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Started By
Message
I need a good cornbread recipe
Posted on 6/30/13 at 11:19 am
Posted on 6/30/13 at 11:19 am
I know it sounds silly to ask that. But my family thinks Jiffy is the only kind. I want to make real cornbread today to try and sway them. HELP!!
5
Posted on 6/30/13 at 11:33 am to lsushelly
1 1/2 cup corn meal mix
1cup flour
2 eggs
1 cup milk
1/4 cup sugar
1/4 of oil
Put oil in cast iron skillet heat oven to 450 mix all other stuff together in bowl pour into skillet bake 20 to 25 min.
1cup flour
2 eggs
1 cup milk
1/4 cup sugar
1/4 of oil
Put oil in cast iron skillet heat oven to 450 mix all other stuff together in bowl pour into skillet bake 20 to 25 min.
Posted on 6/30/13 at 11:36 am to fats1576
Sugar? Trying to get away from the sweetness
Posted on 6/30/13 at 11:40 am to lsushelly
Meridian dog's old school cornbread is awesome. Search his topics.
Posted on 6/30/13 at 11:41 am to fats1576
Jiffy is too sweet for me. I use Martha White buttermilk corn bread mix without sugar. I don't like sweet in cornbread. I just follow directions on the package and it comes out just fine. Preheated Cast iron works great but I just preheat a rectangular casserole dish so I can get rectangular pieces when done.
Posted on 6/30/13 at 11:45 am to hawgfaninc
Thanks !! 
Posted on 6/30/13 at 12:04 pm to fats1576
Corn bread needs sugar like you need a hole in your head. The naturally occuring sweetness in corn meal is more than adequate with a small or large bit of butter. As to the OP just look towards the bottom shelves where the stores generally stick corn bread mixes and follow the instructions. Put a bit of cooking (preferred peanut) oil into a cast iron skillet and preheat the oven with it in to 400-450F. Pull the pan out when the oven gets to the temp and pour batter into it and back into the oven for twenty to twenty five minutes. Hopefully this experience will cure your family of the Jiffy malady they now suffer.
This post was edited on 6/30/13 at 12:07 pm
Posted on 6/30/13 at 12:15 pm to fats1576
Sugar = Yankee Cornbread
Posted on 6/30/13 at 12:16 pm to CITWTT
Posted on 6/30/13 at 12:16 pm to fats1576
quote:
Put oil in cast iron skillet heat oven to 450 mix all other stuff together in bowl pour into skillet bake 20 to 25 min.
Damn. I make corn bread every week and if I did it that hot that long it would be burnt.
I do 400 for 15 minutes. Then kill the oven heat and let it coast 5 minutes.
Posted on 6/30/13 at 5:34 pm to lsushelly
Please for the love of God do not overload your cornbread with flour. Yes, I often use a self rising cornmeal, which is in itself a cheat, but it's corn bread...not bread.
1 cup self rising corn meal
1 egg
3 T oil
Mix all ingredients and ad Buttermilk or whole milk until the batter flows freely from a spoon...start with a cup and a half.
Heat the oven to 425. Heat your BI skillet on the stove top. Add 2 T of oil and coat well or Pam. Pour in the batter and bake for 20 minutes or until golden on top.
1 cup self rising corn meal
1 egg
3 T oil
Mix all ingredients and ad Buttermilk or whole milk until the batter flows freely from a spoon...start with a cup and a half.
Heat the oven to 425. Heat your BI skillet on the stove top. Add 2 T of oil and coat well or Pam. Pour in the batter and bake for 20 minutes or until golden on top.
Posted on 6/30/13 at 6:45 pm to OTIS2
Just ate MD's version. It was good but too much flour. Will cut back on the flour next time and increase the corn meal
Posted on 6/30/13 at 6:49 pm to lsushelly
I've had some awesome cornbread, but never made any I would call awesome.
What I do know is that those one dollar jiffy boxes beat the crap out of my mom's and my aunts' straight off the wagon train hard/dry as rock versions.
What I do know is that those one dollar jiffy boxes beat the crap out of my mom's and my aunts' straight off the wagon train hard/dry as rock versions.
This post was edited on 6/30/13 at 6:50 pm
Posted on 6/30/13 at 6:54 pm to Sus-Scrofa
They are not bad. Want something different thoPosted on 6/30/13 at 6:55 pm to Venelar
quote:
Meridian dog's old school cornbread is awesome. Search his topics.
he was so wronged here
Posted on 6/30/13 at 7:21 pm to Gorilla Fingers
Explain.
Posted on 6/30/13 at 7:23 pm to lsushelly
2 cups s/r cornmeal
1 1/4 cup buttermilk
2 eggs
S&p
1/4 lb butter melted
Crisco lined cast iron skillet cold
425 oven for ~40 minutes
1 1/4 cup buttermilk
2 eggs
S&p
1/4 lb butter melted
Crisco lined cast iron skillet cold
425 oven for ~40 minutes
This post was edited on 6/30/13 at 7:25 pm
Posted on 6/30/13 at 7:30 pm to Caplewood
That looks good.
Posted on 6/30/13 at 10:42 pm to lsushelly
1 cup stoneground cornmeal
1 T flour
1/2t baking SODA
1/2 t salt
1 egg
1 cup buttermilk
Mix all. Heat bi skillet with oil. pour back into cornbread mixture and pour all into skillet. Bake 20 minutes at 400*.
1 T flour
1/2t baking SODA
1/2 t salt
1 egg
1 cup buttermilk
Mix all. Heat bi skillet with oil. pour back into cornbread mixture and pour all into skillet. Bake 20 minutes at 400*.
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