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The Kitchen Table

And speaking of corn bread

11 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. :)

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Comments (20)

yayagal
11 years ago
Trader Joe's makes a great mix, it's not sweet and has real corn in it. We love it.
glenda_al
11 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.
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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.
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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
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azzalea
11 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
11 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
11 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
11 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
11 years ago
Again, with Jalapeno peppers--so good!!!
marilyn_c
11 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
11 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
11 years ago
Give me cracklin cornbread any ole day!
lazypup
11 years ago
Damn Glenda,,you showing your age now,,,these youngsters don't even know what real cracklins are.....LOL
glenda_al
11 years ago
tee hee lazypup! But oh so good!
OklaMoni
11 years ago
Hmm I don't use a mix... and mine is sweet... and I love it.

Moni
wildchild
11 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
11 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
11 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
11 years ago
Can you imagine a corn bread dressing made with that sweet, floury corn cake? ICK!
kacram
11 years ago
We like the jiffy! lol
OnAHolliday
11 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
11 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.

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