OT-Cornbread

WCF3030 · Post by **WCF3030** » Thu Mar 20, 2008 5:34 pm

Being a Yankee I'm stuck when it comes to different edible uses for cornbread. Despite my shortcomings I've developed a taste for cornbread.

So answer these two questions for me.

1. I like my cornbread with......

2. My favorite cornbread recipes is.......

Old Ironsights · Post by **Old Ironsights** » Thu Mar 20, 2008 5:38 pm

WCF3030 wrote:Being a Yankee I'm stuck when it comes to different edible uses for cornbread. Despite my shortcomings I've developed a taste for cornbread.

So answer these two questions for me.

1. I like my cornbread with...... Butter, honey and Nuclear Chili.

2. My favorite cornbread recipes is....... Cheap Packaged Corn Muffin Mix.

JReed · Post by **JReed** » Thu Mar 20, 2008 5:39 pm

1. homemade strawberry jam, honey and chilly. It aslo makes a nice mop for venison stew.
2. Jiffy mix

WCF3030 · Post by **WCF3030** » Thu Mar 20, 2008 5:41 pm

Old Ironsights wrote:
WCF3030 wrote:Being a Yankee I'm stuck when it comes to different edible uses for cornbread. Despite my shortcomings I've developed a taste for cornbread.

So answer these two questions for me.
1. I like my cornbread with...... Butter, honey and Nuclear Chili.

2. My favorite cornbread recipes is....... Cheap Packaged Corn Muffin Mix.

Yep that illustrates how diverse I am with my choices. But you can't go wrong with the butter and honey.

shawn_c992001 · Post by **shawn_c992001** » Thu Mar 20, 2008 5:43 pm

1-Butter, and broken up in a glass of milk, some like buttermilk.
2-Mexican with corn, cheese, and salsa, and "Mom's" with the basics. Corn meal, flour, egg, and buttermilk

2ndovc · Post by **2ndovc** » Thu Mar 20, 2008 6:49 pm

Squerril stew!

About the only thing
i put butter on.

Pisgah · Post by **Pisgah** » Thu Mar 20, 2008 6:54 pm

Fry a couple of strips of bacon. Remove the bacon from the cast-iron skillet, put the skillet (with bacon grease) in the preheated oven for 5 minutes. In the meantime, combine corn meal, buttermilk, and an egg. NO SUGAR!!! Remove the skillet from the oven, pour in the batter, put it back in the oven until golden brown. Eat it with anything that's good.

Oh -- you eat the bacon while waiting on the cornbread.

ohwin94_61 · Post by **ohwin94_61** » Thu Mar 20, 2008 7:11 pm

Yee Haaaaaaaaaaa

C. Cash · Post by **C. Cash** » Thu Mar 20, 2008 7:24 pm

Butter on the cornbread, black eyed peas, okra and/or some good chili will do.

1886 · Post by **1886** » Thu Mar 20, 2008 7:36 pm

JReed wrote:1. homemade strawberry jam, honey and chilly. It aslo makes a nice mop for venison stew.
2. Jiffy mix

Yes sir! 1886.

neil mitchell · Post by **neil mitchell** » Thu Mar 20, 2008 8:31 pm

1. with buttermilk (especially when 1 or 2 days old), and with pinto beans.
2. Jiffy mix

Neil

Tycer · Post by **Tycer** » Thu Mar 20, 2008 8:49 pm

Collards

In a cast iron skillet with a couple of tablespoons of bacon drippings in it -heated to 450ÂºF in the oven.

Grew up with jiffy mix. I like mine more like corn pone. 1949 Joy Of Cooking recipe.

505stevec · Post by **505stevec** » Thu Mar 20, 2008 8:52 pm

Chili beans topped with butter!

