skip to main content

The Kitchen Table

And speaking of corn bread

14 years ago

Am I the only person who does not like sweet cornbread? I wish Jiffy would make a cornbread mix without the sweet taste. I make my cornbread from scratch and that way I get it like I want it. :)

Sort by:Oldest

Comments (20)

yayagal
14 years ago
Trader Joe's makes a great mix, it's not sweet and has real corn in it. We love it.
glenda_al
14 years ago
Me, I'm not a sweet person :o)

Irondale Cafe/Whistle Stop makes the best cornbread. patti43 can vouch as she makes this recipe.

Irondale Cafe Cornbread

1 1/2 teaspoons baking powder
2 1/2 teaspoons vegetable oil
2 1/2 teaspoons melted butter
2 beaten eggs
1 1/2 cups fat free cultured buttermilk
1 1/2 cups whole milk
1 1/2 cups self- rising white cornmeal
1 1/2 cups self- rising White Lily flour
Combine all ingredients and mix well. Let batter rest under refrigeration for 1-2 hours.
Pour batter into a well buttered 9Ã¯Â¿Â½13 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.
Related Discussions
LOOKING for: Desserts/Corn Bread that can be made in a Cast-Iron
Q
Comments (3)
I baked this Upside Down Pineapple cake in a cast iron skillet. This cake is made using fresh pineapple. Pineapple Upside-Down Cake Source: Thomas Keller Pan Schmear 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1 ½ Tbsp Honey ½ tsp Dark Rum 1 Cup Packed Light Brown Sugar ¼ tsp Vanilla Paste or Pure Vanilla Extract Sea Salt 1 Gold (Extra-Sweet) Pineapple Cake 1 1/3 Cups Cake Flour 2 tsp Baking Powder 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature ½ Cup Plus 2 Tbsp Granulated Sugar ½ tsp Vanilla Paste or Pure Vanilla Extract 2 Large Eggs 1 Tbsp Plus 1 tsp Milk Method Preheat the oven to 350˚F. In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.) Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into ¼-inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan. Sift the flour and baking powder together; set aside. Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined. Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes. Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.) ----------------------------------------------------------- This is my favourite Corn bread recipe. Corn Bread 1 1/2 cups yellow cornmeal 1 cup all purpose flour 1/3 cup sugar 1 teaspoon salt 1 tablespoon baking powder 2 eggs 6 tablespoons melted and cooled butter 8 tablespoons melted and cooled vegetable shortening 1 1/2 cups milk Preheat the oven to 400°. sift into a mixing bowl the cornmeal, flour, sugar, salt and baking powder. Beat the eggs lightly, add the melted butter and shortening, and stir in the 1 1/2 cups of milk. Pour into the bowl of dry ingredients and beat together for about a minute, or until smooth. Do not over beat. Lightly butter an 8 x 12 inch shallow baking pan and pour in the batter. Bake in the center of the oven for about 30 minutes, or until the bread comes slightly away from the edge of the pan and is golden brown. If you wish you make bake the cornbread in a 9 x 5 x 3 inch loaf pan or in muffin tins. Increase the baking time to 45 minutes if using a loaf pan. Also great baked in a cast iron skillet.
...See More
Corn ''Bread'' - they called it
Q
Comments (10)
Frankly, I like it all. For breakfast I like a sweeter corn muffin, with butter and honey or jam, or just by itself. For eating with beans I like a savory cornbread with no sugar better, but I'll use whatever is available.. I don't really care whether it's white or yellow but Elery's sister lives in Tennessee and tells me emphatically that if it's not made with white cornmeal, it is NOT cornbread. I live in Michigan, home of Jiffy Mix, so I just smile. I always bake mine in my cast iron skillet, because the crust gets so nice and crunchy. I think cornmeal has changed, though, or is different depending on brands. The cornbread recipe I used for years suddenly started turning out dry, crumbly, just not right. I've been "playing" with recipes for a while now, adding cheese, bacon, jalapenos, creamed corn, sour cream, whatever suits my fancy. A mildly sweet corn muffin with bacon and jalapenos goes really well with chili, and I'm as likely to sop up pot likker with Jiffy muffins as I am with Elery's white savory cornbread. Lately my favorite has been this recipe from Ellie Krieger's "Comfort Food Fix", although it's a spoon bread, not your typical corn bread. It has all corn, no flour. Corn and Cheddar Spoon Bread 2 cups 1% milk 1 1/2 cups fresh or frozen thawed corn kernels 2/3 cup yellow cornmeal 1/2 teaspoon salt 1/2 cup grated extra-sharp cheddar cheese 2 large eggs, yolks and white separated 1/4 teaspoon cream of tartar 1. Preheat the oven to 375°F. Spray a 2-quart baking dish with cooking spray. 2. In a medium saucepan, combine milk, corn, cornmeal, and salt over medium-high heat and bring to a gentle boil, stirring constantly. Reduce the heat to medium and simmer until the mixture thickens, 3 to 4 minutes. Remove from the heat and stir in the cheese. Allow to cool for 10 minutes. Add the egg yolks to the cornmeal mixture and stir until well combined. 3. In a stand mixer or using a handheld electric mixer, beat the egg whites and cream of tartar until soft peaks are formed, 1 to 2 minutes. Fold the egg whites into the corn mixture until just incorporated and pour into the prepared dish. Bake until browned on top and set but still slightly loose in the center, 40 to 45 minutes. Serves 6 Per Serving (3/4 cup) Calories 180; Total Fat 7 g (Sat Fat 3 g, Mono Fat 2g, Poly Fat 0.8 g); Protein 10 g; Carb 22 g; Fiber 2 g; Cholesterol 85 mg; Sodium 320 mg This is Elery's recipe, handed down from his mother. She always used white cornmeal (self-rising was preferred), bacon grease or lard and always cooked in a hot cast iron skillet. If it stuck at all, it didn't get turned over and it was still fine, but if you turn it over the top gets a bit more crunchy. Corn Bread 2 cups white cornmeal (use yellow if that's what you have on hand) 2/3 cup flour 1-1/2 tablespoons baking powder 1/2 teaspoon baking soda (omit if you use regular milk rather than buttermilk) 1/2 teaspoon salt Dash of black pepper 1 1/2 cups buttermilk (more or less) 3 to 4 tablespoons of bacon drippings, lard or cooking oi Preheat the oven to 400 degrees. Placing the bacon drippings in the skillet and place the skillet in the oven while preparing the batter. Combine all the dry ingredients and mix well. Add about 1/2 cup of the buttermilk and stir. Remove skillet from oven and slowly add about 1 or 2 tablespoon of the hot oil (bacon grease) from the skillet into the batter, stirring well. The skillet and bacon grease should be very hot but not smoking. Sprinkle the inside of the skillet with (dry) cornmeal and return to oven. Add rest of buttermilk to batter a bit at a time while stirring. The consistency of the cornbread batter should look like a thick pancake mix. This may require a little more or less of the remaining buttermilk. If the mix is too thick, add more buttermilk. If the mixture is too thin, add more cornmeal. Remove the skillet from oven and pour the batter in the skillet. Return the skillet to the pre-heated oven and bake until the top begins to brown, approximately 25 minutes. Remove the cornbread from the oven and flip the cornbread over in the skillet then continue baking another 5 minutes to brown the top. Annie
...See More
Corn bread
Q
Comments (2)
If it's just overnight, and you have moderate humidity in your kitchen (40-60%), you can turn it out onto a cooling rack and cover with a clean flour sack towel or other lightweight, loosely woven, cotton or linen (natural fiber) cloth, and it should be fine. If it's more like 24 hours, after the cornbread is completely cool and has steamed out, wrap the loaf completely in the cloth, with the opening to the side so there aren't lumps on top or bottom, and put back on the rack. The thing is to keep it from either drying out or becoming gummy. The cloth lets some moisture escape while keeping some in.
...See More
hoppin john, pork, turnip greens, corn bread
Q
Comments (15)
There are many variations to traditional Hoppin’ John. Some cook the black-eyed peas and rice in one pot, while others insist on simmering them separately. Some also like to add the collard greens in the pot. The favorite way to eat a Hoppin’ John meal is with collard greens and corn bread. Each item on the plate has symbolic meaning for the New Year. Black-eyed Peas represent “coins,” collard greens represent money or “green backs”, corn bread represents “gold,” and if tomatoes are added to Hoppin’ John it symbolizes “health”. I've used this recipe many years! 1 large onion chopped 2 large garlic cloves 2 16 oz can drained black-eyed peas 2 cups chick broth 1 cup uncooked reg rice 1 tsp salt 2 Tbl butter Saute onion and garlic in butter until tender. Add rest of ingredients - cook 20 minutes until liquid is absorbed and rice is tender
...See More
azzalea
14 years ago
Have you tried Martha White's Cotton Country Cornbread mix? MW puts out several mixes to suit various tastes. The CCC one isn't loaded with sugar--it's more of a true Southern Cornbread type product. MW is in pouches--some supermarkets carry it, and Walmart generally does. Not every store has every one of their varieties, but you should be able to find it if you look--I can get it and I live 'way up north'--LOL!
Pieonear
Original Author
14 years ago
I'll have to look for those. Thanks!

