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Anyone Have a Good Cornbread Recipe

 
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jeepdad
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PostPosted: Sat Sep 12 09 6:46 am    Post subject: Anyone Have a Good Cornbread Recipe Reply with quote

I am going to a church function tomorrow afternoon. Mrs Jeepdad is making a pot of pintos and I thought I would whip up some killer DO cornbread. Anyone have a good recipe? Thanks

--jeepdad

P.S. If I had two DOs I could do the beans AND the cornbread! Hmmmmm. Very Happy
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k.a.m.
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PostPosted: Sat Sep 12 09 8:42 am    Post subject: Reply with quote

jeepdad, I would love to say yes but I use Texas style cornbread mix and add sugar. I like sweet corn bread, mostly for breakfast the next morning.
Take a couple of wedges of sweet cornbread crumble them in a bowl and add some butter milk. MM-MM good. Very Happy
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erniesshop
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PostPosted: Sat Sep 12 09 9:37 am    Post subject: Reply with quote

Rolling Eyes Rolling Eyes
Sorry........I buy the box stuff Embarassed Embarassed Embarassed
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Toga
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PostPosted: Sat Sep 12 09 9:49 am    Post subject: Reply with quote

Here is what I do in a CI skillet in the oven. Takes 25 min at 425. I have done it in a dutch oven. You can leave out the sugar if you wish.

Grease the pan or DO with a little Crisco. It give it a nice crust.

2 cups Corn Meal
1 egg
1 cup buttermilk or use 1 cup whole milk with a tbsp butter
1/4 cup oil
pinch of salt
1 tablespoon sugar if a sweeter corn bread is desired


Grease the pan with some
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Wallaby
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PostPosted: Sat Sep 12 09 10:49 am    Post subject: Reply with quote

Here is one I've used from the Griswold forum.

REAL SOUTHERN CORNBREAD BY: C. B. WILLIAMS

I see a question ever so often about cornbread. Cornbread originated in the South and I'm about as Southern as you can get. First, we are not building computers here, we don't get better each year with improvements. If it ain't broke, don't fix it. Real southern cornbread has 4 ingredients, corn meal, egg, buttermilk, and bacon drippings. Corn meal comes either, plain or self rising, with 1 1/2 cups of plain you have to add 1/2 t baking soda, 1 t baking powder, 1 1/2 t salt to make it "self rising." (t=teaspoon) I prefer stone ground meal, and yellow is a plus.

The following amounts are about right for a #5 or #6 skillet.

Recipe: 1 to 1 1/4 cup self rising meal---1 egg slightly beaten---enough buttermilk to make a mixture that just reaches the "pourable" stage---mix well---Heat a skillet with 1 T bacon drippings melted in it until hot and pour most of the hot drippings in the mixture and mix again, then pour into the hot skillet and put in oven at 425/450. When you see the edges browning (about 10/12 min.) turn the oven to broil but leaving the temp. setting as is. (You are trying to get the top and bottom about the same color of brown)

(NOTE: If you have a convection oven it will probably brown on top without using broil) Most people like the depth of pour fairly thin for a crustier finished product. Many shapes of muffin pans work well for the same reason, and look good also.
In the past 20 years or so, many things have been added to cornbread, sweet milk, butter, sugar, flour, etc. THESE ARE NOT REAL. We don't grow wheat here so flour is not used. The only extra ever added was "cracklins".
The butter is sometimes put on hot cornbread after it has cooked. Originally the old stoves didn't have "broil" so the cornbread was turned in order to brown evenly. I have seen my grandmother,many years ago, do this on a wood stove.
Try this crumbled up in a glass , a little salt, with sweet milk added and you will be having a true Southern delicacy.
A SECOND THOUGHT: I did not write this to disagree with other cornbread recipes. I to, have added things to make "mexican" cornbread, and cheese, and other things. I only wanted to say what is original to the South, and I think, still the best. Sugar? no way, this is not dessert but a staple to be eaten with almost everything.
One last note: If you are in the grocery and see something called corn meal mix or cornbread mix, DON'T BUY IT, It has all sorts of things in it that doesn't belong in cornbread---If you must get it at the grocery and not a grist mill, buy cornmeal, and self rising is easier.



Mike
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jeepdad
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PostPosted: Sat Sep 12 09 5:21 pm    Post subject: Reply with quote

k.a.m., I agree a glass of cornbread and milk makes a great meal.

erniesshop, I may go the box stuff too don't know yet. Still weighing my options.

