| Cornbread
Posted: 1/19/2008 11:47:14 AM | Hi All
I was in New York in October and had Cornbread for the first time. On the thread search I found Hot Water Corn Bread - is that the normal stuff?
I'd love to bake it here so any suggestions/recipes/sites I'd love to hear.
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| Cornbread
Posted: 1/20/2008 5:14:40 PM | There is so many Cornbread recipes,...usually a really good one is on the cornmeal box. I just got me some of those little jiffy mixes that have everything in them I like to add corn and spices in mine to make it have a little kick. I have a great recipe that I found that is Laura Bush's recipe for cornbread stuffing but you have to make the corn bread first and it is really good by it's self. I added a easy recipe and a hot one so you have your choice of what your wanting. I hope you enjoy them and good luck with your first cornbread. I use cast iron when I can and kinda fry mine before baking if you like that kinda crusty outer edge.
Enjoy Marylin
LAURA BUSH'S CORN BREAD DRESSING
3 cups onion, chopped 1/2 cup fresh sage, chopped
3 cups celery, chopped salt and black pepper to taste
16 tablespoons unsalted butter 3 cups turkey stock
1 tablespoon olive oil
Prepare the Corn Bread (recipe follows). Reduce oven temperature to 350 degrees F. Crumble corn bread; set aside. Saute onion and celery in 12 tablespoons butter and the olive oil until soft. Place in a bowl and add the corn bread, sage, salt and pepper. Place mixture in a 9"x12" glass baking dish; set aside.
Melt remaining 4 tablespoons butter and drizzle over corn bread. Spoon turkey stock over corn bread. Note: This dish can be prepared a day or two in advance up to this point. Refrigerate, then bring to room temperature before baking. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake 10 minutes longer or until brown. Drizzle with more stock and butter if dressing seems too dry. Makes 12 to 14 servings. Time: 1 hour, 15 minutes.
Corn Bread
1/2 cup oil salt to taste
2 cups stone-ground cornmeal 2 eggs, beaten
2 cups flour 2 cups whole milk or
2 tablespoons baking powder 1 cup milk and 1 cup water
4 teaspoons sugar
Heat oil in a 9"x13" metal baking pan in the oven until very hot. Combine cornmeal, flour, baking powder, sugar and salt in a bowl. Stir in beaten eggs and milk. Pour hot oil from pan into batter and stir. Pour mixture into pan and bake at 450 degrees F. (preheated) for 20 to 25 minutes or until golden.
Easy Cornbread
This simple recipe for delicious cornbread is easy enough for beginning cooks to make. Serve it with some hot chili to warm everybody up
on a cold winter's day.
INGREDIENTS:
1 cup yellow cornmeal
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
6 Tbsp. solid shortening
1 cup buttermilk
2 eggs
PREPARATION:
Preheat oven to 400 degrees. Grease a 9" square baking pan with solid shortening (Crisco) and set aside. Sift the dry ingredients into a
large mixing bowl, and, using a pastry blender or two knives, cut in the shortening until particles are fine.
In a medium bowl beat the buttermilk and eggs together until mixture is blended. Pour this mixture into the dry ingredients until just blended
and you can't see the flour or cornmeal. This doesn't take long; don't overbeat the batter. There will still be some lumps.
Pour the batter into the prepared baking pan. Bake at 400 degrees for 23-30 minutes or until toothpick inserted in center comes out clean.
Serve hot with lots of butter and maple syrup!
Buttermilk Jalapeno Cornbread
This great buttermilk jalapeno cornbread recipe has just the right balance between heat and sweet. Also, this cornbread has no baking
powder, which gives many cornbread recipes an aftertaste.
If you don't like jalapenos, feel free to leave them out and this moist, easy cornbread recipe will still come out wonderfully.
Makes 9 Squares of Buttermilk Jalapeno Cornbread
INGREDIENTS:
1/2 cup butter, melted
2/3 cup granulated sugar
2 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup diced jalapeno pepper
PREPARATION:
Preheat oven to 375 degrees F.
In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs and whisk until combined. Add the buttermilk and baking
soda, and whisk to combine.
Add the flour, cornmeal, peppers, and salt. Using a spatula stir until just blended. Do not over mix.
