[ARCHIVED THREAD] - Corn Bread (Page 1 of 2)
Posted: 11/19/2008 10:19:15 PM EDT
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Well, I saw a thread earlier about corn bread. So, I venture outside the safety of the basement and ask my mom about corn bread. We've eaten it before. But on account of that we're Russian she doesn't know how to make corn bread.
So, I'm asking for your corn bread recipes. |
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Well, I saw a thread earlier about corn bread. So, I venture outside the safety of the basement and ask my mom about corn bread. We've eaten it before. But on account of that we're Russian she doesn't know how to make corn bread. So, I'm asking for your corn bread recipes. move to TX we'll learn ya!  russkies are fine, long as they love capitalism, guns, and women.
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I dont have a recipe, but I love it. Its a staple, and an art form in fact.
I know you will get some good recipes, but remember, it takes some pratice to get it just right. dont get discouraged, just keep on evolving the process. There are as many different variations on cornbread as bread itsself. You will no doubt develop a taste for it, and soon have your own version. Heres to some great eating. |
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Well, I saw a thread earlier about corn bread. So, I venture outside the safety of the basement and ask my mom about corn bread. We've eaten it before. But on account of that we're Russian she doesn't know how to make corn bread. So, I'm asking for your corn bread recipes. move to TX we'll learn ya! russkies are fine, long as they love capitalism, guns, and women.I'll give ya that much. Anytime I was in the South doing some training or whatever for the Army. You Southerners can fucking cook! Some of the BEST food I ever had. |
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One cup fine cornmeal
1/3 cup AP white flour 2 Tablespoons corn oil 1/2 t salt 2 t baking powder 2/3rd cup of buttermilk (or regular milk) 1 large beaten egg Set oven to 425 F. Heat a clean 9" CAST IRON skillet on the stove, medium heat to 350 F. Or put it in the stove... Sift the dry ingredients, fold in the egg, oil, and milk. Whisk briskly. Adjust with more milk until it self-levels in the bowl. Add cornmeal if it is too runny, this is critical, most should fall off the whisk Put a tablespoon of peanut oil in the skillet, swish it around, then add in the blended batter, levelinig it out. Put in the oven for 12-19 minutes, until the top is golden brown. If the pan is good and seasoned, it will fall out whole. If not, let cool for 5 minutes, then remove and set on wire rack. Enjoy. Been fixing it that way for 20 years. Mom's special receipe. And that is all from rote memory. You can sub in whole wheat flour for the white flour. But NO SUGAR!!! If you want it sweet, drizzle with honey or better yet, molasses! I'm so Texan I eat it for BREAKFAST!!! With bacon, eggs and ham. With a side of grits. |
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Well, I saw a thread earlier about corn bread. So, I venture outside the safety of the basement and ask my mom about corn bread. We've eaten it before. But on account of that we're Russian she doesn't know how to make corn bread. So, I'm asking for your corn bread recipes. move to TX we'll learn ya! russkies are fine, long as they love capitalism, guns, and women.Most do. |
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peanut oil? psh. Use rendered hog fat. Makes everything smooooooooooth. He is a Russian immigrant. Might be too harsh on his vodka-swilling tummy. 
Bacon grease adds a better flavor. Or using it to dip good sausage in, then DEEP FRY!!!! In lard. I can tell we have similar tastes. Ever try it with cubed cracklings? After all, you suggested lard! |
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mmm pig skin. Nope, never tried it with that. Have to try that. Pig is a wonder animal. 100% edible. 
Haha, and I'm eating an Alton brown meatloaf sandwich... with 50% ground pig! 1/4" cubes. 1/2 cup, omit 1/2 the oil. NO SUGAR!!! Yep. From head cheese to pickeled pigs feet. Best sausage casings are pig. Mess to clean but worth the mess, if you have running water. Just cut and flush, then turn inside out and scrape with a spoon and brush. Rinse, let drain and salt. Let drain and keep enough salt on them. Kept drained and salted and they last forever in the cooler. Domestic pork liver? Boudin! The wild is a bit...wild. But the heart is always good. |
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Well, I saw a thread earlier about corn bread. So, I venture outside the safety of the basement and ask my mom about corn bread. We've eaten it before. But on account of that we're Russian she doesn't know how to make corn bread. So, I'm asking for your corn bread recipes. move to TX we'll learn ya! russkies are fine, long as they love capitalism, guns, and women.Most do. so ive learned. vodka, women and capitalism! 
