Need an easy but good cornbread recipe - thanks!

[cybrkitn]

Here's a cornbread recipe that's easy to make and so, so good (and very moist!!) I'm always getting compliments on this.

Mexican Cornbread

1 cup cornmeal
1 tsp salt
1/2 tsp soda
1 cup milk (better to use whole)
1 small can creamed corn (~8oz)
1/4 - 1/2 cup bacon drippings (I use regular crisco oil)
1/2 lb grated cheddar cheese
2 eggs, beaten
1 medium onion, chopped
1 or more jalepeno peppers, chopped (can leave out)

Mix cornmeal, salt and soda. Add milk, corn, cheese and egg. Stir well. Add onions, peppers and bacon drippings or oil. Bake for 350 degrees for 50 minutes.

I cook mine in a cast iron skillet. As a previous poster mentioned, I add a few tablespoons of oil to the pan and heat up for a few minutes. I then add the cornbread mix and bake. The heated oil in the skillet gives it crunchy texture on top.

I'm a bit on one part of this recipe. Is the "soda" in this recipe baking soda?

 

[ugadog99]

Oh, I love me some Jiffy, I really do. But for stuffing, just get the Martha White Cornmeal mix, or another brand that is similar. You add in some eggs ,oil and milk, the big difference is there is no sugar and it tastes completely different it is also a lot drier, so don't think you have messed up if you taste it. I only use this for stuffing/dressing myself. I do prefer Jiffy for just eating cornbread with something.

Exactly. Jiffy is good but sweet. For dressing, we use Martha White unless I'm lucky enough to have a great stone ground meal hanging around.

 

[CuriouserX2]

No offense taken--what should I use? Until this thread I didn't know there were two kinds of cornbread. . I'm not opposed to making from scratch but boxes are good too .

Marie Callendar's has a great mix--just add water & bake. It's a sweet, less dense cornbread--great as a side, not for use in dressing, though

 

[YodaGirl]

Okay, I've tried bunches of recipes (they're all fairly easy to make) -- Jiffy's still the best. It's a bit on the sweet side.

Krusteaz makes a fat-free one that's pretty good as well.

Definitely Jiffy! Absolutely the best!

I did buy the ingredients for the Hoop Dee Doo cornbread some time ago, but I never got around to making it.

 

[Auggietina]

I make this every year to bring

http://allrecipes.com/recipe/cheese-corn-spoon-bread/detail.aspx

 

[allieoop]

We never eat what y'all are calling sweet cornbread. I grew up with "just cornbread". My grandmother and mother made the best but, of course, there's not a recipe. I learned how to make it just from watching them. This recipe is the closest I could find in writing. The shortening needs to be hot and sizzle when you pour the batter in so it make a good crunchy crust.

Cornbread

2-4 tablespoons shortening
1 1/2 cups white self-rising cornmeal*
1/2 cup all-purpose flour
1 egg
1/2 cup buttermilk, or sweet milk
1/4 teaspoon of baking soda if using buttermilk
water
Preheat the oven to 425°.

Put the shortening in a cast-iron skillet and place on medium heat or in the oven. Combine the cornmeal and flour, then mix in the egg and milk. Add water slowly, until the mixture is pourable (like thick pancake batter). Take the hot pan from the oven, pour some of the melted shortening (a tablespoon or more) into the batter, then pour the batter into the hot pan. Place back in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown.

 

[golfgal]

We never eat what y'all are calling sweet cornbread. I grew up with "just cornbread". My grandmother and mother made the best but, of course, there's not a recipe. I learned how to make it just from watching them. This recipe is the closest I could find in writing. The shortening needs to be hot and sizzle when you pour the batter in so it make a good crunchy crust.

Cornbread

2-4 tablespoons shortening
1 1/2 cups white self-rising cornmeal*
1/2 cup all-purpose flour
1 egg
1/2 cup buttermilk, or sweet milk
1/4 teaspoon of baking soda if using buttermilk
water
Preheat the oven to 425°.

Put the shortening in a cast-iron skillet and place on medium heat or in the oven. Combine the cornmeal and flour, then mix in the egg and milk. Add water slowly, until the mixture is pourable (like thick pancake batter). Take the hot pan from the oven, pour some of the melted shortening (a tablespoon or more) into the batter, then pour the batter into the hot pan. Place back in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown.

