Need a GOOD cornbread recipe--please?

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Help! Somehow, I have misplaced a good recipe for cornbread that the whole family loved. Not too dry and crumbly, and easy to make. I have tried about 6 different ones from some of the cookbooks I have, without finding one like it. On the up side, the chickens are loving the experiments! Anyone got a good one they would share? Thanks, Jan

-- Jan in Colorado (Janice12@aol.com), December 29, 2000

Answers

I use 1c cornmeal, 1c flour, 4 tsp Baking Powder, aprox 1/4 c sugar, (we like it sweeter)1/2 tsp salt, 1c milk, 1 egg and 1/4 c shortening ( I use bacon fat for flavor) Bake as usual.

-- Pam C (zpjc5_@hotmail.com), December 29, 2000.

Use any recipe and add one can of creamed corn. Makes all of the difference.

-- Terri Perry (teperry@stargate.net), December 29, 2000.

Ok Now another question-what's the definition of good cornbread? Back home it was sweet and yellow and moist,here it's white and drier not,and is dipped in soup beans.Which do you favor?

-- sharon wt (wildflower@ekyol.com), December 29, 2000.

Cornbread is a staple in our house...can you tell I'm southern..lol. To me in order to make truely stupendous cornbread you have to grind your own cornmeal. Preheat your oven to 375 and put about 2 tblsp of oil in a cast iron skillet...put the skillet in the oven. Should be just to the smoking stage. Meanwhile mix 1 1/2 cups cornmeal, 1 1/2 cups flour, 2-3 tblsp baking powder, 1 tsp salt, 2 tblsp sugar,1/3 cup oil, 2 eggs, and either buttermilk or milk plus 1/8 tsp baking soda...till it is the right consistency. This is close to the bread I make. I've made it for so long I no longer measure. If you want a richer bread add an extra egg....try it with 2 first and see how you like it.

-- Amanda in Mo (aseley@townsqr.com), December 30, 2000.

Maple Cornbread: 1 1/8c. corn meal...1 1/8c whole wheat flour...3t. baking powder...1/2t. salt...1 egg,beaten...1/2c. maple syrup...3/4c. milk...2T. oil...Oil cast iron skillet well...pour in mix...bake 20 min. at 400* Enjoy!

This may be posted on the cornbread thread in the archives, but who could find it. Anyway, this recipe came out of Countryside a few years ago. It's our favorite.

-- Cindy (atilrthehony_1@yahoo.com), December 30, 2000.



I am not a big cornbread fan, however, one thing I have learned about cornbread. What ever recipe you use, grind your own corn immediately before using it in the recipe. You will taste the world of difference.

-- R. (thor610@yahoo.com), December 30, 2000.

Here is a yummy cornbread recipe: Banana Cornbread 1 medium banana, peeled, 1 1/2 cups Jiffy Cornbread mix 1/2 cup White Lily Cornbread mix Pinch salt, 1/4 cp butter, 8 ounces whole kernel corn drained, 1 TBsp honey, 1 egg, 1/2 cp milk...Mash banana till smooth. Combine dry ingredients. Put butter in 10 inch cast iron skillet. Put in 375 oven. Combine mashed banana with two TB of melted butter, corn and honey. Add milk and egg to ingredients. Add banana mixture. Blend good. Pour into skillet and bake for 25 minutes.

-- Judy (allsmile@ctnet.net), December 30, 2000.

Thanks, all of you! My family will be glad to finally have a cornbread they can swallow without choking on, again! I still haven't found the one I had, darn it! These look like some good ideas, and I will try them all. Guess it's the Southern version we like, as the dry, white type is what these last few experiments have been, and they are just awful! Happy New Year to all! Jan

-- Jan in Colorado (Janice12@aol.com), December 30, 2000.

here's my familys favorite,when the kids were little they used to call it corn cake!! It's sweet!! 1 and 1/4 c flour,3/4 c cornmeal (I use Yellow) 1/4 c.oil 3tbsp baking powder, 2eggs, 1 and 1/3 c milk 3/4c. sugar mix together pour into greased pan and bake for about 25 min. @ 400 degrees. enjoy!!!

-- julie (nelson3@bright.net), December 31, 2000.

Jan-you like the northern version,sweeter & more moist.If none work out,I'll hunt up my mothers version and see if it differs any from what's been already posted.

-- sharon wt (wildflower@ekyol.com), December 31, 2000.


As everybody seems to prefer sweet cornbread, this may not interest any of you. I grew up on cornbread with no added sugar, and to this day I'd rather have cornbread and beans than steak and lobster. Two variations I like: fry bacon in the cast iron skillet, drain and pour in batter over the crisp bacon, then bake. Also add chopped hot peppers (maybe jalapenos) and chedder cheese to batter. Winter is a great time to think about cooking, huh?

-- Sam in W.Va. (turnip55a@yahoo.com), January 01, 2001.

Well Sam. Your version of southern cornbread sounds delicious! I can't have any of it, but it still sounds good.People here love soup beans & cornbread too,so you are not alone.

-- sharon wt (wildflower@ekyol.com), January 01, 2001.

Very simple recipie

2 cups Marth White Self Rising Corn Meal Mix 1-3/4 cups butter milk (I use 2% regular milk because that is what I always have handy. 1/4 cup oil or melted shortening

Heat oven to 450, grease 9" ovenproof skillet or pan (I use two cast iron corn muffin stick pans) and I spray with Pam instead of greasing. Place pan in oven to heat approx 15 min. In a large bowl combine all ingredients, mix well, pour batter into hot greased pan. Bake at 450 for 20 to 25 minutes. Can add cracklin, approx 1/2 cup. This recipie is very simple. At thanksgiving everyone said it was the best in the family and I have a large family that has been making cornbread for many years! I was thrilled!

-- Donna Brogdon (donna_brogdon@hotmail.com), December 09, 2001.


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