Another question...Do you prefer white or yellow corn meal?
I have always used the white but since moving down here I haven't been able to find white in any grocery store, not even Wal-Mart. Must be a Florida thing!
rhizo_1 (North AL) zone 7
14 years ago
I hate the Jiffy mix! I like to add a little can of Rotel or corn to my batter. I like a fresh mlled yellow corn meal.....yum.....the cornier the better.
Fun2BHere
14 years ago
Morrison's Corn-Kits in a pouch. I stock up when I visit relatives in Texas. It has a tiny bit of sugar, but it's not sweet or cake-like in texture.
marie_ndcal
14 years ago
Again, with Jalapeno peppers--so good!!!
marilyn_c
14 years ago
I don't like sweet cornbread. I like the pouches that Azzalea mentioned by Martha White. It's for white cornbread, but I think there is also one for yellow. I like the recipe on the back for cornbread dressing.
hounds_x_two
14 years ago
Mammie, no! You are not alone. I do not care for sweet cornbread. Actually, I really prefer a good jalapeno cornbread.
glenda_al
14 years ago
Give me cracklin cornbread any ole day!
lazypup
14 years ago
Damn Glenda,,you showing your age now,,,these youngsters don't even know what real cracklins are.....LOL
glenda_al
14 years ago
tee hee lazypup! But oh so good!
OklaMoni
14 years ago
Hmm I don't use a mix... and mine is sweet... and I love it.

