perfect chess pie every time, easy.

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I have never had any luck making cornbread from anything but Jiffy mix. I once tried making it from scratch (for about 60 at church no less!), and it turned out so dry and tasteless that I was embarassed to serve it, and haven't used anything but Jiffy since. I think I'm going to try that recipe for Chess pie soon, it sounds yummy!
 
cornbread..

My grandmother taught me to make cornbread, and it always started with setting the oven to 400 degrees, (425 if you are in a hurry or have a slow oven), and putting about 2 Tbsp butter in an iron skillet, and put the skillet in the upper third of the oven while it preheats.

While the oven and skillet are getting hot, stir together about 1 and 1/2 cup self rising cornmeal and about 1/2 cup self rising flour, along with a dash salt and a scant Tbsp sugar.

Make a well in the center of the bowl, break in 2 eggs, and beat well. Add milk slowly, until your batter is about the consistency of yellow cake batter, then tilt the bowl on its side, and beat well with a wooden spoon, just as if you were beating cake batter. Pour into hot skillet, return to oven, and cook 15 to 20 minutes, until golden brown.

Her recipe always gives light, fluffy cornbread, that as a child I could eat plain with butter and be happy, unlike the gritty heavy lump my mother and her family made and claimed to be cornbread, yuck, lol.
 
Cornbread

Being a true southerner Cornbread was always on the table at home. my mother made it like my paternal great grandmother did use a heavy cast iron skillet greased of course then add your butter to it melt in the oven add the melted butter to batter bake till golden
One funny thing about my dad he is really funny about his food at our house cornbread is never cut into slices its broken he says if cut it gums up the sides
 
breaking vs slicing

Funny enough, my grandmother always cut her cornbread in wedges, as soon as she removed it from the oven. She said if you waited even a minute all the hot steam would start condensing in the bread and make the bread heavy.

However, her flitter bread was always broken, never cut, for the same reason you said, she said it gummed it up. I tried cutting it once, and she was right, it didn't even taste the same.

Since generally people who didn't grow up in the mountains of Kentucky have never heard of flitter bread, here is the recipe, it's easy as can be.

Put an iron skillet on the stove over medium or medium high heat, put in 2 or 3 tablespoons butter. While the butter melts, put about 2 cups self rising flour in a bowl, and stir in water until it is just a little wetter than drop biscuit dough.

Put the dough in the hot skillet, all at once, and cook over medium heat until it looks dry around the edges. Then flip the whole thing. (Granny could manage this delicate maneuver with an egg turner, I prefer to slide it onto a plate and flip it back into the skillet. Cook until the bottom is browned and the center is done, ( tear back a small piece in the center with a fork to check).

Flitter is a very simple poor person's food, but very good when you want something not as rich as biscuits or rolls, or if you are in a hurry, or just don't want to turn on the oven.
 
Had ANOTHER Pie Shell that my Chess Pie Recipe din't fill, so I found a BUTTERMILK PIE recipe on the Internet (and somehow found myself w/ a Quart of it, thinking I would need it, based on what I've read here)... The Buttermilk Chess:

In which case there was TOO Much for a Reg. Pie Shell & My Deep Dish Duo is at my dad's, so the left-over batter w/ a scoop of strawberry ice cream left-over from my daughter's 4th Birthday party made a very interesting (& gut-busting, filling) milkshake!

-- Dave

daveamkrayoguy++1-16-2014-10-32-40.jpg
 
The Source of DaveAMKRayoGuy's KORNBREAD KONKOCTIONS:

Special Thanks to VINTAGEKITCHEN for The Inspiration and The Quaker Man (my Mom was afraid of this guy, in her childhood!) for the Main Ingredient for these recipes!

-- Dave

daveamkrayoguy++1-16-2014-10-34-53.jpg
 
Quaker corn meal

It's carried in all the grocery stores here. Quaker cornmeal is a coarser grind than bagged cornmeal meant for baking. People in this are use it to make cornmeal mush, or to bread items for deep frying.
 
Well I made it tonight, the filling tasted good even before going in the oven. I got it made and in thr oven, then somewhat unexpectedly had to leave to pick up a friend from the other side of town (planned on picking her up at 9:30, she called at 8 saying she was ready). I left my Dad strict instructions on how to test it, and had a timer set. Got home and it had just come out of the oven... Way overcooked, the crust is dry as dirt and the filling burned on top. the inside tastes good though. I will try it again when I can stay home until it is done.
 
