Cornbread bakers unite!!!! I need your help

[Bish1309]

I think you might have logged into the wrong forum... here you go:

Baking Forums

Hahahahahahahaaaa, that's classic!

 

[the ringo kid]

Ringo, step away from the keyboard, go make some cornbread. If you scurry around and don't feel good, pitch it and make another.

I'd add a little sugar if you are taking it to the girls, bring honey. Don't tell the work out queens there is sugar in it.

Bring soft butter.

Heh heh, the trouble is-is Noemi is a professional Baker by trade and is difficult to fool.

I also give them warning ahead of time on not counting calories for some of my stuff-like Blueberry muffins. I never realized at how much sugar those little berries actually have.

A typical 8x8 batch of my stuff-depending on what im making? for example: My banana nut muffins: I cut an organic banana into fours-then dice--chunks def big enough to see but makes it a bit diff to eat as the muffin might crumble in your hands To that--I had at least 1/3rd cup of kinda diced pecans, some butter powder, 2-servings of cinnamon apple-sauce as binder, no measured amount of powdered coffee creamer-just pour till im satisfied-1 -to 1 &1/2 cups of water depending on how moist I need to make them? over on 425-in 20-25 mins-stir, 20 cook-then stir again--cooks a bit faster then not stirring. End product---weight gain depending how much you eat.

Same goes for any other flavor I make: Strawberry--strawberry cheesecake, 4 chocolate (3 of the chocolates I use are dark chocolate) 1/3rd cup diced pecans, and I usually add a heaping amount of Andes baking choc--and to make these like "lava-style cake) I pour in a liberal amount of dark choc syrup.

So far, ive never had anyone turn this stuff down.

 

[the ringo kid]

Get ya a big piece and pour some of this over it!

Ive never had any of that brand but will see if the grocery store here has it? I usually get specific ingredients at gun shows.

 

[Dennis The B]

Real southern cornbread is like any other bread served with a meal. We like it with a nice rump or bottom round roast, potatoes, carrots, and gravy. We slice the cornbread in half and serve it on the plate covered in gravy. We also like cornbread with beef stew and cabbage soup.

For desert, we have another piece of cornbread dripping with butter, and covered with strawberry preserves.

My wife uses buttermilk, both yellow and white cornmeal, eggs, and salt. She heats up an iron skillet on the stove, and when it gets hot enough, in goes the batter, then into the oven. Her recipe is about 5 generations old, and she doesn't vary the recipe or process.

My grandfather liked to crumble up some in a cup and top it with buttermilk.

 

[soFlaNative]

I cut an organic banana into fours-

Pardon the drift... but please explain to me what is a NON organic banana?

 

[1morethan8]

Makes me hungery for a good stack of Buckwheat pancakes. I loves me some honey.

It's not honey.. it's sorghum syrup. Made by the Mennonite Community near Delano, Tennessee.

 

[Muley Gil]

We eat cornbread with beans (pintos, black eyed peas, navy, etc) and greens. We also eat it with beef stew and chili.

And of course, come the holidays (Thanksgiving and Christmas), I bake several skilletfulls for cornbread dressing. Yum!

 

[Ogandydancer]

It's not honey.. it's sorghum syrup. Made by the Mennonite Community near Delano, Tennessee.

Honey Molasses whatever it's still good. And I love it all.

 

[1morethan8]

Honey Molasses whatever it's still good. And I love it all.

Sorghum isn't Molasses...

..yeah, I'm joking with ya.

 

[Salty RI]

Did you hear the Pillsbury Doughboy died yesterday from a yeast infection.

 

[the ringo kid]

Pardon the drift... but please explain to me what is a NON organic banana?

I hope the Mods dont read this?

Chemically infused vs all naturale.

 

[the ringo kid]

Did you hear the Pillsbury Doughboy died yesterday from a yeast infection.

Booooo hissssssss.

Hognose Snake (Hisses and then plays dead) - YouTube
Hognose Snake (Hisses and then plays dead) - YouTube

I did not! But tomorrow morning ill be making my first batch of sweet cornbread--and NOT the package type.

 

[locolobo56]

When I was a new firefighter, the old timers would have
Cornbread in a glass of milk and call it dessert.

^^^^^^^^^^^^ this

 

[THE PILGRIM]

Ringo - we are all standing by for a corn pone report.
Like you cooked Cornbread and how it came out.
And most important of all - Did the Gym ladies like it?

