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Posted on 1/27/13 at 6:36 pm to Gris Gris
During the years our sons were in Jr High and High School we lived in the small town where I grew up, across town from my Mom and Dad. MAny nights at dinner the doorbell would ring and My mom would be standing there with a pot of Greens and a plate of cornbread, just like the one I photographed for this.
She would say, "I was cooking some turnips today and thought I would cook you some too."
That's a Mom - You gotta love her. I really miss not having her close enough to deliver Mom-style greens at dinner time.
She would say, "I was cooking some turnips today and thought I would cook you some too."
That's a Mom - You gotta love her. I really miss not having her close enough to deliver Mom-style greens at dinner time.
Posted on 1/27/13 at 8:25 pm to MeridianDog
quote:
Pan fried
We call them hoe cakes
This post was edited on 1/27/13 at 8:28 pm
Posted on 1/27/13 at 9:08 pm to heypaul
I have used that term too.
Not here.
Not here.
Posted on 1/29/13 at 10:34 pm to MeridianDog
A friend once gave me some pan fried cornbread at a cookout. I thought it was the best cornbread I'd ever eaten, but burned it to inedible when I tried making it. Thanks man!
Posted on 1/29/13 at 10:40 pm to MeridianDog
That looks delicious 
.
. 
Posted on 1/29/13 at 11:09 pm to MeridianDog
Whoa.
Bookmarked.
Bookmarked.
Posted on 1/30/13 at 12:12 am to MeridianDog
quote:
Posted by MeridianDog During the years our sons were in Jr High and High School we lived in the small town where I grew up, across town from my Mom and Dad. MAny nights at dinner the doorbell would ring and My mom would be standing there with a pot of Greens and a plate of cornbread, just like the one I photographed for this. She would say, "I was cooking some turnips today and thought I would cook you some too." That's a Mom - You gotta love her. I really miss not having her close enough to deliver Mom-style greens at dinner time.
What a treat.
Posted on 1/30/13 at 12:27 am to MeridianDog
I am surprised that you didn't experience a leavening agent explosion from using self-rising along with baking soda and powder.
Posted on 1/30/13 at 7:11 am to CITWTT
quote:
using self-rising along with baking soda and powder
CW, If I said that it was in error. I showed two photos, one with AP flour baking powder and baking soda, and a second with SR Flour and no baking powder and soda.
If using SR flour, you will need no Baking powder or soda since they are already in the SR flour.
Go back and take a second look at photos and recipe and tell me what I need to change.
I still think what I offered is correct.
This post was edited on 1/30/13 at 7:14 am
Posted on 1/30/13 at 7:16 am to MeridianDog
You are correct. I think he got distracted by the pic of the finished product. 
Thanks for sharing.
Thanks for sharing.
Posted on 1/30/13 at 7:25 am to Good Times
Do you know how to get a thinner cake/pone with my recipe?
Cut the recipe in half with the same size skillet!
Seriously, the thinner pone (to me) tastes different - not better or worse, but different, and we often do the bread as a thin cake, since that cuts the calories in half for the wedge.
Cut the recipe in half with the same size skillet!
Seriously, the thinner pone (to me) tastes different - not better or worse, but different, and we often do the bread as a thin cake, since that cuts the calories in half for the wedge.
Posted on 1/30/13 at 7:33 am to MeridianDog
quote:
Do you know how to get a thinner cake/pone with my recipe?
Cut the recipe in half with the same size skillet!
Too complicated. Use a bigger skillet. Thinner, AND more of it.
Posted on 1/30/13 at 7:59 am to MeridianDog
Funny, my mom has to make two pans when we're up there. Dad likes his thin, we like ours like your pic. Does taste different. Also, my grandmother always used white cornmeal. And she always had some on the counter. I can't tell you how much butter and honey I went thru as a kid in that house eating her cornbread. Well done.
Posted on 1/30/13 at 10:05 am to MeridianDog
Yep, it was the pics that screwed with my head. One thing I would suggest is pushing the temp to 425 as it produces a better crust on the bottom and sides touching the skillet.ETA it is about 25-30 minutes at that temp.
This post was edited on 1/30/13 at 10:09 am
Posted on 1/30/13 at 10:39 am to MeridianDog
More (wheat) flour than (corn) meal?? 
Posted on 1/30/13 at 10:43 am to TIGRLEE
Yep, I get mine up to 400. I've got an 8 inch skillet that's over 100 years old. Lucy loves CB so I make a batch every week. I used to keep it on the counter in a dish covered in foil. She suggested covering it tightly in Saran Wrap and that does keep it fresher.
Posted on 1/30/13 at 12:48 pm to CITWTT
quote:
pushing the temp to 425
Depending on what's in the oven, I cook it anywhere from 375 to 425.
I think it stays more tender, moister and more granular (better crumb structure) at 390.
But that's just me and I know it has to do with flour content Buttermilk/water ratio, too - probably more than temp. Problem is, I'm not nearly as careful to measure stuff as I act on here. when I make cornbread I usually just dump, mix and eat. I have made it so many times that it always comes out close to th elook of that photo I posted - which was close to perfect for some reason.
Oh and sometimes at high 400+ temps I turn my back and get the top too brown.
Should have been listed in that "Top 20 Kitchen Mistakes MeridianDog Makes" list that someone published this past week.
Posted on 1/30/13 at 12:50 pm to MeridianDog
I love your skillet set.
ANd great job. Looks delish.
ANd great job. Looks delish.
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