Need an easy but good cornbread recipe - thanks!

[Feralpeg]

There was a restaurant in KC that had the best cornbread I've eaten. I asked what they did to make it so huge and fluffy. I was told they mixed the cornbread mixture with a vanilla cake mix. It was terrific!

 

[arminnie]

For those of you that make cornbread dressing - do you put eggs in it?

I am a 5th generation Arkansan - but lived in Detroit thru most of elementary school. My mother learned how to cook making "Yankee" bread dressing which I love.

I never could stand my aunts' cornbread dressing although I love cornbread. It seems to be the same as bread dressing except for those eggs. Most cornbread dressing also has some bread in it too. Not sure why it tastes so different except for the eggs making it have a different texture.

 

[megsters]

At our house, we just mix a box of Jiffy and a can of cream corn. Bake at 400 for about 20 minutes or so. Doesn't get easier than that....you dont have to measure anything!

My fiance likes to do two cans of cream corn and 2 boxes of Jiffy in a 13x9, though. But, I'm excited there are lots of recipes here

 

[golfgal]

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. )

Thanks, I will check that out!

 

[RadioFanatic]

Wow! OP here - didn't know cornbread could cause such a fuss! I decided to make the hoop dee doo cornbread bc in january, a group of us are going there to celebrate completing our 1/2 marathons/full marathons, that sunday night. So I thought this would be a good recipe to honor that! thanks to all who responded!

 

[kellyg403]

My grandmother's cornbread was the BEST. She also made it in a cast iron skillet. It wasn't until I was an adult that I found mixes like Jiffy. I do prefer the sweeter version when eating cornbread. One of my fondest memories of my grandmama was as soon as the cornbread came out of the oven, she would slice it up, put it in a bowl with some milk and sugar. BEST EVER, like dessert for breakfast!

Kelly

 

[Wishing on a star]

If your regular grocery stores do not stock regular corn meal mix, or just ground corn meal... A stop by any health/whole foods type store should do the trick.

If one can only find regular corn meal, and needs to add the leavening and flour, then that Pioneer recipe sounds really great!!! ( only I would use vegetable oil and not hydrogenated shortening... but shortening is probably fine!)

PS: sorry, my opinion... Even if one was from TN (my mom was too!) if you cain't make up a cornbread better'n Jiffy.... You just don't know how to bake up a cornbread!!! Hahahahaha!!!!!

 

[Wishing on a star]

Another note, about baking dressing/stuffing....
I do NOT use the McCormick or other usual brands of poultry seasoning...
They are all just half cheap black pepper....

I found Spice Islands Poultry seasoning, which is actually green, because it is all sage and fresh herbs... I won't ever use anything else!!!!

 

[asta]

I love cornbread. I grew up with it being a favorite part of many meals. On Sunday my mom always made it in long, skinny sticks. I love, love it this way. I would never ever ever put sugar in cornbread. I think it should be called something else if you make it sweet. That just isn't real cornbread. And that Jiffy stuff is just not that good.

I always use Martha White corn meal with Hot Rise. Martha White recently started adding a little flour to the meal and the packages now call it Corn Meal Mix. I don't love it as much as plain meal but it is OK.

The way to make corn bread:

Heat 1/4 cup Crisco shortening in an iron skillet in the oven as it preheats to 450.
Beat 1 egg, add 1 3/4 cups buttermilk and 2 cups corn meal with hot rise.
Mix well then pour the hot shortening from the skillet into the mixture and mix.
Pour the mixture back into the skillet and bake for 20-25 minutes.

Serve hot with butter. It doesn't get any better.

 

[golfgal]

Ok 4 strikes for good cornmeal here. I tried Target, Sam's, Walmart (hey, they are from the south, worth a shot), grocery store--Jiffy and Betty Crocker. They had some Quaker by the cereal but it said Corn Meal Cereal on it so I didn't buy any. Maybe next year when we go to Missouri in October I'll buy some.

 

[Celidh]

I lovecornbread but cannot make it. It always ends up heavy and dense. Being Canadian, I haven't got much experience with what is probably traditional cornbread.

I must say, I fell in love with the little cornbread loaves that came with the salmon Mom's Night Out meal at Pop Century. It was so yummy. Sorry if that might offend anyone who has had age old recipes for their whole lives because they grew up in the south! LOL

Does anyone know if the Hoop Dee Doo Cornbread is the same type of thing that is served in Pop Century? I have bookmarked that recipe and hope to try it.

 

[mhsjax]

If your regular grocery stores do not stock regular corn meal mix, or just ground corn meal... A stop by any health/whole foods type store should do the trick.

If one can only find regular corn meal, and needs to add the leavening and flour, then that Pioneer recipe sounds really great!!! ( only I would use vegetable oil and not hydrogenated shortening... but shortening is probably fine!)

PS: sorry, my opinion... Even if one was from TN (my mom was too!) if you cain't make up a cornbread better'n Jiffy.... You just don't know how to bake up a cornbread!!! Hahahahaha!!!!!

Yep just your opinion, My whole family was from TN and it just depended on what mood they were in, sometimes Jiffy and sometimes home made with corn meal. to me, you really can't compare the two. And yep, they could make some corn bread, I would put it up against anyone's.

 

[Wishing on a star]

Wow, this thread has been revived???

mhsjax, about Jiffy, you just said that 'you just can't compare the two'...
THAT alone tells me that Jiffy just isn't a real cornbread.

So, in a way, you just supported my opinion.

If one's cornbread is coming out to heavy and dense, you need a bit more flour and leavening. I always used Three Rivers mix that was available here in the South. But, now that it's gone, I have sometimes made mine from scratch, adding my own flour and leavening... Have to have enough oil and milk in the mix too. I have had some rise up from that cast iron skillet like mesa verde!!!!

 

[crazyme5kids]

I love cornbread. I grew up with it being a favorite part of many meals. On Sunday my mom always made it in long, skinny sticks. I love, love it this way. I would never ever ever put sugar in cornbread. I think it should be called something else if you make it sweet. That just isn't real cornbread. And that Jiffy stuff is just not that good.

I always use Martha White corn meal with Hot Rise. Martha White recently started adding a little flour to the meal and the packages now call it Corn Meal Mix. I don't love it as much as plain meal but it is OK.

The way to make corn bread:

Heat 1/4 cup Crisco shortening in an iron skillet in the oven as it preheats to 450.
Beat 1 egg, add 1 3/4 cups buttermilk and 2 cups corn meal with hot rise.
Mix well then pour the hot shortening from the skillet into the mixture and mix.
Pour the mixture back into the skillet and bake for 20-25 minutes.

Serve hot with butter. It doesn't get any better.

Thanks for this recipie, sounds like one my mother remembers from her childhood. What is Hot Rise though?

 

[WDWBarb]

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

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

I made this recipe today. It was good!

 

[Pamlur]

If you have a Cracker Barrel restaurant in your area, they sell boxes of Corn Muffin mix that make heavenly corn muffins.

If you are having problems finding corn meal or cornbread mix in stores, try Amazon. I love Amazon.