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Started By
Message
Volunteered to make cornbread as a chili cook-off side item…recipe?
Posted on 10/30/24 at 3:19 pm
Posted on 10/30/24 at 3:19 pm
My wife usually makes the cornbread but she is out of town.
I hear that making it with sweet frozen corn is better than the recipes with cream corn.
Anyone have a good recipe?
I searched recipe sites but they are so slammed with pop ups and advertising that it pisses me off to the point of abandonment. Backup plan is to use the recipe on the bag of corn meal.
I hear that making it with sweet frozen corn is better than the recipes with cream corn.
Anyone have a good recipe?
I searched recipe sites but they are so slammed with pop ups and advertising that it pisses me off to the point of abandonment. Backup plan is to use the recipe on the bag of corn meal.
This post was edited on 10/30/24 at 3:20 pm
18
Posted on 10/30/24 at 3:25 pm to Gaston
Will everyone be drunk? If so, just do whatever and you'll be a winner.
Posted on 10/30/24 at 3:27 pm to CouldCareLess
No, this is at work with all the bigwigs.
Posted on 10/30/24 at 3:27 pm to Gaston
JIFFY
Posted on 10/30/24 at 3:30 pm to cgrand
If you use a box of Jiffy, the instructions will be on the side of the box.. add a tablespoon of butter and 2 tbsp of sour cream to the mix.
2 Boxes of Jiffy will fill a #11 black iron skillet and serve 8.
2 Boxes of Jiffy will fill a #11 black iron skillet and serve 8.
This post was edited on 10/30/24 at 3:32 pm
Posted on 10/30/24 at 3:33 pm to cgrand
I grew up that stuff, but like Kraft Mac-n-cheese I no longer eat it. Pretty sure the wife has everything in the kitchen I need.
Posted on 10/30/24 at 3:42 pm to Gaston
Posted on 10/30/24 at 3:44 pm to Gaston
(no message)
This post was edited on 3/16/25 at 8:35 pm
Posted on 10/30/24 at 4:10 pm to Gaston
Dad always used bacon grease/drippings instead of oil and butter.
And preheat your pan/skillet before pouring in the mixture.
That’s the way his mother taught him after raising 10 kids.
And preheat your pan/skillet before pouring in the mixture.
That’s the way his mother taught him after raising 10 kids.
Posted on 10/30/24 at 4:18 pm to Gaston
There are three or four recipes in the cookbooks in the stickied first post of this board. I'd go with MD's.
Posted on 10/30/24 at 4:48 pm to r3lay3r
Jiffy. Preferably in a 75+ year old cast iron pan, but any pan will do.
Preheat the pan, or pans, depending on how much you make, with bacon grease or butter.
Mix with milk, or buttermilk.
Add canned cream corn, frozen thawed corn, jalapeño, garlic, whatever to taste.
Preheat the pan, or pans, depending on how much you make, with bacon grease or butter.
Mix with milk, or buttermilk.
Add canned cream corn, frozen thawed corn, jalapeño, garlic, whatever to taste.
Posted on 10/30/24 at 5:38 pm to Gaston
Jiffy, + bacon. LOTS of bacon…
Posted on 10/30/24 at 6:17 pm to Gaston
First off, how much cornbread are you talking about having to make?
The recipe I use is:
1 1/2 cup yellow cornmeal
3 Tablespoons flour
1 Tsp Salt
1 Tsp baking soda
2 eggs
3 Tablespoons bacon drippings
2 cups buttermilk
Mix dry ingredients in bowl. Add buttermilk, eggs, bacon drippings (after heated in skillet) and stir well until blended. Heat cast iron skillet on stove top with small amount of bacon drippings. Pour cornbread mixture into skillet and place in preheated 425 degree oven and cook for 20-25 minutes.
The recipe I use is:
1 1/2 cup yellow cornmeal
3 Tablespoons flour
1 Tsp Salt
1 Tsp baking soda
2 eggs
3 Tablespoons bacon drippings
2 cups buttermilk
Mix dry ingredients in bowl. Add buttermilk, eggs, bacon drippings (after heated in skillet) and stir well until blended. Heat cast iron skillet on stove top with small amount of bacon drippings. Pour cornbread mixture into skillet and place in preheated 425 degree oven and cook for 20-25 minutes.
This post was edited on 10/30/24 at 6:31 pm
Posted on 10/30/24 at 6:30 pm to Gaston
The recipe on a bag of White Lilly cornmeal is what I use. For chili I would make Mexican cornbread.
Mexican Cornbread
Mexican Cornbread
Posted on 10/30/24 at 7:00 pm to Gaston
Jiffy. One small can of cream corn. 1/4 cup chopped jalapeños or one can green chilis, one cup shredded cheddar, 1/4 cup shredded mozzarella, milk to desired thickness, two tablespoons melted butter.
Cook in 8 inch skillet till done, takes a while with all the added ingredients
If you want to make more triple it and cook in a 9x13 Pyrex.
Heat vessel prior with some kinda fat in it.
Cook in 8 inch skillet till done, takes a while with all the added ingredients
If you want to make more triple it and cook in a 9x13 Pyrex.
Heat vessel prior with some kinda fat in it.
Posted on 10/30/24 at 8:30 pm to Gaston
Zatarans Honey Cornbread with a sprinkle of extra honey on top.
Posted on 10/30/24 at 8:57 pm to cgrand
quote:
JIFFY
Corn Kits is the ticket
Posted on 10/30/24 at 9:06 pm to Gaston
I was raised on Jiffy and have used it forever but lately I tried Krusteaz Southern Cornbread mix and it's the best I've ever had. Just follow the recipe on the box.
Posted on 10/30/24 at 9:17 pm to iwantacooler
quote:Cornbread Calculator?
First off, how much cornbread are you talking about having to make?
Posted on 10/30/24 at 9:24 pm to Stadium Rat
quote:
Stadium Rat
quote:
Cornbread Calculator?
ETA: Nothing but love for Mr. Rat, I've used his calculator and it's marvelous. Just making a funny
This post was edited on 10/30/24 at 10:12 pm
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