Cornbread Recipe Please
From Scratch, tried and trusted, the not sweet ?Northern variety.....
My two college kids have decided they like cornbread so I'd like to make some for them but I have no idea where to start. I am told there are two varieties, sweet and less sweet the latter being more popular in the North, so I'm guessing that's the type they would want. Usually served to accompany Chili at chili cook-offs here......
thank you
Hmm I just found an article that says the Northern one is the sweeter one. I have no idea which recipe I need
One single opinion
I am a northerner and my kin is from New England. The sweet version is the only one I find valid
"authentic" bbq places around here offer a version with jalapenos and that makes me furious
I prefer to call it cormbread via this early meme
....but it seems southern is made in a skillet and the one I want is definitely baked. Oh help!
It must be Northern style :/
Not edited to add, the corner pieces are the best pieces
No. The CORMER PIECES.
One single opinion
I am a northerner and my kin is from New England. The sweet version is the only one I find valid
thanks, I'm thinking that must be the one i want.
I don't like it, I'm not a fan of corn in any form other than fresh from the field on a cob lightly steamed and dripping in butter.... but I want to make a tiny treat for my hard-working stressed-out adult kids who I suspect are not eating as well as they should... :)
Years ago I made corn bread regularly (don't still have the recipe). I found a nice thing about it is that you can make it less intrinsically sweet and put out a shaker of powered sugar for people to sweeten it to taste. That topping goes as well on corn bread as it does on powered donuts.
Maybe I am a simpleton, but just buy a box of Jiffy or Washington and follow the directions on the box. They are simple and wholesome and inexpensive.
My wife has made corn bread from scratch a few times, and that's good too, but hardly worth the effort.
Brownies are another thing that you should make from a box because homemade is just not that much better to make it worth the effort.
Cake should be made from scratch because the mixes suck. Just throwing that in there so you can see where I draw the line.
There has long been a debate whether cornbread should have sugar added into cornbread or not, depending on what part of the great US of A you are from. Having tried and tested both types, using many different recipes on the web and in recipe books through the years, I have to say I’m more partial to sweet cornbread. DON’T HATE ME! There’s something about a crispy, crunchy buttery crust, with a soft and fluffy inside that is so addictive, with a perfect amount of honey. It could also be simply that I’ve been raised with sweet fluffy corn bread to accompany our families chili recipe, while also eating slices of it for breakfast, warmed up and oozing with melted butter. Mmmmmmmm….. butterrrrrr….
linkMaybe I am a simpleton, but just buy a box of Jiffy or Washington and follow the directions on the box. They are simple and wholesome and inexpensive.
My wife has made corn bread from scratch a few times, and that's good too, but hardly worth the effort.
Brownies are another thing that you should make from a box because homemade is just not that much better to make it worth the effort.
Cake should be made from scratch because the mixes suck. Just throwing that in there so you can see where I draw the line.
PoloGirl was making the Jiffy yesterday, but found it lacking. (Jiffy is based in Chelsea MI, about 20 miles from here!)
I am not, however, planning on this being a regular thing, just a nice "mid-semester-hump pick-me up for my deserving scholars. So I anticipate more Jiffy in their futures.... but I want to try from scratch once, just to see.
PoloGirl would also disagree about Brownie mixes. She makes the standard Hershey's recipe and her Brownies are much requested :)
Years ago I made corn bread regularly (don't still have the recipe). I found a nice thing about it is that you can make it less intrinsically sweet and put out a shaker of powered sugar for people to sweeten it to taste. That topping goes as well on corn bread as it does on powered donuts.
were you baking in oven or making in skillet?
in skillet in the oven with a dollop of bacon grease ,
heat the skillet with the bacon grease ,
when you pour in the mix it should sizzle ,
we call it a poan of corn bread ,
the bacog grease makes a LOVELY brown ring at the top ( the BESTEST part ifn you ask me ) .
that's because in a round skillet there are no cormers
in skillet in the oven with a dollop of bacon grease ,
heat the skillet with the bacon grease ,
when you pour in the mix it should sizzle ,
we call it a poan of corn bread ,
the bacog grease makes a LOVELY brown ring at the top ( the BESTEST part ifn you ask me ) .
but you're still using a packet mix?
alrighty, I picked a recipe vaguely at random (less sugar than most) and bought corn meal and buttermilk. Let's see if I can give it a whirl before the buttermilk goes off......
I looked at the mixes where you still need to add sugar, fat, egg, milk, and it seemed almost as much effort, plus so many preservative additives.... so I though sod it, one try won't hurt, just so we know....
Now i just have to get around to it...
[ATTACH]65131[/ATTACH]
Is this that sedition you were talking of?
Sent by magick
[Ibut you're still using a packet mix?][/I]
yes
Corn meal
Flour (I use Oat)
sugar
baking powder
salt
milk
egg
oil
I fiddle with ratios and sometimes toss a handful of fresh corn kernels in.
I sometimes add apple slices or blueberry rolled in brown sugar or molasses.
Just get a box of sweet Jiffy. Your children think that you would know how to make cornbread, because mom can do anything she sets her mind to do.
If you think making cornbread from scratch is a mess then try making dumplings.lol.
Cornbread from scratch is cheap, quick, easy and delicious.
It becomes more of each with every try.
Recipe on back of the meal container.
Looks like I sort of killed this thread last fall. Sorry.
A couple of days ago I made some according the plan above.
Alber's Enriched and Degermed Yellow Corn Meal.
Recipe (the one to use) on the back says you can double it, which I did.
I have almost always used a 8 x 8 Pyrex pan, but the doubled recipe needed a 9 x 13, so I used a metal one.
For some reason it rose nearly twice as much as usual and turned out to be the best cornbread I've ever made (and maybe ever had).
Leftover the next day was also simply mouthwatering.
Ingredients gotta be about 2 or 3 bucks, preparation 10 minutes with 25 to bake.
Old Cellar threads never die!
I like corn bread.
Momdigr and Grandmadigr say if it ain't cooked in a skillet, it ain't right.
I agree.
It might still be cornbread, maybe even good tasting cornbread, but it ain't right.
Ahh both are good , but i prefer skillet
Skillet in oven or on range top?
I was thinking the better heat transfer in the thin metal instead of thick glass might have been the source of extra yum.
When I hear skillet I immediately think cast iron.
When I hear skillet I immediately think cast iron.
The best cornbread is cooked in a cast iron skillet. The key to moist cornbread is to add 1½ tablespoons of pure honey to the mix.[ATTACH]67150[/ATTACH]
Cornbread and beans, the perfect protein meal.:cool:
JR
OK, next time. I have a bunch.
Preheat the cast iron
Add tons of butter because butter
Pour the batter in and bake.
I use masa harina for half the wheat flour and cornmeal for the rest.
I’m going to make that shit for breakfast
Good night.
Sent from my iPhone using Tapatalk
The best cornbread is cooked in a cast iron skillet. The key to moist cornbread is to add 1½ tablespoons of pure honey to the mix.[ATTACH]67150[/ATTACH]
Cornbread and beans, the perfect protein meal.:cool:
JR
That's how I've always done it. Skillet + honey = YUM.
