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Does anyone have a good recipe for a moist corn bread other than the Jiffy mixes? Thanks Kim
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This is the only kind my Dh will eat
Cornbread heat Iron Skillet with 2 Tbsp. of bacon grease in it In the oven set @ 500 degrees 1-c white cornmeal 1/2 c SR flour 1- egg 1-tsp sugar 1- c milk mix together and when heated, pour the bacon grease into the mixture...pour back in skillet and bake 15 min. Flip out into a plate and serve |
Tried many but no luck. If I could get a hold of Famous Dave's recipe, I would be using that. They are the best!
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Here's our family's favorite. It's from the Fannie Farmer Cookbook.
Rich Corn Cake 1 cup yellow cornmeal 1 cup flour 4 tbsp. sugar 1 tsp. baking soda 2 tsp. cream of tartar 2/3 tsp. salt 1 cup sour cream 1/4 cup milk 2 eggs, well beaten 4 tbsp. butter, melted Preheat oven to 425º. Butter a 9 x 9 x 2" pan. Combine the cornmeal, flour, sugar, baking soda, cream of tartar, and salt and mix well. Quickly add the sour cream, milk, eggs, and butter. Stir just to mix. Spoon into pan and bake for about 20 minutes. Cool and cut in squares. We always make it in a cast iron skillet (I think it's a 10" skillet) and put it in the oven with about 5 tbsp. butter while the oven's preheating. Then you've got your 4 tbsp. butter and your skillet's greased. |
Originally Posted by luv-e
This is the only kind my Dh will eat
Cornbread heat Iron Skillet with 2 Tbsp. of bacon grease in it In the oven set @ 500 degrees 1-c white cornmeal 1/2 c SR flour 1- egg 1-tsp sugar 1- c milk mix together and when heated, pour the bacon grease into the mixture...pour back in skillet and bake 15 min. Flip out into a plate and serve Try "roasted cornmeal" super taste! |
I use jiffy mix with a twist. I always make it using 3 boxes and follow the directions and if you will add one can of creamed style corn, I think you will like the difference. If you are making just one box, just adjust the creamed corn to make it as moist as you want. :thumbup:
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Thank you, I will try it.
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Originally Posted by luv-e
This is the only kind my Dh will eat
Cornbread heat Iron Skillet with 2 Tbsp. of bacon grease in it In the oven set @ 500 degrees 1-c white cornmeal 1/2 c SR flour 1- egg 1-tsp sugar 1- c milk mix together and when heated, pour the bacon grease into the mixture...pour back in skillet and bake 15 min. Flip out into a plate and serve |
Hope you enjoy it. Have a great week.
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Originally Posted by violets4me123
Originally Posted by luv-e
This is the only kind my Dh will eat
Cornbread heat Iron Skillet with 2 Tbsp. of bacon grease in it In the oven set @ 500 degrees 1-c white cornmeal 1/2 c SR flour 1- egg 1-tsp sugar 1- c milk mix together and when heated, pour the bacon grease into the mixture...pour back in skillet and bake 15 min. Flip out into a plate and serve |
I have the same question. What is SR flour?[/quote]
Self rising flour |
thank you! lol at myself, should've known.
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Originally Posted by katybob
Here's our family's favorite. It's from the Fannie Farmer Cookbook.
Rich Corn Cake 1 cup yellow cornmeal 1 cup flour 4 tbsp. sugar 1 tsp. baking soda 2 tsp. cream of tartar 2/3 tsp. salt 1 cup sour cream 1/4 cup milk 2 eggs, well beaten 4 tbsp. butter, melted Preheat oven to 425º. Butter a 9 x 9 x 2" pan. Combine the cornmeal, flour, sugar, baking soda, cream of tartar, and salt and mix well. Quickly add the sour cream, milk, eggs, and butter. Stir just to mix. Spoon into pan and bake for about 20 minutes. Cool and cut in squares. We always make it in a cast iron skillet (I think it's a 10" skillet) and put it in the oven with about 5 tbsp. butter while the oven's preheating. Then you've got your 4 tbsp. butter and your skillet's greased. |
Self rising (SR)
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1 Attachment(s)
This is from a collection of our family's recipes for my daughter. I also make this with no added sugar by substituting whole wheat pastry flour for the all-purpose and Splenda for the sugar. My family actually likes the sugar-free version just as well.
Cornbread recipe [ATTACH=CONFIG]210950[/ATTACH] |
YOU GOT IT!!! The secret to a good moist batch of cornbread is the "SOUR CREAM". Add a cup to your recipe and cut back a bit on the liquid (milk/buttermilk) to maintain the proper consistency.
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After years of experimentation this is the only one we will use. It is a combination of several and my own ideas and my family loves it. My only criteria is that you can't make decent cornbread if you don't use a cast iron skillet! It is light and moist with a slightly crunchy crust.
Ann's Favorite Corn Bread Combine the following ingredients in a bowl and stir to combine: 1 cup self rising corn meal - we like yellow but you can use white 1/2 cup self rising flour 2 Tablespoons sugar - or Splenda 2 large pinches baking soda 2 large pinches ground red pepper flakes (I take red pepper flakes and run them through a spice grinder) you can omit 1/2 of an onion - minced (or you can use 1 Tablespoon dried and pulverized in a mortar and pestal) you can omit 1/2 cup cheddar cheese - you can omit Jalapeno pepper to taste - you can omit Combine the following in a blender: 1 cup buttermilk 1/2 cup frozen corn 2 eggs 2 Tablespoons olive oil - or any oil Set oven to 400 degrees. Place a greased 9" cast iron skillet into the oven while it is preheats. Mix first set of ingredients and set aside. Mix blender ingredients until corn is almost pulverized beyond recognition but you can still see little bits of it. (it shouldn't take long) Mix the wet ingredients into the bowl and stir only enough to combine and moisten. Pour mixture into the hot cast iron skillet and bake for 20 to 25 minutes or until it tests done in the middle. It should be nice and brown on the outside. Carefully remove the hot skillet from the oven and serve. If you are brave you can try to invert the skillet but those babies are heavy. I cut and serve it from the skillet. Makes 8 servings. |
thanks for the recipes, yummy
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I use corn meal mix,1 cup cornmeal and 1 1/2 cups self rising flour,1 egg,1/4 cup oil,milk to make it as thin as you want.
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