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Started By
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Good southern cornbread recipe?
Posted on 9/11/21 at 12:11 am
Posted on 9/11/21 at 12:11 am
Anybody have one?
What passes for cornbread in Utah tastes like pound cake because of the sugar and large portion of flour, and lack of buttermilk. My mom used to use bacon drippings in some capacity but none of my brothers or sisters have that recipe. TIA.
What passes for cornbread in Utah tastes like pound cake because of the sugar and large portion of flour, and lack of buttermilk. My mom used to use bacon drippings in some capacity but none of my brothers or sisters have that recipe. TIA.
3
Posted on 9/11/21 at 7:11 am to alpinetiger
An easy one.
2 cups self rising corn meal mix
2 large eggs
6 T bacon fat or canola
buttermilk or milk (I don’t measure)
Heat oven to 425. Heat iron skillet on stovetop.
Mix all ingredients well, using enough milk to make the mix soupy enough to pour, but thick.
Grease the hot skillet with spray oil or extra bacon fat. Pour in the mix. Pop in the oven for 12-15 minutes until golden on top.
2 cups self rising corn meal mix
2 large eggs
6 T bacon fat or canola
buttermilk or milk (I don’t measure)
Heat oven to 425. Heat iron skillet on stovetop.
Mix all ingredients well, using enough milk to make the mix soupy enough to pour, but thick.
Grease the hot skillet with spray oil or extra bacon fat. Pour in the mix. Pop in the oven for 12-15 minutes until golden on top.
Posted on 9/11/21 at 8:23 am to OTIS2
an even easier one
2 8.5oz boxes Jiffy Corn Muffin Mix
2/3 cup milk or half and half
2 large eggs
1 cup sour cream
1/2 cup vegetable oil or melted butter
mix, pour into preheated cast iron skillet, 400 degrees for 25 minutes
2 8.5oz boxes Jiffy Corn Muffin Mix
2/3 cup milk or half and half
2 large eggs
1 cup sour cream
1/2 cup vegetable oil or melted butter
mix, pour into preheated cast iron skillet, 400 degrees for 25 minutes
Posted on 9/11/21 at 8:30 am to alpinetiger
the zatarains cornbread box mixes are very good
Posted on 9/11/21 at 10:10 am to cgrand
quote:
Jiffy Corn Muffin Mix
I hate that sweet crap. No sugar in my cornbread, please.
Posted on 9/11/21 at 11:03 am to alpinetiger
Posted on 9/11/21 at 11:43 am to barbapapa
quote:Absolutely
the zatarains cornbread box mixes are very good
Posted on 9/11/21 at 12:02 pm to cgrand
quote:
Jiffy Corn Muffin Mix
He said he didn’t want it sweet
Jiffy tastes like cake to me
Posted on 9/11/21 at 4:43 pm to cgrand
I've halved this recipe and cooked it in a smaller 6x6" round pan and it turns out great. Add some shredded cheddar and some chopped jalapenos and it's even better.
I've had from scratch cornbread with cornmeal and of course it's better, but there's nothing wrong with Jiffy if you want easy cornbread. If you think it's too sweet just add some savory ingredients imo.
I've had from scratch cornbread with cornmeal and of course it's better, but there's nothing wrong with Jiffy if you want easy cornbread. If you think it's too sweet just add some savory ingredients imo.
Posted on 9/12/21 at 9:24 am to VeniVidiVici
quote:
Jiffy tastes like cake to me
My wife and kids love it. I hate it. Corn-cake. Awful.
Posted on 9/12/21 at 9:43 am to Aubie Spr96
I love corn cake.
Grew up on salty. Still love that with pea or greens juice
Grew up on salty. Still love that with pea or greens juice
Posted on 9/12/21 at 10:35 am to tigerfoot
Corn bread is delicious. Jiffy is delicious. Non-Jiffy is delicious. I like it all. I won't hate on any good cornbread and always laugh at those who dismiss any use of Jiffy.
