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I need some recipe help from all of you. I used to have a couple of good cornbread recipes (probably got them over yonder) but they were stored on an old computer that has long since died so I need new ones. I tried one tonight that included molasses as an ingredient but didn't like it all that much. Most of the recipes I've seen have included corn niblets as an ingredient but I would prefer not to include those if at all possible.

So can anyone who has a good cornbread recipe please post them here or send them to me via PM? I'll take as many decent recipes as y'all have got.

Thanks in advance.

colchar wrote:I need some recipe help from all of you. I used to have a couple of good cornbread recipes (probably got them over yonder) but they were stored on an old computer that has long since died so I need new ones. I tried one tonight that included molasses as an ingredient but didn't like it all that much. Most of the recipes I've seen have included corn niblets as an ingredient but I would prefer not to include those if at all possible.

So can anyone who has a good cornbread recipe please post them here or send them to me via PM? I'll take as many decent recipes as y'all have got.

Thanks in advance.

I can't help you on a particular recipe, but just wanted to say, "Dayyyyyyymn I love your taste!" I love cornbread. Cornbread with black-eyed peas, collards, Brunswick Stew, BBQ, pinto beans, etc. Awesome.

-EJ

I subscribe to Cooks Illustrated, a wonderful resource for recipes, recommendations on all sorts of kitchen products, utensils, and counter-top kitchen appliances. Here's their recipe for Southern-Style Corn Bread.

Southern-Style Cornbread

Makes one 8-inch skillet of bread. Published May 1, 1998.

Unlike its sweet, cakey Northern counterpart, Southern cornbread is thin, crusty, and decidedly savory. Though some styles of Southern cornbread are dry and crumbly, I favor this dense, moist, tender version. Cornmeal mush of just the right texture is essential to this bread. Though I prefer to make cornbread in a preheated cast-iron skillet, a 9-inch round cake pan or 9-inch square baking pan, greased lightly with butter and not preheated, will also produce acceptable results if you double the recipe and bake the bread for 25 minutes.

Ingredients
4 teaspoons bacon drippings or 1 tablespoon melted butter and 1 teaspoon vegetable oil
1 cup yellow cornmeal , preferably stone ground
2 teaspoons granulated sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup water (rapidly boiling)
3/4 cup buttermilk
1 large egg , beaten lightly
Instructions

1.

1. Adjust oven rack to lower middle position and heat oven to 450 degrees. Set 8-inch cast-iron skillet with bacon fat (or vegetable oil) in heating oven.
2.

2. Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
3.

3. Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg. When oven is preheated and skillet very hot, stir dry ingredients into mush mixture until just moistened. Carefully remove skillet from oven. Pour hot bacon fat (or melted butter) from the skillet into the batter and stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes, then serve immediately.

Devil in the Blue Dress wrote:I subscribe to Cooks Illustrated, a wonderful resource for recipes, recommendations on all sorts of kitchen products, utensils, and counter-top kitchen appliances. Here's their recipe for Southern-Style Corn Bread.

Southern-Style Cornbread

Makes one 8-inch skillet of bread. Published May 1, 1998.

Unlike its sweet, cakey Northern counterpart, Southern cornbread is thin, crusty, and decidedly savory. Though some styles of Southern cornbread are dry and crumbly, I favor this dense, moist, tender version. Cornmeal mush of just the right texture is essential to this bread. Though I prefer to make cornbread in a preheated cast-iron skillet, a 9-inch round cake pan or 9-inch square baking pan, greased lightly with butter and not preheated, will also produce acceptable results if you double the recipe and bake the bread for 25 minutes.

Ingredients
4 teaspoons bacon drippings or 1 tablespoon melted butter and 1 teaspoon vegetable oil
1 cup yellow cornmeal , preferably stone ground
2 teaspoons granulated sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup water (rapidly boiling)
3/4 cup buttermilk
1 large egg , beaten lightly
Instructions

1.

