BS: Help! A SIMPLE Cornbread recipe please.

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Rick Fielding
Date: 18 Apr 02 - 09:23 PM

My Gawd I'm IMMORTALIZED!

Thank you Sigurd!

Cheers

Rick

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: GutBucketeer
Date: 01 Jan 03 - 10:20 PM

Yum, yum, yum, yum....

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 01 Jan 03 - 10:28 PM

Ooooo, I loved this thread! and it doesn't look so long, now, does it, with these new fragmented threads. I've been wondering when someone would revive it.

I have a pot of turkey stock simmering in the kitchen (I froze the carcus after Thanksgiving for such as day as this, when the weather turns cold and the wind from the north) and I'm going to be making a pot of soup and some crusty Italian bread for dinner tomorrow night.

SRS

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: GUEST,Q
Date: 01 Jan 03 - 11:03 PM

We (Bad start) My wife took enough Christmas turkey for three leftover meals, along with the leftover stuffing, giblet gravy, sweet potato and cranberies and set that aside (Only six plus small child for Christmas this year). We finished the last of the three last night.
The rest of the turkey went into soup makings (frozen). Enough for three cold nights this month (just two of us).
A shame how much turkey goes to waste. A neighbor threw out all the dark meat, they only eat the white. We have heard others do the same. During the year, turkey breast is packaged and sold. The legs are often sold frozen at a bargain price. Both of us prefer the dark meat so we get them several times during the year (Western Canada). Several ways that they can be used to make the basis for a good meal. As SRS says, add any good bread.

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: GUEST,Q
Date: 01 Jan 03 - 11:25 PM

Just a stray thought. Used to get blue corn tortillas in New Mexico. Has anyone made cornbread with blue cornmeal flour?

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 01 Jan 03 - 11:28 PM

I've been poking around in the bread recipe books. I found an herb bread recipe that will make any soup stand up and take notice. But the Italian one sounds so basic, it simply will fit in so many occasions.

SRS

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: GUEST,200%Dave
Date: 20 Jan 03 - 04:38 PM

Ya'll notice that this recipe is about as far removed from corn bread as you can get. I normally smoke any turkey that comes on the place. This is what I do with the bones and scraps of meat.

               Smoked Turkey Soup Provencal
Ingredients:
1 lb smoked turkey
32 oz. Smoked turkey broth
15-oz can white beans
14 oz can diced tomatoes with garlic, basil and oregano
½ tsp herbes de Provence, crushed (Spice Island brand)
2 cloves garlic, crushed
½ C onion, chopped
2 tbs. Olive Oil
4 cups (1 bunch) coarsely chopped fresh spinach or escarole
1 C lentils
Shredded Parmesan cheese

Instructions:
Boil a smoked turkey carcass in 6 C. water. Pick meat from the bones. Sauté the onion and garlic in olive oil until the onion is translucent. Add the turkey meat. Stir in beans, broth, tomatoes, and herbes de Provence. Reduce heat to low, add lentils and simmer uncovered, 5 minutes. Stir in spinach. Continue simmering uncovered 5 minutes. Sprinkle with cheese.This is quick easy recipe that tastes like you spent the day in the kitchenMakes 4-6 servings Cooks Notes :
If you have trouble finding herbes de Provence in your local market, make your own by blending ½ tsp. Dried rosemary, ½ tsp. Oregano, ¼ tsp. Sage, and ¼ tsp marjoram.

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Rick Fielding
Date: 20 Jan 03 - 04:45 PM

I'm freakin' overwhelmed!

Rick

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: GUEST,200%Dave
Date: 20 Jan 03 - 05:12 PM

I guess I might as well include my recipe for smoked turkey while I'm at it.

Ingredients:
1 turkey 12-25lbs
The less expensive frozen turkeys that are injected with broth work best.