Ok, I don't see any sugar here, so this would work for cornbread stuffing, right . I copied this and if I get the goahead from the cornbread aficionados I will try this.

 

[Myothername]

All the recipes look good and very similar. I pretty much do it by looks. Scramble an egg in a bowl, add some milk, pour in the cornmeal mix. But a friend gave me a great tip and my cornbread never comes out too dry. Put in a big spoonful of mayonaise. It is perfect every time. Also, while you are mixing it all up heat the iron skillet with some oil in it. Once it is hot swirl the hot oil in the bottom and pour the remainder in the cornmeal mix and stir it up again. Pour into the hot skillet and like a previous poster said you need to hear that sizzle.

 

[Tinkh]

Rod iron skillet (I have my aunts that she used for like 40 years) this is the small one. Double the recipe for the larger skillets.
Crisco
Self-rising white cornmeal
1 egg
1 cup buttermilk


Preheat oven to 350 degrees. Mix egg and buttermilk then stir in cornmeal until have a thick, but loose batter.This is really done by eyeing it. I have no idea how many cups or whatever. Put about 2 tablespoons of Crisco in the rod iron skillet and have the burner on medium hot. Once the Crisco is really melted and bubbling pour your mixture in and leave on burner for a minute or two. The batter should sizzle when it hits that skillet. The edges and bottom of the cornbread will get an amazing crunch from this. Then bake for about 20 minutes or so. Again, this is by sight. Just keep eye on it and make sure toothpick comes out clean or fork.

 

[castmemberb4]

We never eat what y'all are calling sweet cornbread. I grew up with "just cornbread". My grandmother and mother made the best but, of course, there's not a recipe. I learned how to make it just from watching them. This recipe is the closest I could find in writing. The shortening needs to be hot and sizzle when you pour the batter in so it make a good crunchy crust.

Cornbread

2-4 tablespoons shortening
1 1/2 cups white self-rising cornmeal*
1/2 cup all-purpose flour
1 egg
1/2 cup buttermilk, or sweet milk
1/4 teaspoon of baking soda if using buttermilk
water
Preheat the oven to 425°.

Put the shortening in a cast-iron skillet and place on medium heat or in the oven. Combine the cornmeal and flour, then mix in the egg and milk. Add water slowly, until the mixture is pourable (like thick pancake batter). Take the hot pan from the oven, pour some of the melted shortening (a tablespoon or more) into the batter, then pour the batter into the hot pan. Place back in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown.

This sounds just like the cornbread my Grandmother made, and now DH makes for stuffing. I was an adult before I knew there was sweet cornbread.

We recently tried this recipe and really enjoyed it. Like all of the PP though you can't use it for stuffing.
Jiffy Corn Bread with Creamed Corn Recipe

2 boxes of Jiffy Corn Muffin Mix

2 eggs

2/3 cup milk

14oz can of creamed corn

2 tablespoons butter

Put a #8 – or 12″ cast iron pan in the oven at 375F for about 15 minutes

Mix together the 2 boxes of Jiffy Corn Muffin Mix with the eggs, milk, creamed corn.

Pull the cast iron pan out of the oven, drop in the butter and swirl it around, make sure it gets up on the walls of the cast iron pan.

Pour the batter into the cast iron pan, and bake for 30 minutes.

Check for doneness, the edges of the crust should be starting to brown.

Let cool for a few minutes, run a spatula up under the pan to loosen the corn bread. Flip onto a plate

 

[Kellydelly]

Forget the cornbread and make some corn pudding .

1 cup sour cream
1 cup (can) cream corn
1/4 cup sugar
1/2 cup vegetable oil
2 eggs
1 pkg Jiffy or any other brand cornbread mix

Mix together and bake at 350 for an hour (8x8 baking dish). YUMMY! It's moist, sweet, and delicious. When I think cornbread I think dry and crumbly, this is the opposite. I double this recipe and make it in a 9x13 pan.

 

[golfgal]

Ok, just got back from Target, they have Jiffy and Betty Crocker--they both have sugar. They didn't have any "corn meal" but maybe it was in another aisle-I looked by the flour. I will have to check the grocery store tomorrow . I might be out of luck for cornbread stuffing this year.

 

[Wishing on a star]

OMG!!!!!
The complete blasphemy on this thread!!!
Jiffy????? NOT even cornbread.
Jiffy anything is just not edible compared to real southern baking.

