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Thread: Need a really good southern corn bread recipe

  1. #26
    Junior Member onthelake's Avatar
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    Quote Originally Posted by ladydukes View Post
    I'm from the SOUTH, and I was raised on cornbread made with YELLOW cornmeal and buttermilk. I can't think of cornbread made with white cornmeal as cornbread... My Mother put a pinch of sugar in it, but I don't. I prefer that my cornbread not have any sweet taste to it. AND, I bake mine in an iron skillet.

    Recently I found a really great recipe for a cornbread that has ham, cheese, onions, and other ingredients in it, and before you pour it into your iron skillet, you lay strips of bacon in the pan. If anyone is interested, I can post it. It is almost like a meal in itself.
    Sounds wonderful and I would love the recipe. Of course, a pan of good cornbread and any fresh vegetable is a meal!
    Live Simply, Laugh Often and Love Deeply.
    Jean

  2. #27
    Super Member Slow2Sew's Avatar
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    I use Aunt Jemima Self-rising Buttermilk Corn Meal and follow the recipe on the package. I use buttermilk instead of regular milk, add dehydrated onions and NEVER add sugar. It's a family favorite.

  3. #28
    Super Member jbj137's Avatar
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    That Jiffy Mix is awful (has tooo much sugar).
    I'm with you NO SUGAR in my cornbread.

    I use the cornbread mix recipe on the label.
    Buttermilk makes it fluffier.
    Add a little flour too.
    J J (jbj137)

    I am a G.R.I.T.
    G = girl R =raised I = in T = the S = South

  4. #29
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    I do like mine with a little sugar. I will definitely have to try the buttermilk. I always use the cast iron skillet. It makes the crust so much better.

  5. #30
    Moderator kathy's Avatar
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    I don't mind a little sugar but I tried Jiffy and it was like cake! did NOT go well with beans!

  6. #31
    Super Member misseva's Avatar
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    I have an easy one. Buy any brand cornbread MIX and any brand self rising FLOUR. I use one cup of cornbread mix to 3/4 cup self rising flour. Add one egg and buttermilk until it's the right consistency and pour into hot iron skillet with a little bacon grease or olive oil. Bake at 450. I hate crumbly cornbread. Mine is almost cake like but NOT SWEET.
    TwandasMom

  7. #32
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    Quote Originally Posted by MS/L.A. G.R.I.T.S. View Post
    Ladies! I beg to disagree with you! Real Southern Cornbread does NOT have any sugar in it. Jiffy does!
    Try This, I think it comes on the back of Martha White Cornmeal. Not the Cornmeal Mix!
    Cornbread
    Preheat a seasoned 8" iron skillet as your oven preheats to 450 degrees.
    Mix together 2 cups Martha White Cornmeal, 1 tsp. salt, 2 tsp. baking soda, 1 egg, and 3/4-7/8 c. of buttermilk.
    Remove skillet from hot oven carefully, put 1/4 c. bacon grease or cooking oil into skillet, then pour all but a tablespoon of hot grease into cornbread mixture, stir. Sprinkle a tablespoon or so of fresh cornmeal into skillet to cover bottom of skillet and up sides. Pour cornbread mixture into skillet. Cook for 18-20 minutes. ENJOY!
    Now this is cornbread.....right down to the bacon grease. Going to have some for dinner tomorrow with a good old pan of black eyed peas and ham...Hugs

  8. #33
    Senior Member Dottie Bug's Avatar
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    I thought I was the only one to eat cornbread and gravy. DottieBug {I've tried to tell everyone what they are missing}

  9. #34
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    Quote Originally Posted by nanna-up-north View Post
    I may be from Michigan but my roots are in the south and I learned to cook from my dear MIL who lived in the Arkansas Ozarks.... good cooking.... down home cooking. But, her cornbread is made with white corn meal and not a speck of sugar.

    My favorite cornbread is the yellow variety and it's sweet. My DH calls it Johnny Cake but I love it. The best I ever had was from a BBQ stand in Port St. Joe, Fla. Their greens were to die for, too.

    But I want a really great cornbread recipe that's like that awesome Johnny Cake in Fla. Does anyone have that good southern recipe that I can have...... ????
    Maybe you are referring to corn light bread, it is a sweet compact bread.
    granna of 5

  10. #35
    BCM
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    Easy Southern Cornbread

    1 1/2 cups Martha White Self Rising Cornmeal (white)
    1/2 cup Self Rising Flour ( I purchase whatever is on sale)
    2 whole eggs
    2 TBSP of oil ( I use vegetable oil if I do not have bacon drippings)
    Buttermilk - add small amounts until you have the right consistency

    Heat oven to 450 degrees.
    Put oil or bacon drippings in cast iron skillet ( I use an 8 " or 10") and make sure bottom is generously covered so
    there will be no sticking of the cornbread.
    ...If you want crisp crust then put skillet in oven to heat; if you want a soft crust do not.
    Sift the corn meal and flour together after it is measured. (I sift twice and this gives a fluffier cornbread.)
    Add the eggs.
    Add the oil.
    Add the buttermilk in small amounts until you have the consistency needed.
    Add mixture to skillet.
    Watch until top is brown and firm--time depends on your oven. (usually 20-25 minutes)

    Enjoy.

