one of my fav cornbread receipes
Posted By: sm on 2007-12-05
In Reply to: Sweet or not sweet cornbread? - nm
(i lived in the south 20 yr but Cal-bred and raised) included creamed corn, cheese, and i think salsa (its been awhile since i made it). But my hubby likes it not made sweet but in a bowl with milk and sugar.
Complete Discussion Below:  marks the location of current message within thread
The messages you are viewing
are archived/old.
To view latest messages and participate in discussions, select
the boards given in left menu
Other related messages found in our database
Small print receipes? sm
I just recieved an e-mail from dccase complaining about the small print on a receipe from a Bobby Flay show for enchiladas. If dccase reads this, I think maybe you sent the e-mail to the wrong address.
any croissant crust receipes?, for casserole?
i bought some refrig croissants and forgot to get the ingredients for the rest of the receipe i had -- and they need used right away. I have hamburger or chicken available...thanks!
hot water cornbread
WARNING: I do everything by eye....a pinch here, a smidgeon there...I just throw it all in a bowl and guesstimate.
Ya make 'em kinda like pancakes in a cast iron skillet on the stove and it doesn't heat the house up as much as baking.
Boil at least a cup of water in the microwave
Put about 1 to 2 cups of self-rising cornmeal in a bowl. Add 1 beaten egg and mix thoroughly. Then you add the boiling water in bits, slowly mixing it until the right consistency....not thin like pancakes.... kinda like what you would make for regular cornbread almost.
Heat skillet with about 1/8 to 1/4 inch oil heated med to med/hi.... then use a good sized serving spoon to dollop the mixture into the pan. Watch carefully and try not to burn
DO NOT, under any circumstances use jiffy mix.
After 25 years I've finally gotten it nearly right (darn Yankee that I am). Happy vows tomorrow!
I really like sweet tea and cornbread!
I would love to go to every part of this awesome country of ours and taste the different foods from all the different places!
I don’t like the sweet cornbread, my
daughter does. She likes that Jiffy stuff, yuck!
No sweet cornbread, never!
NM
No sugar in my cornbread - just in my tea!
NM
I've only had cornbread twice....
The first time when I was a kid and my mom tried making (bland New England palate here) it. It was so dry and yucky I swore I'd never eat any ever again.
About 10 years ago a co-worker made cornbread to go with lasagne (she's 1/2 black 1/2 italian and a 100% spitfire!) and OH MY GOSH it was soooo good! She had like this layer of sugar on top that was kinda melted and it was so moist...I could've eaten that whole pan myself. I asked her for the recipie but she said something like, "Ancient family secret" or some such thing to bum me out. Cornbread with lasagne. Never had it since and probably never will. :( I wicked miss her but yeah, she made one heck of a cornbread and that sweet style certainly suited my tastebuds!
Yum! I did that yesterday with cornbread stuffing
x
I like sweet cornbread, like how my sourthern
x
True cornbread- you and I are alike
on that. Have had all my life and never put cranberries in it. My aunt was just saying the other day she could taste her mother's dressing, rest her sweet soul. It was so good, put sausage in hers along with the cornbread, of course, no white bread filler.
I use Jiffy cornbread and it is SO good (sm)
and the other stuff, celery, onions, sage, but never did the cranberries. I might try that next time. I do make fresh cranberry sauce though. It's SO easy and it is the best.
Back to the cornbread dressing, I've always gotten raves over it. One of my daughter's frends said he didn't like stuffing, wouldn't even eat his mom's, but took a taste of the CB stuffing and had seconds! Ya'll ought to try it ;-)
Cranberry sauce and cornbread - NM
NM.
We are having chilli and cornbread. YUMMY!!!!! nm
nm
Totally agree, cornbread, milk, egg
Never added sweet unless cookies, brownies, cakes, pies- all those got sweets.
My new favorite is Vidalia onion cornbread sm
Vidalia Onion Cornbread (from Paula Deen)
1 box Jiffy corn muffin mix
1/2 stick butter
1 large Vidalia or other sweet onion, chopped
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated Cheddar cheese, divided
1/4 tsp salt
1/4 tsp dill weed (which I leave out)
Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray. In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
I double the recipe and bake it in a 9x13 or even 11x15 pan and it comes out great. And to keep the cheese from getting too dark, I add it the last 10 minutes instead of at the beginning. So yummy!
Second favorite is corn casserole, very similar to the onion cornbread.
Corn Casserole
1 pkg Jiffy corn muffin mix
8 oz sour cream
1 cup shredded Cheddar cheese
1 egg
1 can whole kernel corn (do not drain)
1 can cream-style corn
1 stick of butter
Melt the butter in an 8x8 baking dish in a 400-degree oven. Meanwhile, mix the corn muffin mix, juice from whole kernel corn, egg, and sour cream until well mixed. Add remaining ingredients and pour into dish with butter. Stir slightly to mix in the butter. Bake 30-45 minutes or until set in the middle.
Again, I have doubled this recipe and baked in a 9x13 pan; however, do not double the butter or it is too greasy.
Where I'm from boiled jowl meat and hot water cornbread
could be combined to make scrapple, a Philadelphia treat.
Mmmm Mmmmm scrappleneggs.
Sweet or not sweet cornbread?
x
|
