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 DixieOnepercenter
Tree Honky
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Joined: Aug 2011  SC, USA
 Posts: 720 Feedback: 0% (0) Link To This Post |
Posted: 6/7/2012 3:10:43 PM
Originally Posted By rlc:
Originally Posted By Quintin:
Unsweet, and yellow. Made with cornmeal, milk and eggs, in a cast iron skillet. this , but white, and no flour, cornmeal, buttermilk eggs, shortening, some BP/BS if needed, simple and good This, but with yellow stone ground cornmeal. Oh, and I preheat my greased skillet to 450 degrees before I add my batter. The bottom is beautifully brown and crispy. |
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pcsutton
Member ....but not a 3rd member
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Joined: Sep 2004 TX, USA
Posts: 22304 Feedback: 100% (1) Link To This Post |
Posted: 6/7/2012 7:16:10 PM
Sweet, yeller, with japaleners.
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skinny79
The Funny Man
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Joined: Mar 2006 NC, USA
Posts: 5746 Feedback: 100% (3) Link To This Post |
Posted: 6/7/2012 7:30:24 PM
For a festive cornbread, my wife made some using eggnog instead of cream, which wed were out of. It tasted like Christmas.
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showpare
Leaders Of Survival, Evasion, & Reconnoitering
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Joined: Dec 2006 IN, USA
Posts: 2255 Feedback: 0% (0) Link To This Post |
Posted: 6/9/2012 10:42:11 PM
[Last Edit: 9/7/2012 6:08:13 PM by showpare]
White meal, milk, bacon grease. Martha WHITE , it's goooood!
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Posted: 6/13/2012 9:40:17 PM
No fans of blue cornmeal in the Cooking forum? Sigh...
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Gloftoe
<title placeholder>
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Joined: Mar 2001 TX, USA
Posts: 24216 Feedback: 100% (58) Link To This Post |
Posted: 6/13/2012 9:44:24 PM
Sugar is for cornCAKE. Cornbread is NON sugared, unless you're a yankee carpetbagger!
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DixieOnepercenter
Tree Honky
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Joined: Aug 2011 SC, USA
Posts: 763 Feedback: 0% (0) Link To This Post |
Posted: 6/17/2012 10:22:41 PM
Originally Posted By Gloftoe:
Sugar is for cornCAKE. Cornbread is NON sugared, unless you're a yankee carpetbagger! 
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bigsapper
...Sappers IN!
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Joined: Oct 2001 TX, USA
Posts: 10037 Feedback: 100% (38) Link To This Post |
Posted: 7/26/2012 4:25:17 PM
bumpilicious
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GLHX2112
Member
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Joined: Sep 2005 PA, USA
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Posted: 7/27/2012 1:35:42 AM
I like it all.
With Ham Hocks & Beans it is heaven. Sweet, reg, with jalapenos, it's all good. I like plain corn bread with honey drizzled on it. I also love cornbread stuffing.  |
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TheMercenary
ΜΟΛΩΝ ΛΑΒE
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Joined: Jul 2005 TN, USA
Posts: 2886 Feedback: 100% (15) Link To This Post |
Posted: 7/27/2012 11:02:16 AM
Yellow, sweet, chunks of corn, and lots of butter
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Posted: 7/28/2012 6:22:10 PM
[Last Edit: 7/28/2012 6:23:03 PM by V-Match]
Originally Posted By Quintin:
Unsweet, and yellow. Made with cornmeal, milk and eggs, in a cast iron skillet. this, plus jalapeno as well. cheese & buttermilk usually too. |
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GLHX2112
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Joined: Sep 2005 PA, USA
Posts: 12555 Feedback: 100% (2) Link To This Post |
Posted: 7/28/2012 6:49:25 PM
Originally Posted By TheMercenary:
Yellow, sweet, chunks of corn, and lots of butter Now you have me craving corn fritters. |
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Posted: 8/4/2012 11:53:21 PM
Originally Posted By rdymixer:
Sorry but cornbread is nasty. From Oregon. Hmmmm..... 
