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...of baking cornbread on a cold winter morning is leaving the stove door partially open after you take the bread out so that sudden warmth pervades the whole kitchen. Not to mention the smell of the fresh cornbread pervading the whole house. wink


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Truth. Hold the sugar.


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Must be hungry... A pot of chili and some corn bread really sounds good. The rush of warmth out of the oven is mighty welcome!

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Slather a piece with butter and a little maple syrup. Big mug of coffee....heaven!

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Hard to beat good fresh cornbread baked in a cast iron skillet.


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Originally Posted by Wyogal
Slather a piece with butter and a little maple syrup. Big mug of coffee....heaven!
You read my mind. wink Nice slab of cornbread with myrple syrple and butter is what's on the agenda...


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Originally Posted by CraigD
Must be hungry... A pot of chili and some corn bread really sounds good. The rush of warmth out of the oven is mighty welcome!


'Bout to have some in 10 minutes or so.


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Originally Posted by Jim in Idaho
Originally Posted by Wyogal
Slather a piece with butter and a little maple syrup. Big mug of coffee....heaven!
You read my mind. wink Nice slab of cornbread with maple syrup and butter is what's on the agenda...


A little honey is not so bad either.


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Honey on the finished product is fine, sugar during the process disgraceful. Some cracklings in the cornbread with pinto beans and greens, yum.

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There is actually nothing wrong with cornbread made with some sugar.
Sugar before or after it comes out of the oven, and the only difference is the texture.

Gonna guess that til I was 9 years old i ate more corn bread than wheat bread. I like it all.

We always had eggs and generally some pork, but a lot of kids I started school with would never have eaten a warm breakfast without corn bread. Some won't touch it today...


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We do cornbread occasionally, twice in the last couplw weeks with this weather.

Right now, I am trying to talk Momma into a big pan of spoonbread. Have not had spoon bread in many years.


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Originally Posted by jaguartx
Truth. Hold the sugar.


No sugar in this recipe from South Alabama

Old Fashioned Buttermilk Cornbread in a Cast Iron Skillet

Put 2 Tablespoons oil in skillet (bacon fat or peanut oil, or a mix of both).
Put skillet in oven and set at 400

In a mixing bowl, mix well:

2 Cups coarse ground corn meal (stone ground whole grain is best)
2 Teaspoons baking powder
1 Teaspoon baking soda
1 Teaspoon salt

In a two cup glass measuring cup, put:
1 ½ Cups buttermilk
2 Tablespoons corn oil
1 egg
Mix well with a whisk

Leave the skillet in the oven about 10 minutes after it reaches 400, then use oven mitt to remove to stovetop. Pour the wet ingredients into the dry ones in the bowl, stir quickly to get an even batter. Batter should be just pourable—if too stiff to pour, add a little more buttermilk. Quickly pour the batter into the hot skillet (it should sizzle). Return skillet to oven for 20-30 minutes, until top is browned. Remove from oven and turn it out bottom up onto a large plate. (If your skillet is well-seasoned, the cornbread won’t stick).

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Need pinto beans to go with it

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I just finished off a big pot of chili about 20 minutes ago. Damn it was good. I wish I'd made cornbread to go with it. I was remiss in that.

It's been COLD for Kentucky, down in the single digits and teens for a few days, and I made a batch yestiddy. The wife and stepdaughter and I ate a bunch of it last night, and we finished it off for lunch.

I shoulda made a bigger batch, but the crock pot is only so big, and I guess I need a bigger crock.


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Originally Posted by Jim in Idaho
...sudden warmth pervades the whole kitchen. Not to mention the smell of the fresh cornbread pervading the whole house. wink


Sounds pervasive.



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Originally Posted by johnw
There is actually nothing wrong with cornbread made with some sugar.


Some folks have to conserve all the sugar so they can saturate their iced tea.

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Originally Posted by RufusG
Originally Posted by johnw
There is actually nothing wrong with cornbread made with some sugar.


Some folks have to conserve all the sugar so they can saturate their iced tea.


No kidding

That "sweet tea" is awful

I can feel my pancreas react when I drink some


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Originally Posted by Idaho_Shooter
We do cornbread occasionally, twice in the last couplw weeks with this weather.

Right now, I am trying to talk Momma into a big pan of spoonbread. Have not had spoon bread in many years.


Good spoonbread is hard to beat. Mom used to make it regular. smile

Another thing mom did was make a pot of chili, pour it in a dutch oven type vessel, add cornbread makings on top and cook in the oven.


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Originally Posted by Wyogal
Slather a piece with butter and a little maple syrup. Big mug of coffee....heaven!
THAT!!!


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Originally Posted by Redneck
Originally Posted by Wyogal
Slather a piece with butter and a little maple syrup. Big mug of coffee....heaven!
THAT!!!


We do molasses here.


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