Frozen cornbread?
TobyT
12 years ago
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Comments (18)
TobyT
12 years agoRelated Discussions
How to keep leftover cornbread moist?
Comments (4)I don't know if this would work for corn bread, but it works for cookies. I put the cooled cookies in a Tupperware or glass container with a slice of cheap store-bought bread, and then seal it up. It keeps the cookies moist and the bread gets dry. I replace the bread slice with a new one if necessary. I do not like crunchy cookies:)...See MoreMy cornbread sucked
Comments (18)I posted this a while back; regular readers, please forgive the repetition. You have touched on a topic which people will debate with theological zeal, i.e., should corn bread have sugar and/or flour. The farther removed from the Deep South you are, the more acceptable such 'adulterants' (grin) become. I will grant a point to those who use sugar and flour: unless the quality of the corn meal is very good, cornbread made with just corn meal can be bitter. Meal can go rancid and stale pretty quickly. But cornbread made with fresh cornmeal, preferably stone-ground locally, is plenty sweet on its own. I generally only buy small quantities of cornmeal--just enough to make whatever recipe I'm making, and I buy it at a store that seems to have a good turnover of product. (That means not buying it at a gourmet store. No telling how long that stuff has been on the shelf.) Fortunately in my area of South Carolina there are a few grist mills not too far away that supply the local stores. Bernard Clayton's 'New Complete Book of Breads' actually has a listing for 2 different breads. One he calls "Yankee Corn Bread" (sugar, flour, yellow corn meal) and the other is Southern Corn Bread (white corn meal, no sugar or flour.) I find, though, that the freshness of the meal is more important than whether it's white or yellow. For those with access to good fresh meal I recommend this recipe for Southern Corn Bread, from Clayton (it's pretty similar to Jimster's prior post): 2 eggs, room temp 2 cups buttermilk, room temp 1 tsp baking soda 2 cups white cornmeal (but yellow is okay, too) 1 1/2 tsp salt Preheat oven and baking utensil (skillet or 9 x 9 pan) to 450 while mixing batter. In a small bowl beat the eggs and mix in the buttermilk. In a mixer bowl, mix the baking soda, cornmeal and salt. Pour in the egg-buttermilk mixture and mix well until smooth. Pour batter into the preheated pan, return to oven for 20 to 25 minutes. It's done when a knife inserted into the center of the pan comes out clean & dry. I use this recipe when I make cornbread dressing for Thanksgiving; a quadruple recipe just barely fits into a 5 quart KitchenAid mixer bowl, and into an 11 x 14 pan. Absolutely delicious. This is what you use to soak up the pot juices from cooking black-eyed peas or greens. I always called those juices 'pot liquor' but my wife wondered what the heck I was talking about when I used that term. I guess that's southern as well. If I seem to go on & on, please forgive me: I'm on Atkins and can't have any cornbread right now. When I lose another 20 pounds, though, I'm going on a carbo bender which will most definitely include a batch of this cornbread....See MoreCornbread
Comments (38)In my location (West Coast) we have a no-transfat cornbread product under the Marie Calender brand. The bag is the weight equivalent of two Jiffy boxes, so you just divide it in half by weight for your recipe. I do something similar, it's a delicious dish. My version takes a bit longer to cook. If you take your recipe and add a small drained can of diced chiles (or even diced fresh mild chiles), it gives it a bit of a punch. If you want to avoid the bit of added sugar of the creamed corn, I'd try maybe two cans of regular corn plus a tablespoon or two of corn starch and a bit of water. I really don't understand why companies persist in including transfat ingredients in their products, in the presence of conclusive proof of how dangerous they are to ingest. And why do people buy them? You can eat pounds and pounds of butter without doing the same damage to your health that one serving of a transfat will do. Frozen products, solid shortening, Pillsbury rolls and dough, dry cake mixes, some crackers and the like still have transfats. Not for long, a complete ban is forthcoming....See MoreDo you prefer white bread or cornbread dressing?
Comments (46)I prefer a mix of breads, sourdough, wheat, rye, French/Italian, etc. Not into cornbread in there but I'll eat a little of it if nothing else is appealing. I know there's some who insist that cornbread must not be sweetened and to me that's about as arrogant as to insist that tea must be sweetened. I prefer both unsweetened but to each their own. Reminds me of some Youtube videos I've seen where people are saying "you don't want it to be ____..." or "you don't want large chunks (or small chunks or whatever)..." and I just think how the h#$% do YOU know what *I* want or like? Sheesh....See Moregrainlady_ks
12 years agolindac
12 years agoannie1992
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12 years agoann_t
12 years agoannie1992
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12 years agoTerri_PacNW
12 years agoannie1992
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12 years agoWilliam Scanlon
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