A friend recently told me the only way she will ever make it from now on, and I love it too!

Very simple:
Just use 2 Jiffy mixes
One box of yellow cake mix
one of corn muffin mix

Mix them together along with the ingred. on both packages and bake in a 9X13 greased pan. (I like a little smaller pan.)

It's wonderful!

I don't measure, I just put about 2 cups of self rising cornmeal mix in a bowl, add 1/4 cup shortening, or oil, and maybe 1 cup or a bit more of buttermilk, till it looks right. Then I bake it in a greased cast iron skillet in the oven 450º about 20 min. I don't like cornbread myself but DH likes mine. I prefer Jiffy mix.

Love hoe cake!!!

My Cornbread

3 eggs
1 1/2 cups milk
2 cubes butter or margarine, melted
3 cups Bisquick
1/2 cup corn meal
1 cup sugar
3/4 teaspoon baking powder

Put in a greased 9 x 13 pan
This makes a big fluffy cornbread, if you want it less sweet cut back on the sugar.

BAKE AT 350

15 servings

45 minutes 10 mins prep

Sue

I doctor up the Marie Callendar's cornbread mix. I reduce the liquid to 1/2 the amount and add sour cream (1/2 cup I think).

CORNBREAD

Makes 2 square pans. Bake at 375 Â 400 degrees for 30 Â 45 minutes.

4 heaping cups corn meal mix
½ cup self-rising flour
2 eggs
Milk
2 lg. T. shortening, 1 in each pan

Mix all ingredients together (except for shortening) with milk until batter is thinned. Add more milk if needed.

Melt shortening in oven while it is pre-heating, remove and add to batter.

Leave a small amount in pans so the bread wonÂt stick. Bake until browned.

Tammy

I make mine just like Hayjud's friend. It is the recipe used by the Tippin's restaurants.

1 cup meal
1 cup flour
3 1/2 tsp b. powder
2 tbs to 1/4 cup sugar (pers preference)
1 tsp salt
1 egg
1 cup milk
1/4 cup shortening melted

Sift flour and again with other dry ingredients. Beat egg slightly, add milk and shortening. Combine with dry ingredients. Stir only until moist. Bake at 425 for 30 minutes.

I get lots of compliments on this recipe. Or I used, haven't baked any thing in years.

Mine's sweet and cakey--and gets rave reviews from family and friends

Corn Bread

1 cup flour
1 cup yellow cornmeal
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup melted butter
1 cup milk
1 large egg, beaten

Preheat oven to 375 degrees. Put a 10" round cast irong skillet in oven. Whisk together the dry ingredients. Make a well in center, add the butter, milk and egg. Stir just till dry ingredients are moistened (batter should be lumpy). Put an extra tablespoon of butter in the hot skillet, tilt or brush to coat the pan. Spread the batter in the pan, and bake 25-30 minutes--until risen, golden and cornbread tests done with a toothpick.

I'll have to try some of these. My family loves cornbread and I like mine on the sweet side rather than the ones that seem more like biscuits.

mcmann, I like mine because of the sugar and the lightness of the bread. I use white cornmeal, it looks more appetizing to me.

2 cups Self-rising corn meal mix (I use Martha White)
1 3/4 cups buttermilk
1/4 cup Crisco
1 egg, beaten.

These are the measurement on the bag; I don't really measure exactly, and I don't beat the egg first, and I use more Crisco than that.

Heat oven to 450°.
Heat Crisco in a 9 inch cast iron skillet. You want it to be hot. Mix all the above together well, adding the hot Crisco last. Pour into the hot pan and bake for 20
minutes or until as brown as you like it.

PLEASE. . .no sugar in cornbread!

Left over cornbread in a bowl with buttermilk makes a great lunch!

Sue

Just plain old Jiffy Mix. I sometimes add stuff like shrimp or crawdaddies or peppers. The one that adds the cake mix seems interesting, but I am not sure about the sweet factor.

Helen

" It tore up as I tried to lift it from the skillet."

