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Old 06-15-2009, 03:38 PM   #11
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Quote:
Originally Posted by Uncle Bob View Post
Looks like a Cake recipe to me... not cornbread ....Leave the sugar out...use Corn oil instead of butter....Try using 2 cups of corn meal...Omit the Wheat flour.
In some parts of the country, we labor under the misconception that that's how cornbread is supposed to taste, and we like it that way! When I recently made Southern-style cornbread, such as what you describe, my wife wouldn't eat it. I guess what you're used to is what you like best.
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Old 06-15-2009, 04:46 PM   #12
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Quote:
Originally Posted by Scotch
In some parts of the country, we labor under the misconception that that's how cornbread is supposed to taste, and we like it that way! When I recently made Southern-style cornbread, such as what you describe, my wife wouldn't eat it. I guess what you're used to is what you like best.
The Op said:

Quote:
Originally Posted by kbreit
My feeling is that it's slightly bland and needs more corn flavor
To which I suggested:

.
Quote:
Originally Posted by Uncle Bob
Leave the sugar out...use Corn oil instead of butter....Try using 2 cups of corn meal...Omit the Wheat flour.
IMO the amount of sugar in the recipe would/was overwhelm(ing) the corn flavor...The use of Corn oil would add Corn flavor....The omission of the Wheat flour and the additional Corn meal would enhance the Corn flavor which is what the OP was wanting -- I did not perceive Regional differences in cornbread to be the issue........


Have Fun & Enjoy!
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Old 06-15-2009, 05:21 PM   #13
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FWIW, my comments weren't directed at any region. I live in Texas and you find both sweet and savory cornbread here. I was merely speaking of my likes and dislikes. Even though both types are found here in my area, my preference is the kind I was raised on. I don't think anyones preference is wrong. IMO.
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Old 06-15-2009, 07:24 PM   #14
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i grew up in the south and cornbread was done in heavy iron skillet, in the oven. sorta flat and crispy. mostly now i make a knock off of marie callenders corn bread, kinda light and flaky and sweet. like each for its own merits.
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Old 06-15-2009, 07:33 PM   #15
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Quote:
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Try using 2 cups of corn meal...Omit the Wheat flour.
Wow, Really? I've never tried a cornbread without any wheat flour. I would have thought that the flour was necessary to hold it together.
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Old 06-15-2009, 09:13 PM   #16
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Hello, I am going to try msmofet's cornbread recipe with some lima beans & ham. Of course I will add my jalapenos. Sounds wonderful. Thanks, Kathy W.
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Old 06-15-2009, 09:25 PM   #17
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Sounds great Constance, Thanks for posting.
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Old 06-15-2009, 10:15 PM   #18
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Originally Posted by Kathy W. View Post
Hello, I am going to try msmofet's cornbread recipe with some lima beans & ham. Of course I will add my jalapenos. Sounds wonderful. Thanks, Kathy W.
hi kathy!! thats katie's recipe sweetie. you should also try her Katie's Black Devil's Food Cake TNT !! it is yummy!! i made it and topped it with cherry pie filling yum yum yum i made it 3X already and it NEVER lasts more than a day!

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Old 06-15-2009, 10:37 PM   #19
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Here's my favorite:

http://www.discusscooking.com/forums/f23/best-cornbread-i-ever-made-53645.html
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Old 06-15-2009, 10:48 PM   #20
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Wow, Really? I've never tried a cornbread without any wheat flour. I would have thought that the flour was necessary to hold it together.
Really! My personal experience of growing, harvesting, and drying corn to be taken to a grist mill for grinding into meal has shown me that the addition of Wheat flour is not necessary for cornbread. The nature of the grinding process creates a certain level of Corn flour within the meal itself. With the addition of a fat (I like Corn Oil), baking powder/soda, salt, milk/buttermilk and eggs to the meal a delicious cornbread can be made. If I feel additional flour is needed in some applications, I prefer to use Corn flour (not to be confused with Corn starch) rather than Wheat flour.

Enjoy!
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