Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Corn Bread.

The corn head on the combine acted up last night early so I used my time while son worked on that to make a pan of corn bread. [img]https://i.imgur.[img]https://i.imgur.com/AysgVc5.jpg[/img][img]http://[/img]

Fruit preserves on your CB ?

Looks great.

Sorghum.

???

My dad was a grain inspector for the USDA .Beyond that I know nuttin'. Looks very good tho'.

Unsophisticated as I am, I have always been very happy with Jiffy.

That corn bread from Arkansas is mostly how I do it, except it should have 2 tablespoons of oil, lard, or bacon grease added to the recipe. Put said oil etc. in an 8 inch skillet, put in oven and when hot add to the mixture, stir, put back in skillet and put in oven to bake. When brown remove and let sit in the skillet for a bit before turning out on to a plate.

Havent had sorghum syrup since I was a kid.

JESUS! KISS! Martha White sweet yellow and butter!

Corn bread is a staple where I live. That said quite a few of my friends prefer the box mixes with the nod going to Jiffy. Never made cornbread in my life so is it a flavor preference or simply more convenient ?

I need to try again fresh shelled corn, germ in. The last time it was too gritty.

How are you grinding your corn, Richard ?

Can't imagine why any one would use a cornbread mix when it is so simple to make.
Preheat oven to 400 degrees.
Imagine a pair of perky boobs about A cup size. Pour an equal amount of corn meal in one pile and another pile of flour to match.
Pour out about a silver dollar size pile of baking powder and a quarter size pile of baking soda. Then add a nickel size pile of salt. Blend all dry ingredients well.
Add two eggs and enough buttermilk to make a batter that will drip in dollops off your spoon.
Splash some oil in a cast iron skillet and heat to almost smoking.
Pour a good dollop of oil in your batter and mix well. Pour in skillet. Move skillet to oven for 20 minutes. Eat great cornbread.

My wife's coffee grinder Denny. Not made for that job.

Maybe try multiple grinds or a tighter setting. Multiple grinds usually deliver a finer flour./meal.

I know this from making corn likker years ago.

El Cheapo Corona grain mill is the ticket for the hobbyist.

I like Jiffy myself although I have made it without.

I use the version on the corn meal bag from Safeway. It's sweet.

plain cornbread is hard to beat. just follow directions.

my mom has become a fan of zippy mix stuff.

for real cornbread it can be jazzed up on special occasions: add a "floor" of pork cracklins in the pan, even blend in some cheese, & sliced jalapeno's if one is up to it.

adding a quarter or half cup of fried bacon certainly wouldn't detract from the final product either, although we never did do that. the cracklins is where it's at.

we always used sweet milk rather than buttermilk but it looks like buttermilk is a bit more popular with the rank & file.

a little butter on top never hurt a thing, but we seldom had any. it all got sold at the farmer's market to the city folks.

Not a fan of corn bread but my wife will make it tonight to have with a bowl of her ham and beans. She loves the stuff.