Pour batter into a greased 8-inch square pan or baking dish. Bake for 35 minutes, or until a toothpick inserted in the center comes out
clean. Let cool for at least 15 minutes before trying to cut. | |
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| Cornbread
Posted: 1/21/2008 7:48:00 PM | | Marylin99 - Out of curiosity, do you add the baking soda to the buttermilk before you add it to the egg mixture? It is an option with some recipes and ensures the baking soda combines with everything else. | |
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| Cornbread
Posted: 1/21/2008 10:05:01 PM | I get self rising flour and meal
this way all is added to it
I mix in a large bowl
one cup of flour
two cups of meal
salt & pepper
1 teaspoon of sugar
You can add milk, cood water, or buttermilk
mix
that is to your taste
pour into a pan or iron skillet
do not forget to greese your pan before pouring
the corn bread mix in.
bake at 350 for about 20 minutes. or until brown
I like my corn bread thin so mine does not take long. | |
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| Cornbread
Posted: 1/21/2008 10:12:10 PM | 1 can cream style corn
whole green onions-chopped
red and green bell peppers-chopped
sliced jalapenos
shredded sharp cheddar cheese
yellow corn meal
browned hamburger meat-drained
baking powder
salt (optional)
Mix. Bake.
Sorry there are no specific times and measurements--I never cook by recipe. | |
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| Cornbread
Posted: 1/21/2008 11:12:47 PM | | There is always a simple recipe on any bag or box of cornmeal mix. | |
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| Cornbread
Posted: 1/22/2008 1:58:18 PM | | i start with a basic cornmeal recipe, but i add about 1/2 cup of yogurt, a few handsful of diced green peppers, whole kernel corn, sun-dried tomatoes, lime juice, sage, tabasco and a jar of pureed butternut squash (from the baby food aisle in the grocery store). it makes the cornbread moist and adds some unusual textures and unexpected flavors ~ yum | |
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| Cornbread
Posted: 1/22/2008 2:17:58 PM | happy camper
Do you add any flour? | |
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| Cornbread
Posted: 1/22/2008 2:54:44 PM |
Do you add any flour?
No, no flour...and I should have put "and/or" between the bell peppers and jalapeno peppers. I prefer it spicy, with jalapenos, but one of my sons does not like spicy food so I use bell peppers when he is eating with me. | |
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| Cornbread
Posted: 1/24/2008 12:33:11 AM | Happy camper,
I will have to try your cornbread with the jalapenos. Sounds delicious! | |
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| Cornbread
Posted: 1/24/2008 1:00:04 AM | One recipe that I had for the first time at Christmas and is now happening often around our house is Corn Bread Casserole... mmm mmm good!
What you do is you take a box of jiffy corn bread mix
1 can of creamed style corn
1 can of regular corn
1 egg
1 cup of sour cream
Mix it all together, and put into a 9x9 dish and bake at 350...
It's OUTSTANDING! | |
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| Cornbread
Posted: 1/25/2008 5:09:30 PM | | My mother has a trick that she uses. She mixes it up the night before she bakes it and puts a table spoon of malt vinegar in it. The enzymes present in the vinegar break down some of the starches and gives is mild sweet taste. | |
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| Cornbread
Posted: 1/27/2008 12:53:21 PM | "what Naughtical said "
Skillet Cornbread (plain old Southern style)
1 1/2 cups white or yellow cornmeal
1/2 cup Masa flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1 teaspoon kosher or coarse salt
1/4 teaspoon baking soda
OR ^^^ 2 cups self-rising cornmeal ^^^
1/4 cup , + **2 tablespoons vegetable oil **
1 1/2 cups buttermilk
2 large eggs
Preheat oven to 400°F .
Preheat medium-sized black iron skillet greased w/** 1 to 2 tablespoons oil,** shortening or lard .
If it's a seasoned iron skillet , just wipe it w/a papertowel & oil ^^
Beat egg(s) , stir in buttermilk/oil , add into dry ingredients stirring until just mixed .
You're looking for reeealy thick pancake batter , almost non-pourable .
*** now - Remove skillet with potholders or oven mitt*** 
Quickly pour/spatula the prepared batter into the hot skillet & transfer the skillet back to the oven.
Bake for 20 to 25 minutes or until golden brown on top and center springs back when lightly pressed . Best served warm .
** I have an 8" iron skillet that's dedicated to cornbread .
1 cup/1 egg /1/8 oil /enuff milk for consistency is about perfect for 1 8"skillet 1-1¼ thick .
