date: 19 Jan 02 - 08:26 PM

Wal, I just know I don't like Jiffy---I don't put any sugar in mine.......but Rick wants EZ----nothing more EZ than Jiffy..........poor Rick, just look what he started. There is not much that is more sacred than cornbread, is there?

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Dicho (Frank Staplin)
Date: 19 Jan 02 - 08:33 PM

Basic Yaller Corncake
3/4 cup corn meal
1 cup flour
1/3 cup sugar
3 tsp. baking powder
3/4 tsp salt
1 cup milk
1 egg, well-beaten (use fork, none of those frenchy things)
2 tbsp shortening, melted*
Mix and sift dry ingredients; add milk, egg and shortening; bake in shallow buttered pan for abt. 20 minutes at 425 degrees F.
*butter, chicken fat, drippings

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Mary in Kentucky
Date: 19 Jan 02 - 08:35 PM

Really, the ingredients are simple (cornmeal, egg, milk, oil), the technique is individual. For me, a hot oven (425 F), iron skillet with melted grease, sprinkle a little meal in it before you pour the mixture in, and for a half recipe I have to turn the temp down a bit. A smidgin of baking soda makes it fluffy. I use WHITE SELF-RISING Cornmeal. And NEVER cut it with a knife. Cornbread should be turned out on a plate and then broken, as in "Let Us Break Bread Together..."

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Hollowfox
Date: 19 Jan 02 - 09:32 PM

Ah, the memories. Once (mumble) years ago at the National Storytelling Festival (in Tennessee), there was a grand discussion over breakfast as to the huge variety of baked goods called "cornbread". The restaurant was serving little round discs (think the shape of crumpets, or what are called "English muffins" in the USA, but made with cornmeal, and a smaller diameter). A local gentleman remembered the first time he had cornbread as part of a meal in the navy; he thought it was cake and set it aside for his dessert.

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: John Gray
Date: 19 Jan 02 - 09:36 PM

What is all-purpose flour, plain or self raising or ? What is buttermilk?

JG/FME

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 19 Jan 02 - 10:15 PM

Mary,

Why shouldn't cornbread be cut with a knife?

Rick, here's a simple cornbread recipe, as you ask. It was given me by a friend from the Florida panhandle, and it was her grandfather's recipe. It doesn't call for white flour, so is a good recipe for folks who can't eat refined wheat flour. He used shortening, she uses olive oil. (It's an equal exchange, shortening was melted in the pan before adding to mix).

Preheat oven to 400, and put your 8" skillet in to preheat at the same time.

1 cup cornmeal
2 teaspoons baking powder
3/4 teaspoon salt (don't skimp on this, she says)
1 Tablespoon sugar (she sometimes omits this)
1 egg
3/4 cup milk (soy milk works also)
2 teaspoons of olive oil

Grease preheated skillet with olive oil. Mix all ingredients in a bowl, careful not to overmix. Pour into hot skillet (it should sizzle on contact) and bake for 12 to 15 minutes.

It is a very good recipe.

Maggie

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Sorcha
Date: 19 Jan 02 - 11:12 PM

John, All purpose flour is white wheat flour milled without the outer bran kernel included. Self rising flour has salt and baking powder included after milling. Same for plain or self rising (wheat)flour. It's just plain white, fine milled wheat flour.

Buttermilk is actually what is left after making butter out of whole sweet cream but in the US you can buy "buttermilk" in the dairy section of the market. Or, you can buy "buttermilk powder" to which you add water to make "buttermilk".

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: catspaw49
Date: 20 Jan 02 - 01:09 AM

What else can a cow give buttermilk?

Spaw

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Sorcha
Date: 20 Jan 02 - 01:14 AM

Spaw, you didn't really ask "What else can a cow give?" did you...............oh dear. Must get Paw on the case.......

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: John MacKenzie
Date: 20 Jan 02 - 05:28 AM

Zillions of recipes One day I'll get a blue clicky right first time.

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: John Gray
Date: 20 Jan 02 - 09:29 AM

I've got plenty of plain flour but I'll have to look for buttermilk in the supermarket tomorrow. I've never seen it before, maybe we have a different name for it. Is it's consistency water-like or custard-like?

