launderess
Well-known member
I say anyone who puts sugar,honey or anything sweet in their cornbread ought to be shot! *LOL*
So how do you make yours?
L.
So how do you make yours?
L.
Right ! Let's Have This Out Right Now! Cornbread
- Thread starter launderess
- Start date
Its so lazy im afraid to post, but i bake 2 boxes of "Jiffy" in my square cast iron skillet. I like to put the skillet on the burner and have it fairly hot, b4 i pore the batter in. alr2903, Laundress are you an insomniac too? alr2903
launderess
Well-known member
Nah, Up doing some work that needs to be done.
Now about you and that Jiffy mix. Your grandmother would tan your hide! *LOL*
Now about you and that Jiffy mix. Your grandmother would tan your hide! *LOL*
Insomniac, here! I've been awake since 2:15 a.m. (central).
And I put a little sugar in my cornbread, so hand over a cigarette and the blindfold, LOL!
And I put a little sugar in my cornbread, so hand over a cigarette and the blindfold, LOL!
Hmm,
I suppose it depends on what you have to work with. When I make gluten free corn bread, you bet I put sugar in.
Cornbread with regular flour, no.
I like a good molasses on my cornbread, tho'.
I suppose it depends on what you have to work with. When I make gluten free corn bread, you bet I put sugar in.
Cornbread with regular flour, no.
I like a good molasses on my cornbread, tho'.
Whole kernel corn meal contains some bitter chemicals and even old Southern cookbooks mention adding a bit of sugar to counteract this. It's not the same as adding enough sugar to make muffins or the like, though, just enough to prevent the bread from having a bitter aftertaste. I have a giant sweet tooth and do like adding sugar to spoon bread because I eat it for dessert.
What were the points of origin and destination for this Midnight Flyer train of thought that roared through your brain?
What were the points of origin and destination for this Midnight Flyer train of thought that roared through your brain?
gyrafoam
Well-known member
Now, I can make some good southern cornbread and I do put just a pinch of sugar in the batter, not enough to taste. Certainly not like Jiffy Corn Cake mix. You really have to like it sweet to do the Jiffy stuff.
Tom, I just made a pan of spoonbread last Sunday. Don't make it too often, though it sure is good.
BTW Chag Sameach!
Tom, I just made a pan of spoonbread last Sunday. Don't make it too often, though it sure is good.
BTW Chag Sameach!
Agree with Launderess 100%! Cornbread should be salty, not sweet! Also, it should never be "cakey," but dense and firm...ready for a pat of butter to melt into it...or to be placed in the bottom of a big bowl and a coupla ladles out of a good pot of pinto beans slathered atop.
Here's my basic recipe:
Pre-heat the oven to 400, along with your best-seasoned cast iron skillet on the rack where you'll be baking. Put about two tablespoons of bacon grease into the skillet. When your oven and skillet are up to temp, start mixing:
In a large bowl, put two cups of stone-ground cornmeal, one cup of flour, two teaspoons of salt, and two teaspoons of baking powder. Stir this well. Crack in one egg, and pour in about a cup and a half of real full-fat Buttermilk. Stir until moist, adding as much as another 1/2 cup of Buttermilk to get a good consistency. Pour directly into the pre-heated cast iron skillet and bake for at least 30 minutes, until the top starts to get golden brown. When it's done, the edges will be nicely pulled away from the sides of the skillet.
One thing I usually do is add about 4 oz of a sharp cheddar cheese, cut into 1/2-inch cubes. A 1/3 cup each of finely diced onion and seeded jalapeño usually make it in there, as well.
Here's my basic recipe:
Pre-heat the oven to 400, along with your best-seasoned cast iron skillet on the rack where you'll be baking. Put about two tablespoons of bacon grease into the skillet. When your oven and skillet are up to temp, start mixing:
In a large bowl, put two cups of stone-ground cornmeal, one cup of flour, two teaspoons of salt, and two teaspoons of baking powder. Stir this well. Crack in one egg, and pour in about a cup and a half of real full-fat Buttermilk. Stir until moist, adding as much as another 1/2 cup of Buttermilk to get a good consistency. Pour directly into the pre-heated cast iron skillet and bake for at least 30 minutes, until the top starts to get golden brown. When it's done, the edges will be nicely pulled away from the sides of the skillet.