Toga, thanks! It looks like a tasty recipe!

Thanks Wallaby....I grew up on Southern cornbread....my Mom always made it in a CI skillet. And man o man the nice brown thick crust was made for a glass of milk.

For something different I found this recipe...

Ingredients
1 cup . . . . . All purpose flour
2/3 cup . . . .Sugar
1/2 cup . . . .Corn meal
1 Tbs . . . . . Baking powder
1/2 tsp . . . . Salt
1/3 cup . . . .Red & Green bell peppers, chopped
1/4 cup . . . .Green chilies, diced (4 oz can)
1/2 cup . . . .Corn, drained (8 oz can)
1 1/4 cup . . Milk
2 . . . . . . . . Eggs, Large
1/3 cup . . . .Vegetable oil
3 Tbs . . . . . Margarine

1. Chop bell pepper
2. Drain corn, green chilies
3. Beat eggs, milk, and oil in mixing bowl
4. Add dry ingredients
5. Then fold in bell pepper, corn and chilies
6. Pour into oiled 12 inch Dutch Oven
7. Bake at 450 degrees for 25-30 minutes

--jeepdad
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jeepdad
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PostPosted: Sat Sep 12 09 9:10 pm    Post subject: Reply with quote

I asked Mom this morning to teach me how she makes her cornbread. She still uses the same CI skillet that I remember from childhood. I asked Mom where she got the skillet....she said Her mom gave it to her as a wedding gift!

Can't wait til this afternoon to learn how she makes that wonderful cornbread.

--jeepdad
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whitey
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PostPosted: Sat Sep 12 09 9:16 pm    Post subject: Reply with quote

Jeepdad post some pictures of Moms Cornbread..Then Let Mom know that You will hold on to C.I for Her..Just to keep it safe Rolling Eyes
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Alien BBQ
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PostPosted: Sun Sep 13 09 11:10 am    Post subject: Reply with quote

Give this a try...........

http://www.thesmokering.com/forum/viewtopic.php?t=31138&highlight=cornbread
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Hell Fire Grill
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PostPosted: Sun Sep 20 09 4:11 am    Post subject: Reply with quote

Alien Im gonna try that recipe it sounds good.

Here is Keri C's award winning cornbread recipe.
http://bubbabbq.homeunix.net/Recipes/KeriCornbread.html
This is a go to recipe for me. Sometimes I replace some of the milk with honey.


Here is another one I picked up from somewhere.
2 cups cornmeal
2 cups flour
1 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt 2 1/2 cups milk
1 cup vegetable oil
5 large eggs

Mix the stuff up like you would any other corn bread, dry with the dry and wet with the wet.
A greased 9 X 13 is recomended but I put it in 2 No.8 cast iron pans, greased with lard, filled to about a 1/4" below the pour spouts. It should take about 30 minutes to cook in your smoker at 350*. I start checking it at about 25 minutes by wiggling the pans to see it the bread jiggles around like jello, you can hit the grate in the cooker to get the concoktion to jiggle if you want. If its not firm its not done. I do a final check with a toothpic a couple minutes after it stops jiggling.

This recipe is very easy to work with. You can add almost anything to it and it comes out right, jalapenos, chocolate chips, cinnamon, onions what ever you like although I never tryed fruit.
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AltoonaFlyer
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PostPosted: Sun Sep 20 09 12:28 pm    Post subject: Reply with quote

To each their own,
But Wallaby, I've got to agree with you...cornbread ain't cake!
My recipe is about the same, although I've taken to using a bit of olive oil in my pan instead of the bacon drippings. You've got to have some decent stone ground meal and some Florida orange blossom honey or sorghum for sopping...now that's cornbread Razz
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Stan41
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PostPosted: Tue Sep 29 09 12:18 am    Post subject: Reply with quote

Here's my contribution. Best I have ever eaten.


KATHERINE'S CORN BREAD
2 cups Stone Ground Corn Meal (important that it be stone ground)
2 cups all purpose flour
1 Teaspoon Salt
6 Teaspoons Baking Powder
1/4 cup sugar
1/4 cup Shortening or cooking oil
3 eggs
Enough milk to thin batter.

Sift dry ingredients together. Stir up. Add remaining ingredients. Pour into greased dutch oven. Bake at about 375 degrees until done.
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