  11. #36
    Super Member owlvamp's Avatar
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    Isn't the sugar for browning purposes any way? Sounds like I need to try some cornbread. My husband loves cornbread and always ask me to make cornbread stuffing.
    Sandra
    Treat people the way you want to be treated!!

  12. #37
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    mmmmm, good, my dad was from Mississippi and my grandmother and my dad made cornbread with white cornmeal and buttermilk and cooked in a cast iron skillet, I would cut it up in a glass of milk
    Mary

  13. #38
    Junior Member coffeegirl's Avatar
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  14. #39
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    I have used this recipe for at least 40 years. It came off the Aunt Jemima cornmeal bag.

    Mammy's Sourthern Cornbread

    2 1/2 c. cornmeal
    1 1/2 t. soda
    1 t. salt
    2 eggs
    2 1/4 c. buttermilk
    2 T. butter

    Preheat oven to 425 degrees. Grease a 10-inch iron skillet with Crisco and place it in the oven. Combine cornmeal, soda and salt. Beat eggs and stir in buttermilk. Add liquid to cornmeal. Beat to blend. Pour batter into hot skillet--it should sizzle. Dot top with butter. Bake 20 to 25 minutes.

    Placing it in the hot skillet makes a nice brown crust--You might want to broil the top for just a few seconds to brown the top, but usually it is slightly brown when baked. Cut in pie wedges and serve with pinto beans and ham, chili, or any Southern dish. Let your guests slather as much butter on their serving as they desire.

  15. #40
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    I use Krusteaz Fat Free Honey Cornbread Mix (just add water). Delicious! Their web site is www.krusteaz.com
    Enjoy!
    http://signatures.mylivesignature.co...C6D9B70091.png"To share often and much...to know even one life has breathed easier because you have lived. This is to have succeeded."
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  16. #41
    Super Member djmat's Avatar
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    I must agree with MS/L.A. G.R.I.T.S., it isn't cornbread if it isn't cook in a cast iron skillet because that is what makes it retain the flavors of the ingredients & makes the crust just right, no matter which recipe you use. My family prefers half yellow & half white corn meal & call it cake. Cornbread & sweetmilk, great country supper!

  17. #42
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    I've had my corn bread recipe since I was a newly-wed (49 1/2 years & counting to 50 years), in the 1960's. I think it was in a Better Homes & Gardens Cookbook. I cut it out.
    Perfect Corn Bread
    1 cup sifted all-purpose flour
    1/4 cup sugar
    4 teaspoons baking powder
    3/4 teaspoon salt
    1 cup yellow cornmeal
    2 eggs
    1 cup milk
    1/4 cup shortening (melted)

    Sift flour with sugar, baking powder and salt; stir in cornmeal. Add eggs, milk and shortening. Beat until just smooth (do not overbeat). Pour into a greased iron skillet (I melt the shortening in a #8 iron skillet as the oven warms, then pour nearly all the shortening into the mix). Bake at 425* until done, 20-25 minutes. I put butter/margarine on it as soon as I take it out of the oven so that it melts into the cornbread.

    It looks and tastes just like the German moms made at our school cafeteria in the 1950's, so it is good to us. I didn't know that yellow cornmeal and sugar were wrong. I do remember my mom breaking up a piece of cornbread and putting it into her buttermilk for a nighttime treat. Thanks for the memory!

    Recently, as I hurried to make it, I forgot the sugar. It did not rise or brown. We tasted a small bit, didn't like it, so I had to make another pan full to take. Needless to say, it was steaming hot as we took it to a winter lunch with our daughter.

  18. #43
    Super Member RkayD's Avatar
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    I keep a jar...I use a pickle jar..of Corn Bread Mix in my pantry at all times. Back when all my kids were little I tried the Once A Month Cooking plan.. LOVED it by the way! I ran across this recipe and have never found one to equal it.

    Corn Bread Mix

    4 cups all-purpose flour
    4 cups yellow cornmeal
    2 cups powdered milk or dry buttermilk..or half of each.
    2/3 c sugar
    4 TBSP baking powder
    1 TBSP salt
    1 TBSP baking soda

    Combine all stir with a wire wisk to mix it completely. Store in a container with a tight fitting lid in a cool dry place. Use within 10 - 12 weeks. Makes about 10 cups.

    To make cornbread...

    1 egg, beaten
    1/2 c water
    2 TBSP butter, melted
    1 1/4 c corn bread mix

    Preheat oven to 425. Butter your pan of choice. 8"x 8" works well.. In a bowl beat together, egg, water & butter. Stir into corn bread mix until moistened. Batter will be a little lumpy. Pour into prepared pan. Bake 20 - 25 minutes or until lightly golden. Enjoy your lovely cornbread.
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  19. #44
    Super Member patski's Avatar
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    I add chopped apple to a mix, it makes it more moist and delicious
    Patski
    always learning

  20. #45
    Super Member nanacc's Avatar
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    The only time I use Jiffy mix is when I use my former MIL's great recipe for Jalapeno Cornbread.

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