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.

Love Cornbread, especially this time of year with chili,

I've made it many different ways, Boxed and scratch....

A box of Krusteaz Honey Cornbread mix is just too good, and too easy...

had it tonight.

My Grand momma and mother are gone, and I'm not gonna hurt their feelings. But those packages are so much easier, KISS, and as good. Off subject, but try the frozen Pillsbury Grands biscuits and Pioneer country gravy mix, but use milk instead of water. capt david

been using jiffy forever, but it is pretty sweet, so will branch out and try a few different recipes

Pre heat 6" cast iron skillet with enough oil to cover the bottom about 1/8"
1/2 cup Pioneer cornmeal
1/4cup corn flour
1/4 tsp salt
1/2 tsp baking powder
1/3 cup 1/2&1/2 cream
1egg
1 tsp honey
bake 15-20 min. at 400-425
options add shredded colby jack cheese
sliced jalapenos
use real butter only

Not a big fan of cornbread 'cause I'm damn yankee but will allow that the bottom pic might cause my conversion.

I don't know why, but I've never been a fan. Everyone in my family loves it. The Southern guys on here will hate me since I'm not a big biscuit fan either. I can eat both, but never crave or go out of my way to get either.

Mike

Most of the crap mentioned here, including all the mix references are, well Crap. As much cornbread as Cincinnatti chili is chili. Geez

crap with a capital "c"...!

looks decent

Local Amish put sweet corn in the mix.

i have a recipe for this and can't wait to try it...i love any kind of corn bread, cake or spoon bread

Above is in a 10"skillet. This is a smaller batch in a 6".

I used croldfort recipe and it's the way to go..

https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/4844343/1

Look at you getting all fancy

Novelty. Kids loved the sticks when they were young.

I've used my Aunt Betty's recipe for 25 years & I've never tasted any better & I've ate a lot of corn bread, especially in Texas! Her recipe is by far the best. The secret is to go to your local Walmart or other store that has Betty Crocker corn bread & just follow the recipe, no, I'm not kidding! It's great & easy to make, I've fed it to a lot of out of town hunting buddies & they all love it. Give it a try.

Dick

I'm partial to Famous Dave's corngread mix but add a little honey to it.

I got around to grinding some fresh shelled corn last night. It is a bit gritty, but the taste is like steak, to burger.

I confess to just using Jiffy Mix. I'm perfectly happy with it, but I'm going to get some of that Betty Crocker mix.

I have some of that in the cupboard but I haven't tried it yet.
I need to put buttermilk on my shopping list....thanks for reminding me.

Is tbat a mix (likeJiffy) or a recipe using betty Crocker corn *meal*?

Rocky, my old hunting buddy Myron (88 yrs old) from Centerville, & Ellis from near Antelope Island got hooked on that Betty Crocker corn bread when I would have them up here hunting with me & they have never stopped buying it. You'll be surprised.

Dick

https://www.bettycrocker.com/recipes/cornbread/8990e15c-fc1d-4a8d-b8b3-4b37f45eca49

1/2 cup of sugar! Folk been hanged for less......

Found this recipe for corn bread and Okra when I was trying to figure out what to do with a bumper crop of Okra and running out of recipes. https://www.melissassouthernstylekitchen.com/okra-cornbread/ Added Jalapenos and cheddar cheese to one batch and it was pretty good. I like to use the Bobs Red Mill Corn flower either the blue or the yellow. I also added some spelt flower to the flour portion for more flavor. This and some Venison Chili hits the spot on a cold day.

ironbender, it's a mxi like Jiffy but the Betty Crocker is almost always sold out where I get it & there's always Jiffy on the shelf. Try both & see for yourself.

Dick

Walmart free pick up. Never a problem finding hard to shop items.

unbelievable even for a stinkin yankee like me

To make matters worse, i just saw a pic of a chocolate corn bread on FB...sickening

Hell !
Even I wouldn’t do that.

it was awful looking, considered copying and pasting here, couldn't bring myself to do it

this has to be good it says 'southern' right on it

There is this recipe


from this book


Might try that with the black bean soup tonight. Similar to the other I posted above, but less salt and sugar.

My grandmother had many meals where she ate nothing but cornbread and buttermilk. I love it too, and prefer it over any other kind of bread.

As far as sorghum goes, I like it on a biscuit. I prefer my cornbread straight, no butter, no nothing on it.

and another...

Well then I'd say your grandmother's a pretty smart ol gal.



I like to chunk it up in a bowl and pour Buttermilk over it like breakfast cereal but I'll eat it with some good bean soup too.

Tag

The Irish like buttermilk on their oatmeal, but it's probably "from the churn" and not the cultured buttermilk we get. I grew up eating a lot of cornbread and hot milk breakfasts, broken up in a bowl. Never tried it with buttermilk until a few years ago, and used cold milk that time. I liked it. I suspect you have to like both parts to like them together, of course.

Gonna search for that Betty mix today.

My family loves it.

may have to try it, but it costs more than Jiffy, which is only 50 cents a box

I thought I was the only person on the planet that ate cornbread and buttermilk. my grandmother had a churn and made butter, I always hung around for the fresh buttermilk. she always had fresh baked cornbread. I often ate it for breakfast.. I was raised on a farm...

would it be a problem to post that whole chapter...?

You guys are a bad influence. I've twice eaten corn bread with buttermilk and black pepper this week. I've always wanted to like buttermilk, but just can't drink it straight.