Favorite Cornbread Recipe?

[WoodGlue]

Since there is a thread here about what to do with a hambone, I thought it might be apropos to start a thread about your favorite cornbread recipe. Do you have a recipe and/or any tricks to making fantastic cornbread?

Cornbread recipes are usually pretty inexpensive to make, so I'm looking to keep my kitchen warm through the rest of this winter trying out new recipes!

WoodGlue

[Mtrain]

Delicious Corn Bread Pudding

Melt one stick butter in 9x13 casserole dish. Add one Box Jiffy corn muffin mix, one can creamed corn, and one can regular corn (do not drain). Mix together. Bake at 350 about 35-40 min or til golden brown. Excellent all the time.

[SWMO]

I made Dave's copycat last night. I cut it ti 1/3rd and baked it in an oven hot CI skillet. The skillet is an unknown that defies identification, 6 5/8 inch, made in the USA, no 3 with a full smoke ring? It was the perfect size, the batter rose the rim and domed nice.

We like the the recipe a lot, but found it really different from what we are used to as cornbread. We'll certainly make it more often as a change from our traditional.

[gkas]

mockturtle wrote:
I find that the recipe on the Albers Cornmeal box is good except that I use 1 Tbs. sugar instead of 2/3 c., as I don't like my cornbread sweet. And I bake it in a cast iron skillet. That give it a nice crust.

+1

[AJR]

This is from a Civil War cookbook. With the sugar added it tastes much better.

Corn Bread, Civil War

½ C yellow cornmeal
1C flour
1/8ts salt (a pinch)
4 eggs
2tbs milk
3tbs butter, softened

Mix cornmeal, flour, salt in a bowl.
Add eggs, milk and butter and mix well.
Pour into a 9x9 buttered baking pan.
Bake at 375 for 15-20 minutes

Note: To make it taste good add 3tbs of sugar
to dry ingredients.

[SWMO]

rseymour21 wrote:

I was wondering about the adding egg/eggs to the mix! Does the eggs help hold the cornbread together?

Yes, an egg or a 1/4 cup of breakfast egg whites will make all the difference.
I grew up with the cornbread minus the egg and except for the difference in crumb, I can't tell the difference in flavor.

[rseymour21]

I'm not a cook, but I do like to eat and since Super_Dave lives too far away to eat his food.
I was wondering about the adding egg/eggs to the mix! Does the eggs help hold the cornbread together? We have been using the Marie Calenders honey package. The flavor is great but it doesn't hold together, basically I put butter on it and eat it with a fork!

[Wanderlost]

I'm kinda picky about my cornbread. No flour, no sugar -- I want the corn flavor. So I use a very, very old recipe.

2 cups corn meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 egg, lightly beaten
1 1/2 cups buttermilk
2 T. melted shortening, bacon fat, butter or vegetable oil

Preheat oven to 450 F. Melt the fat in the pan or cast iron skillet during this time.

Sift together the dry ingredients and set aside. Combine beaten egg and buttermilk. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten.

Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds. Bake about 15 minutes for muffins or corn sticks, and 20-25 minutes for pan or skillet. Cornbread will begin to pull away from sides.

Optional: add seasonings to taste, such as garlic powder, blends like Mrs. Dash, cayenne, etc.

For Okra Cornbread (use about one cup okra or more):
If using fresh okra, drop rounds into boiling salted water and cook 4-6 minutes. Drain and cool.
If using frozen okra, thaw and drain.
If using canned okra, drain.

[Mocoondo]

We just use a box of Jiffy corn bread, dice a jalapeño, and cook in a cast iron skillet. Works perfect in the oven or right over a campfire.

[BajaLinda]

I love Jiffy's. I make muffins. YUM

[wbwood]

1 cup Martha white self-rising corn meal
1 cup buttermilk
1/3 cup crisscross shortening

Combine corn meal and shortening thoroughly by hand. Add buttermilk. Mix thoroughly. If too dry add more buttermilk. If too soupy, add more corn meal. Spoon into greased pan and cook at 450 degrees until brown and center returns to normal when depressed.

[swtgran]

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.

[SDPat]

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

[KLO]

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

[Go_Dogs]

Cornbread skillet pizza
This is recipe from Martha White.