Hooray for cornbread!

There is leftover chili and cornbread. Very soon, there will not be leftover chili and cornbread.

Bake it in a well seasoned cast iron skillet.

Get the skillet hot first, then drop in some lard/shortening, then pour in the batter. For the best crust ever.

http://img210.imageshack.us/img210/3798/cornbreadandchilixp6.jpg

Fry bacon in the skillet! `

If your milk has gone smelly and chunky, just make a batch of cornbread with it!

That sounds like a terrible idea!

Cornbread is also incredible accompaniment to any kind of soup bean dish, roast fish or chicken, and is way underutilized as a breakfast food.

If your cornbread manages to survive the first night, leave it out on the counter until it's stale, then break it up and use it in place of regular bread crumbs in your stuffing.

Usually when I bake it, when it's almost done, I will coat the surface with butter and put on brown sugar and/or cayenne/chili powder etc, depending on the application.

Nick - the baking will kill any critters in the sour milk. It's really not much different than using buttermilk.

my corn bread is off the hook. it involves sour cream and creamed corn.

are corn muffins for breakfast a jewish thing or is that just me?

Holy crap, you mindreaders! I made chili and cheesy cornbread for dinner last night! For breakfast, I had a fried egg on cornbread! For lunch, more chili and cornbread!

Here's a questions, though: do you like your cornbread sweet or savory?

why choose? Make two!

ethanol bread

Also really good & fun: cornmeal pancakes (almost cornbread)!

You know what's better than cornbread? Cornbread with MALTOMEAL in it.

Do you put butter and syrup on the cornbread pancakes?

Crucial for cornbread: buttermilk. The acidity fluffs those leavenings a little more, the butterfat globules add that richness. Buttermilk!

Yeah cornbread all the way. ALL THE WAY.

Nicka, you are a cornbread sage.

Last night, I cooked cornbread and ate some. Today at lunch I will eat some more.

HOORAY!

my only complaint about cornbread is that it is frequently TOO DRY

but when it is moist, it is spectacular!

I hate when it is TOO CRUMBLY

http://farm4.static.flickr.com/3291/2399496230_467159bfe4.jpg

i want THIS ^^^ which is some sort of Yugoslavian cornbread w/ cheese in it

recipe here: http://cafechocolada.blogspot.com/2008/04/corn-bread-with-cheese-projara.html

too dry too crumbly=very bad. the only thing to do with it then is stir it into your chili

http://www.jiffymix.com/

the mac os style bar at the bottom is cracking me the fuck up

http://www.jiffymix.com/images/costsaving_chart.jpg

Cornbread dressing, num

i'm gonna make some cornbread pudding

Hell yeah. Is there anything that cornbread will not make better? I don't think I care to hear about it if the answer is no.

Yeah, I normally eat pretty healthy, but cornbread is a real weakness for me. Something about it is better than cookies, cakes, pies...

zomg cornbread with a big mess of pinto beans cooked w/some pork hocks...kind of my ultimate comfort food.

You know what's better than cornbread? Cornbread with MALTOMEAL in it.

The Rev. do you have a recipe for this? Bcz it sounds fucking godhead.

Cheesy cornbread with corn & green chilis and a mess of fucking extra sharp[ in it.....that is the business. The business w/MRE-level calories but the fucking BUSINESS nonetheless.

I want this book.

"Crescent Dragonwagon" is a lot more like an ilx pseud than an actual name.

can any londoners plz explain for great benefit where to buy COARSE CORNMEAL?? i am dying over here

Hell yeah. Is there anything that cornbread will not make better? I don't think I care to hear about it if the answer is no.

Zelo's Pizza in Arcadia out here makes their pizza dough with corn meal and it's astonishingly good. Fave pizza in SoCal.

Cheesy cornbread with corn & green chilis and a mess of fucking extra sharp[ in it.....that is the business. The business w/MRE-level calories but the fucking BUSINESS nonetheless.

omg

"Crescent Dragonwagon" is a lot more like an ilx pseud than an actual name.

She used to run a B&B/restaurant in the Ozarks -- we made a point to eat there when we went to Eureka Springs in 1993. REALLY good. Her first cookbook is one of my main go-to kitchen references.

if you have not eaten spoon bread you have not lived

HOECAKES!
http://4.bp.blogspot.com/_xLflvamFZZg/SJKcvqDFhqI/AAAAAAAAAwI/kbiXMKfmNSo/s400/Hoe%2BCakes.JPG

Okay folks, I finally got around to making my cornbread (this thread inspired me to try to do it myself). And I sorta fucked up in the middle cause I added more eggs than I was supposed to, because I was confused between two recipes. But after I made this mistake, I strictly adhered to the intended recipe, and also added some flour & corn meal to cancel out the fact that I had inadvertently added more eggs than I'd intended.

And now I taste my results and I think I did a good job. It's not too crumbly! I did also brown the butter beforehand. They say that is the big secret to good cornbread.

I would invite all ILXors over here to taste my cornbread. Either that or they can help me cook the next batch, suggestions and all. What ingredients would you add? Green peppers? Sun dried tomatoes?

My dad was a cook. I never felt any gender shame about cooking.

the secret of the jiffy mix pictured above is that it has lard in it. i noticed this after making a totally deadly awesome cornbread casserole with it a few times, but being more-or-less-vegetarian i just sort of pretended that i misread the ingredients list. the cornbread casserole is a box of jiffy mix, a stick of melted butter, a cup of sour cream, 1 can each creamed corn and canned corn, baked and then topped with melted cheddar cheese. this isn't so much cornbread as a kind of cheese-topped cornbread dessert bar. so good.

Green peppers?

No, if you're talking about bell pepper. Some jalapenos, okay.

Sun dried tomatoes?

FUCK no.

if you have not eaten spoon bread you have not lived

― worm? lol (J0hn D.), Thursday, May 14, 2009 7:03 PM Bookmark

I have eaten spoon bread, and it made me prefer not to live

no wait, that was the fuckin' okra

I just "suggest deep fry"'d you.

(the spoon bread was the part i liked. fuck okra really doe.)

"suggest deep fry" = new ILX meme

(I will fuck with okra anytime, btw)

Bimble OTM re okra.

I have only recently "perfected" cornbread, which is to say I've gotten it exactly right (for us) about 10 times in a row. Oddly enough, credit to DJP, who hardly ever shows up in cooking threads -- somewhere he posted his wife's cornbread recipe, which has a "wait, how much?!" quantity of sugar. I didn't put that much in, but I did bump the amount considerably, and it always turns out great now.

Also key: switched from 10" to 7" skillet and halved the recipe.

http://www.seriouseats.com/2014/08/why-southern-cornbread-shouldnt-have-sugar.html

This article is pretty much OTM. I won't deride sweet cornbread too much, but it is really not for me. Article mentions that you're probably going to like cornbread the way your grandmother made it and that is totally the case for me. I may even allow people to use a tiny amount of sugar, because I'm probably going to end up salting and/or soaking it in vinegar anyway.

Imagine a plate full of well cooked collard greens with chunk of hamhock in it and a side of thick, pancake sized savory cornbread patties. All doused in hot pepper vinegar. Oh the memories.