Cornbread Recipe

Subject: Cornbread Recipe
From: Sandy Creek
Date: 04 Mar 03 - 04:49 PM

I need a really good recipe for corn bread. Who is the best cook in Mudville? Sam

Subject: RE: Cornbread Recipe
From: MMario
Date: 04 Mar 03 - 04:51 PM

you decide. I'm not sticking my neck out on THAT question...

previous cornbread thread is only a click away

Subject: RE: Cornbread Recipe
From: Mary in Kentucky
Date: 04 Mar 03 - 05:11 PM

I'm choking on some right now!

my 1/2 recipe:

1 cup white self-rising corn meal
1 egg
1/2 plus 1/8 cup of milk (I think)
1/8 cup oil (Wesson or Corn Oil or whatever)

Here's the trick: heat an iron skillet in the oven, 400 F. When it's hot, pour a little oil in it and heat again. When hot, sprinkle cornmeal on the bottom of the skillet (it should sizzle). Then pour the above mixture in. It should be a fairly heavy liquid that you need to spread just a little bit to cover the bottom of the skillet. Bake at 400 F for 20 minutes or so...I just take it out when the top turns golden and the sides pull away a little. Dump out on a plate. Break with your hands, don't cut with a knife. (I usually break this rule too.) Serve hot with butter.

Maybe Rick will see this thread -- it's the recipe I lost and had to reinvent. I thought you could follow the recipe on the back of any brand of cornmeal -- absolutely not so! Variations of this use whole kernal corn, jalapeno peppers, lots of stuff to jazz it up.

Subject: RE: Cornbread Recipe
From: Beccy
Date: 04 Mar 03 - 05:15 PM

Whichever cornbread recipe you go with, I have a marvy way to jazz it up. Add 6 oz. small cubed jalapeno or habanero cheddar or jack cheese, and 4 green onions (thinly sliced) to the cornbread batter.

... And remember- don't overmix your cornbread batter (unless you're making buttermilk cornbread- recipe below!) This is my Gram's all purpose cornbread recipe. Nice and not-sweet, just as Southern as my Mee Maw. This is also good for making cornbread stuffing from the leftovers. As my Dad says, "It's enough to make your tongue slap your brain silly."

Buttermilk Cornbread

1/2 cup flour
1 1/2 cups yellow cornmeal (NOT self-rising)
3/4 tsp soda
2 tsp baking powder
1 1/2 TB sugar
1 tsp salt
2 eggs beaten
3 TB melted butter
1 1/4 c. buttermilk

Preheat oven to 425F with a cast iron skillet (with 3 TB butter) in it.

Mix dry ingredients in one bowl. Mix wet ingredients in another larger bowl and then add the dry ingredientes into the wet ones. Whisk the mixture. (Here's where the add-ins are great!)

Remove hot pan from oven and carefully swirl to coat with butter. Pour batter into the hot pan quickly and replace pan in oven. Bake for 30 minutes.

Alternately- you can use greased muffin tins filled 1/2 full or pour into a well greased 8 x 10 pan. If you do that, you'll want to cook for about 25 minutes for the muffin tins or 30 for the pan.

Subject: RE: Cornbread Recipe
From: Beccy
Date: 04 Mar 03 - 05:26 PM

BTW- DougR- The recipe can be made sans sugar if you read this. It's just that the sugar helps the buttermilk react to the soda. Pure chemistry, my friend. :-)

Subject: RE: Cornbread Recipe
From: Sandy Creek
Date: 04 Mar 03 - 05:29 PM

I just asked my friend in Alabama about her cornbread. She adds 1/2 can of creamed corn to her mix for each pan full.. Anybody tried that? Sam

Subject: RE: Cornbread Recipe
From: GUEST
Date: 04 Mar 03 - 05:45 PM

Go to the bakery, and avoid the package with the date closest to today's.

Subject: RE: Cornbread Recipe
From: catspaw49
Date: 04 Mar 03 - 05:51 PM

I often add a whole can or a can of regular (non creamed) corn.......It's in the other thread with about a thousand other recipes. I think we pretty well covered the bases with that thread.

Spaw