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Posted: 2/26/2006 5:14:18 PM EDT
How do ya make a excellent cornbread, mine always turn out so so
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Posted: 2/26/2006 5:18:11 PM EDT
[#1]
Do not put sugar in it, EVER. Buttermilk cornbread is the way to go, just follow the directions on the side of the martha white cornmeal bag.
Sweet cornbread is nothing but a piece of cake and should be banned. I went in a diner here a few weeks ago and they only had sweet cornbread and they put sugar in their greens. Bastards. |
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Posted: 2/26/2006 5:20:44 PM EDT
[#2]
You need a seasoned cast iron skillet. Make sure you heat up the oil and the skillet in the oven before adding the batter like it says in the directions. I even put a little bacon fat in mine for flavor sometimes. Jalepeno cornbread is ok too. |
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Posted: 2/26/2006 5:24:40 PM EDT
[#3]
Dude, do this: right here
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Posted: 2/26/2006 5:25:04 PM EDT
[#4]
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Posted: 2/26/2006 5:26:33 PM EDT
[#5]
If you want sweet cornbread (cornbread "cake"), double the sugar. Bake in a cast iron skillet and then use the broiler to brown the top.
Marie Calendars makes a popular mix. |
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Posted: 2/26/2006 5:26:58 PM EDT
[#6]
Cornbread!
Yum, yum!  <--- Born a yankee, but smart enough to have learned about cornbread! 
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Posted: 2/26/2006 5:29:13 PM EDT
[#7]
NO SUGAR
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Posted: 2/26/2006 5:32:31 PM EDT
[#8]
"cornbread, aint nothing wrong with that."
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Posted: 2/26/2006 5:39:52 PM EDT
[#9]
No such animal is avaible here, got another recommended brand of corn meal 
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Posted: 2/26/2006 5:41:30 PM EDT
[#10]
Cast Iron & not glass baking dish 
Never seen anything except "her" frozen food line, will have to try and hunt some down as I've got a craving for cornbread and butter
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Posted: 2/26/2006 5:48:18 PM EDT
[#11]
What's with the aversion to sugar in cornbread?
I'm wondering if I've only had cornbread with sugar, or without? The stuff the sell at KFC is with sugar? Is Boston Market with sugar? Is my mom's (made from the package directions) with sugar? hmmmm |
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Posted: 2/26/2006 5:51:33 PM EDT
[#12]
I'm going to go against the Hive Mind here and suggest that you DO put sugar in it.
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Posted: 2/26/2006 5:52:45 PM EDT
[#13]
I used to go eat at this guys house down the street and he would make cornbread with a can of mexicali corn thrown in it.
He would factor in the corn juice and use less water or milk. It was pretty good, might be worth a try! |
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Posted: 2/26/2006 5:53:41 PM EDT
[#14]
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Posted: 2/26/2006 5:54:56 PM EDT
[#15]
Ya'll are all pikers. I love the Boston Market cornbread. Perfect for sopping up gravy, and I don't give a damn what ya'll say.
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Posted: 2/26/2006 5:55:05 PM EDT
[#16]
 Easy great tasting cornbread |
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Posted: 2/26/2006 5:55:52 PM EDT
[#17]
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Posted: 2/26/2006 5:56:23 PM EDT
[#18]
Fixed it for ya, and yes it is a good twist , but not good southern cornbread |
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Posted: 2/26/2006 5:58:51 PM EDT
[#19]
Fixed it better! (You ARE right though Traditional is the way to go.) |
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Posted: 2/26/2006 6:01:15 PM EDT
[#20]
I'd kill someone for some Chi Chi's sweet corn bread cake.
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Posted: 2/26/2006 6:07:44 PM EDT
[#21]
Might well put some icing on that stuff, the sugar goes in the iced tea, not the cornbread 
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Posted: 2/26/2006 6:10:05 PM EDT
[#22]
Tried it, did not turn out any good 
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Posted: 2/26/2006 6:10:51 PM EDT
[#23]
Jiffy mix baked and mixed in a greased iron skillet
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Posted: 2/26/2006 6:12:29 PM EDT
[#24]
The south is good for two things women and corn bread, they are still working on tea and chili.
