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Scratch cornbread or Mix #7679076 12/03/19 11:57 PM
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bill oxner Offline OP
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It's scratch for me. My whole family still uses my momma's recipe. It calls for 2/3 cups cornmeal, 1/3 cup flour, sugar, salt, baking powder, an egg, and milk to texture. Many recipes include cooking oil. That's a mistake. That's Yankee cornbread. All great southern cooks know that you put the hot oil in the pan. It should curl up around the edges like this.

[Linked Image]

Lets plate it. Love the little bubbles on the bottom.

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I really prefer cornbread sticks, but don't have enough leftovers for cornbread dressing. Not a big problem. I cut edges and save the middle.

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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Scratch cornbread or Mix [Re: bill oxner] #7679160 12/04/19 01:34 AM
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That’s an edible Rembrandt. Great presentation also.

Re: Scratch cornbread or Mix [Re: bill oxner] #7679172 12/04/19 01:45 AM
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Looks great. I could eat cornbread every day.


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Re: Scratch cornbread or Mix [Re: bill oxner] #7679316 12/04/19 05:08 AM
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That looks Great!!! I have always used a mix. What are the measurements on the other ingredients (sugar, salt and baking powder)? and how much oil do you use in your skillet?

Re: Scratch cornbread or Mix [Re: bill oxner] #7679385 12/04/19 12:48 PM
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Bacon drippings go in our skillet.


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Re: Scratch cornbread or Mix [Re: CassCounty] #7679436 12/04/19 01:53 PM
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bill oxner Offline OP
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Originally Posted by CassCounty
That looks Great!!! I have always used a mix. What are the measurements on the other ingredients (sugar, salt and baking powder)? and how much oil do you use in your skillet?


I'm guessing. Sugar 2 T, salt pinch only, baling powder 2t, milk to texture, 1 egg. Oil to cover bottom. Maybe 2 T. Heat the oil in the pan before you pout in the batter.

You can use this same batter to make fried cornbread pan cakes. I've heard them called Hoe cakes or Johnny cakes.

Also, beware of people trying to sell you on a 50/50 flour cornmeal recipe. That's Yankee cornbread. I grew up on a cotton farm in Arkansas. We shelled our on corn and took it to a gristmill.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Scratch cornbread or Mix [Re: bill oxner] #7679607 12/04/19 04:17 PM
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made/make it both from scratch and package.

The HEB (actually i think it's Hill Country Fare brand) Yellow Corn Bread mix is as close as I have found to tasting and texture like from scratch. Much easier in that you dump contents into a bowl, 2/3 cup milk, slightly beaten egg, mix and dump into hot greased cast iron skillet, then cook for 15-20 minutes until brown. They also have a Sweet Corn bread mix that's pretty good sweet cornbread.

I think I could eat corn bread every day. I still remember my dad making a meal out of cornbread and milk in a bowl.


"everyone that lives dies but not everyone who dies lived..."

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Re: Scratch cornbread or Mix [Re: bill oxner] #7679642 12/04/19 04:36 PM
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Our recipe comes straight from an old copy of ‘Joy of Cooking’. We will taste the batter and tweak the ingredients before it goes in the hot skillet to sizzle in the bacon grease. We add a little more salt and sugar and occasionally chopped onion and jalapeño.

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Re: Scratch cornbread or Mix [Re: bill oxner] #7679714 12/04/19 05:43 PM
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more flour than cornmeal???

I still remember my mother making cornbread with fresh cracklings, my dad would sometime put in pickled jalapeno and fresh onions too ... it was even yummier


"everyone that lives dies but not everyone who dies lived..."

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Re: Scratch cornbread or Mix [Re: bill oxner] #7679728 12/04/19 05:52 PM
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As a kid grew up using a Betty Crocker recipe out of my moms cookbook.

When I moved to college my roommates all ate Jiffy mix from a box. I gave them a hard time, to me jiffy was so sweet it was like yellow cake. I like both now.


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Re: Scratch cornbread or Mix [Re: PMK] #7679783 12/04/19 06:51 PM
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bill oxner Offline OP
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Originally Posted by PMK
more flour than cornmeal???