Did you heat the skillet hot in the oven and oil the skillet first before you poured the batter in? Was the skillet seasoned properly?

It sound like the skillet was cold or it was not oiled enough.

What recipe did you use? From scratch? A mix?

Hey Dilly dally, Yep, I heated the skillet with the oil in it. I cook mine on top of the stove with a lid. And I sprinkle cornmeal in the hot oil to make a crisper bottom. My mistake was not using any shortening..old age is what I am blaming it on...
Thanks for all your help. I really like some of your recipes and will use them. Charlene

Never heard of cornbread made on top of the stove with a lid.

I've been making mine the same as hayjud for years....1 box Jiffy yellow cake mix and one box Jiffy corn muffin mix. It is very good.

I got this recipe from a neighbor many years ago. It's not a traditional corn bread, but it stays moist for days.

one 8.5 oz can of creamed corn
1 cup of sour cream *
2 eggs
2 Tbl spoon sugar
1/2 cup vegtable oil
1 cup self rising corn meal
2 Tsp baking powder

heat a small bit of the oil in a cast iron skillet

combine first 5 ingredients and beat well
add corn meal and baking powder, mix well

pour mixture in and bake at 400 for 30 minutes

*I found if I use light or fat free sour cream the oil needs to be reduced by about 1/3.

I use a cast iron skillet, pour in my oil then sprinkle cornmeal. After the grease gets really hot I add my batter and cover with a lid. After it gets done, I flip it so I can brown the top. Works great!! (If I get my batter right)LOL

I'm going to try your recipe with the corn and sour cream, sounds really good. Thank you!

I need to try the cornmeal on the bottom. Sounds good.

Charlene, when I was a kid my best friend's mother used to make her cornbread on top of the stove in a cast iron skillet too. It was so good. When I was old enough to cook I wanted to try it, but I had no idea if the stove had to be turned on high or low or what. I had forgotten all about it, but after seeing this post I think I'll give it a try.

Linda

Linda, I cook it on low heat. It really cooks faster than in the oven and it doesn't heat up the kitchen.

Thanks for the tip on sprinkling the cornmeal in the hot skillet. I never tried that. It sounds like a great twist on cornbread giving it more "mouth feel".

My mother made what she called fried bread and I am sure she made cornbread in a skillet. It was for practical purposes. She said with a wood stove it's faster and easier than heating an oven. Once you do that for years, you continue even when you have a modern range.

I make mine similar to Sue's but minus the egg and I use my cast iron skillet. Martha White Self Rising White Cornmeal Mix with Hot Rize is great.

No sugar in mine either, I don't like it sweet.

Haven't had cornbread in a long time. Used to like it but grew tired of it. So much of it was so gritty and I didn't like that - the texture just wasn't right. But Heyjud's suggestion of mixing a cake mix with a cornbread mix might do it. If it works I might try some scratch stuff too.

Used to like corn muffins with chili. I'd use mix for that but it got to where I just didn't like how it turned out. Gotta add some things to the grocery list!

jiffy mix, lol...

actually though, i've used bisquick, corn meal, and sugar to taste...

I like Cracklin' Cornbread with Homemade Veggie Soup or Homemade Chicken Noodle Soup. (no canned sooup, for this cornbread)

Cracklin' Cornbread
(don't really measure, I just eye it in)

Put a little oil(cover bottom in THIN LAYER of oil) in iron skillet and preheat to 450°. Break one egg and scramble in bowl
Add a little buttermilk and water
about a cup, I figure.
Then add self-rising cornmeal to the egg mixture. Keep adding cornmeal til it is the consistency of cake batter, maybe a little thicker. I sometimes have it thinner, sometimes thicker. The thinner it is the longer it will take to cook. I think maybe about a cup and a half of cornbread. I have a 1/4 measuring spoon that stays in my cornmeal and I think it is about 5 times I dip maybe a little less or more.
Add 2 pinches of baking soda.
about l to 2 cups of cut up cracklins'
Mix it all up real good

Get your iron skillet out of pre heated oven. Sprinkle botton of skillet with dry corn meal. (this adds crunch to bottom of corn bread when done.)

