The good old cornbread. What's your federate recipe? yellow meal, white, toppings?
wabigoon, Look up Mannlicher's recipe. He's posted it here 3 or 4 times.
The guy's been a chef all his life.
I like traditional cornbread (no flour, no sugar) with pinto beans and such. But with chili, I like a "Jiffy" style of cornbread. My favorite sweet Jiffy style cornbread:
Heat oven to 375. Put your skillet or casserole dish (yes, they work just fine too) in the oven as it is heating.
Mix together the following:
One cup of all purpose flour
One cup of self rising corn meal
Two teaspoons baking powder
1/4 teaspoon salt
In a separate cup or bowl, stir together the following:
1 1/4 cups of buttermilk (yes, use actual buttermilk)
1/4 teaspoon of baking soda
And finally, in a separate bowl, beat together:
5 teaspoons of sugar
1 large egg
1/4 cup vegetable oil
Now, stir together the buttermilk and soda mixture with the egg and sugar mixture. When all wet ingredients are combined, pour them into the flour and cornmeal dry mixture. Stir together by hand, just enough to combine into a wet batter.
Pull the hot skillet or casserole dish out of the oven and immediately butter it liberally, sides and bottom, with a couple tablespoons of real butter.
Pour batter into skillet or casserole dish, and bake for 20-25 minutes, until a knife inserted in it comes out clean.
You end up with a Jiffy style cornbread, but it's much better than Jiffy ever will be. Delicious with chili, great crust.
I have been using Blue Corn meal and following the directions on the bag. Turns out great. I will make two batches one plain and the second with, corn, bacon, cheese, okra, jalapenos, molasses or what ever is around added. When I bring the everything mix it seems to go faster than the plain, but the blue corn flavor comes through better on the plain. I like to use butter milk for the milk part or whole milk and a table spoon of yogurt.
Bacon grease in a pre-heated cast iron skillet is the way to go for me.
I like traditional cornbread (no flour, no sugar) with pinto beans and such. But with chili, I like a "Jiffy" style of cornbread. My favorite sweet Jiffy style cornbread:
Heat oven to 375. Put your skillet or casserole dish (yes, they work just fine too) in the oven as it is heating.
Mix together the following:
One cup of all purpose flour
One cup of self rising corn meal
Two teaspoons baking powder
1/4 teaspoon salt
In a separate cup or bowl, stir together the following:
1 1/4 cups of buttermilk (yes, use actual buttermilk)
1/4 teaspoon of baking soda
And finally, in a separate bowl, beat together:
5 teaspoons of sugar
1 large egg
1/4 cup vegetable oil
Now, stir together the buttermilk and soda mixture with the egg and sugar mixture. When all wet ingredients are combined, pour them into the flour and cornmeal dry mixture. Stir together by hand, just enough to combine into a wet batter.
Pull the hot skillet or casserole dish out of the oven and immediately butter it liberally, sides and bottom, with a couple tablespoons of real butter.
Pour batter into skillet or casserole dish, and bake for 20-25 minutes, until a knife inserted in it comes out clean.
You end up with a Jiffy style cornbread, but it's much better than Jiffy ever will be. Delicious with chili, great crust.
looks like a good recipe. Jiffy is a great mix, or ingredient for some other recipe, but doesn't compare to scratch
I'll second the motion on Albers. (Yellow meal.)
L.W.
I like Jiffy just fine straight from the box, according to directions, but I add 1/3 cup of DANNYL's maple syrup to the mix.
My wife wants to know, that adding the syrup, do you cut back on the milk?
looks like a good recipe. Jiffy is a great mix, or ingredient for some other recipe, but doesn't compare to scratch
Yep I agree. My favorite use for the actual Jiffy mix is corn pudding. Stuff is like candy, love it.
My wife wants to know, that adding the syrup, do you cut back on the milk?
Nope. still 1/3 cup milk.
I follow the recipe as on the box with the addition of the 1/3 cup syrup. Preheat oven to 400*. Pour into 8x8 Pyrex pan. Let the baking soda do its thing for about 5 mins then pop it in the oven for 20 mins or so. I turn the pan 180* after 10 mins.
Wife and I both thank you.
Wife and I both thank you.
If you haven't already, see my edited post.
Quite welcome.
No recipe....
I like the old folks style, sweet heavy cornbread.
1 cup White corn meal
3/4 cup milk
2 tbs baking powder
1 tbs salt
1 egg
Preheat iron skillet to 375 and melt a dollop of lard in it when you pull it out. Pour batter in and put it in the oven for 10-12 minutes. If you like it crispy and chewy flip it and put it back in for 3-5 more minutes.
I don’t care for sweet cornbread. Grew up eating my Great Granny’s salty, chewy, scratch made cornbread on Mondays with beans. My favorite was always the corncobs out of the iron cob pan, I have one of those too but usually just use the skillet since it’s easier.
When you add the water boiling hot is better with the corn meal based recipes. I sometimes add polenta meal or grits for more texture. The red and blue corn meal or flour definitely have more flavor. The recipes with both baking powder and baking soda are more of a sure thing. Otherwise you need an acidic ingredient to kick off the process, butter milk, lemon juice, yogurt or something else. Let it sit for awhile before you pour it into the hot skillet or corn molds.
now i have to go out and get some buttermilk and make cornbread, it will be good
I use powdered buttermilk, it works?
didn't know there was such a product
on a related note, saw a youtuber chick using powdered peanut butter...doggone if i didn't see it on the store shelf today
I've found many items that will store over for our cabin, the dried buttermilk for just one.