My wife's recipe whatever that is

Marlin .35 · Post by **Marlin .35** » Thu Mar 20, 2008 9:27 pm

As a Northener that has been in Tennesee and Mississippi for the last 20 years,

1. I like it with butter and sometimes a very good fruit preserve.

2. I eat it plain for breakfast, with pinto beans, with red beans and rice, and always with chili!!!!!

3 I use Martha's Corn Bread mix!!

2571 · Post by **2571** » Thu Mar 20, 2008 10:16 pm

My wife and her parents had driven her from TN to Michigan State Univ to begin four years away at college. As my mother-in-law left to return home, she sought to give one last piece of maternal advice to her first child leaving home and the Old South.

She said this: "Child, beware of these yankees. They put sugar in the cornbread"

66GTO · Post by **66GTO** » Thu Mar 20, 2008 10:19 pm

I eat mine hot from the pan with butter and a glass of buttermilk.

No mixes if I can help it. The best corn meal is ground on a water driven stone wheel. A motor driven stone wheel turns too fast and heats up the corn meal which affects the flavor. It is almost impossible to find these days.

I prefer cornbread hoecake. This is made on top of the stove in a cast iron skillet. The bread is browned crisp on one side, then turned over and cooked until the other side is crisp. My Mother makes it the best

. She gave me the recipe once, but I swear she left something out on purpose so that I have to go to her house to get good cornbread.

And NO SUGAR in my cornbread. Yuck!

Post by **Ysabel Kid** » Thu Mar 20, 2008 10:36 pm

1. Butter, or maybe butter and jam.

2. I have no earthly idea, since the only time I go into the kitchen is to eat my wife's cooking!

Yes, I have it MADE!

dr walker · Post by **dr walker** » Thu Mar 20, 2008 11:19 pm

1. I like my cornbread with just about everything from garden fresh tomatoes to stews and chilies.

2. My favorite cornbread recipe is a 2:1 cornmeal to flour, 1 egg, a lil salt, twice as much baking soda as salt, and enough milk to make a thick batter. cook @ 350 degrees until done, eat immediatly.

My wife and daughter like to add canned corn or cream of corn.

we also use Jiffy mix and like it as well.

Blaine · Post by **Blaine** » Fri Mar 21, 2008 12:04 am

Jalapino and onion minced in the mix....a bit on the sweet side with brown sugar.....fry the bacon in the cast iron, crumble that in the mix......mix up batter while heating the cast iron in the oven with the bacon grease.....Makes a whole meal with the onion, bacon and peppers.....throw a couple fried eggs over a piece, or what ever......mmmmmmmm

Texican · Post by **Texican** » Fri Mar 21, 2008 12:50 am

If I can't get Grandma's, I'll use Morrsion's Corn Kits. Driving through Denton at night you could always see the giant neon sign at the top of their silos flashing, "Corn Kits", "Pan Kits", "Bis Kits".

Hard to beat with pintos and a side of bacon.

jbm1968 · Post by **jbm1968** » Fri Mar 21, 2008 2:33 am

#1 Butter, Collard Greens, Beans and Fried Chicken
#2 Grandma's

kimwcook · Post by **kimwcook** » Fri Mar 21, 2008 4:14 am

I don't make it so I'm no help there. I like mine with butter and maple syrup for the sweet side and w/chili and good hot salsa for the savory.

Rusty · Post by **Rusty** » Fri Mar 21, 2008 5:11 am

I confess I use Jiffy mix, but I put in about 4 heaping tablespoons of regular self rising cornmeal to cut down the sweet taste a bit. My wife makes it from scratch.

Eat it with pinto beans and chow chow and some diced onions. Also with greens usually collards.

bigbore442001 · Post by **bigbore442001** » Fri Mar 21, 2008 5:22 am

1.My favorite condiment for such fare is pure sweet cream butter or nothing at all.

2. I happen to like to use the blue corn meal for corn bread. I know that paints me as an oddball but I like it better than yellow meal.

WCF3030 · Post by **WCF3030** » Fri Mar 21, 2008 6:03 am

Some real tasty ideas here.
I'm going to cut and past this topic.

