How do you all make your cornbread?

[AnonCooks]

I just made a cornbread and honestly its ok but nothing to right home about. I think what I might do next times is precook the cornmeal in some water and make a porridge with it first before adding the rest of the ingredients. Does anyone else do it like that?
Here were the ingredients in my cornbread
- Fine cornmeal
- Slices of cheddar cheese
- 1 Stick of unsalted butter
- Sugar
- Water
- Heavy Cream
- 2 Eggs
I forgot if I added salt or not
Edit - I forgot to mentioned but I also added canned whole corn kernels with the liquid that was in the can

 

[forty_caliber]

Usually in a pre-heated cast iron skillet.

I haven't bothered to mix it up myself in decades. Jiffy cornbread mix works every time.

.40

 

[AnonCooks]

Usually in a pre-heated cast iron skillet.

I haven't bothered to mix it up myself in decades. Jiffy cornbread mix works every time.

.40

is jiffy seriously that good?

 

[forty_caliber]

is jiffy seriously that good?

It's a reasonable choice. On less thing to worry about getting a meal on the table.

.40

 

[Linda0818]

is jiffy seriously that good?

It actually is. And I always add a little sugar to mine, because I like sweet cornbread.

However, the absolute best boxed cornbread mix I've ever used is this one...

It is absolutely delicious.

And then sometimes I'll make my own from scratch. Just depends on what I have around.

 

[caseydog]

Usually in a pre-heated cast iron skillet.

I haven't bothered to mix it up myself in decades. Jiffy cornbread mix works every time.

.40

I use my old Griswold cast iron pan. That one of the few things I use that pan for.

I have a good recipe, but not with me in Denver. It's pretty easy. I'll try to post it when I'm back at home.

Jiffy is pretty good, too.

CD

 

[caseydog]

is jiffy seriously that good?

It really is good, especially for a pre-mixed cornbread. I usually have a box in the pantry for when I suddenly get a craving for cornbread.

CD

 

[pepperhead212]

I often use masa harina, as at least half of the corn, when using the cornbread with Mexican or that type food, or when making a cornbread with some jalapeños and cheese in it - that flavor from the nixtamal is fantastic. It does absorb a little more liquid, which has to be taken into account. Otherwise, I usually use Indian Head cornmeal - the whole grain white - and I add a little sugar to the bread, but I don't like those over-sweetened cornbreads, that seem like they were meant for dessert!

And yes, the cast iron pans are best! I have two of those CI cornbread wedge pans, but haven't used them for years, because they have to be used frequently, to keep seasoned, and I don't make it often enough anymore. I have a square CI pan, just over 8", so it's fine for the usual recipes for a square 8" pan.

 

[caseydog]

I often use masa harina, as at least half of the corn, when using the cornbread with Mexican or that type food, or when making a cornbread with some jalapeños and cheese in it - that flavor from the nixtamal is fantastic. It does absorb a little more liquid, which has to be taken into account. Otherwise, I usually use Indian Head cornmeal - the whole grain white - and I add a little sugar to the bread, but I don't like those over-sweetened cornbreads, that seem like they were meant for dessert!

I use Maseca corn meal for cornbread, and when I buy masa harina. Authentic Texas chili has some masa harina in it as a thickening agent.

CD

 

[Katie H]

We use and like a recipe from Edna Lewis. Really, really good!

Here's a link to the recipe: https://www.thekitchn.com/corn-bread-edna-lewis-23099603#post-recipe-249760001

 

[pepperhead212]

I use Maseca corn meal for cornbread, and when I buy masa harina. Authentic Texas chili has some masa harina in it as a thickening agent.

CD

Yes, that's the brand of masa harina I use, and I use it is great for thickening chili! I've been doing that since I discovered that trick in the 80s. And, ideally, for the cornbread, they sell a variety specifically for making tamales, which is a coarser grind, but it's not found everywhere (but I'm sure you have no problem finding it!).

 

[caseydog]

Yes, that's the brand of masa harina I use, and I use it is great for thickening chili! I've been doing that since I discovered that trick in the 80s. And, ideally, for the cornbread, they sell a variety specifically for making tamales, which is a coarser grind, but it's not found everywhere (but I'm sure you have no problem finding it!).

