Cornbread recipes please...

[clh2]

OK - I am really wanting to make some cornbread. Last time I had cornbread - the "very highly rated rib place" that I took DH to for his b-day, served me COLD cornbread. ICK.

So - since I'm not taking DH there again (not a surprise - cuz I do not like ribs).

My question - it seems like some recipes call for creamed corn, some for corn meal, some for corn meal flour. and some for corn meal mix. How come there are so many different options???

So - if you don't mind posting your recipes - I would really appreciate it!

The recipes I've seen - don't appear to be difficult...although I do not have a cast iron skillet, and I will not be purchasing one either (we are "de-cluttering" in anticipation of a move...so not purchasing any thing more for the kitchen.)

Thanks for any help you can give me!

 

[powellrj]

Actually, I like Jiffy better than homemade cornbread. I have made it many different ways, but I still prefer Jiffy.

 

[mulanshaircut]

I 2nd Jiffy cornbread mix. I make it in a muffin pan.

 

[CaliBear]

I love Jiffy cornbread, but I started making this after staying at the Wilderness Lodge. It is the cornbread they serve at Whispering Canyon Cafe. It makes a lot, and you may want to lower the amount of sugar, but it freezes beautifully. I freeze half wrapped in foil, then place in a freezer bag and bring it back with 20 min in 350 oven.

Ingredients
1/2 pound Cornmeal
12 ounces Granulated Sugar
1/2 ounce Salt
1 ounce Baking Powder
1 pound All-Purpose Flour
1/4 cup Salad Oil
1 Whole Egg, beaten
1 Pint Milk

Method of Preparation
1. Place all dry ingredients in mixing bowl and mix slowly for one minute.

2. Blend milk, egg, and oil together.

3. Slowly add step 2 to dry ingredients, while on slow speed. Don't over mix, only mix to incorporate product.

4. Spray pan with a food release oil spray or line bottom of the pan with parchment paper.

5. Pour batter in pan and bake at 350°F for 15 to 20 minutes or until bread is firm and golden brown.

 

[megsters]

We use jiffy corn mix and a can of cream corn mixed together. Bake with the time and temp on the box. Super yum !

 

[dapoteete]

Best Corn Bread ever:
Cream:
1 c sugar
1 c butter
4 eggs
add 1 can creamed corn
2 cups pepper jack
combine:
1 c flour
1 c corn meal
4 tsp baking powder
1/4 tsp salt
add dry to wet and pour into buttered 9x13. bake at 380 for 30-40 mins (until golden brown)

 

[asta]

If you are making something with Jiffy mix and canned corn, that is called a corn casserole. It is definitely not cornbread.

I am also firmly in the camp of never adding sugar to cornbread. You are making bread, not cake or pudding and sugar has no place in cornbread.

Basic cornbread:

Preheat oven to 450 degrees, place 1/4 cup of Crisco (shortening) in skillet and place in oven while it preheats.

Mix 1 egg, 1 1/2 cups buttermilk and 2 cups of cornmeal mix with hot rise.

Carefully remove skillet from oven and pour the melted Crisco into the batter mixture. Stir and pour mixture back into the skillet.

Bake 20-25 minutes

I don't know how to make cornbread without an iron skillet or muffin pans. You need the heat from the skillet to form the crust. I don't think anything else would do.

 

[JennaTX]

I think the key to cornbread is a well cared for skillet!

And I also use Jiffy.

 

[Maggie7313]

I make the Jiffy mix with sour cream instead of milk and bake it in preheated cast iron (pat of butter in the hot pan just before the batter goes in). My cornmeal tends to go rancid before I use it up so I find it easier to just use the boxed mix.

 

[BadgerGirl84]

I've tried a few different recipes and I always come back to this one on the box of Quaker corn meal.

1-1/4 cups all-purpose flour
3/4 cup Quaker or Aunt Jemima enriched corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten

Heat oven to 400 F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.
Serve warm.
9 servings.

Sent from my iPad using DISBoards

 

[DisneyCowgirl]

I use a mix. Morrisson's Texas Style (link below) tastes just like what my grandmother and mother used to make. I don't have a good seasoned iron skillet, so I make it in a small enameled iron skillet. Grease the pan with a light layer of crisco (this is the only thing I ever use crisco for) and put it in the oven while the oven pre-heats. Once the oven pre-heats, pour the mix into the hot pan and cook just as described on the package.

My grandmother (and great-grandmother) would do it like this but would use a heavier layer of crisco, pour off the excess melted crisco into the cornbread batter and stir it in before pouring into the pan. This just seems like a lot of excess fat and calories to me.

This mix has the gritty texture I like in cornbread (some come out really smooth and more cake-like) and is not sweet. Some people really like sweet cornbread, and you could just add a little sugar if you do.

http://morrisonmilling.com/products/6-oz-morrison-texas-style-yellow-cornbread-mix/

 

[Wishing on a star]

To be honest, it all probably depends on the cornmeal, or cornmeal/cornbread mix, that you have available to you where you live.
If you can find this, then follow the directions.

