i would like to master cornbread

lonely guy just thinking baout his mom's homemade cornbread that she makes with maple malt-o-meal and is the most delicious shit ever

oh ps i mastered cornbread

http://www.floridastreetscene.net/images/smilies/handclap.gif

:)

I did it wrong for a lot of years until I finally accepted that buttermilk is not optional.

otm

recipe pls

throw some greens on that bitch

2 cups self rising corn meal mix (MIX -- not just straight corn meal)
2 large eggs
1 pint buttermilk -- lowfat, Bavarian style, whichever, makes no difference
some milk as needed
a big slug of vegetable shortening -- I never measure this, it's probably 2-3 tablespoons? The size of a golf ball or just a little larger.
A well-seasoned cast iron skillet that if you ever let soap and water touch it, you immediately poof out of existence on this plane and are cast into the fires of hell forever.

Preheat oven to 400, put your skillet on the stovetop on high heat, throw in the shortening. While the shortening is melting, mix the corn meal, eggs, buttermilk, a generous pinch of salt, a generous pinch of sugar. Start mixing. Add enough milk to get it the consistency you want. What consistency do you want? That's going to take a few pans of cornbread to figure out. I make mine really thin, knowing that the egg will help the bread set up. Thinner than pancake batter.

When the shortening on the stovetop is just starting to smoke, pour it into the batter and stir it in. Pour the whole thing back into the skillet. The point of preheating the pan on the stovetop was to get the batter to sizzle real good when you pour it back in. That will help it form a crust and keep it from sticking to your pan when you decant it later.

Into the oven for 20 minutes. Touch-test the top -- when it's firm to the touch and doesn't show any sign of liquidity anymore, it's done. It won't be nice and brown. Run it under the broiler for a couple of minutes to get a nice brown top. With a well seasoned pan, it'll fall right out onto a plate.

(I use exactly one pint of buttermilk and supplement with sweet milk so I can get two pans of bread out of a quart bottle. If you used all buttermilk, it would even be better.)

I need to find my wife's cornbread recipe. It has cream cheese in it.

Yeah, please post that! I bet the texture would be really nice.

btw I put this on my Amazon wishlist yesterday

http://www.amazon.com/Cornbread-Gospels-Crescent-Dragonwagon/dp/0761119167/ref=ntt_at_ep_dpt_2

Corn bread + beans is like my favorite meal.

dan, post that recipe if poss, im dying for it

totally going to make cornbread today :)

It turned out to be v good :)
(tho I healthied it up a little)

dan, post that recipe if poss, im dying for it

― (♥_♥) (roxymuzak), Saturday, October 9, 2010 1:04 PM (1 week ago)

^^^

What do people think of CORN in cornbread? I think it's loathsome but I might be a Yankee/Philistine. ??

It can be okay in more of a corn "steamed pudding" (green corn tamale for instance) vs. corn bread.

I am p ambivalent towards corn in cornbread. it ain't what I expect outta my cornbread but it ain't gonna stop me from eating/enjoying my cornbread.

Oh man, my mom makes some that had corn, green chiles, and cheddar cheese in it, and I think it's fucking awesome.

uh if you dont like corn in cornbread i dont really know what to tell you

eat a cracker imo

oh hai guys

sorry about being a cornbread tease, I'll see if I can find the recipe tonight

what is this some kinda johnnycake thread?

SKILLET CORN BREAD

3 eggs
1/2 cup sugar
1 1/2 cup sifted all-purpose flour
1 cup cornmeal
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup milk
1/3 cup melted butter
1 tsp butter
1 8oz package cream cheese

1. Beat eggs with sugar until blended.
2. Sift together flour, cornmeal, baking powder, baking soda and salt.
3. Add dry ingredients with the cream cheese to the egg-sugar mixture. Stir thoroughly.
4. Stir in melted butter and milk.
5. Melt the teaspoon of butter in a 9-inch cast iron skillet and thoroughly coat sides.
6. Pour batter into the warm skillet. Bake at 400 degrees for 30 minutes or until top just begins to brown.

Serve warm in wedges from the skillet.

ty!!!!

made some awesome cornbread using the bittman recipe (in 'how to cook everythang'). used a medium grind cornmeal and added some cayenne, garlic, cajun spices, cumin seeds, and cheddar.

Thx for the recipe, Dan -- the amt of sugar in it boggles my mind. That and the cream cheese and the 3 eggs make me think of it more as a sweet cornmeal cake than the savory cornbread I'm used to. Definitely going to make it though.

it is pretty sweet, not gonna lie

Hmm I like it savory and nutty and toasted, not the sweet kind. But that cheddar and cayenne thing is CONVINCING WITH A CAPITAL C.

yeah, savory >>> sweet cornbread. i think there's only a tablespoon of sugar in mine, and just 2 tablespoons of butter than goes in the bottom of the baking pan.

My wife loves sweet cornbread -- she's going to nerd out over this recipe.