Oh yeah, I can get anything for Mexican/Texican food here.

I've never had a need for the courser grind. Tamales are way too much work for one person cooking mostly for one person. HEB (Texas and Mexico only grocery store chain) sells some excellent tamales, so I just can't justify making them.

CD

 

[Linda0818]

I use Maseca corn meal for cornbread, and when I buy masa harina. Authentic Texas chili has some masa harina in it as a thickening agent.

CD

I have a whole bag of that stuff (that I bought to make homemade tortillas) that I have no idea what to do with.

 

[caseydog]

I have a whole bag of that stuff (that I bought to make homemade tortillas) that I have no idea what to do with.

That is a problem with masa harina. It is only used in a few things. I keep mine in a vacuum sealed bag, and it lasts a long time in my pantry.

CD

 

[Linda0818]

That is a problem with masa harina. It is only used in a few things. I keep mine in a vacuum sealed bag, and it lasts a long time in my pantry.

CD

Mine's in my pantry too, but it's still in the original bag. I have no idea how long it's been in there or if it's even any good now.

I hate it when I buy stuff like that and only use it once or twice, then it sits around for the next 10 years

 

[Kathleen]

Being from Appalachia, there is one real way to make cornbread. Other things mentioned above range from Johnnycake to Mix-it-ups. I nearly said nothing because this could be my banning moment. Cornbread making is akin to making Kimchi in Korea.

First, use white cornmeal. Second use a few tablespoons of AP flour. To this, add an egg, a good pinch of salt, some baking soda and then baking powder. Then add enough whole fat cultured buttermilk until it is the consistency of pancake batter. So...for a cup of cornmeal, about three heaping tablespoons of flour, an egg, a 1/2 teaspoon of salt, a teaspoon of baking soda, and teaspoon of baking powder, and such. Heat your skillet well before adding fat. I generally use bacon grease. Get your fat hot in your cast iron skillet. (My Griswold is often used here.) Pour in your batter and then toss it into a 350 degree Fahrenheit
oven until it is lightly browned on top and springs back when touched in the center. (about 25 min.)

Adding sugar transitions cornbread to Johnnycake. (Add more flour when you add in sugar.)

There are few recipes I would not vary from. This is one! I would be haunted by the haints of my ancestors.

 

[FrankZ]

Being from Appalachia, there is one real way to make cornbread. Other things mentioned above range from Johnnycake to Mix-it-ups. I nearly said nothing because this could be my banning moment. Cornbread making is akin to making Kimchi in Korea.

First, use white cornmeal. Second use a few tablespoons of AP flour. To this, add an egg, a good pinch of salt, some baking soda and then baking powder. Then add enough whole fat cultured buttermilk until it is the consistency of pancake batter. So...for a cup of cornmeal, about three heaping tablespoons of flour, an egg, a 1/2 teaspoon of salt, a teaspoon of baking soda, and teaspoon of baking powder, and such. Heat your skillet well before adding fat. I generally use bacon grease. Get your fat hot in your cast iron skillet. (My Griswold is often used here.) Pour in your batter and then toss it into a 350 degree Fahrenheit
oven until it is lightly browned on top and springs back when touched in the center. (about 25 min.)

Adding sugar transitions cornbread to Johnnycake. (Add more flour when you add in sugar.)

There are few recipes I would not vary from. This is one! I would be haunted by the haints of my ancestors.

Sweetie, I think you left out the whole kernel corn....

 

[Kathleen]

Sweetie, I think you left out the whole kernel corn....

*reports troll to Janet*

 

[pepperhead212]

Masa harina (and cornmeal from whole grain) will go rancid, eventually. A vacuum sealed bag will prevent this for longer than other packages, but if you don't use it very often, the freezer is the best way to keep it indefinitely.

That coarse variety, that I didn't use too often, I used to keep the bag in the freezer, but I just use the regular type now, and use that quicker.

 

[jennyema]

Usually in a pre-heated cast iron skillet.

I haven't bothered to mix it up myself in decades. Jiffy cornbread mix works every time.

.40

I’m also in the Jiffy camp now, too.