Whats the best old fashion cornbread recipe

[lonestar outlaw]

I would like to know what your best old fashion cornbread recipe is

 

[robvious]

not too old...

but really pretty good... fiddle with it... add peppers/jalapenos if desired... reduce liquid a bit if you do... crisp bacon or a bit of shredded cheese is fun too... I prefer it in muffin tins...

 

[DWalt]

Open a box of Jiffy Mix. The brand dates back to the "Old Fashioned" days.

 

[Rustyt1953]

Start with one of these:

 

[Targets Guy]

I'm hear to tell you you cannot go wrong by buying a box of Krusteaz mix. You won't be able to tell the difference.

 

[Rustyt1953]

To avert the feud, mom would make two skillets of cornbread.

One with sugar (for her) and one without as dad said: "if I want cake, I'll ask for cake".

I can do both.

 

[DWalt]

I grew up on cast iron skillet cornbread and brown beans, sometimes Navy beans and ham. That same skillet was often used to make Mac and cheese with a browned top crust.

 

[TOM BECKWITH]

Jiffy mix - BUT use buttermilk, add chopped onions and Jalapenos. In 9" pan and eat with bean soup made with ham shank (with some meat on it).
And REAL butter.

 

[Muley Gil]

I use Martha White Self-Rize cornmeal and buttermilk. Add an egg, some oil and bake in a cast iron skillet.

 

[THE PILGRIM]

The ladies in my family all made great cornbread!
They all used iron skillets and lard.
No flour! All cornmeal.
Nobody had a ‘recipe.’
Now I use kits, but still use iron skillets.
It’s hard to find a mix that doesn’t contain flour.
In Lots of them , flour is the first ingredient.
I don’t actually make the pone that often, I guess that’s my excuse for not at least going to a self rising cornmeal.

 

[charlie sherrill]

Martha White, follow the recipe, I add a little sugar. Pre heat a greased or oiled cast iron skillet, add the mix and cook 17 to 22 minutes at 400*. Warm up any that is left over the next morning, add a little milk, and eat like cereal.

 

[RGVshooter]

all I know is if the recipe calls for water, use buttermilk instead.

 

[CCantu357]

We have always just used the recipe on the back of the Aunt Jemima cornmeal package, just omit the sugar. Sugar has no place in cornbread, I always heard it was a Yankee thing.

 

[JayFramer]

I don't know how good but about as "old fashioned" as they come:

[ame]https://www.youtube.com/watch?v=tVuWJ54CjpE[/ame]

 

[misswired]

Stir a large oversized spoon of mayo in the mix.
Don't know why, but it works.

 

[woodsltc]

I use Martha White Self-Rize cornmeal and buttermilk. Add an egg, some oil and bake in a cast iron skillet.

Same here...in addition I add just a bit of sugar, some shredded cheddar cheese, corn, and jalapeño slices.

Don

 

[joeintexas]

Jiffy mix is pretty close to the way my relatives made it, we add buttermilk and cream style corn, sometimes green chili. Wife likes a bit sweetness so she sometimes adds honey, I can take it either way as long as I have a bowl of pinto or navy beans next to it. Think I'll go make some now.

 

[bill2000]

My favorite thing to eat with cornbread is a bowl of my chili. Attempts at homemade cornbread have been unsatisfying and I always go back to Jiffy in embarrassment.

 

[SupportTheSecond]

Open a box of Jiffy Mix. The brand dates back to the "Old Fashioned" days.

Another vote for Jiffy, cheap, good and you can add all the changes to it you want. Cheese, chiles, cheese, bacon and it has never let me down vs. others.

 

[RSBH44]

I’m a fan of the Jiffy mix here too.Thats all I remember Mom ever making. No sugar in my cornbread though.
Start with an oiled 10” cast iron skillet. 2 boxes of Jiffy cornbread mix,2 eggs, 2/3 cup of buttermilk, half of a 15 oz. can of creamed corn and one,diced small, jalapeño pepper. Bake that at 400* for approx. 18-22 mins or until done and make sure you have a big ol’ pot of chill ready.