** The 8" skillet can also be used stove-top on a burner if you're good with a flipper . | |
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| Cornbread
Posted: 1/27/2008 3:59:28 PM | My favorite cornbread is made at a local diner. It's not sweet like the yellow stuff and they don't bake it, they pour it on the griddle like pancakes. The texure is light compared to the boxed stuff and wow it's good. They also make great potato pancakes with onions mixed in. I have got to stop coming to this forum cause I always get hungry.
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| Cornbread
Posted: 1/27/2008 4:05:44 PM |
It's not sweet like the yellow stuff and they don't bake it, they pour it on the griddle like pancakes.
we call these 'johnny cakes,' (possibly adapted from 'shawnee cakes,' made by natives) one of the many wonderful variations on cornbread. another good one is polenta. | |
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| Cornbread
Posted: 1/27/2008 4:23:10 PM | Blues...(or anyone else) why would anyone chosse to do this"
1 1/2 cups white or yellow cornmeal
1/2 cup Masa flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1 teaspoon kosher or coarse salt
1/4 teaspoon baking soda
When this:
OR ^^^ 2 cups self-rising cornmeal ^^^
does the same thing? Does it make a difference? | |
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| Cornbread
Posted: 1/27/2008 6:22:59 PM | If it's coarse cornmeal I guess . I've seen a lot of recipes even in this thread call for flour (??) and why not cornflour instead of wheat .
Just a smoother texture , but if I have it self-R/buttermilk is the stuff .
I'm with you on the no sugar in it .
Had some w/dinner tonite . 8" stovetop style . .... | |
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| Cornbread
Posted: 1/27/2008 9:36:26 PM | You know I alway just add all the dry together and all the wet myself. This recipe really didn't say, but I really don't think it matters that much.
Hope this helped and sorry took me so long to get back but I had lost my internet.
Marylin99 | |
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| Cornbread
Posted: 1/27/2008 10:32:09 PM |
I'm with you on the no sugar in it .
...and I'm with you on being with the other poster on the no sugar.
My former husband and I used to occasionally eat at a restaurant that had a buffet of your standard southern fair.
We noticed that things other than the desserts and the sweetened drinks were starting to be sweetened with sugar.
It got so bad that even the greens and the beans were being sweetened. Ugggh! [where is the "vomit" emoticon?!?!?]
Needless to say we stopped going to that restaurant...and it ended up closing down.
To me, I don't want non-dessert food that I eat to be unnaturally sweet. | |
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| Cornbread
Posted: 1/28/2008 12:44:57 AM | Hi Naughtical
Sure it makes a difference, but it is still good no matter which way you make it. There are a gazillion ways to make cornbread. On QVC forums we got started and 101 posts later.... LOL Just try em all and decide which one(s) you love.
Linda | |
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| Cornbread
Posted: 1/28/2008 12:47:33 PM | Hi,
There are prepared package mixes you can buy that are pretty good. Not to mention easy to make.
Cheers,
Vanilla | |
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| Cornbread
Posted: 1/30/2008 7:54:58 PM | Happy Camper 2008
i'm not supposed to do this in the forums, but i can't IM you, nor am I able to email you because of your restrictions. you emailed a friend of mine. please email me so i may email you with information.
thanks | |
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| Cornbread
Posted: 1/30/2008 8:10:24 PM | Can I come hang out here with yall for a while, its getting a little too intense in the rest of the forums lol.
I am with Marilyn99 on this one, the jiffy mixes make awesome cornbread and give it a cake like taste/texture. I don't overly like cornbread that is heavy with cornmeal (go figure) makes it to heavy and "gritty" for my tastes. Kinda like Corn Dodgers that Rooster Cogburn carried with him lol.
I am definitely going to try JuniperMoon's recipe. I like the SW twist in your recipe. The yogurt and butternut squash part has me intrigued  I have had good luck with my bread maker and a couple of recipes that include yogurt so I have high hopes for this one. | |
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| Cornbread
Posted: 2/1/2008 3:07:53 AM | Here's a really easy recipe that produces a sweeter, cake-like corn bread.
1 cup yellow cornmeal
1/2 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup canned creamed corn
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 large egg, beaten to blend
2 Jalapenos, seeded and diced.
Butter and flour an 8" square pan, pour in the batter, and bake for 20 minutes at 400f. Serve hot with butter. As a variation, sometimes I will substitute maple syrup for the sugar. Oh, and don't worry about the jalapenos. Once the seeds are out and everything is cooked, the heat is pretty much gone and you're just left with the amazing flavour! | |
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