Swampman · Post by **Swampman** » Fri Mar 21, 2008 6:49 am

1. I like my cornbread with......

Beans, chili, or

http://www.cooksrecipes.com/soup/back-p ... ecipe.html

2. My favorite cornbread recipes is.......

Take an iron skillet with some oil or shortening (a little bacon grease won't hurt nothing either) in it and heat it up in the stove at 425. Mix white corn meal (Martha White), one egg, and butter milk until you have a moderately runny batter. Dump it in the hot oil and stick it back in the oven until it as brown as you like. Cut up green onions and/or a small drained can of Mexicorn mixed in the batter taste good if you want fancy.

Yellow corn meal and sugar is only for yankees only. We don't use yellow corn meal or sugar except in hush puppies.

Idahoser · Post by **Idahoser** » Fri Mar 21, 2008 12:53 pm

I grew up eating cornbread swimming in the soup of black eyed or purple-hull peas or stewed potatoes. The old omelet-pan hard-crust cornbread is best in some kind of soupy stuff like that. The light, cake-like stuff is okay with butter.

I'll take any I can get, I don't care what recipe.

Jason_W · Post by **Jason_W** » Fri Mar 21, 2008 1:16 pm

In addition to being good with chili, it makes a good breakfast with butter and maple syrup (the real stuff, of course).

I generally use the recipe on the back of the Quaker cornmeal can.

wm · Post by wm » Fri Mar 21, 2008 1:39 pm

1. I like my cornbread with...... everything. Fish, steak, soup, chili,......heck I like it as desert or breakfast with a little strawberry jam or apple butter.

2. My favorite cornbread recipes is....... Jiffy mix.....just like mom used to make it

Wm

Rebel1972 · Post by **Rebel1972** » Fri Mar 21, 2008 3:56 pm

hot sauce and/or mustard .When I was a kid,My granny used to make cornbread every day.It was dark brown on top and bottom.I used to eat it for a meal when I would spend the night with my cousin.I would just put a bunch of hot sauce or some mustard on it and out the door we'd go

Boomer45 · Post by **Boomer45** » Fri Mar 21, 2008 4:16 pm

1. I like my cornbread with--Chili, Butter, Beans & Rice, Stew of any kind.

2. Jiffy mix is great. However, as already stated, bacon drippings in a cast iron skillet pre-heated in a 350 degree oven. Use 2 eggs instead of the one that they call for on the package. Comes out nice and brown on the bottom, golden on top and light and fluffy in the middle. Can also be used to make spoonbread by adding minced onion and frying on top of the stove in bacon drippings. Drop by the spoonfull into hot drippings, flatten with the back of the spoon, flip over when browned on the bottom.

And No, I am not originnally from Michigan..........

MikeS. · Post by **MikeS.** » Fri Mar 21, 2008 7:52 pm

Well heck, I can't add a thing to what y'all said. Being lazy I usually use Jiffy mix or another brand I get from Costco. If'n I feel like a bit of work I mix up my own and bake it in a pan. I don't own any cast iron, but I'm gonna be looking for some old Lodge brand pans.

C. Cash · Post by **C. Cash** » Fri Mar 21, 2008 9:15 pm

My Grandmother used to fry them up into what she called "Johnny Cakes" in a cast iron skillet....like corn bread pancakes, then buttered. I think this term may have come from the Civil War but not quite sure. And who can forget Mexican Cornbread? Hamburger, green chiles mixed in? Wish I was paying a bit more attention to the recipes and not so focused on gobbling it down. I've never met a hunk of corn bread I didn't like, really, but some more than others. Iced tea(brewed and sweetend) is the only way to wash it down!

Rimfire McNutjob · Post by **Rimfire McNutjob** » Fri Mar 21, 2008 10:44 pm

1) Honey.

2) My wife uses this recipe that my grandmother used to use. Not sure where it came from but it's fairly rich having a pile of sour cream in it. It is also Jiffy based.

http://www.e-bragg.com/recipes/other%20recipes.htm

Be careful though, below it is a recipe we have for Sour Cream Pancakes. My family apparently has a thing for sour cream. My mother used to make them and her mother made them as well. Today, my wife makes them for us sometimes for dinner. They are crazy rich though. I have 3 kids (2 boys) so we require a double batch. If you make them, make sure they have lots of bubbles before you flip them to the other side. After the flip, make sure they get a good rise and then give them some time in the risen state to cook all of the way through. I let the batter sit for 15 minutes before I start them on the griddle.