Instructions:
I prefer using a 22.5" Weber Grill, Kingsford Charcoal and hunks of your favorite smokin' wood. I like hickory, pecan, red laurel (bay), apple, pear, or mesquite soaked in water for several hours. Oak can be a bit strong. If you use it, do so sparingly.

Make a simple aluminum foil tray to catch the turkey drippins'.
Place the foil tray in the center of the charcoal rack.
Place 15 burning charcoal briquettes on each side of the foil tray. Add hunks of smokin' wood on top of the burning charcoal briquettes. Open the vents on the grill full blast.
Place the turkey breast side up in the top rack.
Stick the grill lid back on, add more charcoal and wood every ½ hour.

My experience is that after 3–31/2 hours the turkey will be done. My wife always insists on using a meat thermometer. If you do forget what ever you've heard about the right temperature and pull the turkey off the heat between 160 – 170 degrees.

Done properly the outside of the turkey will be as black as a charcoal briquette while the inside will be moist and juicy.

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: catspaw49
Date: 20 Jan 03 - 05:24 PM

I would remind you that resurrecting this thread might put Lyrical Lady back in the hospital as the first time it damn near killed her!

I use a smoker and like Dave a nice selection of woods make all the difference. I prefer the smoker to smoking on a grill, just does a better overall job.

Dave, your 'Bread recipe sounds good except for the Herbs de Provence which I simply can't stand!!

Spaw

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: DougR
Date: 20 Jan 03 - 08:04 PM

Rick, I hope you paid attention to that recipe. It sounds like a good one. Sorry I can't try it though. I'm on a low carb diet and it just wouldn't fit it. Good to find another "Smoke Food" enthusiast on the Cat though. It's refreshingly non-political.

DougR

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: open mike
Date: 20 Jan 03 - 08:56 PM

the fried green tomatoes reminded me of eggplant done in a similar way.
slice, dip in egg, cover with flour (or now i will try corn meal!)
and fry yum yum...
i also have those pans--called corn gem pans...
in the shape of cactus, and fish, as well as ears of corn.
best to pre-heat so the cakes cook quickly and
also form a crusty putside and come out of the pans better.
another corn-based meal is polenta--course corn meal
you can ;get it in little tubes now--looks lie sausage.
also made a pot of corn chowder the other day...
added frozen corn....
and a friend i know makes ther best corn relish--
with red pepper, vinegar, onions...like chow chow i think
another pan that is like the corn gem pan--
sort of--
is the Danish Aebelskiver...like little donut holes
cast iron pan with little sperical depressions...
you turn them and take them out with a hat pin...

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 21 Jan 03 - 12:08 AM

I smoke turkeys, chicken, fish (salmon) regularly, but I use a Little Chief smoker. Though in theory you can leave something it it for so long and use so many pans of chips that it's very dark and finally cooked, my prefered technique is to smoke the poultry for two or three pans of chips then bake it the rest of the way in the oven. I'm more satisfied that it's really cooked (and we don't have to wait so long to eat it!). Salmon, that's much more involved. From when I buy the fish to when we eat it, a couple of days can pass. Making and using brine, then rinsing and letting it set up in the fridge (gets that shiny coating on it) and finally smoking. I usually bake it for a little while after I bring it in. I have some in the freezer now from my Christmas batch. I did two fish, one I did really strong, the other was milder. They both were great.

SRS

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: DougR
Date: 21 Jan 03 - 01:53 AM

SRS: I use a Brinkman smoker with three cooking grates that allow me to do a turkey, brisket, pork roast, chicken whatever at the same time. I've smoked salmon but haven't had a lot of experience with it. I smoke cheese too. Got to watch that closely though or it will melt on you. I smoked a meatloaf last week and it was delish.

I, like you, generally finish the cooking in the oven (usually the last half-hour).

DougR

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: catspaw49
Date: 21 Jan 03 - 09:48 AM

I have aBrinkman too Doug, but I admit I have never smoked a meat loaf! Frankly I never thought about smoking a meat loaf. Might be worth a try........

