I'm good either way, but I prefer some sweetness.

I usually only eat it with ham and beans.

I grew up on Southern style. When I make it good I'll add minced jalapenos, finely diced sharp cheddar cheese and corn to the batter. When I'm being lazy I'll just go with Jiffy mix and follow the directions on the box then add only butter.

Grew up on Jiffy. Wife and I have tried several other recipes but Jiffy is still what I like the best.

The Jiffy box has a recipe for Johnny pancakes, you should try that some weekend morning instead of pancakes. Very good.

I think I've mentioned this before but chili cornbread pie is pretty good. Make some polenta and coat the bottom of a glass pie dish with about 1/2 an inch of it, allow to cool and set in the fridge overnight. The next day make up some cornbread batter. Take out the dish and let it come to room temp. Butter up the sides of the dish. Add enough (thick) chili to cover the polenta and then put the batter on top of it, making sure to get the batter on the sides of the dish. Bake it. The chili bakes into the cornbread and the polenta gives you a good solid base.

Its so simple to make from scratch.


1 cup yellow cornmeal

1 cup flour

1/3 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk, whole or 2%

1 egg, beaten

1/4 cup vegetable oil

I buy the jiffy always it seems when they have the 5 for a few bucks. Buy the time I remember open a box its buggy. Its a sealed plastic bag in the box so those eggs are in the meal.

I didn't even know what cornbread was growing up. I didn't know what grits was either. When I first saw grits I thought it was creme of wheat. But liked it once I tried it with butter, salt and pepper. Don't like cornbread at all. Always seems dry as hell and hard to swallow to me.

The dry stuff is for sopping, that's why I like it with pork chops and green beans.

INGREDIENTS

1 1/3 cups (6 2/3 ounces) stone-ground cornmeal
1 cup (5 ounces) all-purpose flour
2 T sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt
3 ears corn, kernels cut from cobs (2 1/4 cups)
6 T unsalted butter (3oz), cut into 6 pieces
1 cup buttermilk
2 large eggs plus 1 large yolk

PREPARATION

1. Adjust oven rack to middle position and heat oven to 400 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in large bowl.

2. Process corn kernels in blender until very smooth, about 2 minutes. Transfer puree to medium saucepan (you should have about 1½ cups). Cook puree over medium heat, stirring constantly, until very thick and deep yellow and it measures 3/4 cup, 5 to 8 minutes.

3. Remove pan from heat. Add 5 tablespoons butter and whisk until melted and incorporated. Add buttermilk and whisk until incorporated. Add eggs and yolk and whisk until incorporated. Transfer corn mixture to bowl with cornmeal mixture and, using rubber spatula, fold together until just combined.

4. Melt remaining 1 tablespoon butter in 10-inch cast-iron skillet over medium heat. Scrape batter into skillet and spread into even layer. Bake until top is golden brown and toothpick inserted in center comes out clean, 23 to 28 minutes. Let cool on wire rack for 5 minutes. Remove cornbread from skillet and let cool for 20 minutes before cutting into wedges and serving.

Sweet cornbread. Either eat it as a desert with butter or you pair it with something spicy and hot to balance it out..

Old south cornbread used white corn, no sugar.

Personally I like it with a touch of sweetness. Thats the way my mom made it.

I never really knew there was a difference between North and South Cornbread. However the first time I made Ham and Beans with Corn Bread my wife from Michigan was a little incredulous. She couldn't believe that was a meal. Damn Northerners!

:doh!:

I thought it was pretty funny when I typed it.....
yes.....obviously Aliens.

when I typed it I figured mostly people would get it......mostly....
HAHAHAHA!

was gonna put this in there but it doesn't actually show Ripley smack the cornbread tray out of Bishops hands.
sigh....

dammit we can't have nice things

If you like the sweet, moist cornbread from the north, this recipe is a definite winner: http://www.seriouseats.com/recipes/2...ad-recipe.html

Tippins used to make really great cornbread with honey butter. Yum.