Rhonda, I can vouch for this one :o)

Whistle Stop/Irondale Cafe cornbread recipe

1 ý teaspoons baking powder
2 ý teaspoons vegetable oil
2 ý teaspoons melted butter
2 beaten eggs
1 ý cups buttermilk
1 ý cups whole milk
1 ý cups self- rising white cornmeal
1 ý cups self- rising flour
Combine all ingredients and mix well. Let batter rest under refrigeration for 1-2 hours.
Pour batter into a well buttered 9ÃÂ13 pan.
Bake at 350 degree in convection oven for 17 to 20 minutes or until knife inserted into center comes out clean.
Brush top liberally with melted butter.
Can also bake in a pre-heated, cast iron skillet for a dark and crunchy bottom crust.

Jiffy! Follow package directions. LOL
I used the recipe off of the Alber's corn meal box for 40 years. We like Jiffy just fine.

thank you-knew that u would have one,Glenda :)

Canadian Angel-not for me either,so not sure if her "package" even has a recipe-but thanx just the same

Rhonda, it makes a lot but it freezes well.

I have an easy one using cake mix and jiffy. It's a copycat version of Boston Chicken's. ( a chicken franchise in the northeast)
Let me know if you are interested.

I've got one with creamed corn and chopped jalopeno peppers somewhere. No sugar in my version.

There's "sugar" already in most versions of creamed corn. As well as in corn itself.

I saw somewhere online that the new Alber's recipe is not the one from the 1960's. I grew up on the old recipe. Now I just add a handful of yellow cornmeal to a Jiffy mix. Makes it less sweet, less mild, more robust.
My Mom always made hers in those cast iron corn stick pans, greased with Crisco. Those hot corn sticks with butter were so good !

Good to know,Glenda,ty

Everyone else-I'll get what I have collected so far to the gal with the request and will follow up-ty all so very much

Ingredients:

Servings:
12
Units: US : Metric
1 cup milk
1/4 cup butter or 1/4 cup margarine, melted
1 large egg
1 1/4 cups yellow cornmeal or 1 1/4 cups white cornmeal or 1 1/4 cups blue cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
you might want to reduce the sugar to 1/3 cup and use 2 egg
Directions:

1
Heat oven to 400óF.
2 Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
3 Beat milk, butter and egg in large bowl with hand beater or wire whisk.
4 Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
5 Pour into pan.
6 Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
7 Serve warm if desired.
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Read more: http://www.food.com/recipe/cornbread-109767?oc=linkback

Depends where you live for the corn bread recipe you want. I definitely would need sugar in mine, but if you live in th south you won't.

ellendi, there used to be a Boston Chicken in Rochester, MN when I lived in that area years ago. I absolutely loved their cornbread!

Excuse me......let me be more specific for snidely! My recipe has NO ADDED GRANULATED BEET OR CANE SUGAR. The vast majority of stuff that we ingest has some form of 'sugar' or carbohydrates.

Some people prefer a sweetened (with a white, granulated cane or beet sugar product), cake-like version of cornbread while others of us prefer a cornier version. The sweetened versions developed in the north.

This post was edited by rhizo_1 on Tue, Jul 15, 14 at 7:15

1 box jiffy yellow cake mix and 1 box jiffy corn bread mix. Prepare each as directed on the boxes, mix together and bake. Simple.
Ellendi, I doubt it is really a copycat version of Boston Chicken's cornbread since I have been making this since the early 70's.

I have made the same recipe as Ellen does. It's the same one used in Tippin's restaurants - got mine many years ago from a Tippin's manager.

wow some tasty looking/sounding versions-thank you again,so very much!!

My Granny's cornbread was made with no added sugar & with water rather than milk or buttermilk.

I still like it that way;
milk & sugar make it too festive, or refined, or cake-y.
or something.

I love that coarse texture & dry-ish consistency.

It's the best best stuff you can have with pinto beans (pintos, little bit of salt, little garlic, maybe some chili pepper. Sort 'em, wash 'em, soak 'em overnight, cook 'em all day).

I like Glenda's recipe. It is made with white cornmeal and doesn't have sugar in it.

Rhonda, what would you use in place of self-rising cornmeal? I've never seen that here, or self-rising flour either come to think of it.

self rising cornmeal and self rising flour are found alongside all purpose flour and cornmeal

I forgot to mention -

Jiffy Corn mix is one of those products that reinvigorates my motivation to read ingredients labels.