If you have kids ... I dare you to make these pancakes.

shooter · Post by **shooter** » Fri Mar 21, 2008 11:26 pm

I like it hot with just butter. I also eat it in pinto beans or chili. It's also real good with some sourghum or molasses on it.

My dad makes the best cornbread. He cooks it both ways, in the skillet or in the oven. It's good either way. I have the recipe somewhere, but it's not on hand right now.

I know one thing for sure, it don't have no stinkin' sugar in it.

Nate Kiowa Jones · Post by **Nate Kiowa Jones** » Fri Mar 21, 2008 11:35 pm

C. Cash wrote:My Grandmother used to fry them up into what she called "Johnny Cakes" in a cast iron skillet....like corn bread pancakes, then buttered. I think this term may have come from the Civil War but not quite sure. And who can forget Mexican Cornbread? Hamburger, green chiles mixed in? Wish I was paying a bit more attention to the recipes and not so focused on gobbling it down. I've never met a hunk of corn bread I didn't like, really, but some more than others. Iced tea(brewed and sweetend) is the only way to wash it down!

Yep, My favorite, too. Same as hot water cornbread or Johnny cake. Johnny reb had corn meal he mix with water. He had fatback salt bacon that he fried the fat from then fried the johnny cake in the fat.

Mine is a deep fried recipe and you can use Veg oil but I like to use mantecca (lard). I like yellow cornmeal but white will do. Put some in a bowl. Salt and peper to taste. (yes, taste it dry) Boil some water, pour enough in to stir it in to a consistancy of DOUGH or at least something you can make patty's with About 1/2" thick. Deep fry this to a golden brown.
Johnny reb would sometime add pieces of the fried salt pork to the cake then friy it. We do the same with pork crackins. Or add chopped onions and you got hushpuppies.
Use it like any other bread. Soups, stews, beans, peas, chile or in the morning cold with dark molassas cane surup and cold cold milk.

mescalero1 · Post by **mescalero1** » Sat Mar 22, 2008 12:14 am

Not that much different from fry bread

Nate Kiowa Jones · Post by **Nate Kiowa Jones** » Sat Mar 22, 2008 1:51 am

mescalero1 wrote:Not that much different from fry bread

Yep, purdy much.

gcs · Post by **gcs** » Sat Mar 22, 2008 7:44 am

Butter....

Usually a redi mix, but sometimes from scratch, best way I've found, and it's already been said, is putting the mix into a HOT cast iron pan in the oven.

Now let's talk about grits!

Swampman · Post by **Swampman** » Sat Mar 22, 2008 9:17 am

http://www.foodreference.com/html/fjohnnycake.html

I've eaten a million of them, and I never get tired of them.

Remember in the real south people don't like yellow corn much, it's for feeding to live stock. I never knew anyone that ate yellow corn meal (or grits, or rice) when I was growing up.

As the yankees took over the south things changed and not for the better.

I had this picture made at Selma, AL.

C. Cash · Post by **C. Cash** » Sat Mar 22, 2008 10:45 am

Thanks Steve and others here.

You guys are killing me and making me homesick!!!!!!

WCF3030 · Post by **WCF3030** » Sat Mar 22, 2008 2:31 pm

I'd like to thank all for there input.
I saved the post.
Next time may be grits.

Nate Kiowa Jones · Post by **Nate Kiowa Jones** » Sat Mar 22, 2008 3:01 pm

Almost forgot,
Ranch style beans (mix them half with jalapeno half with out) One big onion chopped into big pieces and about as much of your favorite smoke sausage cut into rounds. That and the fried Johnny cake makes some great camp fare.
(yes, after awhile you will want to be outside, fresh air and all ya know)

Thunder50 · Post by **Thunder50** » Sat Mar 22, 2008 9:44 pm

Just got back home and saw this post.
I would say with butter and strawberry jam (I like safeway's best). Sometimes with chili(hotter the better).