Is the family from the north or the south?
Can you buy a bag of corn-meal mix in your grocery stores???

First, get corn meal mix (not straight corn meal)
It will probably have a recipe on the back.
Use milk, eggs, and vegetable oil ONLY.
NO sugar or other ingredients.
Just simply mix well, it doesn't have to be 'beaten'....

Preheat a cast iron skillet on your eye to med, while your oven is preheating to 375'.

pour a few ounces of oil into the cast iron skillet...
when that is hot, and your cornmeal batter is ready... pour the batter into the skillet. this will give you that nice browned semi-crispy crust. And, of course, keep it from sticking.

Place immediately in oven and bake until done and golden brown.

Nothing short of heaven on this earth, served warm with real butter!!!!

 

[Wishing on a star]

You add in some eggs ,oil and milk, the big difference is there is no sugar and it tastes completely different it is also a lot drier.

I have never found that to be true!!!
One does have to use enough oil and milk.....

I have seen Jiffy, baked in cupcake style tins, that was like hockey-pucks.

 

[Goofyluver]

I will swear by this one like I'd swear that I birthed my son myself.

Pioneer Woman's Skillet Cornbread

Ingredients

■1 cup Yellow Cornmeal
■1/2 cup All-purpose Flour
■1 teaspoon Salt
■1 Tablespoon Baking Powder
■1 cup Buttermilk
■1/2 cup Milk
■1 whole Egg
■1/2 teaspoon Baking Soda
■1/4 cup Shortening
■2 Tablespoons Shortening


Preparation Instructions

Preheat oven to 450 degrees.

Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.

Pour the milk mixture into the dry ingredients. Stir with a fork until combined.

In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)

Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.

Edges should be crispy!

 

[mhsjax]

I have never found that to be true!!!
One does have to use enough oil and milk.....

I have seen Jiffy, baked in cupcake style tins, that was like hockey-pucks.

Thats ok if you have never found it to be true. I grew up eating the stuff, my mom was raised on a farm in TN , she grew up making this stuff and to me, it is drier than Jiffy. FWIW, my mom also liked Jiffy, but only for eating with stuff not dressing. To each his own. But my Jiffy, never came out like hockey pucks. someone didn't know what they were doing in that dept.

I do think we can agree on, Jiffy is NEVER to be used to dressing/stuffing.

 

[Seahunt]

I usually use the Pioneer Woman recipe posted above (love all her recipes!), but I just wanted to add that if OP uses the Jiffy box mix she might try using 2 boxes (have to double the milk and eggs or whatever it calls for) and to use a round pan to bake it in (instead of muffin tins).

My MIL made this one time and I was shocked that it tasted so good.

It made a tall slice and she took a little soft butter and mixed in some honey to make honey butter to serve with it. It "almost" tasted like Marie Callendar's

 

[SpecialK]

I use this one http://allrecipes.com/recipe/buttery-corn-bread/detail.aspx.

It's sweet - good with chili or for breakfast with syrup.

 

[golfgal]

OMG!!!!!
The complete blasphemy on this thread!!!
Jiffy????? NOT even cornbread.
Jiffy anything is just not edible compared to real southern baking.

Is the family from the north or the south?
Can you buy a bag of corn-meal mix in your grocery stores???

First, get corn meal mix (not straight corn meal)
It will probably have a recipe on the back.
Use milk, eggs, and vegetable oil ONLY.
NO sugar or other ingredients.
Just simply mix well, it doesn't have to be 'beaten'....

Preheat a cast iron skillet on your eye to med, while your oven is preheating to 375'.

pour a few ounces of oil into the cast iron skillet...
when that is hot, and your cornmeal batter is ready... pour the batter into the skillet. this will give you that nice browned semi-crispy crust. And, of course, keep it from sticking.

Place immediately in oven and bake until done and golden brown.

Nothing short of heaven on this earth, served warm with real butter!!!!

Sorry, northern folk here. I think I have to give up on cornbread stuffing this year, there is nothing in the store other then the mixes, and they all have sugar .

 

[dznymemories]

Golfgal, before you give up completely, try looking in the cereal aisle. The cornmeal may be stocked in the same area that they stock the oatmeal.

I have found this to be true of several grocery stores. )