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Discussion in 'Breads' started by fpnmf, Oct 3, 2012.
Cornbread in a cast iron skillet.
The sweet crunchy moist delicious stuff..
Sounds good Martin. I like sweet cornbread and I'll bet I could add some sugar to it. I'll have to give it a try.
Yep, that's what I grew up on too, and johnnycake.
No problem adding the sugar, but if you mention sugar in cornbread to most southerners, they get hostile!!!!! LOL
Oh how I know!
Craig I make Cornbread 2 to 3 times a week but I can`t help you with this one because as with my Q I do not like it sweet and I use a cornbread mix like Aunt Jamie or Martha White . I use 2cups of the mix plus 1/2cup AP Flour and 1 egg and enough milk or butter milk to get the right consistency. Let it rest a couple of min. before pouring into a cast iron skillet. Now you have to prepare the skillet before you put the batter into it. I use a couple of TBLS of cooking oil in the skillet and place in the oven and get it real hot then pour in your batter and this is how you get it crispy on one side. Then I bake it at 400* until the top starts to split and it is coming away from the sides of the skillet. When done put a plate on top of it and flip it over and the cornbread will fall right out and you have a nice crispy pawn of cornbread. Now is when you cut you a nice large piece slice it in the middle and place several large pieces of real butter or in my case my HOMEMADE BUTTER...enjoy...Sorry I can`t help you with this one because I don`t like sweet bread...LOL
I have made this cornbread many times over the years'
try it you will like it,
MEXICAN CORN BREAD
2 CUPS CORN MILL
1 CUP FLOUR
3 TEA SPOONS BAKING POWDER
2 " " SUGAR
1 " " SALT
1 CUP MILK
1/4 CUP COOKING OIL
5 - 6 JALAPENO PEPPERS (CHOPPED FINE/LESS SEEDS)
1 CAN CREAM STYLE CORN
1 1/2 - 2 CUPS SHARP CHEDDAR CHEESE
(APPLY OIL TO PAN)
COOKING TIME 35 MIN. AT 400' F (IRON SKILLET PREFERRED)
This sounds tasty! I usually go with Jiffy Cornbread Mix but use Buttermilk and add a small can Cream Corn per box. Stays moist and has good flavor. The other thing I noticed no one mentioned is I always Grease the pan with Bacon Grease...YUM!...JJ
Looking good so far..
I saw one that the person fried up some bacon pieces for pan grease and left the pieces in the bottom of the pan..mmmmmm
I dont recall corn bread in my house growing up..
Crappy stuff in the service..
After moving to Atlanta I ate many different kinds of corn bread.. "Ya want biscuits or cornbread?" .... me.."uhhh..... both!!"
My fav is the crunchy sweet cast iron skillet kind.
I've used screaming hot bacon grease in my cast iron skillet (I just put it in there while preheating the oven and mixing up the sweet cornbread)
My Mother was from New York City so if she made it was out of a box. If I asked her to make some she would say "What you want me to run Martha White out of bussiness. When I stared making it I also added sweet cream corn and bacon grease to the mixture. It addd so so much flavor.
Sooo are you gonna share how you make it or not???
Ingredient one: Cast iron dutch oven
Into that add;
Mix dry ingredients of:
3/4 cup corn meal
1 cup (gold medal self-rising) flour
1/3 cup sugar
3 tspns baking powder
3/4 tspn salt
Add after mixing;
1 cup WHOLE milk
1 beaten egg
2 Tbl real butter (melt butter just enough without it foaming) Whisk butter into milk and egg mixture just prior to adding to dry ingredients. Do not over-whisk the batter.
To dazzle this up a bit, add a handful or so of canned or cooked kernel corn, some thinly sliced Trappy's yellow peppers, or some diced green chili ( YUM!), diced pimentos, or diced peppers of your choice.
Top with a sprinkle of paprika
Pour into the dutch and bake accordingly or place in a 8x8 and bake at 400 for 20 minutes then probe with a toothpick to make sure there's nothing wet in there.
Alot of these recipes sound like what we use for Hush Puppies not regular Cornbread...
Craig, morning.... I don't make corn bread... Bride does.... All I know is she adds creamed corn and whole kernel from the freezer and finely diced pickled jalapenos..... the rest and how much is a mystery.... I stay out of brides kitchen... I like cornbread moist, not crumbly and the jalps add a very nice flavor profile to it..... I do know she insists on Jiffy mix... oh yeah and butter smeared all over the top crust.....
Man I think I copied 4 recipes out of this thread. Looking forward to trying them. Thanks to all of you
...I guess it all depends on where you grew up (and I think my mom was convinced cornbread was really a butter delivery vehicle, which still sounds like a pretty good notion to me)...
There seems to be a bone of contention about the amount of sugar and flour in cornbread. I like it sweet and use half AP flour and half corn meal. Brought some to work one day and shared it with a very strongly opinionated southern lady and was told in no uncertain terms, "that ain't cornbread, that's cake".
Use JJ's recipe, the one DDF gave will be mealy with no flour to bind it , and a hint:
use a Castiron Pan , heat it in an oven for 10min. @350° or so to heat it , (have some oil in the bottom,about a tablespoon) then sprinkle some Cornmeal over the bottom before you pour in the Batter , this prevents sticking . It will crisp-up the bottom and when dumped out on a plate , looks great.Cook in the 350° until it is golden on top and firm to the touch/or a toothpick comes out clean.
I'll be doing some Pintos this week and I'll take a picture of it, nothing better on a Budget. I need to find a way to get some Pig meat for flavoring. Since I can't do meat, I'll put some smoke on the Beans.