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#1977499 - 11/19/14 05:59 PM Re: Cornbread GuitarDude
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Originally Posted By: GuitarDude
Around here (meaning my home, office, car, etc.) it is called "gross". wink


Hahahahaha laugh
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#1977569 - 11/19/14 08:04 PM Re: Cornbread Peepers
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I look forward to scrapple with breakfast when we camp.
Around here, we add a little maple syrup before eating. But I like it plain just as well.
I like Jiffy cornbread, too.

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#1977621 - 11/19/14 09:24 PM Re: Cornbread Matt_B
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Originally Posted By: Matt_B


Jiffy is like a tube of the cut and bake cookies. It's better than no corn bread, but not by much.



I'm really disappointed in you #1. It doesn't get much better than a tube of cookie dough, a spoon, and a scary movie.
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#1977624 - 11/19/14 09:44 PM Re: Cornbread Peepers
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I said it before and I will say it again.


I loves Jiffy Corn Bread! Baked in an iron skillet. Just straight up with butter, with soup beans with chili. You name it, ther is nothing better.


I have had the "Southern" kind, it is BLUCKY!!! and don't even try to pass that stuff from cracker berrel to me. YUCK!
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#1977630 - 11/19/14 09:58 PM Re: Cornbread DD Regs
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Originally Posted By: DD Regs
You name it, ther is nothing better.



Real cornbread.
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#1977634 - 11/19/14 10:00 PM Re: Cornbread Peepers
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I really can't comprehend someone not liking the kind of cornbread i'm talking about...i'm thinking you must have had some nasty old crumbly yellow cornbread or something. The kind i'm talking about (white cornmeal, no sugar, cooked in a cast iron skillet, topped with butter and then eaten with anything) is too good not to like.
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#1977635 - 11/19/14 10:00 PM Re: Cornbread RR Jen
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Originally Posted By: RR Jen

I'm really disappointed in you #1. It doesn't get much better than a tube of cookie dough, a spoon, and a scary movie.


I don't use any of those three things. Sorry.
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#1977656 - 11/19/14 11:15 PM Re: Cornbread raitchjay
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Originally Posted By: raitchjay
I really can't comprehend someone not liking the kind of cornbread i'm talking about...i'm thinking you must have had some nasty old crumbly yellow cornbread or something. The kind i'm talking about (white cornmeal, no sugar, cooked in a cast iron skillet, topped with butter and then eaten with anything) is too good not to like.


You'll have to find a recipe so we non-cornbread lovers can be converted.
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#1977662 - 11/20/14 12:37 AM Re: Cornbread Peepers
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Here's the way i make it:

heat up vegetable oil in a skillet and preheat oven to 400(about 3 tablespoons maybe....1 of them will go in to the mix, the other 2 stay in there)

mix a cup of white cornmeal (not corn flour...finding a really high quality cornmeal is the most important part of this entire recipe) with 3/4 cup of milk and one egg, then after the oil is heated up, pour a tablespoon or so of the oil in and continue to mix well. (Leave the oil on the stove to get good and hot...you want it to sear as you pour the mixture in.)

Pour the mixture in, leave it on the stovetop for maybe 30 seconds, then bake in the oven (30 minutes or so....you want it good and brown on top). Take out, butter, and enjoy.
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#1977669 - 11/20/14 01:35 PM Re: Cornbread raitchjay
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out of the frying pan...
Originally Posted By: raitchjay
Here's the way i make it:

heat up vegetable oil in a skillet and preheat oven to 400(about 3 tablespoons maybe....1 of them will go in to the mix, the other 2 stay in there)

mix a cup of white cornmeal (not corn flour...finding a really high quality cornmeal is the most important part of this entire recipe) with 3/4 cup of milk and one egg, then after the oil is heated up, pour a tablespoon or so of the oil in and continue to mix well. (Leave the oil on the stove to get good and hot...you want it to sear as you pour the mixture in.)

Pour the mixture in, leave it on the stovetop for maybe 30 seconds, then bake in the oven (30 minutes or so....you want it good and brown on top). Take out, butter, and enjoy.


I do this recipe with buttermilk. It makes it a little fluffier. smile
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#1977689 - 11/20/14 02:29 PM Re: Cornbread Peepers
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I'll have to try it that way sometime Becca. (That recipe ^^ is basically a half-order for a smaller sized cast iron skillet....i'd double it if you want to make it in a large cast-iron skillet...unless you prefer your cornbread pretty thin.)
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#1977692 - 11/20/14 02:34 PM Re: Cornbread Peepers
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out of the frying pan...
I don't actually remember the proportions for the skillet cornbread off the top of my head like I do for the sour cream cornbread - I don't make it nearly as often. But when I do, I use buttermilk.

