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Old 05-23-2005, 01:40 AM   #11
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Post The Absolute Best and Easiest Cornbread Even

Hi!
The recipe that I like best for cornbread is so easy; just:

Make 1 pkg yellow cake mix following the package directions.

In another bowl, make 1 pkg of cornbread mix following the package directions.

Pour the two mixes together and stir to blend well.

Grease one 9"X13" or two 9x9" baking pans. Pour the blended mixes into the prepare pan(s), spreading evenly. Bake at the temperature and for the time recommended for the cake mix or until the cornbread springs back with touched lightly.

This recipe makes a light, wonderful cornbread......hope you enjoy it.

Sher
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Old 05-23-2005, 05:04 PM   #12
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I have never heard of doing that - what a concept!
I'm wondering if it came about by two people sharing a kitchen!

Thanks, Sher, and welcome (from a fellow Southern Californian) to our cooking board!!!
Please introduce yourself on the Introductions thread - everyone would like to say "hi" to you!
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Old 05-24-2005, 01:19 AM   #13
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I hope that you will try it sometime.....everyone who has ever tried it says they love it. It is my favorite.....not too sweet, not too dry and not too dense, but just right!!

And, thanks for the hint about introducing myself on the Introductions thread. I will do that.

Happy cooking!
Sher
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Old 05-24-2005, 08:55 AM   #14
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I've been making this recipe for years. It's out of "Thrill of the Grill" by Chris Schlesinger and John Willoughby. You can tell how much I like this recipe, as when you open the cookbook, it automatically opens to this recipe.

East Coast Grill Cornbread
yields: enough to fill a 10” cast iron skillet (thick),
or a 12” cast iron skillet (thin)
Oven @ 350F

2 c all-purpose flour
1 c corn meal
c sugar
t salt
1 T baking powder
2 eggs
1 c milk
4 t vegetable oil
c melted butter

Muffin method. Sift together the dry ingredients. In a separate container, mix together the liquid ingredients. All at once, add the liquids to the dry and mix just until combined. Incorporate butter after liquids. Bake @ 350F for 40 - 45 minutes in preheated, greased cast iron skillet.
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Old 05-24-2005, 12:09 PM   #15
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Here is a great recipe from Junior's Juke Joint (see link below):

MISSISSIPPI
DELTA CORNBREAD

Cornbread IngredientsLined up across the top of my stove, check out all you need to make perfect cornbread.

* Milk
* Oil
* Corn Meal Mix
* An Egg
* A Cast Iron Skillet

I use olive oil because it's heart healthy. If you want to make cornbread like Muddy Waters's momma and my momma made it, use bacon drippings. If you want to be really heart healthy, use the white of an egg and feed the yoke to the cat. Be aware that your cornbread won't stick together very well and that cats should watch their cholesterol too. If you don't have a cast iron skillet, click here and buy one or click here and return to the juke joint. You've got no business trying to make cornbread without a cast iron skillet.

This recipe calls for a 6 inch skillet, Lodge Manufacturing # 3SK2. It makes plenty of cornbread for two people. If you double the recipe, use an 8 inch skillet, Lodge # 5SK2. It makes plenty of cornbread for four people. Double everything but the egg.

Here's the 6 inch skillet recipe:

* 1 cup cornmeal mix
* 3/4 cup milk
* 1 egg
* 2 tablespoons oil
(1 for the batter, 1 for the skillet)

Here's the 8 inch skillet recipe:

* 2 cups cornmeal mix
* 1 1/2 cup milk
* 1 egg
* 4 tablespoons oil
(2 for the batter, 2 for the skillet)

Notice that my recipe does not call for sugar. Real cornbread does not contain sugar. If you insist on putting sugar in your cornbread, click here. You just got throwed out of the juke joint. Go bake a cake.

http://www.deltablues.net/cbread.html
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Old 05-25-2005, 01:08 PM   #16
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I made the East Coast Grill recipe that AllenMI posted yesterday.

The results were delicious! This recipe might just be a keeper.

A confession. Since I don't have a cast iron skillet, I made it in an All-Clad 10" stainless steel skillet instead. As I said, it came out great.
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Old 05-25-2005, 01:13 PM   #17
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Andy, it's great to know it worked in your pan! I don't have a cast iron either so have always wondered what I could use in its place. Thanks for being the Guinea Pig!
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Old 05-25-2005, 01:20 PM   #18
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Thanks, PA Baker.

You have to like your cornbread sweet if you're going to use this recipe. It calls for 3/4 cup of sugar. I may try it with a half cup next time.
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Old 05-25-2005, 02:29 PM   #19
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I don't have a cast iron either, but I use my pampered chef "family skillet" (I think that's what it's called) for all oven stuff, especially pineapple upside down cake.

Thanks again all for your great recipes!
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Old 06-01-2005, 12:27 PM   #20
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You've all made me hungry for cornbread. I'm going to make some today!

Sara
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