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preheat oven to 425
mix two cups of cornmeal with 1-1/3 cups of milk, 1/4-1/3 cup of cooking oil and mix in one egg. stir all ingredients together, and pour into a 9 inch square or circular pan. Bake about 35-45 mins...until golden brown on top. ( It would be best to place the pan in the oven to preheat while you are mixing the ingredients together...spray some "Pam" inside the pan or coat lightly with cooking oil, so the conrnbread will release easy) This is a basic recipe...if you like it, experiment away by adding other ingredients |
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Well, I saw a thread earlier about corn bread. So, I venture outside the safety of the basement and ask my mom about corn bread. We've eaten it before. But on account of that we're Russian she doesn't know how to make corn bread. So, I'm asking for your corn bread recipes. move to TX we'll learn ya! russkies are fine, long as they love capitalism, guns, and women.Most do. so ive learned. vodka, women and capitalism! You left out GUNS! Russians love guns. Not them Russian ones either. But Glocks, Sigs and 1911s. |
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One cup fine cornmeal 1/3 cup AP white flour 2 Tablespoons corn oil 1/2 t salt 2 t baking powder 2/3rd cup of buttermilk (or regular milk) 1 large beaten egg Set oven to 425 F. Heat a clean 9" CAST IRON skillet on the stove, medium heat to 350 F. Or put it in the stove... Sift the dry ingredients, fold in the egg, oil, and milk. Whisk briskly. Adjust with more milk until it self-levels in the bowl. Add cornmeal if it is too runny, this is critical, most should fall off the whisk Put a tablespoon of peanut oil in the skillet, swish it around, then add in the blended batter, levelinig it out. Put in the oven for 12-19 minutes, until the top is golden brown. If the pan is good and seasoned, it will fall out whole. If not, let cool for 5 minutes, then remove and set on wire rack. Enjoy. Been fixing it that way for 20 years. Mom's special receipe. And that is all from rote memory. You can sub in whole wheat flour for the white flour. But NO SUGAR!!! If you want it sweet, drizzle with honey or better yet, molasses! I'm so Texan I eat it for BREAKFAST!!! With bacon, eggs and ham. With a side of grits. This is a good recipe! My own is the same except I use a full cup whole milk and a full cup white non-self rising flour. Also I must point out that the old time ground yellow corn meal (coarse ground) is difficult to find now but Quaker still makes it. God Bless Texas and cornbread!
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Add twice as much sugar as the recipe calls for. Nothing better than sweet cornbread. This is correct. Most mixes and recipes aren't sweet enough AND are way too salty. You sure you aren't a yankee? This is shortbread, not a freaking CAKE! What is wrong with you? Do you want to have diabeties? Think about how THAT will taste on a corn dog....Corn dogs are hot dogs or sausage, skewered and dipped in cornbread batter, then deep fried. SERVED WITH MUSTARD, PICKLES or sauerkraut. You want cake? Start with soft cake flour, sugar, peaked egg whites (use cream of tartar and a copper bowl), butter/cream and go from there. But NO CORNMEAL!!!! Cornmeal is from hard, yellow dent field corn. It ain't sweet. It can be made into masa for tortillas, chips, tamales,..so far, nothing sweet. But if you want to get all retarded and shit, having to call Liberty Medical for insulin, syringes, test tape and foot thermometers, be my guest. I still will be eating my cornbread THAT ISN'T MADE WITH SUGAR!!!! |
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One cup fine cornmeal 1/3 cup AP white flour 2 Tablespoons corn oil 1/2 t salt 2 t baking powder 2/3rd cup of buttermilk (or regular milk) 1 large beaten egg Set oven to 425 F. Heat a clean 9" CAST IRON skillet on the stove, medium heat to 350 F. Or put it in the stove... Sift the dry ingredients, fold in the egg, oil, and milk. Whisk briskly. Adjust with more milk until it self-levels in the bowl. Add cornmeal if it is too runny, this is critical, most should fall off the whisk Put a tablespoon of peanut oil in the skillet, swish it around, then add in the blended batter, levelinig it out. Put in the oven for 12-19 minutes, until the top is golden brown. If the pan is good and seasoned, it will fall out whole. If not, let cool for 5 minutes, then remove and set on wire rack. Enjoy. Been fixing it that way for 20 years. Mom's special receipe. And that is all from rote memory. You can sub in whole wheat flour for the white flour. But NO SUGAR!!! If you want it sweet, drizzle with honey or better yet, molasses! I'm so Texan I eat it for BREAKFAST!!! With bacon, eggs and ham. With a side of grits. This is a good recipe! My own is the same except I use a full cup whole milk and a full cup white non-self rising flour. Also I must point out that the old time ground yellow corn meal (coarse ground) is difficult to find now but Quaker still makes it. God Bless Texas and cornbread!