Spaw

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 21 Jan 03 - 12:21 PM

Interesting. But I think I'd try kabobs before committing my good pyrex to the smoker. You'd have to smoke a whole meatloaf in a pan, and just the top would get the smoke. Doesn't the greasy smoke (meatloaf often has greast that runs over) make your pan, metal or glass, pretty gnarly before it finishes cooking? Have you tried some of those ground meat kabobs? They'd cook pretty quickly, but you could in theory use the meat as prepared for meatloaf. It would still make a lot of grease--might need some sort of foil under it. It sounds good, smoked meatloaf.

SRS, thinking out loud. . .

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: MMario
Date: 21 Jan 03 - 12:30 PM

there are a lot of meatloaf recipes that do not use a loaf pan - have seen several that actually specify cooking the "loaf" on a rack -

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 21 Jan 03 - 12:32 PM

MMario, you'll have to produce one of those recipes to convince me!

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: mg
Date: 21 Jan 03 - 04:10 PM

I read through the last 3 pages of this thread looking for a spoonbread recipe. I am also on a low carb plan but I bet this would almost be allowed. Spoonbread is so darn good. Hasn't anyone kput up a recipe or did I miss it?

mg

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: MMario
Date: 21 Jan 03 - 04:17 PM

I don't recall anyone posting a spoonbread recipe...but it will be pretty carby!

here's one I found...

               3 cups scaldedmilk
               1 cup white cornmeal
               2 ounces (1/2 stick) butter, cut into pieces
               1 tablespoon sugar
               2 teaspoons salt
               1/4 teaspoon freshly grated nutmeg
               1/8 teaspoon cayenne pepper
               4 large egg yolks
               2 teaspoons double-acting baking powder
               4 large egg whites at room temperature
               Pinch cream of tartar

In a heavy saucepan combine the scalded milk, cornmeal, butter, sugar, salt, nutmeg, and cayenne. Bring the liquid to a simmer over moderately low heat, and simmer the mixture, stirring vigorously, for 5 minutes. Scrape the mixture into a large bowl and let it cool for 5 minutes.

In a bowl with an electric mixer, beat the egg yolks with the baking powder until the mixture is light and lemon colored and stir the mixture into the cornmeal mixture.
In a large bowl with the electric mixer beat the egg whites          with the cream of tartar and a pinch of salt until they hold          stiff peaks, stir 1/4 of them into the cornmeal mixture, and          fold in the remaining whites gently, but thoroughly. Pour             the batter into a well-buttered 1-quart souffle dish and bake it in a preheated moderate oven (350 degrees) for 40 minutes, or until the top is golden brown. Serve immediately.

found another recipe that had the same ingredfients but the eggs were beaten directly into the (cooled) cornmeal mush.

then a lot of recipes add grated chedder

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: DougR
Date: 21 Jan 03 - 04:51 PM

I guess we should have started a smoke food thread but I just didn't think about it.

Smoked meatloaf is delicious. I ordered a meatloaf basket weave holder from Brinkman. It looks like a loaf pan but is made of woven chrome plated steel wire so that it is pourous to allow smoke to all portions of the meatloaf. I also converted the smoker from burning charcoal to a electric one. Brinkman sells a converter kit that allows you to do that. My smoker 42" high and 16" in diameter. It is fitted with a very good thermoter so that you can see the oven temperature at all times. Here is my meatloaf recipe:

1 T oil preferably canola or corn
1/2 cup minced onion
1/2 green or red bell pepper chopped fine
3 cloves garlic, minced
1 t fresh ground black pepper
1 t Kosher salt
1.2 t ground cumin
1-1/4 lb. ground beef
3/4 lb. ground pork
1-1/2 dry bread crumbs
3 T sour cream
2 T Worcestershire sauce
1 egg
1 t Tabasco or to taste

Prepare the smoker and bring to 200-220 degrees.

