Cornbread recipe

Not going to lie. I asked Mom for her recipe a while back and she said "just use the one off the cornmeal bag". That from a Texas woman who has been cooking for around 70 years. So here it is.

My wife likes the Jiffy mix, but I like it plain, don't like it sweet. This is the one off the Aunt Jemima bag, have been using it for while minus the sugar and plus tsp or two of black pepper.

Have messed around with adding chili's, cheese, corn, etc before. Personally think a plain good cornbread is hard to beat. Your flavor should be in what you dump on it.

1 cup flower
1 cup cornmeal
tsp salt
4tsp baking powder
1 egg
1/4 cup oil
1 cup milk

Heat some oil, bacon grease, whatever in your iron skillet tils about to smoke. Dump in the mix and then 425 for 18-20 min.

Just curios if somebody has a better hand me down type recipe.

Beans..messed around with different stuff for awhile. Only things I put in my pintos now is fresh jalepenos, onion, black pepper, salt, anf ham hocks or ham bones.



See Lefty, I use that skillet...

Looks great! I like my cornbread a little moister than most folks, so add some butter plus hatch green chiles. I do use Jiffy brand as well.

That's Yankee cornbread. Use half as much flour as you use meal. Always add sugar. Never put your oil in the mix. Put it in a hot pan the way you did. I never use a mix.

Glass of sour mash and the only thing I am short is a hunk of rat cheese.

Agree with Mr. Oxner on the flour to meal ratio. I like a courser texture, but no sugar.

And a big slice of red onion.......

It ain't cornbread without buttermilk.

Looks way good

X2, NO sugar.

I’m glad to see that skillet in use!

Those beans look gooood. I like sweet cornbread though..

I'll start with dropping the flour back and increasing the cornmeal. I don't use buttermilk a whole lot, just don't keep it in the fridge. Red onion is good, but man I'd be up at midnight looking for the alka seltzer.

I like my cornbread with a less coarse texture. I use 2/3 cup cornmeal and 1 1/3 cup flour (tried 1/2 cup cornmeal and 1 1/2 cup flour- not my favorite), 1 TBSP white sugar, one egg, 3 tsp baking powder, 1 tsp salt, and no oil except to coat the skillet before placing batter. Get skillet hot before adding batter. Then as soon as removed from oven, rub butter all over the top and add some more after first coat melts.

Guess I grewup with more cornmeal in our cornbread than most here.

For an 8 inch cast iron skillet

1 1/2 cups self rising corn meal
1/2 cup self rising flour
2 eggs
1/4[spoiler][/spoiler] cup oil
enough butter milk or regular milk to make batter what you want for stiffness.

Heat iron skillet
Melt in Table spoon butter in hot skillet then add batter and cook at 375 until done.

Optional add a few chopped jalapenoes

To make hush puppies make the same but add black pepper, chopped jalapenoes and chopped onion. Drop in hot oil and fry until done. Will make for a light fluffy hushpuppy

We like to add 1/4 cup of Hatch green chile.

no telling how many meals I've had beans and cornbread during my life ... yummy!

my mom always made from scratch and I wish I had her recipe. She would add a variety of things, like cracklins, hamburger (venison), breakfast sausage, jalapeno, beans, whole kernel corn, etc. depending on how she was feeling or what else she was preparing for a meal.

My wife and MIL used to make from scratch too but have found the HEB brand cornbread mix and sweet cornbread mix is comparable to their homemade (not quite in my opinion, but close). They usually make a double batch for a 12" cast iron skillet (I think that's the right size). My wife makes a recipe she calls cowboy cornbread that is a meal in itself, that uses ground venison (or breakfast sausage), drained ranch style beans and jalapenos.

The cornbread recipe in 'Joy of Cooking' is where you start.

The cornbread recipe is pretty good, but the crawfish stuffing is pretty good if you take it that far.

I'm gonna try this.

Add more crawfish than it says, when I made it I added a little more but felt it could have used more.

Will do.

Man, I could knock the hell out of that.

That's what I thought, with some green onions...

...and jalapenos in place of "red bell pepper"...

I can't stand bell peppers

Whuuut, LOL.

I prefer the yellow and orange bell peppers because of the sweetness they bring without it being overpowering.

I also like Oyster stuffing........

I agree. Love me some jalapenos but whatever you put them in tends to tastes like jalapeno. Bell pepper makes a good base flavor, guess that's why its part of the trinity and not jalepeno's or chili types that grow in that part of the country.

Corn-Kits make just as good or better corn bread and are way easier. Go ahead and spend the $.45.

Bite your tongue. Thats about the same as buying a gravy mix.

The heck is a corn-kit?

Morrison is actually right down the road here in Denton. Big neon sign on top the silo's used to flash "corn-kits.....bis-kits......pam-kits".
http://morrisonmilling.com/kits-and-corn-bread-mixes/

Sounds like something to do with your toes.........

For something that seems quite popular at some of the eats at work and the work chilli cookoff, cornbread mix and use Pace picante sauce for the liquid. Works well for something different