YUM! YANKEE CORN BREAD

[susieqz]

you are very welcome, dave.
it makes me happy that you tried it n liked it.

 

[susieqz]

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.

 

[bshepherd]

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.

 

[JayFramer]

Anyone had corn fritters?

 

[susieqz]

i'm afraid to try fritters. i'll over eat anything deep fried.
i go on binges.

 

[shouldazagged]

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.

 

[Muley Gil]

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.

 

[chaparrito]

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.

 

[Nevada Ed]

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.

 

[pawngal]

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.

 

[BillyMagg]

Bread, biscuits, rolls and corn bread all go great with meals. One reason I don't like some C Bread mixes is that they are too sweet. Something I can't stand, though. DRY corn bread.''
It invariably chokes me up.

And contrary to the idea that cornbread is skwar and pies are round, I've had corn bread cooked in a round pan.

OMG! My first batch of German potato salad called for a 1/4 cup of sugar. I didn't measure it exactly but the end product tasted like candy. YUK! Even the next day my teeth felt like they were sticking together and I had the taste of sickening sweet in my mouth.

That wharnt German tator salad if it was sweet, German potato salad is typically served warm with Mayo and Mustard and a little BACON to flavor it! LOL but I like Southern Buttermilk Cornbread! not that yankee stuff,,, LOL

 

[BigBill]

I have fresh ground corn meal in my prepper stash by the case. I think buttermilk gets added to it. Nothing like fresh baked cornbread still warm with real butter.