Right ! Let's Have This Out Right Now! Cornbread

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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.
 
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.
 
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.
 
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.
 
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.
 
My wife and I have this argument every time we make cornbread. She uses sugar and I don't. I grew up in Arkansas where we had real cornbread.
 
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.
 
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!
 
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.
 
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...
 
One more viewpoint..

I make it both ways based on who is going to sit down at the table. I find out how my guests like it and serve it that way. True Southern Hospitality. And tea is always available both sweet and unsweet in my home.

One special point I must state is that I use my great grandmothers cast iron skillet for cornbread -just as she did-and that pan NEVER gets used for anything else! And she got that pan from her mother. Great Gran. was born in 1864 and died in 1968 so I rekon that pan has seen some serious times and mounds of cornbread. It has a patina that any professional chef would kill for. And it has a surface like glass that nothin' sticks to!! I get a perfect "cake" of cornbread every time.
 
Jiffy Corn Muffin/Bread Mix

Seem to recall mother and others using Jiffy from time to time, mainly when they were pressed to get something on the table in a hurry. But honestly it takes but a moment to whip up cornbread from scratch that find mixes totally un-necessary.

Oh yes, Jiffy mix is made from GMO corn, something I don't like and use organic corn meal (indeed as one uses organic flour for all baking) to avoid the stuff.

Corn bread, pones, and puppies are quite easy to make because the batter is not and should not be beaten long, like a cake. IMHO too many persons get carried away when making corn bread and try to make it into something it is not, which spoils things. Rather like making biscuts.

As for sugar in one's corn bread batter, will give you that perhaps a pinch is "fine", however when one wants cornbread, one wants just that. Not something baked to resemble a cake, or worse those huge god-awful things sold in shops or Starbucks as "corn muffins".
 
I'm a Florida native, but I think cornbread should be as sweet as yellow cake with a thick layer of butter for the frosting. I only make homemade and I use the recipe on the back of the quaker cornmeal box...
 
I've had dry, unsweetened cornbread that has made me gag. One of those dry crumbs always seems to seek out and find the wrong pipe. Not my favorite, although I could see that it could serve a nice carb base for meat and gravy.

I happen to like the sweet, moist, flavorful cornbread. It's delightful. But I haven't ever made it (the dry stuff turned me off) and now that I'm glutenfree, it's taken a while to find a gluten-free mix. But I found some at Trader Joe's over the weekend and will be trying it out soon enough.
 
GMO Corn

"Experts estimate that up to 70 percent of the food products sold in the U.S. may contain some genetically modified ingredients. Besides the well-known and discussed fruits and veggies like tomatoes, corn and soy, there are a myriad of processed foods containing GMO's. However, when it comes to these foods, most are unidentified---you'll only know about those that have been independently tested and found to contain GMO's. Recognize any of your favorites?

{Fritos Corn Chips (Frito-Lay will stop using GMOs in the future but have not given a date yet), Bravos Tortilla Chips, Kellogg's Corn Flakes, Total Corn Flakes, Blue Morning cereal, Heinz 2 Baby Cereal, Enfamil Prosobee Soy Formula, Similac Isomil Soy Formula, Carnation Alsoy Infant Formula, Quaker Chewy Granola Bars, Snackwell's Granola Bars, Ball Park Franks, Duncan Hines Cake Mix, Quick Loaf Bread Mix, Ultra Slim fast, Quaker Yellow Corn Meal,

Light Life Gimme Lean, Aunt Jemima Pancake Mix, Land 'O Lakes Butter, Cabot Creamery Butter, Fleishmann's Margarine, Gardenburgers, Boca Burger Chef Max Favorite, Morningstar Farms Better 'n Burgers, Green Giant Harvest Burgers, McDonald's McVeggie Burger, McDonald's French Fries, Kraft Salad Dressings, Ovaltine Malt Powdered Mix, Bac-Os Bacon Flavored Bits, Old El Paso Taco Shells, Jiffy Corn Muffin Mix, Coca Cola, Nestle's Chocolate, NutraSweet (aspartame), Karo Corn Syrup "

 

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