Drop by spoonfuls in hot skillet and bake at 450° until browned and fork or knife comes out clean when inserted in the middle. Take a stick of real butter an swipe on top of cornbread, covering it all. Flip the cornbread on a plate of some sort and swipe the real butter on now the topside of cornbread, not drenching butter but just giving cornbread a buttery flavor. Since you dropped the cornbread by spoonfuls onto skillet prior to cooking you can take a knife and pull apart the cornbread. I have raves about my cracklin cornbread, and along with my homemade vegetable soup or chicken noodle soup (with homemade noodles) it is always a hit around our area. Good as it gets! I have also chopped up jalapeno peppers finely and added to cracklin' cornbread. That is good too, gives a little kick.

"Linda, I cook it on low heat. It really cooks faster than in the oven and it doesn't heat up the kitchen. "

Thanks Charlene.

Sorry RT hummer,lol but I just "gotta" know what cracklins' are!

I know if I lived in another part of the country I'm sure I would know.

Cracklins are fried pork fat and skin. Love them.

Sue

Cracklins' are not the same as fried pork skins like what Frito Lay or others sell. These are pork skins and fat that are not fried but cooked and you get them in a bag at the store. I buy mine at the Piggly Wiggly groery store. So good they are worth writing home about!

Yes, the fried ones are not like you buy in the store. Cracklins are rendered when you melt them down to make lard. Used to watch my parents and Grandma render them. Then you put them through a lard press to get as much of the melted lard off them as you can.

Sue

Haven't thought about cracklins for many-a-year! My DM sometimes made cornbread with them. I remember I didn't like it that way!

Nice memory though.

Sue

I just knew it must be a southern thing.
It sounds like it would really add to the flavor!

Been using this recipe for 25 plus year.

Dinner cornbread!

INGREDIENTS:
Â1/2 cup chopped sweet onion
Â2 tablespoons butter
Â1 package corn muffin mix or cornbread mix (Jiffy or similar)
Âeggs, liquid, etc, according to muffin directions
Â1/2 cup sour cream
Â1/2 cup shredded Cheddar or American cheese
PREPARATION:
In a skillet over medium-low heat, melt butter; cook onion until tender, but do not brown. In a mixing bowl, prepare mix according to package directions. Pour into a greased 8-inch square baking pan. Sprinkle with the cooked onion. Combine sour cream and shredded cheese; spoon over the batter. Bake in a preheated 400° oven for 25 to 30 minutes

Whatever is on the side of the cornmeal bag LOL!! Actually I usually use Jiffy but used to make it from scratch and did for some reason last week and Brian raved about it (think I just amaze him sometimes because I do things the lazy way and when I do it the way my gramma taught me it is so much better)!! Stacy

I just made some to have at lunch today. DH had chili and I had homemade tomato soup. I had bought Dassant mix in a box for $1.30 at Big Lots. It was rather good. Don't know if you could make it as cheap from scratch. I have made a lot of their other mixes and they have all been good. I buy them cheap at Big Lots. DS loves their gingerbread mix.
Clare

Here is a link that might be useful: Dassant mixes

Step 1. Go to store, get cornmeal.

Step 2. Take cornmeal home and give to wife.

Sometime later, cornbread appears.

Jemdandy, you have just made my day!! LOL, LOL!!!

Not a big fan of cornbread......but I bet it would be great with cracklin's in it.

I made some for dinner tonight and it was awesome. I purchased some more cornmeal, maybe that was part of my problem, I had kept it to long. Thanks for sharing your recipes with me.

Give me good ole crackling cornbread any ole time!

A good way to serve cornbread:

Put a cut of slow cooked ham on the plate. Along side, lay a thick piece of cornbread. Smother the cornbread and ham with navy beans. Salt and pepper to taste. Add chili power if desired. A slice of tomato is a good addition. (Roast beef can be substitued for the ham.)