Cornbread

[amazingflapjack]

Toss the bird-and pass the cornbread.

 

[CCantu357]

But for y'all that ain't made your cornbread yet, just remember the words of the immortal Lewis Grizzard. "It says somewhere in the Bible, 'Thou shalt not put sugar in cornbread.'"

CW

Putting sugar in cornbread is just plain nasty. Cornbread is not a dessert, adding sugar makes cornbread into corncake. Yankee nonsense!

 

[Fat Frank]

In my family, if it ain't cornbread dressing, it ain't dressing. Corn is truly the miracle grain. From fresh, hot buttered corn on the cob, to popcorn, to masa, to cornbread. Hoecakes to hominy, I love it all.

And, don't forget Frito's corn chips, taco shells, and candy corn. (Yeah, I know, but they're sooooo good!)

 

[wildenout]

I love my Mom's recipe, soft and moist, pieces of corn and jalapenos...mmm paired with chili and a cold coke.

 

[jwdalton]

I had some "cornbresd" in Charleston, SC, I thought I was eating a slice of cake. No sugar or flour in mine please. My family comes from Ala, if that tells ya anything. Now put on some pinto beans, greens and cornbreadand oh yeah a slice of onion to.

 

[zeke]

Okay, ya gonna have to pardon Northerner's first try at skillet cornbread. Certainly appreciate all the other recipes here. Recipe from back of Quaker yellow corn meal. The corn meal was left over from previous years scrapple making. Substituted Brear rabbit full flavor molasses for the sugar , and added jalapeno peppers.

Right tasty with molasses and butter on top. Froze the left overs and gonna try and make thanksgiving stuffing with it.

 

[RedNeck Jim]

Besides making dressing, what good is cornbread without having pot liquor to dip it in?

Just joking. Cornbread slathered in butter is a staple in our house but seriously, ya gotta have some slow cooked greens seasoned with ham hock to really appreciate corn bread. I love all greens but collards are my favorite because they are the easiest to grow & process... plus keep their texture after hours of cooking.

As far as molasses, we much prefer sorghum.

 

[soFlaNative]

In my family, if it ain't cornbread dressing, it ain't dressing. Corn is truly the miracle grain. From fresh, hot buttered corn on the cob, to popcorn, to masa, to cornbread. Hoecakes to hominy, I love it all.

And, don't forget Frito's corn chips, taco shells, and candy corn. (Yeah, I know, but they're sooooo good!)

Grits. Where are the grits?

 

[wbraswell]

Grits. Where are the grits?

Right next to the corn tortillas, and hush puppies.

 

[the ringo kid]

Or as we say down here, "cawnbread."

For Thanksgiving Day dressing. I had a little time Monday, so I cooked six big pones and froze them. We'll make the dressing early T-Day morning. Got to boil the hen over the weekend for to have plenty of good, rich broth.

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Thine mouth is watering. Do you have any special CAWNBREAD recipes that you can share? Im always looking for somehting diff.

 

[the ringo kid]

I use the recipe on the corn meal carton and use a cast iron skillet. I made the mistake of using a 'mix' once. It was way too salty.

Speaking of Mix--I just bought two diff kinds which are HEBs made and sold. I tried the bacon cheddar--and its fantastic--though not as much of the bacony taste but--still good enough.

 

[the ringo kid]

Tonight's supper was fresh, hot cornbread (Martha White Cornmeal) with venison chili. Yum Yum.

Don

Why is Tennessee so far away from Texas?? I wouldnt mind a bowl of my dads chili to go with the cornbread I just made.

 

[the ringo kid]

Besides making dressing, what good is cornbread without having pot liquor to dip it in?

Just joking. Cornbread slathered in butter is a staple in our house but seriously, ya gotta have some slow cooked greens seasoned with ham hock to really appreciate corn bread. I love all greens but collards are my favorite because they are the easiest to grow & process... plus keep their texture after hours of cooking.

As far as molasses, we much prefer sorghum.

There now is a John Wayne Bourbon available. )

 

[jumbeaux]

My wife & I eat cornbread 3-4 times a week...nothing beats field peas with ham hocks, turnip/mustard/collard greens and chow chow...or cornbread with pintos or homemade soup...really with anything...crumbled up in cold butter milk with a little black pepper is the perfect way to finish the left over...making cornbread dressing Wednesday (put it in the ice box and bake it Thursday)...Happy Thanksgiving y'all..

rick

 

[Salty RI]

Around here we make what we now call Johnny cakes, they used to be called journey cakes, somewhere along the line the name got changed, the indians taught the early settlers how to make them, they called them journey cakes because they would keep and they would take some with them when they were traveling, they were made of white corn, we still have a few old grist mill's in the area that still grind the corn on water powered mill's.

Recipes: Johnny Cakes

 

[Dennis The B]

My wife makes superb cornbread. She uses either a small six-section or open iron skillet. We love it with rump roast, potatoes, and carrots and gravy. Cornbread on the plate with the roast's gravy is a bit of heaven on earth. Whenever she fixes a pot of vegetable or cabbage soup, cornbread goes with it.

For years I just put butter on it. While having dinner with my parents, we noticed my late dad putting strawberry preserves on his. Tried it. Love it! We are never without strawberry preserves to this day.

When we lived in Rhode Island in 1970, restaurants there actually put sugar in cornbread. How gauche!

 

[Muley Gil]

Okay, ya gonna have to pardon Northerner's first try at skillet cornbread. Certainly appreciate all the other recipes here. Recipe from back of Quaker yellow corn meal. The corn meal was left over from previous years scrapple making. Substituted Brear rabbit full flavor molasses for the sugar , and added jalapeno peppers.

Right tasty with molasses and butter on top. Froze the left overs and gonna try and make thanksgiving stuffing with it.

When I make fried cornbread, I follow the recipe on the back of the Martha White bag, except I add a little extra milk/buttermlk, to make the batter a little thinner.

 

[Ogandydancer]

Cornbread made in a cast iron skillet. Skillet must have about 1/8" of grease in it (not oil) and be hot enough to almost bubble before you pour in the mix, this way you get a nice crunchy crisp bottom crust. I loved it still warm with nice Butter (not oleo) and good Blackberry preserves or jam.
Best eating in the land.

 

[armenius]

I thought no one would get around to mentioning the various "greens" which are a great compliment to corn bread.
I just finished of some fresh iron and clay field peas today with my last piece of corn bread.I held half a slice for home made cane syrup but to my disappointment had to settle for store bought molasses.I fought the deer over my peas since July by using stakes,a tape fence and deer repellant and it worked.It is hard to find volunteers to pick peas,they would rather have them served,therefore I said to heck with it and after picking a trash bag full,I pulled the ribbon and stakes and hopefully I can get a nice buck.
Speaking of Charleston,fifty years ago you could get great "low country" food in the few restaurants here,but now it is rated at the number 1 tourist attraction and "gourmet chefs" and places to dine everywhere...talk about screwing up corn bread you should see what they
have done to shrimp and grits!Not to even mention the local likker.