One thing I usually do is add about 4 oz of a sharp cheddar cheese, cut into 1/2-inch cubes. A 1/3 cup each of finely diced onion and seeded jalapeño usually make it in there, as well.
washerboy
Well-known member
I'm probably going to reget this..but
Here's how I make it and how I've seen other southern cooks:
approx. 2 cups Martha White self Rising Corn Meal (and yes it has to Martha White)
1 egg
butter milk
put a healthy spoon of bacon grease in a cast iron skillet...place the skillet on the stove top..heat on high until it starts to smoke..pour off a little of the hot grease in the cornbread batter..mix well.. pour the batter in the hot skillet..bake in a preheated oven.. 400 or so until golden brown....please no sugar..lol...save that bacon grease!!!
Here's how I make it and how I've seen other southern cooks:
approx. 2 cups Martha White self Rising Corn Meal (and yes it has to Martha White)
1 egg
butter milk
put a healthy spoon of bacon grease in a cast iron skillet...place the skillet on the stove top..heat on high until it starts to smoke..pour off a little of the hot grease in the cornbread batter..mix well.. pour the batter in the hot skillet..bake in a preheated oven.. 400 or so until golden brown....please no sugar..lol...save that bacon grease!!!
2 boxes of Jiffy in a skillet in which 4 strips of bacon have been oven-fried and the excess grease poured off.
Yeah, I know Jiffy is the sweet Yankee brand, but I was born way north of the Mason-Dixon Line.
Yeah, I know Jiffy is the sweet Yankee brand, but I was born way north of the Mason-Dixon Line.
iheartmaytag
Well-known member
Cornbread should be Cornbread, not corncake. No sugar or sweetner allowed. My Aunt says you need sugar for good browning. But,if you just turn the oven up to 450, place an iron skillet in the oven to pre-heat. Dump your batter in the greased, heated skillet. Your browning will be awsome without sugar.
norgeway
Well-known member
Betty Feezors cornbread
Here is the recipe I use, Betty Feezor was a home economist who had a cooking show on WBTV in Charlotte 24 years, this show has the distinction of being the first local show in the U.S. to be taped and played back on air,1958, here is her cornbread...
1 cup plain flour
1 cup corn meal
4 teaspoons baking powder
1 teaspoon salt
1/4 cup cooking oil
3/4 cup milk
1 egg
mix dry ingredients,make a well in center add wet ingredients, mix well, pour into well greased iron skillet bake at 400 until light brown.
Here is the recipe I use, Betty Feezor was a home economist who had a cooking show on WBTV in Charlotte 24 years, this show has the distinction of being the first local show in the U.S. to be taped and played back on air,1958, here is her cornbread...
1 cup plain flour
1 cup corn meal
4 teaspoons baking powder
1 teaspoon salt
1/4 cup cooking oil
3/4 cup milk
1 egg
mix dry ingredients,make a well in center add wet ingredients, mix well, pour into well greased iron skillet bake at 400 until light brown.
bugsyjones
Well-known member
- Joined
- Apr 7, 2009
- Messages
- 581
Call me a "Northern alligator pear", but to me, cornbread without any sort of sweetness tastes like chewing on cardboard. And I like it spongy like a muffin. Not dense and tough. No cheese or jalapenos in it. No bacon either. Just a nice sweet corn cake.
On the other side, I DO NOT...I repeat DO NOT like sugar in my iced tea!!! If you wish to anger me beyond any possible hope of recovery, bring me a nice tall glass of sweetened iced tea and don't tell me it's sweetened. We'll see what happens.
~Tim
On the other side, I DO NOT...I repeat DO NOT like sugar in my iced tea!!! If you wish to anger me beyond any possible hope of recovery, bring me a nice tall glass of sweetened iced tea and don't tell me it's sweetened. We'll see what happens.
~Tim
xraytech
Well-known member
When I make corn bread, I heat a cast iron skillet and grease well with bacon drippings. I just use 3 boxes of corn bread mix prepared according to directions, minus a little liquid, I stir in 1 cup of creamed corn, some salt and pepper, and a tablespoon of melted bacon drippings
different preferences...
I think the whole northern cornbread versus southern cornbread may have something to do with what you eat it with and when you eat it.
Southern cornbread typically is eaten as a 'sop' with a meal. Savory food usually needs less sweet items.
Northern cornbread from what I have seen is eaten as a snack with tea or coffee or by itself.
In that instance I think the sugar is better.
If I'm going to have cornbread with stew, or with eggs, or with 'whatever' I dont' want the sweet. Though that's my personal taste, of course.
I think the whole northern cornbread versus southern cornbread may have something to do with what you eat it with and when you eat it.
Southern cornbread typically is eaten as a 'sop' with a meal. Savory food usually needs less sweet items.
Northern cornbread from what I have seen is eaten as a snack with tea or coffee or by itself.
In that instance I think the sugar is better.