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Posted: 2/26/2006 6:16:55 PM EDT
[#25]
I add blackstrap molasses to
my recipe...Slightly sweetened. I like it and my dogs like it. My dogs have excellent taste. |
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Posted: 2/26/2006 6:17:18 PM EDT
[#26]
This is the good stuff here follow the recipe in this link.
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Posted: 2/26/2006 6:18:06 PM EDT
[#27]
Sugar in cornbread = barf
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Posted: 2/26/2006 6:22:01 PM EDT
[#28]
I put jalopenos in my cornbread somtimes. mmmmmm. so good for breakfeast when you wake up and cook cornbread in a dutch oven over coals. Dont forget to put the coals on the lid too, they make the lid witha ridge around it for a reason.
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Posted: 2/26/2006 6:30:12 PM EDT
[#29]
My grandma (who makes the best cornbread) uses Jiffy mix, but doesn't use their directions.
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Posted: 2/26/2006 6:43:23 PM EDT
[#30]
Corn bread without sugar tatstes like dog food.
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Posted: 2/26/2006 6:50:42 PM EDT
[#31]
I use Jiffy mix.
Use butter to grease my baking dish. Add some honey to the mix,then when half done I slather the top of the cornbread with more honey,then allow to finish baking....comes out with a golden honey crust on top. Mmmmm...that's good shit...nice and moist...gotta make some home made chili to go with. |
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Posted: 2/26/2006 8:02:28 PM EDT
[#32]
I love Mexican cornbread. I think every establishment I've eaten cornbread served sweet cornbread. Leave the sugar out. |
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Posted: 2/26/2006 8:05:02 PM EDT
[#33]
And your dogs will eat cat shit. Follow the above listed and get a good corn bread. Cornbread is a learned skill, bacon grease? how much? that is by taste. Cast iron is a must have Surgar/sweeteners are best after it is cooked. Molasses or honey are fine with the butter (real stuff) but not in the mix. Jiffy or Martha White are good starting mixes also. In the morning some platter bacon, fried potatoes, pan gravey, and cornbread, and maybe a egg or two. Some people will say this will clog the arteries but how long do you live? |
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Posted: 2/27/2006 12:15:15 AM EDT
[#34]
Fixed it for you. Remember, 'Yankees is only half a word. Shrike9, "White Lily" is another good mix, but I've never seen it outside the South. I think the mixes are nothing more than plain cornmeal, a little flour, and some baking soda (to react with the acid in the buttermilk -- ETA: well, hell, maybe it *is* baking powder, I dunno). You might do some googling to track down a recipe that doesn't start from a mix. |
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Posted: 2/27/2006 1:06:52 AM EDT
[#35]
Pie are not square. Pie are round. Cornbread are square.
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Posted: 2/27/2006 1:34:44 AM EDT
[#36]
Lard and cast iron are needed to do it right.
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Posted: 2/27/2006 1:34:44 AM EDT
[#37]
TrOoPeRcHiN, your post was sufficient but I edited it to express my feelings on the subject. |
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Posted: 2/27/2006 2:46:41 AM EDT
[#38]
2 cups corn meal mix
1 1/3 cup milk (buttermilk is for biscuits) 1/4 cup bacon grease 1 egg, beaten preheat oven to 450 degrees. place 1/4 cup bacon grease in seasoned, cast iron skillet Meanwhile, combine rest of ingredients in a bowl. (When grease is hot, pour into bowl with rest of ingredients) Bake at 450 degrees for 20 to 25 minutes or until golden brown DO NOT ADD SUGAR, WE'RE MAKING CORNBREAD, NOT CAKE!!!! Recipe works real well, in fact, Martha White puts it on their packaging. B_S |
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Posted: 2/27/2006 2:56:04 AM EDT
[#39]
no sugar in the corn bread?
what is wrong with you people? it's corny and bread. add sugar and you got a cake. everyone likes cake.
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Posted: 3/12/2006 7:22:30 AM EDT
[#40]
ARGH, I've made cornbread 3 times following the recipies posted here & it's turned out cruddy each time.
Guess I'll run out to the store & get some Jiffy corn bread mix & try that again
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Posted: 3/12/2006 7:23:49 AM EDT
[#41]
You need to use a cast iron pan. Oil it and heat it up in the oven to the baking temperature. Poor the badder into the already hot pan and bake. It will drop right out of the pan and be delicious. |
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