In a heavy skillet, warm the oil over medium heat. Add the onion, bell pepper, garlic, pepper, salt, and cumin, and saute until the veggies are softened. Spoon the vegetable mixture into a large bowl. Add the remaining meatloaf ingredients and mix well with your hands. Mound the meat into a smoker loaf basket and smoke until done (or finish in kitchen oven).

The Jamisons in their book titled, "Smoke and Spice," sugget the following if you don't have a basket as described above.

"Mound the meat into a smoke-proof loaf pan. Transfer the loaf to the smoker and cook for 45 minutes, or until the meat has shrunk away from the sides of the pan. Gently east the meat loaf out of the pan and place directly onto the grate of the smoker. Continue cooking the meat loaf for an additional 1.5 hours, dabbing it every 30 minutes with the mop in a wood-burnin pit, or as appropriate for your style smoker. When 30 minutes of cooking time remain, apply barbecue (or Catsup or Chili Sauce or whatever) to the top of the meat."

I don't usually mop the meat I am smoking, but do sometime.

DougR

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: catspaw49
Date: 21 Jan 03 - 05:58 PM

Mary Garvey......The spoonbread at Berea's Boone Tavern Hotel is well renowned and although several recipes appear here and there for it, this one was the one used by Richard Hougen while he was the Innkeeper there for many years. I can tell you that I know this one is his for a fact as he used both yellow meal and creamed corn. I've eaten there since, but the spoonbread, although good, does not have the sam "flair" as his did. Berea College operates Boone Tavern and it is 90% student run.

Boone Tavern Spoon Bread
      Yield: 6 servings
      
Stir 2 cups milk, 1 cup canned cream corn with 1 cup water ground
(yellow) cornmeal over med. heat to make a mush. Add 3 well beaten
eggs, removing from heat at once. Beat well and add 1 TB baking
powder, 1 tsp. salt, 2 TB butter (melted). Beat 3 minutes; pour into
greased 2-qt. casserole.

Bake 30 To 35 minutes at 350 degrees or till lightly browned. Serve warm.

Spaw

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: mg
Date: 21 Jan 03 - 09:11 PM

thanks..I am going to make me some..maybe even tonight..I have only made it before without creamed corn so I think I'll use the non cc recipe...got lots of cheese to use up...mg

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Mary in Kentucky
Date: 21 Jan 03 - 09:24 PM

Spaw promised me some spoonbread, sniff, sniff...

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: DougR
Date: 22 Jan 03 - 01:48 AM

Mary: I had spoonbread at Boone's Tavern many years ago, and can back Spaw up on that claim. It is excellent. By now you might have made and consumed it though.

DougR

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: JennyO
Date: 22 Jan 03 - 08:39 AM

Gotta go. This thread makes me hungry!

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: bassen
Date: 22 Jan 03 - 09:49 AM

Lead Belly sang:

I don't want no (wah)
Corn bread and molasses (wah) 3x
It hurts my pride, it hurts my pride.
(Take this Hammer)


On the other hand he also sang:

Corn bread rough and corn bread tough,
Thank God-a-mighty got corn bread enough
(Corn Bread Rough)



That last line sums up this whole thread pretty much, doncha think?

bassen

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 22 Jan 03 - 10:18 AM

Well, Bassen, we seem to get into these food jags every so often. Usually when the house is cold and we all feel like heating the kitchen with the smell of comfort food. If you think this is enough already, then perhaps you need to visit a different thread!

I had never heard of spoon bread before. In reading Spaw's recipe, it sounds like a kind of (gritty?) custard. Is that the consistency? Or does the cornmeal soften into it completely? How would you serve this? What with? Leo's recipe sounds like a souffle. I can see that they're related by their ingredients, but they certainly yield different results. Again, what would you serve this with?

SRS

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: bassen
Date: 22 Jan 03 - 11:02 AM

SRS. Whoa, not my meaning atall! On the contrary, I'm enjoying this thread and hope to read much more. Sorry if my posting gave that impression.