ETA: I also use buttermilk if I'm making corn muffins.
Last edited by RR Becca; 11/20/14 02:35 PM.
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#1977693 - 11/20/14 02:37 PM Re: Cornbread raitchjay
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my favorite recipe for Cornbread.

Walk into house and yell "women fix me some cornbread"

enjoy laugh
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#1977694 - 11/20/14 02:40 PM Re: Cornbread Peepers
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I make the cornmeal/flour kind and use buttermilk too. Really gives the bread a nice fluffy texture. I think I'll try RJ's next time I'm making beans or chili!

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#1977698 - 11/20/14 02:49 PM Re: Cornbread CompliantOkie
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"...Somewhere in Middle Americ...
And it's even better if you use your Grandmother's ancient, well-seasoned cast iron skillet. The best!

Another thought on Jiffy..... when I moved to the Midwest, found they mix it with corn, creamed corn, etc and bake a casserole with it.

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#1977701 - 11/20/14 02:51 PM Re: Cornbread Cornfed Turtle
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Originally Posted By: Cornfed Turtle
And it's even better if you use your Grandmother's ancient, well-seasoned cast iron skillet. The best!

Another thought on Jiffy..... when I moved to the Midwest, found they mix it with corn, creamed corn, etc and bake a casserole with it.


Yes my favorite "Baked corn" recipe. Box of Jiffy corn bread, one egg, one can creamed corn, one bag of our home raised corn.

Mix and bake in 9x9 pan.
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#1977779 - 11/20/14 04:56 PM Re: Cornbread Peepers
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As raitch said...good cornmeal is a 'must'. If you don't have your own homegrown, stoneground, then Alabama King is really good.

I don't heat my skillet on the stove tho...I stick it in the blazing hot oven [while it's preheating] and then pour the mixture in...I love watching it brown and bubble.

My 'secret ingredient' is to sprinkle the top lightly with salt. I'm not a salt eater, but this is a MUST to me for real cornbread. I do mine in an 8" skillet and it puffs up to round nicely to the top.

A comfort food for leftover real cornbread on a cold night:

Break up a hunk o cornbread into a coffee mug...fill with milk...warm up in microwave to eatable temp...get a spoon and eat.

Last edited by RR Joker; 11/20/14 04:57 PM.
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#1977806 - 11/20/14 05:32 PM Re: Cornbread RR Joker
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"...Somewhere in Middle Americ...
Great...now I'm craving cornbread. And I believe I already posted somewhere that, according to my southern grandmother, I can't get good cornmeal OR buttermilk. (or flour for that matter!)

And, Joker, my grandfather used to take that cornbread mix in his lunchbox. I'm missing him just thinking about it.

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#1977816 - 11/20/14 05:47 PM Re: Cornbread Peepers
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raitch what brand of cornmeal do you use?

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#1977825 - 11/20/14 05:56 PM Re: Cornbread CompliantOkie
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Quote:
And, Joker, my grandfather used to take that cornbread mix in his lunchbox. I'm missing him just thinking about it.


smile Warm thoughts and good memories!
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#1977835 - 11/20/14 06:05 PM Re: Cornbread CompliantOkie
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Originally Posted By: CompliantOkie
raitch what brand of cornmeal do you use?


Shawnee's Best. It's the only kind i'll buy. I bought some Aunt Jemima's once cuz i couldn't find the Shawnee...big mistake.
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#1977841 - 11/20/14 06:10 PM Re: Cornbread raitchjay
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Originally Posted By: raitchjay
Originally Posted By: CompliantOkie
raitch what brand of cornmeal do you use?


Shawnee's Best. It's the only kind i'll buy. I bought some Aunt Jemima's once cuz i couldn't find the Shawnee...big mistake.


you do not grind you own? shocked laugh
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#1977842 - 11/20/14 06:12 PM Re: Cornbread Peepers
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You ain't never had my cornbread
It's a little bit of heaven, and a little bit of oh yeah.

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#1977862 - 11/20/14 06:44 PM Re: Cornbread Peepers
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Thanks raitch. I use Shawnee Mill's everything else so that makes sense! I think what I have at home is the Aunt Jemima's.

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