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

I still do.

You got to be kidden, No peppers in corn bread!

FG, nobody drinks buttermilk anymore.

Well then it looks like my personal goal of becoming a nobody is coming to fruition. SWEET!

While I care little for regular buttermilk except for cooking, I do like me some Bulgarian Buttermilk. miles

This thread made me hungry so I made up a batch of the recipe in the link the OP posted, with the addition of the Mannlicher approved cream corn.
Went real good with a bowl of navy beans, ham and green chili.

I love it when a plan comes together.

For the guys that add creamed corn......I like to try it......how much for a small 8" skillet sized batch?
I'm thinking one can sounds about right.

Fieldgrade,

I made the recipe below in a 10" skillet and it only rose about 1/2 way up the skillet so I think it would be fine in an 8".
Instead of 2 cups of buttermilk, I used one 14.75 oz. can of creamed corn and 3/4 cup of buttermilk. I think maybe it doesn't rise as much because the cream corn makes a denser cornbread.
Anyway, it was good!

Skillet Cornbread Recipe – food.com

Ingredients:

Servings: 8-12

2 eggs
2 cups white cornmeal
2 cups buttermilk
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup bacon grease
salt (most bacon grease provides plenty of saltiness)
Directions:

Preheat oven to 425°F.
Put first 5 ingredients in mixing bowl. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients).
Mix with large spoon or whisk.
Put bacon grease in well-seasoned 10-inch cast iron skillet over medium to high heat.
Just as the bacon grease is about to start smoking, pour it into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides.
Pour entire mixture into the skillet.
Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
Remove from oven and invert skillet over serving plate. If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose.
Recipe halves well, just remember you can’t cut the bacon grease by half because you still need to coat the skillet.
Serve hot, with plenty of butter.

it did not rise as much because the buttermilk is what activates the baking powder. Less acid, less rise.

Ah, good to know. I'll keep that in mind for next time.
I never was much good at chemistry.

It isn't authentic unless you grind corn you grew yourself between two flat rocks that you collected.

Apparently, the 'fire, approves of corn, when it is cornbread. Perhaps sweet corn as well?

The best use of corn is to make ethanol, and I don't mean for fuel.

well at least we agree on that.

baking is a chemical reaction alright

That's the way Dad did it. Mom was from the hills of Tennessee and made cornbread literally every night. I never experienced the sweet or jalapeñoed heresy until I left home.

I'm sure Mom learned the art of cornbread with meal grown on their place and ground at the mill down the hill. Grandpa preempted some for more liquid purposes I hear. 😁

No jalapenos my ass!

A hot skillet with half a stick butter, mix with peppers and cheese.

F Southern tradition.

kooky ruins everything

Thank you.

If I used margerine?