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Old 12-04-2015, 01:15 PM   #1
Kim
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Default Cornbread

I'm looking for a recipe that will give me a moist and not so dense cornbread pone.
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Old 12-04-2015, 01:33 PM   #2
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Matha White self rising cornmeal
Bacon grease
buttermilk
salt
10" cast iron skillet

I never measure, sorry.

In a medium bowl pour a couple cups of cornmeal. Mix in melted bacon drippings till all cornmeal is clumpy and bonded with bacon drippings. Add salt to taste and buttermilk till you can stir it freely and it will pour with only minor assistance from a spoon. Put some bacon drippings in the skillet. Preheat oven to 450. Place skillet in oven. The drippings should coat whole inside of pan evenly and completely. Makes sure there is enough in it that you can still tilt the pan and "swish" it around a bit. Like a tablespoons worth or so. Keep pan in oven till drippings start to smoke in pan. Remove from oven and place on stovetop. Add cornbread batter. It should start frying. Smooth and place back in oven. Cook until it is firm in middle and done all the way through. Remove from oven and place on stovetop. Take a butter knife and run it around the edges. Place plate on top and flip over. Cornbread should fall right out. Serve with favorite beans or greens.

You can modify by adding cracklings, peppers or even a little cheese and whole kernel corn. Make it denser if you like by adding more milk when mixing.

Last edited by Downtime2; 12-04-2015 at 01:43 PM.
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Old 12-04-2015, 01:43 PM   #3
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Cream corn, so I have heard. I make jiffy! Lol
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Old 12-04-2015, 03:19 PM   #4
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Downtime has it down, no pun intended.

He's right on with getting your skillet hot so the batter fries when it hits it.

There's more to making good cornbread than some people think. My grandmother had a cornbread skillet that was used for nothing else. She thought it was a sin to wash the skillet - just dump out the cornbread, wipe it off with a towel when it cooled, then put it away.

She would roll over in her grave is she were to read this, but in a pinch you can get a package of the mix from Cracker Barrel. If you follow the directions on the box its pretty darn good. Its cheating I know, but at least its not as bad as putting sugar in it.
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Old 12-04-2015, 04:09 PM   #5
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WHITE corn meal only!!! Downtime has it right on! Some people use a 3:1 ratio with flour (they are wrong but they do it). I like the castiron cornbead stick pans the best.

If you have any leftovers, a glass of cold buttermilk with crumpled cornsticks eaten with a spoon is quite the treat. Good luck!
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Old 12-04-2015, 04:29 PM   #6
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Cream corn added, it is great!
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Old 12-04-2015, 05:42 PM   #7
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I have a recipe that has cream corn, jalapeno, sour cream in it that turns out really good but I just can't seem to get the transition to plain corn bread to come out right.
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Old 12-04-2015, 07:55 PM   #8
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Quote:
Originally Posted by Kim View Post
I have a recipe that has cream corn, jalapeno, sour cream in it that turns out really good but I just can't seem to get the transition to plain corn bread to come out right.
That ain't cornbread, that's soup.
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Old 12-05-2015, 08:55 AM   #9
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I learned from my mother and grandmother I have a cast iron skillet that was my grandmothers and it has never been washed just wiped out. Love my Corn Bread.
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Old 12-05-2015, 10:04 AM   #10
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I enjoy cornbread with jalapeño ?
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