Cornbread Help
moosemac
7 years ago
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Please help with this cornbread recipe
Comments (26)Yes, there are regional differences. Vive la difference! Otherwise we'd be eating a diet as predictable as McDonald's. If anyone would like to try an authentic Southern (i.e., non-sweet) version of cornbread, this recipe I posted a while back is my favorite version. I will grant a point to those who use 'adulterants' (grin) like 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 from Clayton: Southern Corn Bread 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....See MoreCornbread anyone
Comments (15)arley, thats too funny-I'm in "southern" ohio and I think anything goes here as I've had it adulterated and unadulterated from the locals here, just never made it myself without using a mix. I will try the recipe from Bernard Clayton when I come across a source for fresh cornmeal. I use his egg braid bread recipe from The Complete Book of Breads and love it, I make cinnamon rolls with that recipe too. Oh and the bacon grease you and annie were right about that, and pre heating the pan. annie, when I got home I tried your recipe for Johnny cake. I halved the recipe and the batter seemed kind of stiff to me but I went ahead and made them, just tamped the batter down, didn't think to add a drop or two of milk or anything. So they are a bit dry and crumbly, but they taste good and came out of the pan. I'm sure I miscalculated some of the measurements in my rush to retry the corn pan. Here is a pic, though I hate to show it after ann t's. lol trsinc, I wondered about the vinegar too, but I can't taste it. Cute about baking little meatloaves, my daughter would have loved it when she was little, but now would question the portion control! They are small. Thanks for the recipe Thanks for the recipes ann, lots of cool weather ahead and time to try all these beautiful recipes. caliloo, I got my pan from my MIL when she moved into an apartment after years on the farm. I like the cute factor. Di...See MoreCornbread Recipe ?
Comments (13)Try some sriracha. It'll heat up anything. Next time you make it, though, try using this cornbread recipe as a starting point to which you add all the goodies. In general, you have the choice of making a savory cornbread (no sugar, little or no flour) or a sweetish corn-muffin type cornbread (sugar and flour added). You'll find partisans on both sides. I personally prefer a non sweet cornbread, but chacun a son gout. Without meaning to make the Cornbread Holy Wars erupt again, my favorite recipe for a savory (as opposed to sweet) cornbread is from Bernard Clayton's New Complete Book of Breads. 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. If you have access to freshly ground corn meal, it'll be plenty sweet. So try to buy your meal in a store that seems to have a good turnover of corn meal. So that's probably NOT in a gourmet store. 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 greased 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. The link is to a recent cornbread discussion--sweet vs savory, flour vs no flour. Here is a link that might be useful: cornbread thread...See MoreLOOKING for: Cheesy Cornbread Soup....
Comments (17)"Posted by tweekydumper (My Page) on Mon, Sep 8, 08 at 11:46 I just returned from Clear Lake and the Starboard. I ASKED them if they used ready made cornbread or the mix. They said THE MIX. I'm going to try to replicate the recipe like this - keeping it very simple. 1 can creamed corn, 1 can chicken broth, 1 c. cream, 1/2 c. Jack/Cheddar shredded, 1/2 c. cornbread mix. Mix all together on top of stove. Serve with additional Cheese." I made this tonight... It was SCRUMPTIOUS!!! I have nothing to compare it to, as I've never eaten at the restaurant in question, nor ever had anything similar, but ohmygoodness this was good! Next time I may add the diced onions. I did sprinkle a bit of paprika over the tops of the bowls as well, as garnish. I recommend this! (Or at least I would, if I could talk, but my mouth is on strike - it wants another helping) april...See Moresleevendog (5a NY 6aNYC NL CA)
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