Cornbread

RUGER

RUGER

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Of all the cooking I have done I have never made cornbread in my life.
Watched my mom & dad make it all my life but never had a clue how they did it.
I know I have ate a ton of it in my life.

Had to resort to the second generation master, my sister, and get her input. My first attempt was more like a sweet yellow cake. It was good (crumbled up and covered with white beans) but nothing like I wanted.

After some guidance the second attempt was spot on.

Of course neither were as good as my parents or now my sisters, but it was good enough I bout made myself sick eating it. :)

Nice and crunchy on the outside, light and well, perfect on the inside.

Smeared with some real butter and sprinkled with some salt, woo weeeeeeee it was good and brought back alot of good memories. :)
 
waterman":1nyhuz7j said:
love some cornbread. always made ours in a cast iron skillet . like the thought of individual pieces .looks great
Click to expand...

My mom did too, this was made in one of the cast iron things that have the indentions that look like little ears of corn.
I like these because you get more edge. :D

My mom would always get mad when she flopped the skillet of it out on a plate and my dad and I would slice big pieces off the edge. LOL

When I was in my very first engineering graphics class at UTM the instructor drew a chord on the board and asked if anyone knew what that was.
I spoke up real loud and said, "I dunno, but that's how me and my daddy cut cornbread." :D :rotf: :rotf:

He was not impressed. :shock:
 
Yep, I have ruined a lot of cornbread. bags and bags.

I once went through 2 doz eggs making cornbread you couldn't eat.

Cast iron is a necessity.

An oven with a working thermostat is necessary.

I have tried stove top cooking and anyone who can do that should be on TV.

Now, I can make cornbread. Last Thanksgiving, no leftovers.

I am going to try and broil the last 30-60 seconds and see if I can get a good crust on top. I must remember to disable the smoke detector.
 
i hate sweet cornbread. who ever came up with putting more than a teaspoon of sugar in corn bread should be whipped.

corn bread turns out dry? put 3 tablespoons of mayo in the mix along the buttermilk. the most moist cornbread youll ever eat.
 
Cornbread is kind of like hot sauce where no single hot sauce is good for everything and each type has its proper place. I consider sweet cornbread to be a standalone corn bread which you can spread butter or whatever on it. There is a yankee version that you pour maple syrup on. Its good for a quick breakfast or even a dessert substitute. I can't stand the dry non sweet cornbread by itself but it is perfect for beans for max absorption of bean juice. The moist non sweet is a good all around cornbread. My favorite is a mexican cornbread where practically everything you need to make a meal is in the corn bread. Of course, you can't forget cracklin cornbread which is also good for beans but harder to come by these days.
 
We fix a lot of cornbread at deer camp. I mean like most evening meals. Way back when my boys were playing little league baseball, I umped a few city league games. Used the money and bought two 16 inch cast iron skillets and one 20 inch cast iron skillet (Lodge). The only thing we make in one of the 16 inch skillet is cornbread. After 25 year, it is seasoned. Great cornbread.
 
My mother finally taught my wife how to cook cornbread in a cast iron skillet, that's the only way to cook it.
Sometimes we have crackling corn bread also, you might want to try that some time... It's GOOD!
 
Some things just work out. Thought about cornbread all day yesterday after reading this post and when I got home the wife had a big pot of pintos on. That means CORNBREAD at our house. Fried pork loin, oven roasted asparagus and brussles, beans , cornbread and big ole slice of onion
 

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JimFromTN":n2hm4r7f said:
Cornbread is kind of like hot sauce where no single hot sauce is good for everything and each type has its proper place. I consider sweet cornbread to be a standalone corn bread which you can spread butter or whatever on it. There is a yankee version that you pour maple syrup on. Its good for a quick breakfast or even a dessert substitute. I can't stand the dry non sweet cornbread by itself but it is perfect for beans for max absorption of bean juice. The moist non sweet is a good all around cornbread. My favorite is a mexican cornbread where practically everything you need to make a meal is in the corn bread. Of course, you can't forget cracklin cornbread which is also good for beans but harder to come by these days.
Click to expand...

Kroger carries Clifty Farm cracklins and you can order them from their website direct from Clifty Farm. :tu:
 
Ive watched my Granny make it for years, the most perfect corn bread on teh planet, purdy and brown on top, inchish thick, greasy, salty, dark brown crust on the sides and bottom and you could taste the butter milk in it, can I get an amen :super: ???

All I needed was a big tall glass full of crumbled up cornbread, pour it full of some good butter milk and a shovel, good stuff, still love it to this day.

She was old school so men wasnt supposed to be do'n "kitchen work" as she called it, but from just seeing her do it for so long and a little help from youtube to get some specifics I do soem pretty good work, not quite Grannys, but real close, think Im gonna make some tomorrow.
 
Got me an 8" cast iron skillet yesterday and made a test batch.
Gonna be about perfect when I get it seasoned up good.
Bout decided I like it better with white corn meal instead of yellow.
 
Cornbread Salad is great coarse chop crusty cornbread add chopped green onions shredded sharp cheddar cheese fine diced yellow and red bell pepper bacon fried crispy and crumbled hard boiled diced egg white or all of it combine with favorite mayo , have had it made with pickle juice by folks who dont like mayo and its good to and some folks like to layer it with the CB on the bottom
 
Try putting about a tablespoon of mayo in with the cornbread mix. It will come out moist every time. Also, two eggs and add a little flour, about a 6 to 1 ratio.
 

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