I must have been a Texan in another life 
You should see the looks I get when I talk about molasses. |
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Add twice as much sugar as the recipe calls for. Nothing better than sweet cornbread. Sick, yankee joke. He does bring up a point. We have a long history of cornbread in New England, which tends to be sweeter than its Southern counterpart. Not cake-sweet, but still sweet. It tastes good with chili. |
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For those wanting to try it out and not have to go to a whole lot of trouble ....
Jiffy Mix |
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One cup fine cornmeal 1/3 cup AP white flour 2 Tablespoons corn oil 1/2 t salt 2 t baking powder 2/3rd cup of buttermilk (or regular milk) 1 large beaten egg Set oven to 425 F. Heat a clean 9" CAST IRON skillet on the stove, medium heat to 350 F. Or put it in the stove... Sift the dry ingredients, fold in the egg, oil, and milk. Whisk briskly. Adjust with more milk until it self-levels in the bowl. Add cornmeal if it is too runny, this is critical, most should fall off the whisk Put a tablespoon of peanut oil in the skillet, swish it around, then add in the blended batter, levelinig it out. Put in the oven for 12-19 minutes, until the top is golden brown. If the pan is good and seasoned, it will fall out whole. If not, let cool for 5 minutes, then remove and set on wire rack. Enjoy. Been fixing it that way for 20 years. Mom's special receipe. And that is all from rote memory. You can sub in whole wheat flour for the white flour. But NO SUGAR!!! If you want it sweet, drizzle with honey or better yet, molasses! I'm so Texan I eat it for BREAKFAST!!! With bacon, eggs and ham. With a side of grits.  This will do it, but add about 1/4 cup more of buttermilk and use bacon grease for the pan and in place of the corn oil. Plus 1/4 teaspoon backing soda. Thank you for no suger in cornbread!!!
You might add cooked peppers, onions, or cheese. 
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Add twice as much sugar as the recipe calls for. Nothing better than sweet cornbread. Sick, yankee joke. He does bring up a point. We have a long history of cornbread in New England, which tends to be sweeter than its Southern counterpart. Not cake-sweet, but still sweet. It tastes good with chili. Probably adds beans and corn to the Chile |
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We have a long history of cornbread in New England, which tends to be sweeter than its Southern counterpart. Not cake-sweet, but still sweet. It tastes good with chili. I'm not big on sweet cornbread, but you're right: it's great with chili. Crumble up a chunk in a bowl and pour the chili on it. DEAR LORD, THAT"S GOOD! Jane |
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Step One = Purchase quality cast-iron skillet. This. As heretical as it may sound, Jiffy can be damn tasty and quick if done right Also http://www.ar15.com/forums/topic.html?b=1&f=5&t=790396 |
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Step One = Purchase quality cast-iron skillet. This. As heretical as it may sound, Jiffy can be damn tasty and quick if done right Also http://www.ar15.com/forums/topic.html?b=1&f=5&t=790396 Thanks for that link. Its what spured me on to this quest. |
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Where is Psyops4fun?
She speaks fluent cornbread. Cornbread should be white. White! Cornbread should NOT be sweet. Yankee cornbread is not worth a damn. Yellow sweet failure. Jiffy mix is what you feed hogs before you slaughter them. No, wait. That would be cruel. If you must use a mix then buy some White Lily cornmeal mix and go from there: http://www.whitelily.com/ |