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Old 03-05-2010, 08:56 PM   #11
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i like both kinds. i picked up a couple pieces of cake like corn bread with jalapeņo peppers. had for dinner, only one half of very large pieces) for dinner with loin chop.

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Old 03-06-2010, 07:07 AM   #12
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I do it similar to Uncle Bob. No flour, just stone ground cornmeal. No sugar. Buttermilk. I use part butter and part oil for flavor, heat in CI skillet, then pour in the batter.

I've never tried your on-the-stove part before putting in the oven. That sounds good. I' think I'll try it next time.

If you want it sweet, here's what you do.
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Old 03-06-2010, 09:12 AM   #13
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The 1/4 cup of sugar that goes into my cornbread recipe really doesn't make it taste sweet but it gives the crust a nice brown color. It's a lot like Irish Soda Bread in that the sugar enhances the flavors and the color but you really aren't eating sweet bread.

I have eaten cornbread in restaurants that was every bit as sweet as a sweet muffin. It was very tasty but not something I would want to eat all the time.
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Old 03-06-2010, 02:51 PM   #14
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I also use a CI pan, my family likes sweet corn bread, so we settled on Jiff corn bread mix. Not too sweet but sweet enough. I put the pan in when I preheat the oven, then use a paper towel and some solid Crisco and wipe down the bottom and sides, if a little puddle on the bottom, it doesn't matter. I use an 8" pan and it feed 4. We like the crisp crust over a corn bread cooked in a 8" square pan.
I have seen recipes that call for 1/4 to 1/2 cup of lard or bacon fat, the claim that it makes crispy crust. I haven't tried that, my inter self screams too much oil.

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