what's your go to recipe?

jiffy mix.

mom's side made salty cornbread growing up, dad's side made sweet. i prefer sweet.

this is the recipe I usually use. always interested to see if anybody has anything better though. it's a sweet cornbread, but not too sweet.

1 cup all purpose white flour
1 cup yellow cornmeal
⅔ cup sugar
1 teaspoon salt
3 ½ teaspoons baking powder
1 egg
1 cup milk
⅓ cup vegetable oil
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Not a chance in hell!!!


Develop your own!!!








[This message has been edited by bonfirewillburn (edited 3/15/2012 12:13a).]

One bit of advice, use the best cornmeal you can find




[This message has been edited by bonfirewillburn (edited 3/15/2012 8:16a).]

For a treat, in your recipe, use whole grain corn meal; i.e., meal that contains the germ. The flavor is outstanding, but it does contain corn oil, so there are more calories.

In southern Oregon, I get mine at the Butte Creek Mill in Eagle Point. http://buttecreekmill.com/

aggiespartan - My recipe is pretty similar to yours but I use a pre-heated cast iron skillet. Pour a little oil in the skillet, sprinkle some cornmeal into the oil, and put it in the oven to heat while you're mixing the cornbread batter. It makes a nice crust on the bottom of the cornbread.

The pre-heated pan and cornmeal trick has been passed through my family for generations.

I like to get a can of the pickled jalepenos that come with carrots, onions and garlic and chop those up as well. Gives some different color and flavor to the finished product.

Jiffy mix with a diced chile or two (with seeds) and a can of creamed corn

Sweet cornbread is the work of the devil.

quote:

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One bit of advice, use the best cornmeal you can find

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that makes more sense... i was wondering what 'meat cornmeal' was.

jiffy mix with some whole kernel corn and chopped pickled jalapenos added.

quote:

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Pour a little bacon grease in the skillet, sprinkle some cornmeal into the bacon grease, and put it in the oven to heat while you're mixing the cornbread batter.

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fify.

You just blew my mind.

Toast the cornmeal in the oven on a sheet pan until you just start to smell it. Then use it in the batter.


[This message has been edited by Proc92 (edited 3/15/2012 4:41p).]

Here are 3 great recipes
Hyatt Hill Country
1/2#butter
2 cups sugar creamed with butter
4 eggs one at a time
2 C yellow cornmeal
1 3/4 C cake flour
1 T baking powder
1 t salt
Mix all dry together, then add to above
2 C sour cream until just blended
350 degrees for 40 minutes in 9x13 buttered and sugar dusted pan or 2 8" round cake pans

Jalapeno corn bread
1 C yellow cornmeal
1/2 t salt
1 t soda
1/2 C bacon drippings
1 303 can cream style corn
1# ground beef, cooked and drained
4 chopped pickled jalapenos
1 small or 1/2 medium chopped onion
8 oz grated cheddar cheese
Mix firs 5 ingredients and pour half in greased 10" skillet. Then sprinkle next 4 ing an top with remaining cornbread mix
Bake 350 for 1 hour

Broccoli Cottage cheese cornbread
2 bx Jiffy CB mix
2 sticks butter
4 eggs
bag frozen, thawed and drained broccoli florets
8 oz cottage cheese
1 small chopped onion
1 small can diced green chiles
400 degrees for 40 minutes

I meant to post this earlier in the week. We made this Recipe on Sunday for Bacon Cornbread from Peter Reinhart's "Bread Baker's Apprentice." We wanted to try this because everything in his book is outstanding. This recipe is no exception. I know some will say it is too sweet and moist, but it is the best cornbread I have ever had. It was the perfect texture and went great with pinto beans. I think the key is soaking the coarse cornmeal overnight in the buttermilk.



It actually made a lot. We filled three small cast iron skillets with it. It took a little longer to cook than what the recipe said (just check the temperature in the end). I think it would taste just fine without the bacon. It might also taste even better with jalapeños in in it. Here is the recipe.

1 cup (6 ounces) coarse cornmeal (also packaged as “polenta’)
2 cups buttermilk
8 ounces (approximately 10 slices) bacon
1 3/4 cups (8 ounces) unbleached all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoonbaking soda
1 teaspoonsalt
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
3 large eggs
2 tablespoonshoney
2 tablespoonsunsalted butter, melted
2 1/2 cups (16 ounces) fresh or frozen corn
2 tablespoonsbacon fat or vegetable oil

1. The night before baking the cornbread, soak the cornmeal in the buttermilk. Cover and leave at room temperature overnight.
2. The next day, to prepare the bacon, preheat the oven to 375°F (190°C).
3. Place the bacon on 2 rimmed baking sheets. Bake for about 15 to 20 minutes, or until the bacon is crisp. Using tongs or a fork, transfer the pieces to a plate lined with paper towels. Drain the fat from the skillet into a stainless-steel bowl and save for greasing the pan. When the bacon has cooled, crumble it into coarse pieces.
4. Lower the oven temperature to 350°F (175°C). Sift together the flour, baking powder, baking soda, and salt into a mixing bowl. Stir in the granulated and brown sugars. In another bowl, lightly beat the eggs. Dissolve the honey in the melted butter and then stir the warm honey-butter mixture into the eggs. Add this to the soaked cornmeal mixture. Add the wet mixture to the flour mixture and stir with a large spoon or whisk until all the ingredients are evenly distributed and the batter is blended and smooth. It should be the consistency of thick pancake batter. Stir in the corn kernels until they are evenly distributed.
5. Place 2 tablespoons of the rendered bacon fat into a 10-inch round cake pan (you can also use a 9-by-13-inch baking pan or a 12-inch square pan). Place the pan in the oven for 5 to 7 minutes, or until the fat gets quite hot. Using pot holders or oven mitts, remove the pan, and tilt it to coat all the corners and sides. Pour in the cornbread batter, spreading it from the center of the pan to the edges. Sprinkle the crumbled bacon pieces evenly over the top over the cornbread, gently pressing them into the batter.
6. Bake the cornbread for about 30 minutes, or until the bread is firm and springy (the baking time will depend on the size of the pan) and a toothpick inserted in the center comes out clean. The top will be a medium golden brown. The internal temperature at the center of the cornbread should register at least 185°F (85°C).
7. Allow the cornbread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve warm.