I still remember my mother making cornbread with fresh cracklings, my dad would sometime put in pickled jalapeno and fresh onions too ... it was even yummier



More flour than cornmeal and butter or oil in the batter Yankee cornbread.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Scratch cornbread or Mix [Re: bill oxner] #7679811 12/04/19 07:27 PM
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Bill, I was referring to the recipe that Cast put in ... it calls for 1 cup flour and 3/4 cup cornmeal ... my scratch recipe has a little flour but no where close to the amount of cornmeal.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Scratch cornbread or Mix [Re: bill oxner] #7679813 12/04/19 07:33 PM
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Twice as much cornbread as flour is how my Mother and Grandmothers made it (Mississippi definitely not Yankee). Oil in the pan unless making it in one of the cast iron cornbread mold pans that looked like corn or fish or... Those were cast iron pans as well but their smaller se made it better for the oil/butter/lard to be in the mix.

Amounts depend on what size pan you are making.

These days it is from scratch all the time as I am on an extremely low sodium diet from the Kidney Dr.

Re: Scratch cornbread or Mix [Re: bill oxner] #7679929 12/04/19 10:59 PM
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This is my favorite recipe right now, from an old Betty Crocker cook book. It’s half & half flour & cornmeal & dang good. Hot cast iron pan and bacon grease is a must. Cornbread & milk is one of my most favorite things to eat!

Re: Scratch cornbread or Mix [Re: bill oxner] #7680259 12/05/19 04:35 AM
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Usually from scratch, but if it is a mix, it will be a Morrison Milling mix. My grandma liked their cornbread, in later years it was all she used, she said making it from scratch was for the young people. No sugar either, save that for cookies and cakes.


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Re: Scratch cornbread or Mix [Re: bill oxner] #7680267 12/05/19 04:46 AM
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Originally Posted by bill oxner
Originally Posted by CassCounty
That looks Great!!! I have always used a mix. What are the measurements on the other ingredients (sugar, salt and baking powder)? and how much oil do you use in your skillet?


I'm guessing. Sugar 2 T, salt pinch only, baling powder 2t, milk to texture, 1 egg. Oil to cover bottom. Maybe 2 T. Heat the oil in the pan before you pout in the batter.

You can use this same batter to make fried cornbread pan cakes. I've heard them called Hoe cakes or Johnny cakes.

Also, beware of people trying to sell you on a 50/50 flour cornmeal recipe. That's Yankee cornbread. I grew up on a cotton farm in Arkansas. We shelled our on corn and took it to a gristmill.


Thank You! I am going to make it this weekend.

Re: Scratch cornbread or Mix [Re: bill oxner] #7680377 12/05/19 01:19 PM
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My wife and I both grew up eating scratch cornbread, and still make it that way. Our recipe is almost a dead ringer to Bills. If you are ever at Canton Tradesday, there is usually a guy there with a little gristmill running off a hit and miss grinding cornmeal. It is fresh and makes great cornbread.

Re: Scratch cornbread or Mix [Re: bill oxner] #7681325 12/06/19 08:28 AM
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Jiffy

Re: Scratch cornbread or Mix [Re: bill oxner] #7682518 12/07/19 05:22 PM
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I cheat a bit and use Self Rising Cornmeal, white. Buttermilk and a small amount of oil. A couple of tablespoons of lard in my cast iron pan, throw it in the oven until it reaches 450 degrees. Remove pan add mix and back in the oven for about 20 minutes. Sometimes I mix some bacon with it. Once done I flip it out on a plate and put a good portion of butter the bottom side of the cornbread and let it melt and soak in. Taste real good, even my grandkids like it.


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Re: Scratch cornbread or Mix [Re: bill oxner] #7682522 12/07/19 05:26 PM
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Another Jiffy


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Re: Scratch cornbread or Mix [Re: LonestarCobra] #7682689 12/07/19 08:38 PM
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Originally Posted by LonestarCobra
My wife and I both grew up eating scratch cornbread, and still make it that way. Our recipe is almost a dead ringer to Bills. If you are ever at Canton Tradesday, there is usually a guy there with a little gristmill running off a hit and miss grinding cornmeal. It is fresh and makes great cornbread.

Canton cornmeal GOOD. food

Re: Scratch cornbread or Mix [Re: bill oxner] #7682801 12/07/19 10:47 PM
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Zatarain’s Cheddar Jalapeño cornbread mix. Quick, consistent and better than I can make from scratch. It’s the right amount of sweet and spice for our tastes. Multiple boxes in pantry at all times.


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