JG/FME

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 20 Jan 02 - 10:41 AM

John,

I don't think the buttermilk sold in stores today is really quite the same as the oldfashioned buttermilk left over from making butter. Now it's like a cultured product, thicker than regular milk. You can substitute regular milk for buttermilk by using 1 Tablespoon vinegar or lemon juice and adding regular milk to make to 1 cup of buttermilk. Let it sit for a few (5) minutes for the chemistry to work.

My Dad used to make a cultured drink called viili (I think that's the spelling--I believe it's originally from Finland). It is the consistency of runny yogurt but more tart, and I don't care for it by itself, but it works well in the place of buttermilk or sour cream in cooking. We always made it with nonfat dry milk. You can buy the starter through the mail.

Maggie

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Rick Fielding
Date: 20 Jan 02 - 11:14 AM

Thanks folks. I'm printing this out....and then I'll get to work. Glad to know that "Jiffy" was the brand name of the little pre-mixed stuff, but I think I'll try a few of these.....specially now that I've got baking powder and baking soda straightened out.

Cheers

Rick

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: catspaw49
Date: 20 Jan 02 - 12:09 PM

John, buttermilk is somewhat thicker than milk and will come packaged the same way as milk does in cartons of some sort.

Thanks for the set-up for an old joke that I hardly ever get to use! I mean, what else can a cow give you...but her milk?

Spaw

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Ma-K
Date: 20 Jan 02 - 12:49 PM

Got to have leftovers. One of my Dads favorites was corn bread and sweet milk. Sweet milk was what he called milk that had'nt soured. Just crumble up the corn bread in a glass or bowl and pour on the milk. Good stuff....Mary

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: DougR
Date: 20 Jan 02 - 02:30 PM

In my humble opinion, adding sugar to cornbread is a sin. If you want cake, bake a cake.

My recipe for cornbread, and it's very simple.

1 Cup cornmeal (yellow or white)

3 T flour

2/3 t salt

2/3 t soda

1.5 Cup buttermilk

1 egg

Preheat oven to 450 degrees. Put 2 T oil in a castiron skillet (8 or 9 inch)and heat until smoking. Meanwhile mix ingredients. When oil is smoking in the skillet, pour the hot oil into the mixed ingredients and stir. Pour mixed ingredients back into the skillet and place the skillet into the preheated oven In about 20 minutes you will have a good sillet full of cornbread.

DougR

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: WyoWoman
Date: 20 Jan 02 - 02:44 PM

Mary -- My dad used to eat cornbread and sweet milk, too. He'd salt and pepper it! I have to admit, I tried it and liked it. Whenever he had some, I'd have some, but my favorite thing to do with leftover cornbread is the toasting and serving with sorghum thing. But you simply MUST cook enough for leftovers.

Every time we'd sit down to our usual Friday night supper of cornbread, beans and sliced sweet onions, my Dad would say, "There's no reason for people to go hungry in this world when such riches can be had for peanuts. ..." And he was right. Beans and cornbread don't cost much at all and they're wonderful food that nourishes in all ways.

Anyone know any songs extolling the virtues of beans and cornbread?

(By the way, I also think a hot oven and iron skillet are the key to great cornbread. Makes that nice crusty crunch on the outside, yellow ambrosia on the inside. I cannot imagine cornbread with olive oil, but ... I'm not yet such a crusty ol' toot that I won't give it a try. It's a darned site better for us than shortening. Though perhaps not nearly as tasty ... HA ... I'm so silly. Here I am talking about substituting olive oil for the shortening for health reasons, but I can tell you without question that as soon as that cornbread is out of the oven, it's gonna get clobbered with butter. What a health-hypocrit I am.)

ww

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: DougR
Date: 20 Jan 02 - 02:52 PM

Yep. I can remember eating cornbread with sweetmilk too, as a youngster. Very tasty. And it's pretty hard to beat a meal of Butterbeans (Limas) or Pintos with Cornbread and chopped onions. A bit of hot sauce goes well with it too! Your father was a wise man, Wyowoman!

