Favorite Cornbread Recipe?

I like home mixed cornbread, but for convenience I always have Jiffy mix on hand. I have a little cast iron skillet the holds one box beautifully and fits into my toaster oven. I melt butter in the bottom of the skillet and then pour in my mix.

I often add a can of chilies, or some corn, or both. Sometimes I stir in some Mexicorn that has the red and green peppers.

I also use it as crust for cornbread pizza. My kids thought that was the best growing up. Makes a quick, top baked crust for different casseroles.

I'm not fond of the grainy texture of some cornbread but I've made this and really liked it and it's so easy!

Ingredients 1 box Jiffy cornbread 1 box Jiffy yellow cake mix 1/2 c. water 1/2 c. milk 2 eggs 1/4 c. oil Instructions Bake in greased 8 x 8 inch pan. Bake 30 minutes at 350 degrees. Check for doughiness and use a toothpick in the middle to make sure it comes out clean. Cooking time (duration): 30 minutes

That Cornbread Slillet Pizza sounds good, got to give it a try!

Cornbread skillet pizza
This is recipe from Martha White.

I like this one. I use sour cream in place of mayo and I oil the skillet. If I'm in a hurry I generally have a box of Jiffy available and an 8" CI skillet to bake it in. To get a nice crust on cornbread I always heavily oil a CI skillet and preheat it with the oven.

Ingredients

1-1/4 cup corn meal
1/2 teaspoon salt
2/3 cup all-purpose flour
1 egg, beaten
2 tablespoons to 1/4 cup sugar
1 cup milk
1 tablespoon baking powder
1/4 cup salad oil
3 tablespoons mayonnaise or sour cream

Preparation Directions

Preheat oven to 425º F.
Spoon a dollop of vegetable shortening in a 9" skillet, and place in oven during preheating time.
Combine dry ingredients. Add egg, milk, oil and mayonnaise to dry ingredients, mix well.
Remove pan from oven (be careful, it will be very hot) and pour batter into skillet.
Bake at 425º F for 20 to 25 minutes, or until golden brown.

Jim Shoe wrote:
I've found that if you bake the cornbread in an eight inch skillet, :)

I have a cast iron "Cornbread skillet" that is divided into about 8 pie shaped wedges. This way I get crust on the sides as well as top and bottom.

I've found that if you bake the cornbread in an eight inch skillet, pop it out and slice it in half horizontally, you can melt most of a quarter stick of butter in it. :)

I use 1/3 of Super_Dave's recipe. Melt the butter in a 8" cast iron skillet and bake it there also. There's just 2 of us and if I make the full recipe I'll eat it all!

Cornbread is so easy to make from scratch. I don't like mixes because of the added chemical ingredients or self rising flour.

I do different things with my basic recipe depending on what else is in the meal. But I always start with the best quality of cornmeal I can lay my hands on. Cheap cornmeal = no flavor. Ethnic shops usually carry the good stuff.

1 cup cornmeal
1 cup flour
4 tablespoons sugar
1 teaspoon baking soda
2 teaspoons cream of tartar
3/4 teaspoon of salt
1 cup milk
2 eggs
4 tablespoons melted butter

Bake 425 for about 20 minutes

Some variations:

* 1 cup of greek yogurt or sour cream instead of milk- very rich and moist
* Honey instead of sugar (very popular with the husband)
* Bacon grease instead of butter
* Small can of green chilies - great with Chili
* Whole kernel corn or mexican corn
* Add about 1 cup of shredded cheese

Try using blue corn meal - different texture.

TenOC is the way my grandmother made it, except we do include one egg.
For the RV, I buy the Martha White Cotton Country cornbread mix and follow the instructions on the back, adding the egg and using warm water. I add one tablespoon of self rising flour. One pkg is enough for a small iron skillet. Heat iron skillet and oil or bacon drippings on top of stove. Pour in batter and bake per instructions on back of package. For home, I use this recipe except instead of cooking spray I use oil or bacon drippings in the iron skilled: http://www.marthawhite.com/recipes/southern-cornbread-2630
Some more great recipes: http://www.marthawhite.com/recipes