Corn bread?

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Corsaire
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Corn bread?

Post by Corsaire »

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!
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Chauncey
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Re: Corn bread?

Post by Chauncey »

Jiffy, add an extra.egg
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Re: Corn bread?

Post by jedneck »

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
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Re: Corn bread?

Post by Corsaire »

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...
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Re: Corn bread?

Post by dieselduo »

I add chopped onions to mine. Makes it sweeter 😊
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Re: Corn bread?

Post by TDick »

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:

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Corsaire
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Re: Corn bread?

Post by Corsaire »

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 ;-)
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Re: Corn bread?

Post by jonnys_spirit »

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!
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Re: Corn bread?

Post by dieselduo »

For dessert put leftovers in a glass of milk and add a dash of vanilla extract
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Re: Corn bread?

Post by TDick »

Corsaire wrote: Wed May 27, 2020 6:05 am Haha thanks Tdick. It was your pocs that started this.
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.)
pea pushers.png
after you master cornbread, it's on to collard greens & purple hull peas.
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Re: Corn bread?

Post by Twisted Brick »

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.

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Re: Corn bread?

Post by Dewstiller »

Corsaire wrote: Wed May 27, 2020 4:14 am 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...
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. :)
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Re: Corn bread?

Post by Corsaire »

Thanks a lot fellas, I'm looking forward to making some!
I've got to admit it looks awesome in a cast iron skillet.
jonnys_spirit wrote: Wed May 27, 2020 6:11 am Now can we talk about jamacian pasties?
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.
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Re: Corn bread?

Post by jonnys_spirit »

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
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Re: Corn bread?

Post by Jstroke »

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
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Re: Corn bread?

Post by TDick »

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:
SWMBO.png


you may notice the other cast iron skillet on the stove.

That was for the fried okra:
Fried Okra.png

So everyone is carb loading but me!
(I did have a piece of the cornbread though!)
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Re: Corn bread?

Post by dieselduo »

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?

Post by dukethebeagle120 »

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
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Re: Corn bread?

Post by The Baker »

What Americans call biscuits we call scones.

What Americans call cookies we usually call biscuits.

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Re: Corn bread?

Post by TDick »

The Baker wrote: Sun May 31, 2020 3:20 am What Americans call biscuits we call scones.
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.
Cape-Cod-Blueberry-Scones.png
The Baker wrote: Sun May 31, 2020 3:20 am What Americans call cookies we usually call biscuits.
Geoff
Chocolate Chip "biscuits"?
The-Best-Chocolate-Chip-Cookies-2.png
Language.png
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Re: Corn bread?

Post by The Baker »

Okay, Tdick.
Chocolate chip cookies.
A nod to their American origin, I think.

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Re: Corn bread?

Post by Corsaire »

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.
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Re: Corn bread?

Post by MichiganCornhusker »

Good times! I have various corn at hand and I’ve found a new rabbit hole...
E9001333-8930-4045-8167-8108D64AE7C6.jpeg
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...
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Re: Corn bread?

Post by Saltbush Bill »

Corsaire wrote: Fri Jun 05, 2020 5:28 am And those scones look very different from the ones I had in the UK.
They 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.
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Re: Corn bread?

Post by TDick »

MichiganCornhusker wrote: Fri Jun 05, 2020 5:44 am Jiffy Mix, Store Bought Yellow Meal, White Corn, Blue Corn, Bloody Butcher.
I've got a good idea how the Jiffy & "regular" corn meal turned out. How were the Blues & BButchers?
Saltbush Bill wrote: Fri Jun 05, 2020 5:46 am
Corsaire wrote: Fri Jun 05, 2020 5:28 am And those scones look very different from the ones I had in the UK.
They 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.
Well I've certainly learned something today. That's what WE are told are "English Scones"

I refer back to Bernard Shaw.
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Re: Corn bread?

Post by Twisted Brick »

Saltbush Bill wrote: Fri Jun 05, 2020 5:46 am
Corsaire wrote: Fri Jun 05, 2020 5:28 am And those scones look very different from the ones I had in the UK.
They 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.
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.
.
Blueberry scones.jpeg


TDick wrote: Sun May 31, 2020 8:32 am
I think of Scones as slightly sweet with a different consistency.
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?

Post by Saltbush Bill »

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.
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Re: Corn bread?

Post by The Baker »

The other recipes looked nice but THAT is a SCONE.

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Re: Corn bread?

Post by Corsaire »

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.
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Re: Corn bread?

Post by TDick »

Corsaire wrote: Sat Jun 06, 2020 4:16 am Have to admit I was expecting other things when I read pasties.
I apologize for getting off-topic, but
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