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YUM! YANKEE CORN BREAD
- Thread starter susieqz
- Start date
OP
susieqz
Absent Comrade
cornbread is great made in cast iron, but then you can't put it in the toaster.
toasted is best.
toasted is best.
You can also take the corn meal and make a mush of it, let the mush set overnight in the fridge, take it out and slice it, fry in bacon grease.
There is a name for it I can't quite remember. My pawpaw very much liked this from what I'm told, as well as a glass of buttermilk with ground black pepper in it of all things.
Sadly, he passed away in the '70s before I had a chance to meet him.
OP
susieqz
Absent Comrade
jay, please post the english name for that, if you remember.
that's an italian way of making polenta, which is corn meal mush.
you can also make the irish version, using steel cut oats.
both are fun.
that's an italian way of making polenta, which is corn meal mush.
you can also make the irish version, using steel cut oats.
both are fun.
You could try Jiffy mix corn bread or muffin mix.My wife and brother hate it and call it sweet yankee corn bread actually my brother calls it something else but I can't print that here.But many years ago when I was young and handsome I was a firefighter in the town that made Jiffy Mix.And if you add some jalapeño to it .It makes a wonderful Mexican corn bread.And yes I do cook it in a cast iron skillet.
OP
susieqz
Absent Comrade
i don't understand using corn bread mix.
it's more expensive than from scratch n
scratch is so very fast that you save little time, if any.
the only thing that might take time is locating ingredients,
but my kitchen is organized n these components i use all the time, so i don't have to search around.
it's more expensive than from scratch n
scratch is so very fast that you save little time, if any.
the only thing that might take time is locating ingredients,
but my kitchen is organized n these components i use all the time, so i don't have to search around.
You can also take the corn meal and make a mush of it, let the mush set overnight in the fridge, take it out and slice it, fry in bacon grease.
There is a name for it I can't quite remember. My pawpaw very much liked this from what I'm told, as well as a glass of buttermilk with ground black pepper in it of all things.
Sadly, he passed away in the '70s before I had a chance to meet him.
My dad would do this with leftover grits.
Packed in a little loaf pan he had it would slice and fry and was delicious with butter and real maple syrup.
jbtrucker
Member
My mom would fry Fritters and Apple turn overs in a big cast iron skillet I have . She would also bake Corn Bread by pouring the batter in a hot skillet first, some times she would add cracklin's or bacon bits. I've made corn bread but for me just use Jiffy mix in a small skillet.
mr-mom
SWCA Member, Absent Comrade
I had a hankering for some cornbread today and used your recipe susieqz. YUM!! Thanks for posting it. I think we northerners can hold our heads up and make cornbread however the heck we want to. I like it sweet, right outta the cast iron pan with some butter and local honey.
Dave
SWCA #2778
Dave
SWCA #2778
OP
susieqz
Absent Comrade
you are very welcome, dave.
it makes me happy that you tried it n liked it.
it makes me happy that you tried it n liked it.
OP
susieqz
Absent Comrade
vonn, the reason your german tater salad didn't work is you messed up the vinegar. this is a sweet n sour dish n the acid n sugar must be exactly balanced.
so, you didn't have too much sugar, you didn't have enow vinegar.
so, you didn't have too much sugar, you didn't have enow vinegar.
bshepherd
Member
We like jalapeno cheddar corn sticks made in those cast iron pans that make 7 or so at a time. We usually make two pans at a time and we use Morrison's Corn Kits. No sweet cornbread, or tater salad or cole slaw or deviled eggs.
OP
susieqz
Absent Comrade
i'm afraid to try fritters. i'll over eat anything deep fried.
i go on binges.
i go on binges.
shouldazagged
Absent Comrade
I'm a Tennessee native. There is cornbread--unsweetened--and there is corn cake. Both have their place and I can enjoy both; but I only bake cornbread in the cast iron skillet that has been in my family for at least a hundred years. That's all I use it for now.
Now I need to make some cornmeal mush.
Now I need to make some cornmeal mush.
Needs a side of bake beans.
And corn whiskey.
No, you need pintos or black eyed peas or purple hulled peas or navy beans.
Don't ferget the greens. I like mustards the best, the wife prefers collards. But turnips or mixed greens are good too.
Plus, them beans and greens need to be cooked with some hog. Smoked jowls are always popular.
I either bake my cornbread in a cast iron skillet or make fried cornbread on the griddle. And I use Martha White Hot-Rize cornmeal. Jiffy is too sweet.
Last edited:
chaparrito
Member
I like them both, but the one made with the addition of wheat flour and lots of sugar is much more like cake than it is cornbread. Our favorite is pure corn. I grind the red and blue corn that I grow in my own stone mill. Cornmeal, baking powder, eggs, cream and salt. Mix up a batter and pour it into a pre-heated iron skillet greased with lots of bacon fat. Cook it over a mesquite fire adds a smoky flavor.
I can eat that stuff if...........
I have real butter, Syrup, Honey and powdered sugar on the table,
just in case it is a little dry.
I have real butter, Syrup, Honey and powdered sugar on the table,
just in case it is a little dry.
Susie, your receipe is very close to mine. I use 2 eggs and 1/4 c. sugar.
I have gotten blue ribbons at the county fair with it.
Not as swwet as yours but I always have honey on it. My Dad had bees and processed honey when I was growing up so honey has always had a place in my food preferences. Just wish it wasn't so expensive to buy it.
I have gotten blue ribbons at the county fair with it.
Not as swwet as yours but I always have honey on it. My Dad had bees and processed honey when I was growing up so honey has always had a place in my food preferences. Just wish it wasn't so expensive to buy it.
