Food and Drink Cornbread - Page 3

**Fire Me Boy!** · 02-17-2015, 11:02 AM

Northerners like their cornbread with some sweetness to it. Down South, you'll get crucified for adding even a touch of sugar to your batter.

So do you like cornbread? What's your preference, Northern or Southern style? Do you make it, and if so, what's your recipe?

**BigMeatballDave** · 02-17-2015, 04:25 PM

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

I usually only eat it with ham and beans.

listopencil · 02-17-2015, 07:45 PM

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.

**mlyonsd** · 02-17-2015, 07:50 PM

Quote:

Originally Posted by Buehler445

Wife uses Jiffy.

No sugar on top, but I do use honey in lieu of butter. If I were worth a ****, I'd make some honey butter and kick all kinds of ass.

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.

listopencil · 02-17-2015, 07:52 PM

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.

**srvy** · 02-17-2015, 08:53 PM

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.

**TimeForWasp** · 02-17-2015, 10:16 PM

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.

**Baby Lee** · 02-17-2015, 10:41 PM

Quote:

Originally Posted by ChiefsNow

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.

WhawhaWhat · 02-17-2015, 10:53 PM

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.

Valiant · 02-17-2015, 11:36 PM

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

HonestChieffan · 02-17-2015, 11:44 PM

Old south cornbread used white corn, no sugar.

2bikemike · 02-18-2015, 12:25 AM

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!

frankotank · 02-18-2015, 02:20 PM

Quote:

Originally Posted by excessive

"You stay away from me Bishop....you got that!"

I was like....uh....my names not Bishop....but OK...

A reference to Aliens movie, maybe?

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!

frankotank · 02-18-2015, 02:21 PM

Quote:

Originally Posted by Fire Me Boy!

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

**Fire Me Boy!** · 10-11-2017, 09:13 AM

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

**gblowfish** · 10-11-2017, 09:15 AM

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

02-17-2015, 11:02 AM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Cornbread Northerners like their cornbread with some sweetness to it. Down South, you'll get crucified for adding even a touch of sugar to your batter. So do you like cornbread? What's your preference, Northern or Southern style? Do you make it, and if so, what's your recipe?
Posts: 35,253

02-17-2015, 04:25 PM	#31
BigMeatballDave GBM 8-12-15 Join Date: Aug 2000 Location: Dayton, Oh. Casino cash: $10052154	I'm good either way, but I prefer some sweetness. I usually only eat it with ham and beans.
Posts: 59,997

02-17-2015, 07:45 PM	#32
listopencil Immanentize The Eschaton Join Date: Oct 2002 Location: In Partibus Infidelium Casino cash: $2255880	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. __________________ Everything the State says is a lie, and everything it has...it has stolen.
Posts: 55,927

02-17-2015, 07:52 PM	#34
listopencil Immanentize The Eschaton Join Date: Oct 2002 Location: In Partibus Infidelium Casino cash: $2255880	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. __________________ Everything the State says is a lie, and everything it has...it has stolen.
Posts: 55,927

02-17-2015, 08:53 PM	#35
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $1701250	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.
Posts: 24,353

02-17-2015, 10:16 PM	#36
TimeForWasp Sprinkle in some Mahomes Join Date: Dec 2005 Location: Butte Montana Casino cash: $7678507	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. __________________ Posted via Slingshot using Rocks eBay sniper
Posts: 8,270

02-17-2015, 10:53 PM	#38
WhawhaWhat MVP Join Date: Feb 2013 Casino cash: $1611116	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.
Posts: 17,202

02-17-2015, 11:36 PM	#39
Valiant Valiant 'The Thread Killer' Join Date: Jun 2001 Location: Kansas City Casino cash: $6442380	Sweet cornbread. Either eat it as a desert with butter or you pair it with something spicy and hot to balance it out..
Posts: 18,351

02-17-2015, 11:44 PM	#40
HonestChieffan Seeking the Truth daily Join Date: Jan 2006 Location: In the Country in MO Casino cash: $2254309	Old south cornbread used white corn, no sugar. __________________ “Make no mistake. If you try anything to raise the cost of vishessavatubs, I will veto it.” - Joe Biden, SOTU 2023
Posts: 53,328

02-18-2015, 12:25 AM	#41
2bikemike Born to Ride Join Date: Sep 2002 Location: NWA Casino cash: $2485377	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!
Posts: 16,302

10-11-2017, 09:13 AM	#44
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	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
Posts: 35,253

10-11-2017, 09:15 AM	#45
gblowfish Be Kind To Your Pets Join Date: Jun 2002 Location: Glorious Independence, MO Casino cash: $17686178 VARSITY	Tippins used to make really great cornbread with honey butter. Yum.
Posts: 40,830