applecrisp1
Politicos
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Post by applecrisp1 on Nov 19, 2018 23:27:28 GMT -5
I bought a bag of cornmeal today, pulled out my cast iron skillet and made some cornbread. I haven't made or had cornbread in well over a year and it was so good. I made a recipe that was posted on the old CLBB from the The Cornbread Gospels cookbook by Crescent Dragonwagon.
Do you have a favorite recipe? I normally buy cornmeal from the bulk bin, and just enough for a recipe, but this time, I went with a bag of cornmeal instead. I'm seeing some cornbread to go along with some soup and chili this winter. I've only used cornmeal for cornbread or muffins.
Any favorite cornbread recipes and/or favorite ways to use cornmeal?
Thx.
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Post by PattiA on Nov 19, 2018 23:35:00 GMT -5
My go to cornbread is Alton Brown's Creamed Corn Cornbread . I found it years ago when I needed to make gluten-free cornbread and have been using it ever since. The creamed corn keeps it nice and moist. I made a half batch today and baked it in silicone mini muffin cups to make cornbread bites. (bake for about 15 minutes). |
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applecrisp1
Politicos
I have made 1,543 posts
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Post by applecrisp1 on Nov 19, 2018 23:49:25 GMT -5
My go to cornbread is Alton Brown's Creamed Corn Cornbread . I found it years ago when I needed to make gluten-free cornbread and have been using it ever since. The creamed corn keeps it nice and moist. I made a half batch today and baked it in silicone mini muffin cups to make cornbread bites. (bake for about 15 minutes). PattiA -- Thanks so much. I'm going to try that recipe for the next batch. And what a coincidence, I had my groceries delivered tonight and I bought two cans of creamed corn. I use it in a beyond simple black bean soup recipe. And clearly for some cornbread too. I made a cornbread recipe years back that sounds similar and it was great. I can't wait to give it a try. |
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Post by mcgee on Nov 20, 2018 1:40:36 GMT -5
My husband loves cornbread and I’ve made many different recipes over the years but his all time favorite is Jiffy Cornbread mix - go figure. I no longer waste my time making any real recipe.
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Post by erin elizabeth on Nov 20, 2018 8:46:09 GMT -5
Here are the two I turn to the most. I still try new recipes, usually ones with mix-ins, but if I am just making one for us, I'll do one of these. I have come to think that the first one is too sweet and rich, but people love it. And I added that creamed corn recipe to my to-try file. Thanks, PattiA.
Buttermilk Cornbread (Southern Living)
1 ¼ c cornmeal
1 c flour
2/3 c packed brown sugar (scant)
1 tsp baking soda
½ tsp salt
1 egg
1 c buttermilk
¾ c oil
Combine wet. Combine dry. Stir to combine. Greased pan @ 425 for 20-25.
Cornbread
1 c flour
1 c cornmeal
4 tsp baking powder
2 tbsp oil
¼ c brown sugar
2 eggs
1 c buttermilk
Greased pan @ 400 20-25 minutes
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Post by wallycat on Nov 20, 2018 15:04:46 GMT -5
This is similar to the southern living recipe I adore. I'll dig for it. In the mean time, leave the sugar out (https://www.seriouseats.com/2014/08/why-southern-cornbread-shouldnt-have-sugar.html) and this comes mighty close: www.seriouseats.com/recipes/2015/11/southern-unsweetened-cornbread-recipe.html --- editing to add...found it! Cornbread adapted From the Ultimate Southern LIving cookbook 2 cups self-rising cornmeal or [ 1 TBS baking powder and 1 tsp. salt to equal "self rising"] 1 large egg, lightly beaten 1-3/4 cup buttermilk
1/4 cup vegetable oil (I use canola or extra virgin olive oil)
1. Combine cornmeal [and the salt, bkg powder if using] in a large bowl; add egg, buttermilk, and oil, stirring just until dry ingredients are moistenened. should be a thin batter
2. place a well-greased 9" cast-iron skillet in a 450 degree oven for 5 minutes or until hot. Remove from oven; pour batter into hot skillet. Bake at 450 for 23-25 minutes or until golden. |
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Post by wallycat on Nov 20, 2018 18:59:57 GMT -5
Just pulled this out of the oven; this time, I used yogurt for the buttermilk, I added diced jalapenos and a cup of canned corn...and Blue cornmeal!!
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Varaile
>100 posts
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Post by Varaile on Nov 24, 2018 20:00:37 GMT -5
I bounce between Cooks Illustrated from about 10(?) years ago and Bob's Red Mill Gluten Free Cornbread mix. Bob's RM has kinda become my go-to for it's simplicity (combine mix, eggs, milk and butter, bake, eat), but I find that it goes bad fairly quick (like in a couple days). There's only two of us eating a 9x9 pan, and, yeah, just can't eat it fast enough. Chicken's get the leftovers.  |
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Post by Catbatty on Nov 25, 2018 18:53:33 GMT -5
I have a question: Are we talking SWEET, cakey cornbread? Or sweet gooey cornbread? Or ? OR, are we talking the sugarless kind? I made the later awhile back and did not like it a bit. But, on the other hand, too sweet and rich would be not great either. Is there a perfectly light (not too heavy), slightly sweet cornbread that goes great with BUTTER alone? (OH, and not too grainy...granular.) Am I dreaming or is there one that fits that description? What do YOU like best...of all the tastes and textures that YOU have tried. I think that would be interesting subject, too. Am I alone in not liking the unsweet one?
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