If I'm going to have cornbread with stew, or with eggs, or with 'whatever' I dont' want the sweet. Though that's my personal taste, of course.
danemodsandy
Well-known member
Anyone...
...Who would put sugar in cornbread is capable of poisoning people's wells.
Evil.
Evil. ;-)
...Who would put sugar in cornbread is capable of poisoning people's wells.
Evil.
Evil. ;-)
aldspinboy
Well-known member
Well I have to say my grandmother was a southern girl and used JIFFY corn mix, she would pour in the batter with a little bacon fat and bake. Then my grandfather ... get this... Would but on butter and Aunt jemima syrup on the cornbread.
So we had sweet cornbread in our house.
HOW SWEET IS THAT LOL.
Darren k.
So we had sweet cornbread in our house.
HOW SWEET IS THAT LOL.
Darren k.
autowasherfreak
Well-known member
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- 3,637
Sorry, I guess I'm lazy too. I use the Jiffy mix myself usually make 2 or 3 boxes and bake it in my glass pyrex dish. I always get teased by a friend because I never make it from scratch.
aldspinboy
Well-known member
Oooh Launderess...Please don't shoot the messenger lol.
Darren k
Darren k
spiceman1957
Well-known member
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- Messages
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Wide variety of flavors here
Being from the South, it's not uncommon for folks to add sugar to cornbread and other things like beans and tomato dishes, but I don't. But I add sugar in hushpuppy mix. My partner like Jiffy which to me is like eating a sweet muffin. I agree with Charbee, Washerboy, and Norgeway (Yes I remember Betty too).Nothing like good cornbread cooked in a cast iron skillet! I do hope you all have tried cornbread and milk, a Southern thing too.
Being from the South, it's not uncommon for folks to add sugar to cornbread and other things like beans and tomato dishes, but I don't. But I add sugar in hushpuppy mix. My partner like Jiffy which to me is like eating a sweet muffin. I agree with Charbee, Washerboy, and Norgeway (Yes I remember Betty too).Nothing like good cornbread cooked in a cast iron skillet! I do hope you all have tried cornbread and milk, a Southern thing too.
iheartmaytag
Well-known member
I just called my Mom
Being a hillbilly girl, and growing up with 14 brothers and three sisters; sugar was a luxury. Grandma always made the cornbread with no sugar, thus that's the way they learned to like it and the reason she doesn't add sugar now.
I guess my taste buds were trained by Mom, so hence I don't like my Cornbread sweet. I do like it flavored with bacon grease (don't tell my doctor) and a few Jalapenos chopped up in the mix is good sometimes too.
Being a hillbilly girl, and growing up with 14 brothers and three sisters; sugar was a luxury. Grandma always made the cornbread with no sugar, thus that's the way they learned to like it and the reason she doesn't add sugar now.
I guess my taste buds were trained by Mom, so hence I don't like my Cornbread sweet. I do like it flavored with bacon grease (don't tell my doctor) and a few Jalapenos chopped up in the mix is good sometimes too.
Little or no sugar
Cornbread should NOT taste like a dessert. My Mom, who was from Mississippi, used Jiffy only because that was what my Dad liked, him being from Ohio. She didn't care much for it herself, thinking it was too much like cake. My Aunt Julie in Laurel, MS makes the best cornbread in an iron skillet greased with bacon fat. She uses very little sugar (maybe a teaspoon), but it's certainly not sweet. Other relatives down there make their's similar. Aunt Julie also makes excellent biscuits in an iron skillet. And speaking of tea, it should be sweet, between 1 and 1.5 cups of sugar per gallon. I call unsweetened tea Yankee tea.
Cornbread should NOT taste like a dessert. My Mom, who was from Mississippi, used Jiffy only because that was what my Dad liked, him being from Ohio. She didn't care much for it herself, thinking it was too much like cake. My Aunt Julie in Laurel, MS makes the best cornbread in an iron skillet greased with bacon fat. She uses very little sugar (maybe a teaspoon), but it's certainly not sweet. Other relatives down there make their's similar. Aunt Julie also makes excellent biscuits in an iron skillet. And speaking of tea, it should be sweet, between 1 and 1.5 cups of sugar per gallon. I call unsweetened tea Yankee tea.
Oh, for pities sake
OK, I don't care for sugar in my cornbread, probably because my mother learned how to make it in the Deep South.
But cornbread made with sugar can taste good, in fact, when making gluten free corn bread sugar is a big help.
Why not just enjoy cornbread in all the variations and be thankful that something which tastes so good can be made in so many different ways?
And yes, cornbread does go well with pinto beans. Oh, my, yes.
