Need Cornbread Recipe

This one we got at a pit to plate dinner at a smokehouse here in Chicago. My girlfriend has made it a couple times and It's fricking awesome. You could toss some jalapeño slices in to kick it up a bit if you want. Add butter, honey, ..., profit.


Preheat the oven to 375 degrees.
Butter an 8-inch square baking dish and place it in the hot oven while you prepare the batter.
Add 2 T Vinegar, 3 T Sugar, and 1/2 t salt to 2 Cups milk and set aside.
Mix dry and wet ingredients in seperate bowls.
Mix 1 C Flour, 3/4 C Cornmeal, 1 T baking powder, and 1/2t baking soda in a bowl.
In a seperate bowl, beat 2 eggs; add vinegar/milk to eggs.
Add 3 T melted butter.
Pour dry ingredient bowl into the wet bowl and hand whisk until combined.
Add 1 C corn kernels.
Pour batter into hot pan.
Pour 1 C heavy cream into the center of the batter - DO NOT STIR.
Bake for 45 minutes - 1 hour.
Cornbread is done when brown on top, and batter doesn’t move much when shaken (from edge of pan).

Whichever recipe you follow, use a duck egg in the place of 2 chicken eggs.

For New Year's, I used Pioneer Cornbread Mix (not the sweet) but with buttermilk instead of milk which is what I always use. I made a basket weave of bacon to cover the bottom of the cast iron skillet and put it in the oven on 400 until the bacon began to brown and the skillet got good and hot. Added the mix and baked for the normal time. It was glorious.

They all look good.

I brushed the top with some melted butter to add more fat and cholesterol. I balanced that with a bowl of mustard greens, so it’s all good. Makes for a mighty fine Southern meal. I sort of wish my friend hadn’t shown it to me. Just sort of.

I was raised on salty cornbread baked in a black iron skillet....but you brown some hot bulk pork sausage in the skillet first, then pour the cornbread batter over, give it a gentle stir to distribute the sausage & stick it into a hot oven. All that sausage grease & drippings bakes into the cornbread and you get an ultra crunchy crust on bottom.

Damn, Girl! That looks fantastic.

We don’t pay attention to the serial downvoting here. The voting thing is silly.

Pioneer is not dry and not sweet which is why I use it. Way back when, my Mom used a brand called Ballard which was excellent. No longer made and Pioneer is as close as I've gotten. I don't cook it as long as the package says, so maybe you left yours in a bit too long. You might want to try a homemade recipe or a different brand.

Oh, and I always use buttermilk even though the package says milk. May make a difference. The only time I use Jiffy that I can think of is in a creamy chicken casserole in which the cornbread is poured over the top. Jiffy has just the right amount of sweetness and the texture works well with the dish. I use buttermilk for that, also.

I don't drain any of the bacon fat. That's the point. It fries the bottom of the cornbread and makes it crispy.

I browned the bacon a pretty good bit on the bottom rack and then put it on the middle rack after adding the batter. I turned the temp down from 400 to 375 after I added the batter and put the skillet in the oven. I think 400 can be overkill when it's cooked in such a hot skillet.

I'm pretty sure I used more bacon than you did. I didn't have too much space between any of it even after it cooked.

ETA: I brushed the top with melted butter before I flipped it out of the skillet.

Now, I want some.

if u put that can of cream corn or cheese on corbread u so nasty.

honestly if theres any kernels of corns thats wrong and jalapenos do something wrong to it too. keep it simple. if u like sweet go jiffy if you like it bitter buy jemima