Cornbread recipes please...

[disneyhand]

This is a recipe that my 91 yo mother got from a neighbor many years ago and our extended family has been enjoying ever since. It is more cake like than southern cornbread and my kids really loved that. Mom did make hers in a cast iron pan and it was great, but I just use a 13x9 pan. It's an easy recipe and always receives many compliments here.

Cornbread
2 C bisquick
1 C sugar
1 C milk
2 eggs
2 sticks of butter softened
1/4 t baking soda
6 T yellow corn meal

Mix with beaters till smooth. Pour in ungreased 13x9 pan. Bake 30 minutes at 350 until top is golden brown.

 

[disneyeveryyear]

This is my easy-peasy recipe and my DS19 just asked me to make him a batch to take back to college tomorrow.

1 box Jiffy corn muffin mix
1 box Jiffy yellow cake mix

Add both boxes of mix to a bowl. Add all ingredients listed on both boxes.

Bake in a 9 x 13 pan for the higher temp and for the longer time (about 25 - 30 minutes) until done.

It is a little sweeter and a lighter cornbread, but DS said it was better than the cornbread made by the professional chef at our yacht club!

 

[asta]

Some of these recipes have more flour than corn meal. Flour and sugar make cake or a sweet tasting bread. Call it something else but that is not cornbread. Real cornbread does not need flour or sugar.

 

[CaliBear]

This thread is kind of weird. I see people posting about Anglocized versions of food that supposed to be from my culture all the time. I see even worse mistakes about food from my husband's culture. I don't get all offended and start lecturing people on what they like to eat or telling them not to call dishes this or that. It's very odd to me that corn bread of all things is getting people all riled up. But after the buttering bread thing, I guess I should not be surprised.

 

[lorimay]

This is my easy-peasy recipe and my DS19 just asked me to make him a batch to take back to college tomorrow.

1 box Jiffy corn muffin mix
1 box Jiffy yellow cake mix

Add both boxes of mix to a bowl. Add all ingredients listed on both boxes.

Bake in a 9 x 13 pan for the higher temp and for the longer time (about 25 - 30 minutes) until done.

It is a little sweeter and a lighter cornbread, but DS said it was better than the cornbread made by the professional chef at our yacht club!

This sounds yummy, I am going to give it a try.
Thanks

 

[lovemygoofy]

I think my Granny would come out her grave and take her cast iron skillets back if I ever baked cornbread with that much sugar.

Heck I use Jiffy mix now and still apologize out loud for using the mix as it is not anything like I grew up used to. I do add diced jalapenos or green chilies with some shredded cheese.

I did have corn bread dessert as a child that was something similar to Native American fry bread and it would have almost a sugar baked topping with some fruits baked on top as well.

 

[gagirl74]

Use the recipe on the back of Martha Stewart cornmeal. You can bake it in the oven and it's so good.

 

[tina.tina]

I used to HAVE to make cornbread for my family when I lived with my parents all the time. That, along with washing dishes, is something I really haven't done since I moved out almost 17 years ago.

I'm not sure of my recipe amts but you could experiment.

2 c self-rising floor, 1 c corn meal, 1/2 c sugar, 1 c milk, 3 eggs, little bit of butter.

I really liked buttering the iron skillet rather than using oil.
One of my parents liked more sugar and 1 liked less but I can't remember which was which.

Growing up, I never put sugar in my pancakes but I saw it on a flour sack and I put sugar and butter in my mix now and it's really enhanced them and they're not too sweet-even with the syrup!

 

[aprilchem]

Some of these recipes have more flour than corn meal. Flour and sugar make cake or a sweet tasting bread. Call it something else but that is not cornbread. Real cornbread does not need flour or sugar.

I'm from Virginia and have lived here all my life, and "real" cornbread here is sweet. Not sure I've ever had savory cornbread - doesn't sound very good to me. We eat our cornbread with honey, it's usually served with something like soup beans and collards.

 

[powellrj]

I'm from Virginia and have lived here all my life, and "real" cornbread here is sweet. Not sure I've ever had savory cornbread - doesn't sound very good to me. We eat our cornbread with honey, it's usually served with something like soup beans and collards.

I have had savory cornbread before and I am really not a fan. Like I said earlier, I have always found Jiffy to be what I prefer even if other find it HORRID! Rough words for cornbread! LOL!

 

[luvsJack]

I live in the very deep south and most everyone adds some sugar to their cornbread. Not a cup but a couple of tablespoons.

I don't follow a recipe but its simply cornmeal, egg, milk, oil or crisco (added after it has been heated in the pan) and 2 tb sugar. If I am making Mexican cornbread, I add creamed corn, cheese and jalapenos. The corn is good in it and a few times I have added it to regular corn bread, makes it really moist.

Some people add flour too. Its a less "mealy" pone of cornbread and it will rise higher.

And some use part butter and part oil, which is good too.

Lots of folks use buttermilk in place of milk. Gives it a tangy taste, which is also good.

As long as you get the basic mixture down, there is no "wrong" way to make it. Its just a preference thing.

Love sweet cornbread with butter and honey!!! Dh doesn't like it as sweet so I usually keep the sugar cut to the 2 tb.

 

[Topper]

For a different take, try:

Broccoli Cornbread
(9 - 12 Servings)

2 pkgs. "JIFFY" Corn Muffin Mix
2 Tbsp. margarine or butter
1 medium onion, chopped
4 eggs
2 cups fresh or frozen broccoli (thawed), chopped
1 cup cottage cheese
1/4 cup milk

Preheat oven to 350°F. Grease a 13” x 9” pan.

Melt margarine or butter in a skillet. Add onion; sauté until tender. Do not brown. In separate bowl, combine onions with remaining ingredients. Blend well. Pour into pan. Bake 40 - 45 minutes.