Corn bread?
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Corn bread?
So in another thread I saw pics of cornbread.
I've never had any. I'd never even heard of it, in this tiny European kingdom. And after seeing those pics now I want some.
I know you people love good drinks and good food, so I'll rather ask here than google.
What's your favorite recipe? I need a good place to start.
Thanks!
I've never had any. I'd never even heard of it, in this tiny European kingdom. And after seeing those pics now I want some.
I know you people love good drinks and good food, so I'll rather ask here than google.
What's your favorite recipe? I need a good place to start.
Thanks!
Re: Corn bread?
Jiffy, add an extra.egg
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Re: Corn bread?
At risk of upsetting southerners.
Dry ingredients
1 cup stone ground cornmeal
1 cup flour
4 tablespoon dark brown sugar
2 teaspoons bakin powder
1/2 teaspoon bakin soda
1/2 teaspoon salt
Wet ingredients
3 large eggs
1 cup buttermilk
3 tablespoons BUTTER
Destrictions
Preheat a 10" cast iron skillet in 425*f oven
In bowl mix dry ingredients together
In another bowl whisk the eggs and butter milk together
Remove skillet from oven and add butter
Add wet ingredients to dry and mix till wet n lumpy
Pour batter into skillet add put in oven. Bake till toothpick inserted in center comes out clean. My oven start checkin aroun 15 min
Dry ingredients
1 cup stone ground cornmeal
1 cup flour
4 tablespoon dark brown sugar
2 teaspoons bakin powder
1/2 teaspoon bakin soda
1/2 teaspoon salt
Wet ingredients
3 large eggs
1 cup buttermilk
3 tablespoons BUTTER
Destrictions
Preheat a 10" cast iron skillet in 425*f oven
In bowl mix dry ingredients together
In another bowl whisk the eggs and butter milk together
Remove skillet from oven and add butter
Add wet ingredients to dry and mix till wet n lumpy
Pour batter into skillet add put in oven. Bake till toothpick inserted in center comes out clean. My oven start checkin aroun 15 min
welcome aboard some of us are ornery old coots but if you do a lot of
reading and don't ask stupid questions you'll be alright most are
big help
Dunder
reading and don't ask stupid questions you'll be alright most are
big help
Dunder
Re: Corn bread?
Much obliged. Is that the same kind of corn meal you use to make polenta? I've never seen corn meal advertised as stone ground specifically.
Chances of me finding jiffy mix on store shelves here are pretty slim...
Chances of me finding jiffy mix on store shelves here are pretty slim...
Re: Corn bread?
I add chopped onions to mine. Makes it sweeter
Re: Corn bread?
I bit my lip - it's bleeding. May need stitches.
I am going to be very polite and acknowledge
just like "Whiskey"
there are many, MANY ways to make cornbread.
You should probably try them.
BUT, if you want to make southern - DEEP SOUTH - cornbread, there is one way.
When I saw your question, I had to think.
When I asked my Mama to teach me how to make cornbread, she was a bit out of sorts.
She had NO idea about measurements & wasn't crazy about having to measure it out.
In fact the first couple of times she showed me, she wouldn't measure it.
"You just put THIS MUCH in the bowl."
btw, she - and my wife - only use about a tablespoon of mayonnaise, but here it is.
One other thing. If you don't have a cast iron skillet, you really need to get one!
But, until you do, you can use a muffin tin to make cornbread muffins.
The real deal y'all:
I am going to be very polite and acknowledge
just like "Whiskey"
there are many, MANY ways to make cornbread.
You should probably try them.
BUT, if you want to make southern - DEEP SOUTH - cornbread, there is one way.
When I saw your question, I had to think.
When I asked my Mama to teach me how to make cornbread, she was a bit out of sorts.
She had NO idea about measurements & wasn't crazy about having to measure it out.
In fact the first couple of times she showed me, she wouldn't measure it.
"You just put THIS MUCH in the bowl."
btw, she - and my wife - only use about a tablespoon of mayonnaise, but here it is.
One other thing. If you don't have a cast iron skillet, you really need to get one!
But, until you do, you can use a muffin tin to make cornbread muffins.
The real deal y'all:
Re: Corn bread?
Haha thanks Tdick. It was your pocs that started this.
Thanks a lot. I'll try your and jedneck's recipes.
I have a cast iron skillet, so that's no problem. Next trip to the supermarket I'll grab some corn meal. I may or may not add onions
Thanks a lot. I'll try your and jedneck's recipes.
I have a cast iron skillet, so that's no problem. Next trip to the supermarket I'll grab some corn meal. I may or may not add onions
- jonnys_spirit
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Re: Corn bread?