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DixieOnepercenter
Tree Honky
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Joined: Aug 2011 SC, USA
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Posted: 8/10/2012 6:46:36 PM
Originally Posted By ThePontificator:
Originally Posted By rdymixer:
Sorry but cornbread is nasty. From Oregon. Hmmmm.....
 
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LowEx
Credo ut intelligam
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Joined: Oct 2009 AZ, USA
Posts: 536 Feedback: 0% (0) Link To This Post |
Posted: 8/16/2012 5:47:05 PM
However you make your cornbread (from scratch is best), there should always be some type of Honey Butter nearby.
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Posted: 8/16/2012 9:52:40 PM
[Last Edit: 8/17/2012 10:46:25 AM by V-Match]
ok, the latest cornbread experiment was a resounding success!
bit of background; i love jalapeno cornbread w/ sharp cheddar, but for some reason decent jalapenos are really hard to come by, and i live in new mexico for christ's sake. the last batch was IT, i had totally had it. you could smell the jalapenos, you could see the jalapenos, but you couldn't taste shit and there was absolutely no heat at all. 
so, i says to myself, says i, i just so happen to have a upright freezer with a good 100+ quart bags of hatch's finest roasted green chile, in a delightful assortment of vintages. so i says to myself, let's try a batch using roasted green. this prompted a mandatory inclusion of garlic as well, because as anyone with access to hatch goodness knows you cannot have one without the other. it's just one of them thangs. i was going to do a dinner pic type work-up for y'all, but i looked high and low and i have no freakin' idea where my digital camera is hiding. hopefully i'll find it in the next day or two and make a little photo essay for everyone's enjoyment on the next go 'round. quick upshot in the meantime: 2 cups cornmeal, 1 1/2 cups buttermilk, 1 cup grated sharp cheddar, 1/2 quart bag hot green chile (2008 vintage, a very good year) which worked out to about a packed half cup after it was peeled seeded & chopped, and half a dozen fat ass cloves of garlic run through a press. plus all the other usual cornbread suspects. probably do a bit of tweaking as i go forward, but this is going to be my new standard from now on. |
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Posted: 8/17/2012 8:19:02 PM
About a cup and a half, or cup and three quarters meal, half cup flour for a little fluffiness, two eggs, about one third cup oil, melted crisco, or melted butter,
enough whole, I said w h o l e, Mathis Dairy's Buttermilk, to make a moist, but not runny batter. Sometimes I put in a small handful of Hormel 100% real bacon bits, I get from Sams club, and sometimes some chopped jalapeno peppers and cheddar cheese. Every now and then, I'll dice up a little fresh onion and add to the batter. While mixing this, I heat the old black cast iron Lodge skillet in the oven at 375 degrees, take it out and pour in about a tablespoon of oil or enough to lightly coat the bottom. Put it back in the oven for a minute or two, take it out and start pouring in the batter, if it sizzles when it hits, it's just right. Pop it back in the oven, go up to 425 degrees, about 25 mins. when browned on top, take it out, flip the skillet and it pops right out onto the cooling rack. Sometimes I make the same batter, but add a little more buttermilk like a pancake batter, I then fry them like pancakes, or johnnycakes. Especially good when made with the bacon bits, and onion. Thanks, now i'm Jonesin' for some corn bread. |
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bigsapper
...Sappers IN!
Life Member
Joined: Oct 2001 TX, USA
Posts: 10108 Feedback: 100% (38) Link To This Post |
Posted: 8/17/2012 9:13:00 PM
You had me at "hello".