We can get good cornmeal and cornbread mix here in the South.
I have been buying a Store Brand from a big local store chain down here.

From somebody here in the South how knows good cornbread... It really is very simple.
Doesn't have to have a lot of extra added ingredients in the recipe.
Have never made good fresh cornbread by adding, for example, canned corn.

Use a good simple mix of cornmeal that is already 'self-rising' But does not have any other added ingredients, other than possibly some regular flour and salt. Some might be white corn.. I think some might be a mixture of white and yellow corn.

If you need to add leavening, it should be pretty easy to see about how much baking powder and/or baking soda you might add, from looking at the recipes that you have been looking at. If you can only find cornmeal, I would recommend getting the finely ground cornmeal.. And maybe add about 1 part flour to 3 or 4 parts cornmeal. So, like two cups cornmeal, one-half cup flour. And, of course, salt. Any bread is just 'bland' if it is undersalted.

Depending on how much you are making add one large egg, about 1/4 cup of regular oil, and enough milk to make a THICK batter. Not thin, and not heavy/thick/pasty.

For me, cornbread is best baked in a small/mid sized cast iron skillet, which has been pre-heated, and has another couple of ounces of oil in it... When you pour the batter in, this will give you the perfect texture and the cornbread will not stick.

PS: Jiffy is HORRID... it is not 'cornbread'. OMG..... anything but Jiffy.

Just a story, we met with some of my DH's relatives from Michigan, as they were passing thru nearby. We ate a nice local restaurant chain that makes excellent fresh biscuits and cornbread muffins that they serve in the breadbasket. OMG, they are here in the south... I noted the fresh southern cornbread and biscuits to them... and they did not even try these... They picked out the rolls that came straight out of a plastic bag!!! Their loss!!!!

 

[Wishing on a star]

I love Jiffy cornbread, but I started making this after staying at the Wilderness Lodge. It is the cornbread they serve at Whispering Canyon Cafe. It makes a lot, and you may want to lower the amount of sugar, but it freezes beautifully. I freeze half wrapped in foil, then place in a freezer bag and bring it back with 20 min in 350 oven.

OMG!!!! 12 oz of sugar!!!

Try this, if possible, with ZERO sugar...

 

[J.C.&ALI'SMOM]

I agree, the best cornbread was poured into a hot cast iron skillet that had enough oil in it to make that crunchy crust. I am always partial to cornbread that was made like my Mother does it. That means not sweet. That cornbread at WCC is more like cake that cornbread to me. DH loves it though.

 

[OceanAnnie]

I make the Jiffy mix with sour cream instead of milk and bake it in preheated cast iron (pat of butter in the hot pan just before the batter goes in). My cornmeal tends to go rancid before I use it up so I find it easier to just use the boxed mix.

I do that too. I'm pretty liberal with the sour cream. These days I'd have to go fat free on the sour cream. I'm trying to cut down. Anyway, the sour cream makes the corn bread moist and light. Gives it more of a homemade taste.

 

[Wishing on a star]

Looks like 12 full ounces of sugar, and more flour than cornmeal...

Yes, a sweet 'cake', or 'muffin', to please the masses...
Not cornbread...

 

[bookgirl]

I've never had to make homemade because we can get good mix versions here. I use a local brand Shawnee Mills. No sugar. Nothing more disgusting than sweet corn bread at least a s far as putting corn bread with a meal. As a sweet muffin maybe but really sweet corn bread mixed in with bean and ham....ewwwwww. I buy the local brand because the bigger national brands and store brands all list sugar as an ingredient.

 

[minkydog]

I love cornbread, but unfortunately did not grow up in an area where cornbread was popular. We ate Sunbeam white bread. I have a good cornbread recipe but my kids don't like it. Once they discovered Jiffy mix, it was all over.

 

[Wendy31]

I'm in the South where cornbread is pretty popular. We also use cornbread for our dressing at Thanksgiving - but that's another thread! LOL!

I remember my grandmother making a pan of cornbread every night for dinner. My dad is actually the one who taught me how to make cornbread - he never really used a recipe.

A true southern cornbread is actually pretty basic. Here's the recipe that we use at our house:

Cup of self-rising flour
Cup of self-rising cornmeal
Cup & 1/3 of buttermilk
1/4 cup of oil, melted shortening, or lard
1 egg

Preheat the oven to 450 for a cast-iron skillet or 425 for a regular cake pan. Mix all the ingredients. Bake in the oven for 20 or so minutes. Check it at 15 minutes.

* If you're using a cast-iron skillet, the skillet needs to be pre-heated as well - you can melt the shortening while the skillet is heating.

(It's best in a nicely-treated cast-iron skillet, but, if you don't have the skillet, a regular cake pan will work as well!)

* I will sometimes add a tablespoon of sugar (never anything near a cup!). DH never does, & he's one of the ones who says sugar doesn't belong at all in cornbread! LOL! If it's got a lot of sugar, it's no longer cornbread, y'all! ;-)

* If you don't have buttermilk, you can use regular milk.

* Better Homes & Gardens has a pretty good basic cornbread recipe too.

 

[Topper]