Home Forums Hunting & Shooting Food, Cooking, and Game Preparation CORNBREAD - THE REAL STUFF

Thanks for posting this LW. I made the Alabama recipe this past Saturday in an old 10" Griswold and it was as good as it gets. That skilletful didn't make it through the day.

My favorite is to crumble up the cornbread into a pile of blackeyed peas. Then stir in hot tomato pepper sauce and cut up a little cayenne pepper into it. Keeps a fellow warm on a cold winter night. I get hungry just thinking about it. I don't cook much any more. I will see if I can talk my wife into it this weekend.

Note: Chemical heat in food is no good for the single purpose of hot. Hot peppers bring out the flavor in some foods. While they are good without it, blackeyed peas and collard greens are two that need just a little hot sauce for full flavor.

I can see some of that corn bread and a pot of the butter beans in my very near future.

PS...please don't tell my doctor I'm eating salt pork.

I've still got my great-grandmothers cast iron corn bread skillet. She was born in 1895, so I figure her skillet has to be at least 75 years old. Or even more.

And I had home made stew and cornbread for supper tonight! It was good!

Putting jalapenos, and a few other things in cornbread, is a Southern tradition. Difference is we deep fry it in small doses and call it hush puppies. miles

The ability to cook up a few "simple" dishes, like this corn bread recipe, will go a long way towards getting invited back to a hunting camp.
Add sticky buns, baked mac and cheese, a tater dish, fried perch/walleye, a fruit pie, and a good pancake, all from scratch, and its guaranteed. Avoid "fancy."
Oh, and cleaning up the kitchen.
This list has gotten me invited to a deer camp in PA, and a fishing camp in norther MI, for many years, and I ain't that charming.

true. I have traded cooking and clean up for many a trip to hunt camp.

There's a bunch of different ways to make cornbread. My grandmother like to make hoecakes, just a simple cornbread mixture fried in a pan. I like it made in cornstick or muffin Griswold pans......and shockingly, I don't mind a little sugar added. I could eat cornbread with every meal, but rarely fix it. Also, fish without hushpuppies, is like a sausage without a biscuit.

Meh, I like all kinds of corn bread. Sugar, no sugar, hot peppers, cheese, honey ........it’s all good.

Except for canned corn or creamed corn. I’ll draw the line there.

I use the recipe on the can that my yellow corn meal comes in.

Quaker brand I think. It has sugar in it.

All it needs is butter, no honey or jam.


I suppose the good folks to the south dont use the Quaker brand?




I did find a recipe that called for bacon grease in it......and was cooked in an iron skillet.


Guess I will try that one.

Now Jim's comment has me thinking about cornmeal just ground from corn. Of course, you need shelled corn, and a food chopper will grind it fine enough. That leaves the germ in the meal. It will not store as long as meal with the germ removed, but it has a deeper, sweeter flavor. Watch for large bits if it is not ground fine enough.

well, customs around here are changin' pretty fast now. but in general and on average, we use white corn meal, we save the yellow stuff for livestock feed.

but, the bacon grease or at least a big dollop of lard in the bottom of the cast iron pan is deriguour.

oh, there' ain't no sugar in real life cornbread. but it's ok to add a sweetner on top, but i don't.

I have never seen white corn meal for sale up here.

my god, how can this country be so diverse in it's eating habits?

white meal down here is mostly occupying the food store shelves.

the yellow ground is considered a specialty, and is available for sale.

white corn meal pretty much owns the marketplace. the flavor is the same?

but bacon grease or lard is oh so much better than canola oil, or coconut oil, etc.

I do not think the color of the corn is going to make that much, if any difference in taste.

u sure about that?

That, looks more like candy, than corn.

"Q: what kind'a candy is it?
A: _ _ _ _ _ corn"

A short while ago I decided to make cornbread like my parents made. They both made excellent cornbread using yellow corn meal. I took me to the 5th grocery store to find yellow cornmeal. All that was on the shelf was white corn meal mixes. miles