kthom
Member
Guilty as charged here!! Can't get nuthin' past you, Sir!
Hot Buttered Cornbread
- Thread starter Ole Joe Clark
- Start date
Guilty as charged here!! Can't get nuthin' past you, Sir!
Kinman, Thanks for the memory and some relief!!
My folks raised 12 kids on a single income and dark Karo defined syrup growing up. I was convinced we were the only degenerates that used it!!!!
I cook my corn bread in my Wagner skillet and use lard to grease it
Nowadays it is Agave nectar that I prefer on my cornbread with a healthy overdose of butter.
Speaking of cornmeal. I could go for some fried fish, greens and hush puppies.
amazingflapjack
US Veteran
I finally looked at this post one too many times-it hot buttered corn bread in the morning-thanks guys-especially you Joe.
bill2000
Member
A southern thing? NO WAY! This Maine boy loves a little corn bread with his butter.
gwpercle
Member
Oh Man You're Throwing a Craving on me with the Bacon Beenie-Weenies , Tater Tots and Corn Bread ...Me and the Kids would fix and enjoy this on Friday Nights so Momma didn't have to cook.
Better than T-Bone Steak !
Going to make groceries today ...getting bacon, beans , Tater Tots and box of Jiffy .... Sunday Night Supper
Whoo-Hoo !
Gary
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oneounceload
Member
If the batch is big enough, remember to grease the sides as well!
We have a skillet of cornbread at least once a week. Wendy is Mexican so it must have jalapeno and serrano peppers and the best thing is cornbread goes with pretty much everything or just by itself. Today's supper chicken fried steak, mashed potatoes, cornbread and everything covered in cream gravy.
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Mom was from Princeton, ID., Dad was from Rochester, MN if there was any southern influence it came from my dads side. I can't remember us not having Karo syrup and the Molasses that had the rabbit on the label, that was it as far as any syrups. I never felt deprived, I loved molasses on my pancakes, molasses and peanut butter. Except once in a blue moon mom would make a berry syrup for her special Swedish pancakes...that was the best. She also would make a simple syrup on the stove and add maple extract in later years, it was kind of watery but good. We usually had honey around and that is still my favorite topping on hot buttered corn bread, I would usually get into trouble for using too much honey but never left anything on the plate when I was done.
Jiffy isn't cornbread. It's some sort of evil cake.
The label has changed from years past but still good stuff:
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BigBill
Absent Comrade
I like it with Amish roll butter.
Not to hijack this thread, but the cream gravy got me. The wife makes some mean Bisquick biscuits with sausage cream gravy with her chicken fried steak & mashed potatoes. I think I'll have to convince her to perform her magic asap!
Chik a Boom
Member
Agreed, but I didn't know better when I was younger.
Older and wiser I have found the Krusteaz Honey Cornbread mix is the best. Give it a try sometime. Baked and topped off with some real live butter is the best!
Corn bread cooked in a cast iron skillet in the oven is called
"Johnny Cake" where my in-laws are from(Texas).(at least that's what the wife told me)
Now I love corn bread. But my grandmother from South Carolina used to make a corn bread stove top in a skillet that was like a pancake, and not a bread. Haven't had it since I was a boy, I sure would like to know how she made it.
This is pretty much what my mother made although I don't think she really boiled the water. She never used any seasonings except salt: Hot Water Cornbread Cakes Recipe
My mother never really formed them into cakes either I don't believe. She made the mix thin enough that it formed itself. My wife make a version of them also and they're pretty good too. I do love them. I call them corn pones but I don't think my mother really had a name for them other than maybe pan cornbread. She was a N.C. farm girl from the Raeford N.C. area.
Here ya go. I found it. This sounds like what Ma used to make:
Lace Hoe Cake Cornbread Recipe, Whats Cooking America
My mother never really formed them into cakes either I don't believe. She made the mix thin enough that it formed itself. My wife make a version of them also and they're pretty good too. I do love them. I call them corn pones but I don't think my mother really had a name for them other than maybe pan cornbread. She was a N.C. farm girl from the Raeford N.C. area.
Here ya go. I found it. This sounds like what Ma used to make:
Lace Hoe Cake Cornbread Recipe, Whats Cooking America
Of course Mom never did the plate thing. She just carefully used a spatula.
That sure looks like it Oink, a NC and SC farm girl likely cooked the same stuff. I'm going to give it a try, thanks for providing. She cooked for all her brothers, they all lived together in their own houses on the same farm. She made this for all meals, it was used like bread to sop up whatever was on the plate. Did your family make cane syrup? My uncle had a cane patch and press, generations tied a mule to it and it walked in circles running the press, in my time there he had a 8n tractor with the wheel tied so kept going in circles running the press. He loved his cane syrup, but I never developed a taste for it. In fact I had to choke it down and pretend I liked it because to do otherwise would have been improper. Memories...wouldn't trade them for the world.
joeintexas
US Veteran
Growing up I thought everybody had cornbread, pinto or butter beans and ham with collards most nights for supper. I could sure go for some of that tonight.
Mom did't cook one big pan size piece. She would do usually 3 smaller ones per batch.
Probably not much difference between N.C, and S.C. unless you got into the rice areas.
I didn't grow up on the farm. The farm got split up among the children. Mom gave her share to one of her brothers. The brothers later sold their shares. the two other sisters kept theirs and spent their lives there with their husbands. That's where my farm memories come from. We spent part of every summer there.
I'm sure cane was grown and squeezed on the original whole farm. The Granddad I never met was quite the go getter in his day. He had a saw mill on the farm and had his own little electric generating plant. He died from a saw mill accident sometime in the 30s long before I was ever thought of. I never met the Grandmother either. She died just before we got into WWII.
I don't recall either ever doing their own cane but I have seen it done in the area. They mainly grew cotton and tobacco for cash along with one of them raising a lot of hogs. There was always other cash crops such as peas and watermelons along with corn but that was mostly for feed. Always lots of good stuff grown for home use like tomatoes, corn, peas, beans, okra, etc. I used to roll my own crude cigars. I loved the tobacco barn aroma. They did their own country hams too. There's nothing like those. The store bought "Virginia Hams" don't compare.
One dish I really loved was field peas with lots of snaps with fresh corn scraped off the cob and fresh (of course) cornbread. Yum!
Probably not much difference between N.C, and S.C. unless you got into the rice areas.
I didn't grow up on the farm. The farm got split up among the children. Mom gave her share to one of her brothers. The brothers later sold their shares. the two other sisters kept theirs and spent their lives there with their husbands. That's where my farm memories come from. We spent part of every summer there.
I'm sure cane was grown and squeezed on the original whole farm. The Granddad I never met was quite the go getter in his day. He had a saw mill on the farm and had his own little electric generating plant. He died from a saw mill accident sometime in the 30s long before I was ever thought of. I never met the Grandmother either. She died just before we got into WWII.
I don't recall either ever doing their own cane but I have seen it done in the area. They mainly grew cotton and tobacco for cash along with one of them raising a lot of hogs. There was always other cash crops such as peas and watermelons along with corn but that was mostly for feed. Always lots of good stuff grown for home use like tomatoes, corn, peas, beans, okra, etc. I used to roll my own crude cigars. I loved the tobacco barn aroma. They did their own country hams too. There's nothing like those. The store bought "Virginia Hams" don't compare.
One dish I really loved was field peas with lots of snaps with fresh corn scraped off the cob and fresh (of course) cornbread. Yum!
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