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Old 01-10-2015, 08:00 PM   #61
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Bacon grease, bacon bits and shredded cheddar.
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Old 01-10-2015, 09:41 PM   #62
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Cornbread is real easy if you bake it ontop of 2"s of chilli, lol... Simple just make a bunch of chilli, pour it in a baking pan, make your corn bread and pour it on top of the chilli then bake it, it will be moist... :)

Seriously though, I looked up my recipe { I don't make it much}...
I have this marked 10 1/2x12 1/2 pan {which is an old iron pan I bought at an antique auction, a 9x13 will work fine...} I don't know why but I prefer my cornbread cooked in cast iron...

OK, so the only thing that you may not have in your kitchen for this recipe is the Almond flour {king arthurs brand}... I also use half fine and half medium cornmeal...

First mix 1 cup cornmeal {1/2 and 1/2}, 1/3 cup brown sugar, 1 cup sugar, 2 TBL baking powder, 1 tsp salt, 1 1/2 cup All purpose flour, and 1 1/2 cup almond flour in a big bowl.

Next beat 4 eggs, melt 6 TBLS of butter, and add them to the mix with 2/3 cups vegetable oil, 2 1/2 cups whole milk, and 2 TBLS Honey.

Now don't mix that to death just get it combined and uniform, mix as little as possible...

Grease your pan well with crisco or some kind of veg short. bake this in a preheated 350 degree oven for 30-40 minutes, don't over cook it, I start checking the center as soon as it starts to crack. I cook it in cast iron, so it will cook different in different pans, when I pull it out it is not completely cooked, I put it on the counter on top of a towel and then cover it with the towel it will continue to cook a bit in that hot pan...

Thats it, under an hour and it comes great. I entered a chili and cornbread competition {fairgrounds} and my chili came in 7th {14 entries, lol, I know its sad} but my cornbread came first, {only 8 cornbreads entered, it was a small fair, but still first!}...
So that is an award winning cornbread, I won a root beer cup, if you go to fairs you know what that is, the root beer mug you can fill at any fair in the area, I still have the cup...


I can post my 7th place chili recipe too if someone wants it, which I have also not made in a while, its an old recipe where you boil ground beef in a vacuum bag. I have had better, and I could make the recipe better, but I am not a crazy about chili guy, the kids aren't and my wife is not a meat eater. If I am making a soup its gonna be a creamy lobster, french onion, creamy wild mushroom, ect...
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Old 01-11-2015, 11:24 AM   #63
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For most of my life, cornbread was prepared on the stove top. White cornmeal mixed with enough water to make a manageable dough was placed in a cast iron skillet with very short sides. It looked like a thick tortilla, somewhere around 1/2 inch or so thick. it cooked until the texture around the edges began to look dry, at which point it was turned. This was the only cornbread I ever knew until I was probably 18 or 19 tears old.
As far as cracklin's go, We used to raise and slaughter our own hogs. The lard was rendered and we would strain it and collect the pieces of meat and skin.
We never used cracklin's in cornbread. Instead, we used them in a hoe cake or johnnycake made from flour and water, cooked on the top of the stove in a similar manner of our corn bread. Mighty good and I can seem to smell it even as I type this.
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Old 01-11-2015, 12:43 PM   #64
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Originally Posted by PrincessFiona60 View Post
Sugar helps keep it moist, as sugar likes water.
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I've cut corners in a pinch and added shredded cheddar and chopped jalapenos to a box of Jiffy cornbread mix. Not bad!
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The only cornbread I make is Jiffy. I like it, and frankly, my Southern exSIL's cornbread wasn't quite as good, though I would never tell her.
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I love the Jiffy Mix, add a tablespoon of sugar and then go from there.
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Hmm. Great ideas, PF and Legend. May have to hit the Jiffy mix with some bacon grease and sugar!
The Jiffy mix is already very sweet. I would not add any more sugar unless you are intending to make dessert.
Its good, but its way to sweet for my tastes and my wife's tastes.
I need to find a happy medium as she never made sweet cornbread and i never really ate much cornbread until we met.
But we both agree we do not like it as sweet as the Jiffy. I made the mistake earlier in the thread and said it was Martha White.
Its the Jiffy that's to sweet for us and what we made.
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Old 01-12-2015, 01:42 AM   #65
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I won't eat it unless it's sweet I do not care for cornbread.
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Old 01-20-2015, 10:49 AM   #66
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I won't eat it unless it's sweet I do not care for cornbread.
The cornbread I make is really more like cake, I've had cake turn out more like cornbread rob loves it!

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Old 01-20-2015, 10:52 AM   #67
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The cornbread I make is really more like cake, I've had cake turn out more like cornbread rob loves it!

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The only thing I ever got a Purple Ribbon for at the state fair (in Wyoming) was for cornbread...that I don't like to eat...
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Old 01-20-2015, 10:58 AM   #68
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The cornbread I make is really more like cake, I've had cake turn out more like cornbread rob loves it!

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I recall conversations with Uncle Bob about cornbread. To him, cornbread is made with corn flour, water and salt. No sugar or flour. He calls corn breads like Jiffy corn cakes that northerners eat.

Along those lines, I like northern corn cake. It's sweet and tender and I make no apologies.
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Old 01-20-2015, 03:38 PM   #69
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"Cornbread and iced tea took the place of pills and 90 proof." Name that song!
All My Rowdy Friends - Hank Williams Jr.
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Old 01-20-2015, 03:45 PM   #70
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Cast Iron Skillet Cornbread


Ingredients:


1 cups yellowcornmeal

1 cupsall-purpose flour

1 Tbsgranulated sugar

1 tsp bakingpowder

tsp bakingsoda

1 tsp koshersalt

1 cupsbuttermilk

1 egg

1 cupwhole kernel corn, fresh, frozen or canned

4 Tbsshortening for the skillet (Some people use Crisco, some use lard and some use butter. I use bacon fat)

Instructions:


Preheat the oven and a 10-inch cast ironskillet to 425oF.

In a medium bowl, whisk the cornmeal,flour, sugar, baking powder, baking soda and salt together. Pour the buttermilkinto a small bowl, add the egg and whisk until blended. Pour the buttermilkmixture into the dry ingredients and, using a rubber spatula, fold the dryingredients into the wet ingredients until they are completely combined. Foldin the corn.

Put the shortening in the pre-heated skilletand carefully swirl it around to coat the bottom and sides. Pour the batterinto the pan and smooth to the edges of the skillet. Bake at 425oF for 20 to 25 minutes, until atoothpick inserted in the middle comes out clean. Cut the corn bread into 8wedges. Split each wedge in half horizontally and spread with butter, ifdesired.
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