Posted on 9/13/21 at 5:41 am to tigerfoot
I compromise and add just enough sugar, but not too much to make it cake. That’s typically around 3/4 cup of sugar.
Posted on 9/13/21 at 6:52 am to tigerfoot
quote:
Good southern cornbread recipe?
I love corn cake.
Grew up on salty. Still love that with pea or greens juice
Same. My mom made traditional cornbread from scratch. Never had Jiffy until I was an adult, but I love it.
This post was edited on 9/13/21 at 6:53 am
Posted on 9/13/21 at 2:35 pm to h0bnail
Add a can of drained green chiles and whole kernel corn. And, just a bit of chili powder. Mexican style but, to me, still seems to hold that "southern" type.
Oh...and no to any boxed or prepackaged cornbread "mix". Martha White with Hot Rize cannot be beat.
Oh...and no to any boxed or prepackaged cornbread "mix". Martha White with Hot Rize cannot be beat.
Posted on 9/13/21 at 3:28 pm to VeniVidiVici
quote:
He said he didn’t want it sweet
Jiffy tastes like cake to me
Came across a G&G article recently that gave tips on how to doctor up Jiffy mix. Tips to make it more savory:
quote:
Add ? cup sour cream to the batter to make the cornbread more moist and a little tangy.
Replace ? cup milk with buttermilk to make the cornbread more tender (this also makes it a little tangier).
For some pops of texture, stir 1 cup fresh corn kernels into the batter.
To make it extra corny, strain 1 (8-ounce) can creamed corn and stir into the batter, along with 1 additional egg.
Stir 1 cup chopped roasted red bell peppers or roasted pimentos into the batter.
For heat, there are a lot of ways to go at it. Stir 1 cup roasted chopped jalapeños or 1 teaspoon crushed red pepper or cayenne pepper into the batter. Or mix in 3 tablespoons chile paste.
Who doesn’t love cheesy cornbread? Fold ¾ cup shredded sharp cheddar into the batter.
Give it some NOLA flair by adding a rounded ¼ teaspoon of Cajun spice blend.
Cook and crumble 4 to 6 slices bacon. Fold into the batter.
Cook, drain, and crumble about 1 cup breakfast sausage. Fold into the batter.
I only tried the first one and it came out good but I do love sour cream. Also had tips to make it sweeter. Thought I'd share incase it comes in handy.
How an Award-Winning Pastry Chef Doctors Up Boxed Cornbread
Posted on 9/13/21 at 4:41 pm to OTIS2
quote:
An easy one.
2 cups self rising corn meal mix
2 large eggs
6 T bacon fat or canola
buttermilk or milk (I don’t measure)
Heat oven to 425. Heat iron skillet on stovetop.
Mix all ingredients well, using enough milk to make the mix soupy enough to pour, but thick.
Grease the hot skillet with spray oil or extra bacon fat. Pour in the mix. Pop in the oven for 12-15 minutes until golden on top.
Pretty similar to what I do, but instead of heating the skillet on the stove and using spray oil, I pour enough oil to barely cover the bottom of the skillet and put it in the oven while it is heating to 450. It will be popping by the time the oven is preheated, and you'll hear the batter sizzle when you pour it in. Gives that nice brown crust we all love.
Posted on 9/13/21 at 5:35 pm to Fenwick86
quote:
Add ? cup sour cream to the batter to make the cornbread more moist and a little tangy.
which is included in the jiffy recipe i offered that the "corn cake" posters are whining about
Posted on 9/14/21 at 10:21 am to OTIS2
quote:
An easy one.
2 cups self rising corn meal mix
2 large eggs
6 T bacon fat or canola
buttermilk or milk (I don’t measure)
I use this, but use 1.5 cups cornmeal and 1/2 cup flour. Also add 4 tsp baking powder. It's about a cup of buttermilk or milk, up to make 1 and 1/4?
I usually cook for 20 minutes.
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