Favorite corn bread recipe

[tinerj]

2 cups Aunt Jemima Buttermilk cornmeal Mix (white)
1 cup Quaker (yellow) cornmeal
Add milk to make it mixable
1 egg
Little bit of cooking oil
9x13 pan coated with shortening (don't want the cornbread to stick to pan)
425 oF for 25 min
Makes a thinner, more crispy cornbread, and using mix and regular reduces the salt per serving.

 

[Acrodustertoo]

Why isn't butter a poll option?

Because it is a certainty that butter will be installed upon the corn bread once you put it on your plate.
Don't need to poll something that is 100% 100% of the time.

 

[Acrodustertoo]

Nobody put molasses on theirs? Or maple syrup? What is going on people?

I like it with honey but prefer with molasses and it is sublime with some pure maple on it.

 

[Zeldman]

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.

I have 2 of them but apparently I do not have a good recipe since mine break apart during the extraction. My grandmother could get them out all in one piece. I wish I knew how she did it.

 

[Matthew]

I have 2 of them but apparently I do not have a good recipe since mine break apart during the extraction. My grandmother could get them out all in one piece. I wish I knew how she did it.

i think the trick is to get the pan very hot first, then add some oil or bacon grease, then add the batter. That should start a quick seared crust to form that will help the finished bread release easier.

 

[mscard88]

Because it is a certainty that butter will be installed upon the corn bread once you put it on your plate.
Don't need to poll something that is 100% 100% of the time.

Yup, butter is ass-u-med with corn bread. When I eat out (at a restaurant Mully) the waitress always brings it or it's on the table. The butter that is.

 

[sferguson524]

Came home last night to chili and cornbread. The GF loves me

 

[Zeldman]

i think the trick is to get the pan very hot first, then add some oil or bacon grease, then add the batter. That should start a quick seared crust to form that will help the finished bread release easier.

Thanks, I'll try that. I seem to remember my grandmothers cornbread had a sort of crust on the bottom. Also thinking she used either bacon grease or lard.