Moni
wildchild
14 years ago
I don't mind it just a little sweet but the cake mix/corn breads on the other thread are just weird. I want cornbread, not cornbread flavored cake.

I like the recipes on the back of the Alba cornmeal box. One is slightly sweet and the other is not. I also like my cornbread a bit gritty. If I want it sweet I slather on honey butter. :-)

I do make a smoother version when I am taking it for a group. I use the original Marie Callendar's pouch for that as it works well in fancy shaped muffin pans. I tried the Honey Butter version in the pouch and ended up throwing most of the batch out. Not only sweet but chemical tasting.

Glenda I never knew it was called crackling cornbread but I do make corn bread with bacon in it. I do it in a cast iron skillet.
dances_in_garden
14 years ago
Even though I am a dratted Northerner (Canada IS north, right?) I prefer my cornbread not to be sweet, and heavy on the cornmeal rather than flour. If it has more flour, then I do appreciate some corn in there as well.

Most places here will do a cornbread as part of a "theme" dish on a menu, but it is always sugar sweet, dense, and more like greasy cake than true cornbread. Makes me gag!

Dances.
Pieonear
Original Author
14 years ago
Dances, you just described how I like it..Not sweet, and little or no flour.

We ate somewhere lately and they put a piece of cornbread on my plate and it was just like you said, sweet, dense and like greasy cake. Love your description! LOL
rhizo_1 (North AL) zone 7
14 years ago
Can you imagine a corn bread dressing made with that sweet, floury corn cake? ICK!
kacram
14 years ago
We like the jiffy! lol
OnAHolliday
14 years ago
I'm with hound and marie, jalapeno (and sharp cheddar) will usually end up in my mix.

Not sweet or "cakey", ever.
OnAHolliday
14 years ago
OMG! How can I forget... Bacon grease.. a big healthy wad of bacon grease straight from the coffee can! Okay, I'm kidding about the can as I have this snazzy container with a little sieve and lid that's made specifically for that use.

I'm gonna ask a question in another thread.. Only because I really want to know the answer.

Related Stories

GARDENING GUIDES 8 Plants for a Deliciously Fragrant Fall Garden

Scent the autumn air with the perfume of caramel corn, honey and spices by adding these intoxicating plants to your landscape

LIFE Savor Natural Scents at Home

By Laura Gaskill

Bread fresh from the oven, luscious lavender, just-mown grass ... the loveliest fragrances for the home are also the most natural

KITCHEN DESIGN Kitchen Luxuries: The Wood-Fired Pizza Oven

By Sheridan Interiors, Kitchens and Baths

If you love homemade pizza and are (ahem) rolling in dough, a wood-burning oven may be just the right kitchen investment

SMALL SPACES 8 Challenges of Cottage Living

By Becky Dietrich, Interior Designer

‘Small rooms or dwellings discipline the mind,’ Leonardo da Vinci once said. Just how much discipline can you handle?

FARMHOUSES World of Design: See How 9 Families Live and Farm on Their Land

Join us as we visit the homes and farms of passionate food producers and hear about rural life around the globe

EDIBLE GARDENS Summer Crops: How to Grow Squash

By Marianne Lipanovich

Almost foolproof and with cheerful flowers, squash comes in a wide range of varieties to plant in spring

ART Barn Quilts Piece Together a Community

By Mary Jo Bowling

One man with one beautiful idea transforms Wisconsin’s Shawano County

KITCHEN DESIGN Houzz Call: Tell Us About Your First Kitchen

By Becky Harris

Great or godforsaken? Ragtag or refined? We want to hear about your younger self’s cooking space

PRODUCT PICKS Guest Picks: The Paris Apartment of Your Dreams

By Cedar Hill Interiors, LLC

Who doesn't long at least once to live in the City of Lights? Get the feel no matter where you live with this Parisian-style decor

DECLUTTERING Clean Routine: Housework Strategies the Whole Family Can Share

By Alison Hodgson

Keep the peace while maintaining a tidy home, with these ideas to get all kinds of cleaning personality types in on the act

Sponsored

Kuhns Contracting, Inc.

26 Reviews

Central Ohio's Trusted Home Remodeler Specializing in Kitchens & Baths

More Discussions

What are you reading? October 2026 Edition

37

Let's start a chain reaction game -- Part 5

34

12

Captain Picard has died

6

This is the last notice

6