A minor Scandinavian addendum to the corn bread saga:

I'm sittin' in the middle of Norway remembering my desperate attempts to make corn bread here in the early 70s with something they called "polentagryn". I finally got my US recipes adjusted to this stuff and amazed all the norskies with how good corn bread is. For years my standard (and demanded) fare at potluck suppers and parties was cornbread and chili. "Bring some of that good American bread" they'd say. Now it seems like everybody here makes chili (or they think they do...) but corn bread is still a rarity.



bassen

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 22 Jan 03 - 11:13 AM

Sorry, Bassen, I wasn't sure the tone to read into Leadbelly's words as you posted them.

SRS (an Irish/Norwegian living in the middle of cornbread and chile country)

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: mg
Date: 22 Jan 03 - 12:10 PM

you must try spoonbread. It is not gritty. Serve with lots of butter and some salty country ham and o.k...some vegetables...mg

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: mg
Date: 22 Jan 03 - 09:17 PM

OK..first recipe for spoonbread is in the oven. I wonder about the size pan it says to use...looked to small to me so I put it in a large pyrex cake pan..will post results later. I didn't have enough milk but oh well. mg

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: GUEST,Q
Date: 22 Jan 03 - 09:30 PM

Catspaw, Will try the Boone spoonbread tomorrow. A little different, should be more moist than the usual.

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: mg
Date: 22 Jan 03 - 10:11 PM

oh yum...this was so good on a stormy night. Turned out just perfect. Had it with some Italian style vegetables and a vintage 2002 Diet Coke. A perfect meal for a perfect evening...my plum Mudcat C.D. on the stero and a new Lands End discount catalog waiting for my perusal. Life just doesn't get much better. mg

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: catspaw49
Date: 22 Jan 03 - 10:41 PM

Mary, I think you're livin' the high life..........and I'm hungry!!!

Spaw

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: GUEST,200%Dave
Date: 23 Jan 03 - 01:33 PM

One of our Jamaican friends use to make a desert that he called Jamaican Pone. Unfortunately he died without leaving his recipe. It was a desert pudding like dish made with corn meal, raisins, apple (I think), coconut, and spice (nutmeg, cinnamon, allspice ?). It was cooked in sweet rum sauce and served with a large dollop of vanilla ice cream or whipped cream. He made it in either individual servings ("pone dumplins'") or as a casserole like spoon bread. I've searched everywhere looking for a recipe to no avail. My attenpts to duplicate it have been a miserable flop !! Does anyone have a clue where I might find the recipe ?

--200%Dave

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 23 Jan 03 - 01:55 PM

Looks like it's time for Max to create a "MenuTrad" to go with the Digitrad database! That pone dish sounds wonderful. What binds it together? Is it a bread, or a custard? Is it held by carmelized sugary ingredients?

SRS

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: GUEST,200%Dave
Date: 24 Jan 03 - 10:56 AM

Re: Jamaican Pone

The consistency of my friend's recipe was much like a sweet moist spoon bread. The best way that I could describe it would be something between corn meal mush, spoon bread, and custard. My attempts have resulted in dry hard, harder than corn bread, heavy syrupy bread thing that in no way resembles the orginal. I'm wondering if the rascal didn't just make a sweet raisin/apple spoonbread and serve it with a simple syrup made with brown sugar, butter, rum, and vanilla.

It sounds like I'm 'bout ready for another experiment. Hum-m-m-m-m, I think I'll try craisins instead of raisins.

--200%Dave

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: MMario
Date: 24 Jan 03 - 10:59 AM

for the Jamaican Pone - try a 'Hasty Pudding' recipe modified to include the other ingredients...that's what your description sounds like to me...

Subject: RE: BS: Help! A SIMPLE Cornbread recipe please.
From: Stilly River Sage
Date: 04 Mar 03 - 07:44 PM