1. Adjust oven rack to lower middle position and heat oven to 450 degrees. Set 8-inch cast-iron skillet with bacon fat (or vegetable oil) in heating oven.
2.

2. Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
3.

3. Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg. When oven is preheated and skillet very hot, stir dry ingredients into mush mixture until just moistened. Carefully remove skillet from oven. Pour hot bacon fat (or melted butter) from the skillet into the batter and stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes, then serve immediately.

Thanks - this sounds yummy! I really dislike sweet, cakey cornbread. Blech!

Devil in the Blue Dress wrote:I subscribe to Cooks Illustrated, a wonderful resource for recipes, recommendations on all sorts of kitchen products, utensils, and counter-top kitchen appliances. Here's their recipe for Southern-Style Corn Bread.

Southern-Style Cornbread

Makes one 8-inch skillet of bread. Published May 1, 1998.

Unlike its sweet, cakey Northern counterpart, Southern cornbread is thin, crusty, and decidedly savory. Though some styles of Southern cornbread are dry and crumbly, I favor this dense, moist, tender version. Cornmeal mush of just the right texture is essential to this bread. Though I prefer to make cornbread in a preheated cast-iron skillet, a 9-inch round cake pan or 9-inch square baking pan, greased lightly with butter and not preheated, will also produce acceptable results if you double the recipe and bake the bread for 25 minutes.

Ingredients
4 teaspoons bacon drippings or 1 tablespoon melted butter and 1 teaspoon vegetable oil
1 cup yellow cornmeal , preferably stone ground
2 teaspoons granulated sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup water (rapidly boiling)
3/4 cup buttermilk
1 large egg , beaten lightly
Instructions

1.

1. Adjust oven rack to lower middle position and heat oven to 450 degrees. Set 8-inch cast-iron skillet with bacon fat (or vegetable oil) in heating oven.
2.

2. Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
3.

3. Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg. When oven is preheated and skillet very hot, stir dry ingredients into mush mixture until just moistened. Carefully remove skillet from oven. Pour hot bacon fat (or melted butter) from the skillet into the batter and stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes, then serve immediately.

Thanks for posting this.

Here's a key substitution. If you don't have buttermilk on hand - I rarely do - you can make your own. Take the same quantity of regular milk and add a tablespoon of an acid per cup of milk. Lemon juice or distilled white vinegar are good.

Buttermilk is key to these kinds of quick breads because the lactic acid in the buttermilk reacts with the baking powder to provide lift. Straight milk just won't lift quite as much. Adding the acid to regular milk does the trick.

DukeUsul wrote:Here's a key substitution. If you don't have buttermilk on hand - I rarely do - you can make your own. Take the same quantity of regular milk and add a tablespoon of an acid per cup of milk. Lemon juice or distilled white vinegar are good.

Buttermilk is key to these kinds of quick breads because the lactic acid in the buttermilk reacts with the baking powder to provide lift. Straight milk just won't lift quite as much. Adding the acid to regular milk does the trick.

Good point..... the acidic balance of the buttermilk seems to be needed to release the best of the flavors of the ingredients and provide a moist texture.

Soaking chicken in buttermilk overnight (in the frig) is an excellent method for preparing chicken to fry or roast and result in a moist, tender and tasty entree regardless of the method of cooking. (I don't consider boiling as a suitable method of cooking chicken unless there's no other way to cook it.)

Great recipe and great advice.

Now, build a time machine and go back a few years and buy a good, cast iorn skillet and start seasoning it. Or, if you already have a well-seasoned skillet you are the man! And if you can't do that, well that's okay you're already on the right track by avoiding the nibblets.

wilson makes a mean cornbread.

Miles wrote:Great recipe and great advice.

Now, build a time machine and go back a few years and buy a good, cast iorn skillet and start seasoning it. Or, if you already have a well-seasoned skillet you are the man! And if you can't do that, well that's okay you're already on the right track by avoiding the nibblets.

wilson makes a mean cornbread.