I'd also recommend a version where you add crawfish and hot peppers... Change it up a little... And more butter and some garlic. Dust the top with some nice course salt and a fun paprika once it's set for a minute in the oven...
Now can we talk about jamacian pasties?
Cheers!
-jonny
Now can we talk about jamacian pasties?
Cheers!
-jonny
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————
Re: Corn bread?
For dessert put leftovers in a glass of milk and add a dash of vanilla extract
Re: Corn bread?
I was afraid of that!
Damnit!
I've been on the Carnivore diet since last June!
I haven't been strict, but no cornbread for almost a year.
(except for my wife's "peapushers" aka Hot Water Cornbread, but those only a couple of times.) after you master cornbread, it's on to collard greens & purple hull peas.
- Twisted Brick
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Re: Corn bread?
Corsaire,
You are in for a treat. Slightly cooled out of the oven with butter and honey, nuthin' else you need.
And if you stuff your birds for roasting (we do turkeys every November for Thanksgiving in the U.S.) replacing white bread stuffing with cornbread elevates the result beautifully. Just Google cornbread stuffing recipe.
Bon Apetit!
You are in for a treat. Slightly cooled out of the oven with butter and honey, nuthin' else you need.
And if you stuff your birds for roasting (we do turkeys every November for Thanksgiving in the U.S.) replacing white bread stuffing with cornbread elevates the result beautifully. Just Google cornbread stuffing recipe.
Bon Apetit!
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Re: Corn bread?
Polenta is similar to corn bread but more of an Italian style. Polenta is more of a mash vs. the American style cornbread (great with just butter) has more of a cake or biscuit kind complexity.
Sometimes the larger grocery stores in Germany have an American foods section, you might possibly get lucky and find some there.
Re: Corn bread?
Thanks a lot fellas, I'm looking forward to making some!
I've got to admit it looks awesome in a cast iron skillet.
I love seeing pasties. Don't care about nationalities
But seriously, please do share Jamaican recipes. That's something else we don't see a lot of over here.
I've got to admit it looks awesome in a cast iron skillet.
Mmm sounds good.
I love seeing pasties. Don't care about nationalities
But seriously, please do share Jamaican recipes. That's something else we don't see a lot of over here.
- jonnys_spirit
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Re: Corn bread?
I'll start another thread about the pasties when I make them again. They're a bit of work but really awesome and a good spicy!
Cheers,
jonny
Cheers,
jonny
————
i prefer my mash shaken, not stirred
————
i prefer my mash shaken, not stirred
————
Re: Corn bread?
Yellow cornmeal for polenta should be just fine. If possible look for “Medium” or “Corse”. A fine grind will probably make it too dense. If i had to describe cornbread, i would say it has the crumb of a typical cake. The pores are pretty open, and not as dense as a scone. However it is not as moist as cake. The moisture content is more like a scone than cake. Much of this is of course dependent on recipe, as is the sweetness of the batter. If you like savory things make it drier, and if you have a sweet tooth go that route. Another favorite with cornbread is whipping together a little honey and butter as a spread. But cornbread goes well with lots of things, Chile, soups and stew, BBQ, breakfast, almost any pork dish, as someone mentioned, stewed/boiled greens like collard, kale or dandelion.
Have fun with it
J
Have fun with it
J
If in doubt leave it out.
Re: Corn bread?
Since it's now summer, SWMBO went to the produce market this morning.
In addition to tomatoes & a watermelon, she got peas and corn.
I just walked in the kitchen & saw this. I promise I didn't "stage" the photo:
you may notice the other cast iron skillet on the stove.
That was for the fried okra:
So everyone is carb loading but me!
(I did have a piece of the cornbread though!)
In addition to tomatoes & a watermelon, she got peas and corn.
I just walked in the kitchen & saw this. I promise I didn't "stage" the photo:
you may notice the other cast iron skillet on the stove.
That was for the fried okra:
So everyone is carb loading but me!
(I did have a piece of the cornbread though!)
Re: Corn bread?
Gotta love some cornbread and fried okra. A side of collards with hot pepper vinegar would top that off
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Re: Corn bread?
I use sourdough starter instead of buttermilk.
I preffer it slightly sweet.
My wife is french and never had cornbread.
Biscuits either
She loves both now
Polenta doesn't work well
Just to fine
I use corn from the sack i use to make whiskey
The grind we use for stilling is ideal
It has the grit i like
I preffer it slightly sweet.
My wife is french and never had cornbread.