OK, I don't care for sugar in my cornbread, probably because my mother learned how to make it in the Deep South.
But cornbread made with sugar can taste good, in fact, when making gluten free corn bread sugar is a big help.
Why not just enjoy cornbread in all the variations and be thankful that something which tastes so good can be made in so many different ways?
And yes, cornbread does go well with pinto beans. Oh, my, yes.
Beans and Cornbread!
"Beans and cornbread" was supper on a regular basis when I was a kid. It was one of my favorite things momma made...didn't realize that it was considered "poor folk food" at the time...tasted wonderful to me! I still love nothing better than to cook a big mess o'pintos down on the back burner of the stove all day and bake some cornbread...especially on a nice cool Fall day. Cook those puppies in cast iron and by the end of about four or five hours, you've got an amazing, creamy batch of pinto goodness. Big bowl of beans and cornbread with some green onions (or a big slice of raw yellow onion) to munch alongside of it...mmmmm, yowzah!
"Beans and cornbread" was supper on a regular basis when I was a kid. It was one of my favorite things momma made...didn't realize that it was considered "poor folk food" at the time...tasted wonderful to me! I still love nothing better than to cook a big mess o'pintos down on the back burner of the stove all day and bake some cornbread...especially on a nice cool Fall day. Cook those puppies in cast iron and by the end of about four or five hours, you've got an amazing, creamy batch of pinto goodness. Big bowl of beans and cornbread with some green onions (or a big slice of raw yellow onion) to munch alongside of it...mmmmm, yowzah!
Pushing the cornbread envelope: Does anyone here make sweet Mexican spoon bread as a side dish with Mexican meals?
It's looser than regular cornbread. You serve it with an ice cream scoop, in a nice round ball on the dinner plate. I had it at a Mexican restaurant in Chicago a few years ago and replicated it. I make it whenever we have Mexican buffet night at my house and people love it.
Full disclosure: Cornbread purists will see red, but please note this is not my regular cornbread recipe---it's a specialty item.
SWEET MEXICAN SPOON BREAD
1/2 cup whole milk
6 tablespoons butter, melted
3 tablespoons sugar
1 15-oz. can creamed corn
1 cup Jiffy brand corn muffin mix
1. Adjust oven rack to middle position. Preheat oven to 350 degrees. Spray a 9" x 5" loaf pan with nonstick cooking spray.
2. Whisk all ingredients together in medium-sized mixing bowl until well blended. Pour into prepared pan.
3. Bake 45-50 minutes. Spoon bread will be very moist in center, but should not be liquid. Use an ice cream scoop to serve.
It's looser than regular cornbread. You serve it with an ice cream scoop, in a nice round ball on the dinner plate. I had it at a Mexican restaurant in Chicago a few years ago and replicated it. I make it whenever we have Mexican buffet night at my house and people love it.
Full disclosure: Cornbread purists will see red, but please note this is not my regular cornbread recipe---it's a specialty item.
SWEET MEXICAN SPOON BREAD
1/2 cup whole milk
6 tablespoons butter, melted
3 tablespoons sugar
1 15-oz. can creamed corn
1 cup Jiffy brand corn muffin mix
1. Adjust oven rack to middle position. Preheat oven to 350 degrees. Spray a 9" x 5" loaf pan with nonstick cooking spray.
2. Whisk all ingredients together in medium-sized mixing bowl until well blended. Pour into prepared pan.
3. Bake 45-50 minutes. Spoon bread will be very moist in center, but should not be liquid. Use an ice cream scoop to serve.
westingman123
Well-known member
- Joined
- Jun 24, 2009
- Messages
- 1,541
a pot of beans...
was a once-a-week dinner in our household, too. Mama didn't use an iron skillet (I do), rather iron molds that looked like an ear of corn. Not enough sugar to taste, abt a tblspn, to blend the flavors. Oh, and a mix of pinto and northern beans, "ya gotta have the northerns to get that right consistency".
Tamale pie was a regular at our house, too. Seems like Mama spread cornbread batter over chili and whatever leftover meats we had and baked it in a casserole. I do believe I'm going to fire up the Westinghouse tonight...
was a once-a-week dinner in our household, too. Mama didn't use an iron skillet (I do), rather iron molds that looked like an ear of corn. Not enough sugar to taste, abt a tblspn, to blend the flavors. Oh, and a mix of pinto and northern beans, "ya gotta have the northerns to get that right consistency".
Tamale pie was a regular at our house, too. Seems like Mama spread cornbread batter over chili and whatever leftover meats we had and baked it in a casserole. I do believe I'm going to fire up the Westinghouse tonight...
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