I use Grandmothers recipie, but modified it a little. Half cup of flour, one and a half cups corn meal (I use 1 cup of stone ground corn meal, sometimes all of it is stone ground). Two tsp each of baking soda and baking powder and 2 tbsp sugar(I know, I know, but daughter likes it this way). Two eggs and milk to get the right consistency(also use buttermilk sometimes). A heaping tbsp of bacon grease in a cast iron skillet, heated to melting and cover the bottom, pour excess in bowl of batter, mix and pour in warm skillet to give a nice crust.

I can make a meal of this. Leftovers don't last long

TedH · Post by **TedH** » Sat Mar 22, 2008 9:46 pm

Butter and maple syrup.

dwight · Post by **dwight** » Sun Mar 23, 2008 8:27 am

This is MissKitty and I haven't taken the time to register yet but going to...I am Dwight's honey and he just introduced me to this site....
Well...cornbread...being a true Southern lady...southeast Texas born and living in the mountains of AR now- loving every minute of it...
Cornbread was a staple of our diet....I can fix cornbread and enjoy it with many things...One of my favorites...well two.. take sliced couple of days old cornbread and batter it with an egg mixture...then fry it in a cast iron skillet in butter until golden brown..yummmmmmm
another is with home cooked pinto beans...rice...and a red sauce on top with a piece of hot buttered cornbread...
Know for cooking cornbread-I use yellow cornbread...don't measure so will guess at the ratio...one part self raising flour to two parts of cornmeal...a little bacon dripping and egg or two and some buttermilk to make it a little runny-not much...have your cast iron skillet seasoned...put a little bacon dripping in it and have it heating in a 450 degree oven while you do all of the mixing....Pour it in the heated skillet and cook until it is done...
I do not use sugar in my cornbread and use cast iron only to cook it in..also yellow cornmeal is a must for me....
Now I got to bake a pineapple upside down cake for an Easter dinner...but I will register and be back later...until then I am MissKitty...aka KAtG...aka...Kathy....Dwights honey here in Arkansas

WCF3030 · Post by **WCF3030** » Sun Mar 23, 2008 9:43 am

Cornbread was a staple of our diet....I can fix cornbread and enjoy it with many things...One of my favorites...well two.. take sliced couple of days old cornbread and batter it with an egg mixture...then fry it in a cast iron skillet in butter until golden brown..yummmmmmm

I will definitely try that one!!
Thanks
I like the pinto beans one too.

gon2shoot · Post by **gon2shoot** » Sun Mar 23, 2008 6:54 pm

Ok. cornbread needs whole kernel corn and Hatch green chilis mixed in to eat with Dove Creek beans. cooked in cast iron on the back oven of a wood-fired stove.

Thats the way my grandmother,mom,and wife did it.
If you're away from the hearth, Shawnee mix is edible.

BigSky56 · Post by **BigSky56** » Mon Mar 24, 2008 12:20 am

1.Good with beans, taters and such.
2. Mexican Cornbread recipe
1 cup cornmeal
1/2 can creamed corn
1 cup grated chedder cheese
1/2 tsp soda
1/2 can (small)diced ortega green peppers
2/3 cup milk
1/2 lb. fried bacon crisp and broken up
1/4 cup bacon grease
2 eggs
Mix every thing together and put in a cast iron skillet in oven @ 400 for 25/30 mins, you can vary the peppers to taste I find that the hot and spicey ones clash with my copenhagen.
When Iam at cowcamp or hunting I will cook in a DO and wrap in foil you can pack alot in a saddlebag and warm it at a fire. danny

Jaguarundi · Post by **Jaguarundi** » Mon Mar 24, 2008 1:15 am

Served with many edibles,use like catshead bisquit.Sure luv'm with redeye gravy.As to recipe mine is same-same to Miss Kitty's.

OT-Cornbread

OT-Cornbread

Re: OT-Cornbread

Re: OT-Cornbread

semi OT