A cast iron skillet is definitely the key, as is pre-heating the skillet in the oven to melt the fat.

Ymmm ... cornbread.

Cool, thanks.

If anyone else has any I'll take 'em all as I want to try a bunch of them.

colchar wrote:Cool, thanks.

If anyone else has any I'll take 'em all as I want to try a bunch of them.

Do you like spicy food? If so, try jalapenos in the mix.

Miles wrote:Great recipe and great advice.

Now, build a time machine and go back a few years and buy a good, cast iorn skillet and start seasoning it. Or, if you already have a well-seasoned skillet you are the man! And if you can't do that, well that's okay you're already on the right track by avoiding the nibblets.

wilson makes a mean cornbread.

Lodge makes fine cast iron cookware in South Pittsburg, TN. (I think they are the last "made in America" company making cast iron cookware.) They offer a line of pieces which are already seasoned, saving a lot of time for anyone eager to get started. Not only do they operate some factory retail outlets, they'll ship to you. I think a cast iron skillet and a Dutch oven are basic for great cooking. Do note that recipes are also available on this web site...... and yes, there is one for cornbread. http://www.lodgemfg.com/

This is only a minor variation on the one above, but you asked for more recipes and I didn't see any so here goes

2 cups yellow or white cornmeal
½ cup boiling water
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 large egg
2 tablespoons canola or vegetable oil
1 ¼ cups buttermilk
2 strips bacon (optional)

Directions
Preheat the oven to 375 degrees F. In an iron skillet, cook bacon until crisp, place on paper towels and reserve bacon drippings in skillet.

In a medium bowl, stir together ½ cup cornmeal and the boiling water. The cornmeal will get the consistency of a thick porridge or grits. Set aside.

In a large bowl, sift together the remaining 1 ½ cups cornmeal, sugar, salt, baking powder, and baking soda.
Beat the egg into the reserved cornmeal porridge. Whisk in the buttermilk (or substitute) to make a thin batter.
Heat the skillet with bacon grease until hot.
Add the liquid ingredients to the dry ingredients, whisk just until smooth and immediately pour into the hot skillet. Place in preheated oven and bake until the center of the cornbread is firm and the edges are golden brown, about 25 to 40 minutes.

ArkieDukie wrote: Thanks - this sounds yummy! I really dislike sweet, cakey cornbread. Blech!

I love sweet conrnbread. Ymm!

CameronBornAndBred wrote:

ArkieDukie wrote: Thanks - this sounds yummy! I really dislike sweet, cakey cornbread. Blech!

I love sweet conrnbread. Ymm!

An anagram for CameronBornAndBred is:

Damn, cornbread robe.

-EarlJam

EarlJam wrote:

CameronBornAndBred wrote:

ArkieDukie wrote: Thanks - this sounds yummy! I really dislike sweet, cakey cornbread. Blech!

I love sweet conrnbread. Ymm!

An anagram for CameronBornAndBred is:

Damn, cornbread robe.

-EarlJam

CameronBornAndBred wrote:

ArkieDukie wrote: Thanks - this sounds yummy! I really dislike sweet, cakey cornbread. Blech!

I love sweet conrnbread. Ymm!

I like it too!

Devil in the Blue Dress wrote:Lodge makes fine cast iron cookware in South Pittsburg, TN. (I think they are the last "made in America" company making cast iron cookware.) They offer a line of pieces which are already seasoned, saving a lot of time for anyone eager to get started. Not only do they operate some factory retail outlets, they'll ship to you. I think a cast iron skillet and a Dutch oven are basic for great cooking. Do note that recipes are also available on this web site...... and yes, there is one for cornbread. http://www.lodgemfg.com/

Thanks for the link, DitBD! I have 2 Lodge cast iron skillets (8" and 12" iirc) and see several other items that I'd like to add to my collection.