DougR

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: M.Ted
Date: 20 Jan 02 - 03:27 PM

DougR, your recipe is the most traditional sounding--we used to brown sausage patties in the skillet, then dump the batter on and bake--we had no name for it, but in later years, I have heard some call it "Toads in the Hole"--not a very apetizing name--

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Ma-K
Date: 20 Jan 02 - 03:48 PM

Wyo Women.....I tried the old flat bread from Mother Earth. Boy Scouts ate it ALL yesterday...Mary

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: kendall
Date: 20 Jan 02 - 04:11 PM

What hath Rick wrought? Guys like you give men a bad name! You could starve to death in a pantry! My motto is, "If you can read, you can cook." Now, you sure can cook on the guitar, but, you will find that the receipes are different! I'd be willing to send you some Jiffy Mix, but,by the time you pay customs fees, you might not think it worth it.Oh, hell, just learn to cook, you will feel much better about yourself.ROTFLMAO!!! Dont eat too much of the stuff, it causes Palegra you know. Thanks man, this is the first time I've laughed in quite a while.

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Mary in Kentucky
Date: 20 Jan 02 - 04:40 PM

My Hubby likes cornbread and sweetmilk too. But is has to be in a glass! Much harder to clean up that way!

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Rick Fielding
Date: 20 Jan 02 - 05:42 PM

Kendall, I do MOST of the cookin' around here, but I make it all up. I can occasionally follow recipes...but when Mudcatters describe things they sound positively delicious! "Specially the Yanks! Just the word "Skillet" does me in! Now if I could only figure out what "Pone" is!

Rick

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Mary in Kentucky
Date: 20 Jan 02 - 06:32 PM

ahem...Rick...by "Yanks," surely you mean "people from the US" and not d***yankees! *BG*

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Mad4Mud
Date: 20 Jan 02 - 07:27 PM

Rick, from what I remember corn pone is cornbread baked in the shape of an egg or oval. I believe it was made this way when baked over an open fire and no pan was available. I'm sure some true Southern can give you the full history of it (my family are all Yankees!).

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Mary in Kentucky
Date: 20 Jan 02 - 08:00 PM

I'm afraid all I know about corn pone is the song from Lil Abner, "Jubilation T. Cornpone."

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: kendall
Date: 20 Jan 02 - 08:12 PM

It's also a knick name for hillbilly

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Dicho (Frank Staplin)
Date: 20 Jan 02 - 08:22 PM

Cornpone-
Corn bread made without milk or eggs and fried or baked.
2 cups cornmeal
1 teaspoon salt
1 tablespoon melted shortening
1/3 teaspoon sugar
1/4 to 1/2 cup water
Mix cornmeal, salt, shortening and sugar.
Add just enough water to be able to shape into pone.
Shape into one large or two small pones.
Place on greased hot skillet in oven at 425 degrees F.; about 30 minutes or until golden brown.
Recipe from The Georgia Cookbook by Phil Regan.
Or: fry in hot iron skillet with plenty of shortening. This is the true white trash way, beloved of southern mill workers (now largely displaced) and other true cognocenti.

Cornbread using stone-ground white cornmeal

2 cups stone-ground white corn meal
4 teaspoons baking powder
1 1/2 teaspoons salt
1 beaten egg
1 1/2 cups milk
2 tablespoons melted shortening or cooking oil, etc.
Preheat oven to 450 degrees F. Put 2 tablespoons shortening in cast iron skillet, and place in oven until hot. Combine dry ingredients.
Combine milk and egg and add to dry ingredients. Stir until smooth.
Pour batter into pre-heated skillet. Bake 20-25 minutes or until golden. (This varies with altitude and humidity). The faint-hearted may test with a toothpick.
Make corn sticks in hot cast iron corn sticks pan, putting 1/2 teaspoon of shortening in eash division.
The above recipe contains no sugar, but the more civilized (harumpf!) add sugar to taste (determine your level by trial and error).
In western Canada, the only white, stone-ground cornmeal we can get is a brand called Indian Head, from Maryland. Southerners have choices. There are a few small mills still in operation (or have they all been taken over by the large companies now?).
Bon appetit!