Now try Chocolate Chess pie, it'll make ya slap ya Mama!

CHOCOLATE CHESS PIE

1 ½ cups sugar
½ cup cocoa powder
2 Tablespoons corn meal or flour
Pinch of salt
2 eggs
¾ cup evaporated milk
2 teaspoons vanilla
Unbaked pie shell
1 stick melted butter

Sift the dry ingredients into a large bowl. Add the eggs, milk and vanilla and melted butter. Combine well. Pour into a pie shell and bake @ 350 for 45 minutes.
 
My attempt at Chess Pie

It came out pretty well, using Kevin's blender recipe. I use frozen pre-made pie crusts because I'm too lazy to roll my own.

What I normally do when baking pies, and did in this case, is to place strips of foil around the outer edge of the pie crust, to keep it from getting too brown. Then I remove the strips in the last 10 minutes of baking. (I just purchased a silicone pie-edge device that claims to do the same thing, except it should be easier to use.)

Anyway, the pie puffed up, like a meringue, when baking. Some of the filling stuck to the foil, which came off when I removed the foil. Then when the pie was cooling, it fell to what you see in the photo. I'm guessing that's normal?

It tasted great. The first piece broke in half, but that was "operator error" (me) as the remaining pieces came out just fine.

Thanks, Kevin, for sharing Ginger's recipe.

retropia++1-22-2014-11-03-40.jpg
 
Doug

Perfectly normal, and congratulations, your pie looks perfect!

Everyone is more than welcome for the recipe, I never understood people who don't share recipes, it always seemed so stingy / mean spirited of them.
 
Re Recipe Sharing!

I agree, I love to share recipes, I hope someone else will enjoy them as much as I do.I knew an old lady years ago that made a wonderful orange cake, but would not give out the recipe, now shes gone and so is the recipe! what a waste.
 
I made "Minnie's chocolate pie" today, and it turned out perfect! So delicious! It was a huge hit, even my Dad who hasn't been able to taste chocolate in over a year (since chemo and radiation for throat cancer) could taste it and loved it! So easy and SO GOOD!
 
... So I'm snooping for recipes... Another two to add to the list... but...

OK so I am adopted to my Maternal Grandparents.. When I say mom and dad, I mean them not the.. biological parents.. When I say Grandma and Grandpa, I mean my paternal grandparents....

So, I am... A hybrid I guess.. Mom and dad are from the south.. Mom was born in Ranger Texas and dad was born in San Antonio... They moved up to North Dakota in the 80s during the first oil boom. Dad's job brought him here. Ok, so things happen and I'm born and adopted by mom and dad. My biological father is German... ... like ... My paternal side of the family is WAY German...

So to get on point.. I can eat kase knoephla, fleischkuechle, sauerbraten, kohlrouladen and kuchen to then go home and eat grits, fried chicken, steak and potatoes, pinto beans, chili, black-eyed peas and pork chops.. (Not all in one day, but you get the point.. :P) Mom makes savory corn bread, sometimes even puts jalapenos in it -- Grandma makes sweet corn bread... Both are great with honey and butter, Mom's is better with a sweet chow chow, Grandma's is generally served with breakfast with one exception.. I love Grandma's sweet corn bread with collard greens!

Mom has always been able to do Southern food very very well... .. When she tries to get out of her comfort zone things get... interesting... but.. I don't know what happened, one time she was making corn bread and we had more people over than normal and... She wasn't thinking and got her baking powder and baking soda mixed up.... OMG.... .... ........ we ran out of Charmin that night. That one she won't ever live down.
 
Yes, making ANOTHER one!

The AMKrayoGuy Chess Pie (w/ a couple TSP's of Hershy's Chocolate Powder for Baking out in) rides again!

But: Quick! What do I do? Over-FORTY-MINUTES in the oven on its 325-deg. and it's still JIGGLY!

I don't want it to burn... Will it HARDEN in the REFRIGERATOR?!

-- Dave
 
I need to try this one soon.  I have gotten a lot of excellent recipes from aw, and this looks like another.

 

I miss seeing Kevin’s posts.   I hope he is okay. 
 

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