Biscuits either
She loves both now
Polenta doesn't work well
Just to fine
I use corn from the sack i use to make whiskey
The grind we use for stilling is ideal
It has the grit i like
its better to think like a fool but keep your mouth shut,then to open ur mouth and have it confirmed
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Re: Corn bread?
What Americans call biscuits we call scones.
What Americans call cookies we usually call biscuits.
Geoff
What Americans call cookies we usually call biscuits.
Geoff
The Baker
Re: Corn bread?
Understanding that "American" is a broad brush,
in The South, biscuits are not sweet - at least until we add butter and honey or homemade preserves.
I think of Scones as slightly sweet with a different consistency.
Chocolate Chip "biscuits"?
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Re: Corn bread?
Okay, Tdick.
Chocolate chip cookies.
A nod to their American origin, I think.
Geoff
Chocolate chip cookies.
A nod to their American origin, I think.
Geoff
The Baker
Re: Corn bread?
I went to two supermarkets and they didn't have corn flower.
One baker's supplier was fresh out.
I'm at work again but my wife said she'll look for some, she thinks she knows a place where they'd still have some.
I didn't expect it to be this difficult to find over here.
Tdick, those pics aren't helping. I really want to try some!
And those scones look very different from the ones I had in the UK.
One baker's supplier was fresh out.
I'm at work again but my wife said she'll look for some, she thinks she knows a place where they'd still have some.
I didn't expect it to be this difficult to find over here.
Tdick, those pics aren't helping. I really want to try some!
And those scones look very different from the ones I had in the UK.
- MichiganCornhusker
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Re: Corn bread?
Good times! I have various corn at hand and I’ve found a new rabbit hole...
Left to right, Jiffy Mix, Store Bought Yellow Meal, White Corn, Blue Corn, Bloody Butcher.Shouting and shooting, I can't let them catch me...
- Saltbush Bill
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Re: Corn bread?
I've got a good idea how the Jiffy & "regular" corn meal turned out. How were the Blues & BButchers?MichiganCornhusker wrote: ↑Fri Jun 05, 2020 5:44 am Jiffy Mix, Store Bought Yellow Meal, White Corn, Blue Corn, Bloody Butcher.
Well I've certainly learned something today. That's what WE are told are "English Scones"Saltbush Bill wrote: ↑Fri Jun 05, 2020 5:46 amThey don't look like any scone I've ever seen either, Scones are not full of Blueberrys either, least not on this side of the world.
I refer back to Bernard Shaw.
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Re: Corn bread?
Here in Americar, blueberry scones are very popular. This is my go-to recipe for scones, which are equally delicious with dried cranberries in place of blueberries.Saltbush Bill wrote: ↑Fri Jun 05, 2020 5:46 amThey don't look like any scone I've ever seen either, Scones are not full of Blueberrys either, least not on this side of the world.
.
Ditto. They are not as light and airy as traditional cake, mostly because of the high level of fat (butter) used. Baked without a cake pan to rise in, they are slightly more dense.
Not to be confused with Spotted Dick , another form of dessert (pudding in the UK) that includes dried fruit, but is steamed.
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Re: Corn bread?
At the risk of wandering to far off topic and toward scones, I suppose I shouldn't be supprised at them having blueberrys in them.
Here they are traditionally eatten with jam and whipped cream on them. At a crunch butter and honey or golden syrup will do.
One popular recipe in Australia uses Lemonade in the recipe, makes them lighter/ fluffier Im told. Having said that there are hundreds of recipes.
All of the best scone cooks Ive met say its important to not handle the dough to much, the less the better.
Apparently this old shiela has become a bit of a youtube celebrity over the lock down period showing people how to make scones.
Here they are traditionally eatten with jam and whipped cream on them. At a crunch butter and honey or golden syrup will do.
One popular recipe in Australia uses Lemonade in the recipe, makes them lighter/ fluffier Im told. Having said that there are hundreds of recipes.
All of the best scone cooks Ive met say its important to not handle the dough to much, the less the better.
Apparently this old shiela has become a bit of a youtube celebrity over the lock down period showing people how to make scones.
Re: Corn bread?
As the OP I'm very glad this topic drifted to include other forms of baked goods. Takes the mind off the fact that I still haven't found any corn meal. Only corn starch to be found here.
I also learned about Jamaican pasties. Reminds me of some form of pierogi/pieroshki or cheburek.
Have to admit I was expecting other things when I read pasties.
I also learned about Jamaican pasties. Reminds me of some form of pierogi/pieroshki or cheburek.
Have to admit I was expecting other things when I read pasties.
Re: Corn bread?
I apologize for getting off-topic, but