Hard to believe, but it still contains trans fat (which has been conclusively proven to cause heart disease and for which the amount considered safe to ingest is 0). The FDA's ban isn't effective yet, although such substances were banned in some countries as much as 10 years ago.

Other brands are available without dangerous trans fats.

I just use a recipe that calls for the regular flour and corn meal and the measured amount of BP and BS. I've never used self rising anything, I don't think.

Sylvia, when I taste a sweet, cake-y corn bread, I wonder where the buttercream frosting is, lol.

Here's a deluxe version that gets requested for Robert's office get-togethers.

2 eggs

1/4 cup veggie oil

1 cup buttermilk

1 and 1/2 cups shredded sharp cheddar

1 can (8oz.) creamed corn

1 large chopped onion

2 finely chopped jalapeno peppers, seeded

1 cup corn meal (I use yellow)

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

In one bowl, whisk eggs, then add cheese, milk, oil, onion, corn, and peppers

In another bowl, whisk together the dry ingredients. Add the egg mixture to the dry. Pour batter into greased 8" pan and bake in 350ð oven for 30-35 minutes.

Well, the thing about that cake-y cornbread is...
how could you bring yourself to pour beans on top of it???

deeply philosophical question:
If you can't pour beans on top of it, is it really cornbread?

My mother used to make "Cornbread Casserole", which sounds a lot like rhizo's recipe without the buttermilk but with crumbled fried ground meat in the middle.

You crumble & fry & drain the meat, prepare everything else, pour 1/2 or 3/4 of the cornbread batter into the pan, layer the meat on top, then add the rest of the batter, & cook as usual.

My brothers liked to take it on their camping trips.

We are all cornbread lovers, and have our preferences.,

I respect everyone's recipe!

My favorite: so simple Hoe cake

Glenda, I haven't heard anybody mention hoe cake in a hunnert years!

My Granny used to make that, too, & we had it for breakfast when we stayed with her, & sometimes for lunch, too (which was called dinner back then, the evening meal being supper).

Thanks for the trip in the way-back machine!

Jasdip-no idea either-I usually buy anything I intend to bake with at our local health food/bulk store-will have to check out the self rising items.

As Sylvia stated, the evening meal used to be called supper. My grandma told me the reason it was called supper was because everyone supped on what was left from the mid-day meal (dinner). She said that is because they didn't have ice boxes to keep leftovers in.

Sylvia, I sent an e-mail to you.

This post was edited by walnutcreek on Wed, Jul 16, 14 at 11:56

Supper comes from the French word "souper" (sounds like soo-pay). In times past, the main meal would be mid-day and the evening meal would be lighter. It could often be soup ("soupe" in French, same sound as in English) and that named the evening meal as souper. An alternative term is "diner" (dee-nay), from which dinner derives.

I love fried corn bread with ham and beans. Not on top though. On the side, slathered with butter.

Yum - now I'm getting hungry!

How about fried corn meal mush, cooked one day and stored over night to fry in butter the next day. Served with good (real) maple syrup. Yummm....Dad would make it for us occasionally.

How about warm cornbread crumbled in a tall glass of buttermilk, sprinkled with pepper and salt, and eaten with a spoon. Yummmmmm!

Finally ! Someone else calls it fried cornmeal mush and not polenta ! Thumb up, Rhizo !

Huh.....in my ignorance I've thought that polenta was something different than mush. I see that it's the same stuff!

I frequently make a recipe that is called Cornbread Casserole that is very easy to make and is quite moist and tasty, but probably not good for you at all.

Cornbread Casserole

1 stick of butter
1 can of creamed corn
1 can of whole kernel corn (drained)
1 box of Jiffy Corn Muffin Mix
1 cup of sour cream (or plain greek yogurt)
2 eggs

Preheat oven to 375 deg F
Melt butter in 9x13 glass baking pan.
Add all other ingredients to pan, stir with fork until evenly mixed.
Cook for about 45 minutes.

Snidely: I never realized creamed corn contained sugar until you mentioned it, sweet corn is so sweet by itself, it never occurred to me that they'd add more sugar. Also thanks for mentioning that the Jiffy mix contains trans-fat. I'll look into the alternatives, although given that this recipe starts with a whole stick of butter, the trans-fat laden Jiffy mix may not be the worst ingredient.

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.

Jiffy. I sometimes put some jalapeno pepper or onion or whatever suits my fancy at the moment.

KK

the gal that requested the recipe is doing the one she usually used-but now she has plenty of others to try-she has them all but is really interested in a couple for now-again,thank you all for your posts-much appreciated. :)