 

[the ringo kid]

Ringo - we are all standing by for a corn pone report.
Like you cooked Cornbread and how it came out.
And most important of all - Did the Gym ladies like it?

Will do but will not know for about 20 hours. I will be adding in some of that Maple Syrup I bought along with a few extra goodies.

 

[THE PILGRIM]

Will do but will not know for about 20 hours. I will be adding in some of that Maple Syrup I bought along with a few extra goodies.

The countdown begins!
Extra goodies? Is there a secret recipe going on here?
I like maple, but that is a superior looking Sorghum posted above.
When you see that amber, gold color- that is exactly what you are looking for.

 

[kthom]

We eat cornbread with beans (pintos, black eyed peas, navy, etc) and greens. We also eat it with beef stew and chili.

And of course, come the holidays (Thanksgiving and Christmas), I bake several skilletfulls for cornbread dressing. Yum!

Shoot, I eat cornbread for breakfast!!! (and dinner and supper and for all kinds of snacks inbetween!). With an appropriate amount of butter, pour on some of any kind of jelly or syrup and it goes down good. One of my favorite snacks is is to mix up some chunky peanut butter and honey or syrup and then crumble some cornbread on top and stir it up. Good to the last of it!!!

I'll eat about any kind of cornbread, but I much prefer the made from scratch kind, and I'll eat it with or without added sugar, depending on what I'm eating it with. I do prefer cornbread that has enough "body" that it doesn't crumble when it sees a knife coming at it with some real butter. And I have to say that somehow cornbread baked in a good cast iron skillet is the best of the best. Gives it just the right amount of crust on the outside to suit me. I like it hot or cold, but I like it best when it's still hot outa the skillet, and I sure like it cold in a bowl with sweet milk. I like good buttermilk to drink, but not mixed with my cornbread. Fact is, I could pretty much do completely without light bread if I only had cornbread and flour tortillas. For me, a good flour tortilla makes a much better sammich than does any kind of sliced bread. And pancakes ain't much unless you cut the white flour in half and replace it with cornmeal!

Shoot, I just finished my dinner a bit ago and just thinkin' about this has made me hungry again. May hafta go heat up the cast iron skillet!!!

 

[the ringo kid]

The countdown begins!
Extra goodies? Is there a secret recipe going on here?
I like maple, but that is a superior looking Sorghum posted above.
When you see that amber, gold color- that is exactly what you are looking for.

Nah, not really any secret stuff, but I do add a few things people normally do not. Im experimenting all the time.

Also, and sadly, no Sorghum sold at any chain store here in Corpus. Guess if I want any? buy it off the net. Best I can do is that Pure Vermont Maple.

 

[the ringo kid]

Shoot, I eat cornbread for breakfast!!! (and dinner and supper and for all kinds of snacks inbetween!). With an appropriate amount of butter, pour on some of any kind of jelly or syrup and it goes down good. One of my favorite snacks is is to mix up some chunky peanut butter and honey or syrup and then crumble some cornbread on top and stir it up. Good to the last of it!!!

I'll eat about any kind of cornbread, but I much prefer the made from scratch kind, and I'll eat it with or without added sugar, depending on what I'm eating it with. I do prefer cornbread that has enough "body" that it doesn't crumble when it sees a knife coming at it with some real butter. And I have to say that somehow cornbread baked in a good cast iron skillet is the best of the best. Gives it just the right amount of crust on the outside to suit me. I like it hot or cold, but I like it best when it's still hot outa the skillet, and I sure like it cold in a bowl with sweet milk. I like good buttermilk to drink, but not mixed with my cornbread. Fact is, I could pretty much do completely without light bread if I only had cornbread and flour tortillas. For me, a good flour tortilla makes a much better sammich than does any kind of sliced bread. And pancakes ain't much unless you cut the white flour in half and replace it with cornmeal!

Shoot, I just finished my dinner a bit ago and just thinkin' about this has made me hungry again. May hafta go heat up the cast iron skillet!!!

One thing ive never added (but may have to) is sugar. I may try some melted Brown Sugar??

 

[THE PILGRIM]

Nah, not really any secret stuff, but I do add a few things people normally do not. Im experimenting all the time.

Also, and sadly, no Sorghum sold at any chain store here in Corpus. Guess if I want any? buy it off the net. Best I can do is that Pure Vermont Maple.

I don't know if anybody sells real Sorghum in the big stores.
If anybody knows of any, please let us know!
The last I had some, I ordered it from an online seller in Tenn.