Favorite corn bread recipe

How do you like your corn bread?and how do you serve it?

  • Plain corn bread, no chunks in it

    Votes: 9 47.4%

  • Corn bread with corn kernels in it

    Votes: 3 15.8%

  • With honey

    Votes: 6 31.6%

  • With molasses

    Votes: 3 15.8%

  • With maple syrup

    Votes: 4 21.1%

  • With hot sauce

    Votes: 0 0.0%

  • Corn bread is yucky

    Votes: 1 5.3%

  • Never had it

    Votes: 0 0.0%

  • Mscard wined so you can now choose Mexican style, with peppers and whatnot in it

    Votes: 7 36.8%
  • Total voters
    19
  • Poll closed .
Acrodustertoo

Acrodustertoo

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you can't have chili without cornbread!
My ex was from New Orleans and was a very good cook. She made cornbread with a can of creamed corn in it and it was fantastic.
So what is your favorite corn bread recipe?
 
I like Mexican cornbread. Has jalapeno and corn as ingredients. So, I didn't check any of your choices. :D
 
mscard88 said:
I like Mexican cornbread. Has jalapeno and corn as ingredients. So, I didn't check any of your choices. :D
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There should be a one hour "Banned for General Principles" for $€*¥disturbers like you. :D
 
My favorite is the Jiffy cornbread mix but I add shredded cheese and diced jalapeno peppers to it.
 
Cornbread? All this time I thought you folks in Montana survived on pinecones and squirrel trapping, with the occasional fresh caught mountainstream trout from the flyrod for a treat. ;) :cool:

Off topic, but one of my biz partners lives in Whitefish and now has me addicted to wild huckleberry jam on my breakfast scones.
 
Real Mexican "chili" doesn't have meat in it. ;)

Should start another poll on what chili should have in it. Beans/no beans, type of beans, etc.
 
Timbeck2 said:
Real Mexican "chili" doesn't have meat in it. ;)

Should start another poll on what chili should have in it. Beans/no beans, type of beans, etc.
Click to expand...

Basically that's happening already in the Chili thread. :)
 
GRG55 said:
Cornbread? All this time I thought you folks in Montana survived on pinecones and squirrel trapping, with the occasional fresh caught mountainstream trout from the flyrod for a treat. ;) :cool:

Off topic, but one of my biz partners lives in Whitefish and now has me addicted to wild huckleberry jam on my breakfast scones.
Click to expand...
Only if our wagon train can get to the mountains, we are snowed in at the moment!
 
Well let me tell ya, I rushed right over there and gave my chili opinion because...well, I'm at work and have a trainee playing console commander and I have nothing better to do.
 
This is my recipe, it works for me:

425 oven

large cast iron skillet, put it in the oven to preheat.

Mix:
3 eggs
3 cups buttermilk
3 cups cornmeal, I usually use white
1.5 tsp baking soda

Note: feel free to add cheee, corn, peppers, whatever. Be ready with a second, small skillet for any overflow, though.

The longer the mix rests, the bubblier it will get from the baking soda.

3 TBS vegetable oil

Once the skillet is hot, add the oil and swirl it to coat as much of the sides as possible. Let the oil heat for about 3 mimutes, then pour in the mix. It should sizzle and start searing a crust on the bottom. The skillet will be very full. The final result might even rise above the top of the sides.

Put the skillet in the oven and bake 20-25 minutes.
 
Last edited:
Matthew said:
This is my recipe, it works for me:

425 oven

large cast iron skillet, put it in the oven to preheat.

Mix:
3 eggs
3 cups buttermilk
3 cups cornmeal, I usually use white
1.5 tsp baking soda

Note: feel free to add cheee, corn, peppers, whatever. Be ready with a second, small skillet for any overflow, though.

The longer the mix rests, the bubblier it will get from the baking soda.

3 TBS vegetable oil

Once the skillet is hot, add the oil and swirl it to coat as much of the sides as possible. Let the oil heat for about 3 mimutes, then pour in the mix. It should sizzle and start searing a crust on the bottom. The skillet will be very full. The final result might even rise above the top of the sides.

Put the skillet in the oven and bake 20-25 minutes.
Click to expand...
Thank you Matthew!

Santa brought me a new big ass cast iron skillet, I will have to try this.
 
Acrodustertoo said:
Thank you Matthew!

Santa brought me a new big ass cast iron skillet, I will have to try this.
Click to expand...
I worked on that recipe for a while, so it's tailored to my tastes. Like any cornbread, it will dry out, so don't expect the leftovers to be as good. And it makes a LOT.

Butter and honey are my toppings.
 
Matthew said:
This is my recipe, it works for me:

425 oven

large cast iron skillet, put it in the oven to preheat.

Mix:
3 eggs
3 cups buttermilk
3 cups cornmeal, I usually use white
1.5 tsp baking soda
Click to expand...
Good so far...

Note: feel free to add cheese, corn, peppers, whatever.
Click to expand...
The warning chime is starting to chirp.

3 TBS vegetable oil
Click to expand...

Sacrilege! Gotta be bacon grease, butter or some combination thereof!
 
Matthew said:
This is my recipe, it works for me:

425 oven

large cast iron skillet, put it in the oven to preheat.

Mix:
3 eggs
3 cups buttermilk
3 cups cornmeal, I usually use white
1.5 tsp baking soda

Note: feel free to add cheee, corn, peppers, whatever. Be ready with a second, small skillet for any overflow, though.

The longer the mix rests, the bubblier it will get from the baking soda.

3 TBS vegetable oil

Once the skillet is hot, add the oil and swirl it to coat as much of the sides as possible. Let the oil heat for about 3 mimutes, then pour in the mix. It should sizzle and start searing a crust on the bottom. The skillet will be very full. The final result might even rise above the top of the sides.

Put the skillet in the oven and bake 20-25 minutes.
Click to expand...

Yep. It ain't corn bread if it ain't cooked in cast iron....
 
asicer said:
Good so far...


The warning chime is starting to chirp.



Sacrilege! Gotta be bacon grease, butter or some combination thereof!
Click to expand...

Bacon grease is good, but I don't normally have that on hand, and butter on its own will burn. As far as the other ingredients, I leave them out, but they are legal in some States (maybe not on a Federal level, though).
 
Cpt_Kirk said:
Corn is sweet! Cornbread, by definition, should be sweet.

I've never had a lunch interrupted so abruptly by nasty-as*, spicy cornbread at Ajax on the Oxford, MS square.
Click to expand...

Ajax Diner! I've been there. Liked it.
 
slight bunny trail but does anyone make cornbread in those cutsy little corn cob cast iron pans? My wife bought me a couple, they're seasoned well (and correctly - I do other cast iron cooking) and I cannot come up with a recipe or process to extract an intact corn bread corn cob.
 
gkainz said:
slight bunny trail but does anyone make cornbread in those cutsy little corn cob cast iron pans? My wife bought me a couple, they're seasoned well (and correctly - I do other cast iron cooking) and I cannot come up with a recipe or process to extract an intact corn bread corn cob.
Click to expand...

A quick search for "cornbread sticks":

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/cornbread-sticks-recipe.html

http://www.tasteofsouthern.com/southern-corn-sticks-made-from-scratch/

I have no idea if these recipes work.
 
Thanks, Matthew - will give those a try. Frustrating, as my round pan recipes all come out great. Those little devils may get demoted to the garage for lead casting if these don't work.
 
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