This brings back childhood memories...
My Mom, who was from MN, used to make us 'johnny cake' for breakfast. She poured warm milk over it so we would have a hot breakfast before school. That absolutely ruined it...soggy bread - YUCK! I could not convince her that I hated to eat it soggy, would have preferred a glass of milk with it, not on it. Nope, we had to have a hot breakfast, whether we liked it or not. Those were the 'good old days' when kids ate what was on the table or went hungry. I think I would have preferred to go hungry, but that wasn't going to happen on her watch! :rolleyes:
Ever since then, I don't like corn bread. My siblings liked it, so it must have been good. But you will never get a recipe for corn bread of any kind from me!
I had to smile when I saw the first two postings said use Jiffy Cornbread mix...because that is exactly what I was going to say. (I grew up about 1 1/2 hours from Port St. Joe. I LOVE greens and cornbread!!!) I used to feel guilty about using a mix until a friend, also from North Florida, told me this story. After she married she did her best to make her husband cornbread that was as good has his mother made, and she could not come up with a recipe that he declared "as good as Mama's". So one day she asked her mother-in-law for her cornbread recipe. To her surprise...use a box of Jiffy Cornbread mix! Even good ole Southern Mama's use it! :)
As Ms.LAG.R.I.T.S pointed out, my Virginian mama would DIE before using yellow cornmeal. In her mind (and her mamaw's, her mama's and all 6 of her sisters) yellow cornmeal is "poor people food". I guess this came from some time "back in the day" when yellow cornmeal was less expensive and white was saved for company. They all use white cornmeal and NO SUGAR!! Personally, I was born a Yankee so I'm on the Jiffy bandwagon.
I make sage dressing with baked Jiffy cornbread, oh...so...good.
The following recipe was handed down to me from my grandmother. I make this scratch cornbread all the time and it's very good....
1 cup yellow cornmeal
1/2 cup plain flour
1/4 cup sugar
4 tsp baking powder
1 tsp salt
1 cup milk
1/4 cup cooking oil
Preheat oven 425 degrees.
Mix cornmeal, flour, sugar, baking powder and salt together. Add hand beaten egg, milk and cooking oil and mix well. Pour in greased 9 inch baking pan.
Bake for 18 minutes or until top is golden brown.
My favorite recipe is from a friend from KY. 1 cup cornmeal, about 3/4 cup flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp baking soda. Stir this together. Add up to 1 tbsp sugar or none at all. We prefer brown sugar. Beat an egg and add it. Stir in buttermilk until it looks good. Usually 3/4 to 1 cup. I don;t measure it. Preheat an iron skillet in the oven at 375. Add some bacon grease or butter. Pour in batter, bake about 22 to 25 minutes. Test with a toothpick.
I have also made it substituting cornmeal for the flour because I was out.
Like some have said, no sugar in ours. This is my recipe that came from a home-town cookbook MANY years ago and it does call for sugar, which we omit.
1/2 cup flour
1 1/2 t. baking powder
1 1/2 T. sugar
1/2 t. salt
1/2 cup cornmeal
1/2 cup milk(I use condensed milk + a little water)
1/8 c. melted shortening (I use oil)
Stir until dry ingredients are dampened. Pour into greased baking pan. Bake at 425 degrees for 25 minutes.
(I quadruple this recipe and place oil and dry cornmeal in two large iron skillets...heat and pour batter in. After cooled, I cut and place dinner sized helpings in freezer bags.......works great for me. No hot oven every time...just 'nuke' what you need from freezer!)
I just use the Jiffy mix. I've tried the others and scratch recipes. I do add a tab of butter into the mix. If I don't have biscuits in the house, When I've fixed sausage gravy, I've substituted cornbread instead of biscuits. DH likes eggs sunny side up on the side.
There are recipes for cornbread? I grew up just putting stuff in the bowl until it looks right. True Southern cornbread always uses white cornmeal, preferably Martha White and buttermilk. And usually you melt butter or shortening in the cast iron skillet before baking so you get a nice crispy crust. I remember my Grandpa eating leftovers crumbled in a glass with buttermilk. We loved spending the night because we would also get chocolate gravy for breakfast. Check out http://southernplate.com for some authentic Southern recipes.
From The Southern Lady Cooks (my favorite southern cook) Southern cornbread goes with anything. Hot cornbread muffins straight from the oven just can’t be beat. 2 cups self-rising white cornmeal
2 cups buttermilk
1/2 cup self rising flour
In a large bowl mix cornmeal, flour, eggs and buttermilk with a spoon. Spray a 12 cup muffin tin, then add about 1/2 to 1 teaspoon bacon grease to each cup. Preheat oven to 425 degrees.
Put muffin pan in oven until grease is hot in cups, then fill each cup about 3/4 full of cornmeal mixture. Bake 30 minutes until muffins are golden brown.
These are wonderful with lots of butter while still hot. You can leave out the bacon grease and just spray the muffin tin but if you want southern cornbread muffins add the grease! Enjoy! http://thesouthernladycooks.com/2009...bread-muffins/