Originally Posted By V-Match:
ok, the latest cornbread experiment was a resounding success! bit of background; i love jalapeno cornbread w/ sharp cheddar, but for some reason decent jalapenos are really hard to come by, and i live in new mexico for christ's sake. the last batch was IT, i had totally had it. you could smell the jalapenos, you could see the jalapenos, but you couldn't taste shit and there was absolutely no heat at all.
so, i says to myself, says i, i just so happen to have a upright freezer with a good 100+ quart bags of hatch's finest roasted green chile, in a delightful assortment of vintages. so i says to myself, let's try a batch using roasted green. this prompted a mandatory inclusion of garlic as well, because as anyone with access to hatch goodness knows you cannot have one without the other. it's just one of them thangs. i was going to do a dinner pic type work-up for y'all, but i looked high and low and i have no freakin' idea where my digital camera is hiding. hopefully i'll find it in the next day or two and make a little photo essay for everyone's enjoyment on the next go 'round. quick upshot in the meantime: 2 cups cornmeal, 1 1/2 cups buttermilk, 1 cup grated sharp cheddar, 1/2 quart bag hot green chile (2008 vintage, a very good year) which worked out to about a packed half cup after it was peeled seeded & chopped, and half a dozen fat ass cloves of garlic run through a press. plus all the other usual cornbread suspects. probably do a bit of tweaking as i go forward, but this is going to be my new standard from now on. |
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Posted: 8/18/2012 11:55:18 PM
Originally Posted By bigsapper:
You had me at "hello". Originally Posted By V-Match:
ok, the latest cornbread experiment was a resounding success! bit of background; i love jalapeno cornbread w/ sharp cheddar, but for some reason decent jalapenos are really hard to come by, and i live in new mexico for christ's sake. the last batch was IT, i had totally had it. you could smell the jalapenos, you could see the jalapenos, but you couldn't taste shit and there was absolutely no heat at all.
so, i says to myself, says i, i just so happen to have a upright freezer with a good 100+ quart bags of hatch's finest roasted green chile, in a delightful assortment of vintages. so i says to myself, let's try a batch using roasted green. this prompted a mandatory inclusion of garlic as well, because as anyone with access to hatch goodness knows you cannot have one without the other. it's just one of them thangs. i was going to do a dinner pic type work-up for y'all, but i looked high and low and i have no freakin' idea where my digital camera is hiding. hopefully i'll find it in the next day or two and make a little photo essay for everyone's enjoyment on the next go 'round. quick upshot in the meantime: 2 cups cornmeal, 1 1/2 cups buttermilk, 1 cup grated sharp cheddar, 1/2 quart bag hot green chile (2008 vintage, a very good year) which worked out to about a packed half cup after it was peeled seeded & chopped, and half a dozen fat ass cloves of garlic run through a press. plus all the other usual cornbread suspects. probably do a bit of tweaking as i go forward, but this is going to be my new standard from now on.  |
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Woodsrider
Member
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Joined: Nov 2008 WA, USA
Posts: 1865 Feedback: 0% (0) Link To This Post |
Posted: 8/19/2012 4:38:02 PM
Yellow from scratch with Jalepenos baked in cast iron and bacon grease.
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Posted: 8/19/2012 11:34:46 PM
From scratch - and grind your own corn - baked in cast iron to get it just right.
Yellow - not too sweet - but a good bit of honey to make it oh-so good. |
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Posted: 8/21/2012 12:31:28 AM
With beans or chili it has to have jalapenos in it. With soup or stew just plain yellow cornbread will do. In sweet cream milk I add a little honey to sweeten it.
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Posted: 8/21/2012 2:28:59 PM
In my belly!!
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wildearp
Get off my lawn!
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Joined: Jun 2003 AZ, USA
Posts: 27412 Feedback: 100% (35) Link To This Post |
Posted: 8/23/2012 7:37:47 PM
[Last Edit: 8/23/2012 7:38:33 PM by wildearp]
Originally Posted By myitinaw: http://www.blackisonline.com/wp-content/uploads/jiffy_corn_muffin.jpg I have gone back to this. This is what my family used for generations. I tried the Marie Calendars for a while, but I am very happy to be back to the Jiffy. 1, 2, 4, 8 boxes, however many you need to feed the crew. It is most excellent to preheat a cast iron skillet in the oven to 350 for an hour. Pull it out, slap in a large amount of pre-melted butter, dump in the mix, and slap it back in the oven. This is pure heaven. It would be an easy dutch oven recipe too. I usually break it out for stew and chili. |
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