Scratch cornbread

Do you make scratch or use a mix?

She makes scratch using Mom’s recipe. Holler if you want it.

Wife uses a mix. Pioneer brand

Scratch

I've been making scratch using my momma's recipe ever science I left home. Cathy makes scratch using my recipe. It's pretty simple. I use 2/3 yellow cornmeal, 1/3 cup flour, sugar, pinch of salt, 2 tsp baking powder, one egg, and milk to texture. I never add oil to my batter. All great southern cooks know to put the oil in a hot pan before you pour the batter in there. It should curl up around the edges. I just made a pan. A Mexican was picking up pecans in my yard. I paid him $20 to pick up the sticks. I gave him a crusty edge of the cornbread and it put a big smile on his face.

It rises also...

Both....

Thanksgiving PSA-

When you’re making cornbread for dressing, add a good bit of chopped onion and celery to the batter. It will be very moist and adds to the flavor of the dressing.

Adding just chopped onion is really good in cornbread anytime.

I make scratch most of the time but keep a couple boxes of Jiffy in the pantry as that's what Mrs. Chalet likes. Jiffy is not bad, just sweeter than I like it.

We had to add a couple of steps when I was growing up. Actually several steps. We grew our own corn and had to shell it and take it to the grist mill.

Nice. Corn comes out one end, toilet paper the other.

Bill, you are awesome.

Bill, How much sugar ?

Do not know about in Bills but mine gets no sugar. There are enough simple carbs in the flour and corn meal. For a nice twist throw some chopped jalapeños in it or use the same mixture but add onions and jalapeños and spoon in hot oil and deep fry for some light fluffy hush puppies

Depends. I like mine on the sweet side. I use two tablespoons.

Scratch, use Lambs cornmeal.

Scratch. Arnette's corn meal recipe. No sugar.

Box for the dressing and scratch for individual consumption.

Always from scratch. No sugar what so ever. Sugar in cornbread = nothing more than yellow cake in my book.. But to each their own.

If you want your cornbread to taste of corn, it will require some sugar. Corn, like most veggies starts losing sugar at harvest. By the time it’s ground, it’s lost all traces of sugar. Have you ever had an ear of corn fresh from the garden? They call that sweet corn. Have you heard of folks putting sugar in the boil pot to make old ears taste better?

Without sugar, corn bread tastes like stale Fritos.

I concur

I concur with some of that but sweet corn is a type of corn and rarely f ever used in corn meal. Field corn is more commonly used in corn meal and is the majority of what is grown. perhaps we should be feeding sweet corn which will look wrinlked when dried in our feeders for its higher sugar content.

Being type 1 diabetic I rarely ever add sugar to anything and grew up with corn bread without sugar and prefer it without sugar. I will not use any premade mix due to the sugar content, it tasts more like corn cake to me. Notice how shriveled the corn is in this photo compared to what is in your feeder, this is sweet corn seed

We used field corn when I was growing up. We shelled it and took it to the gristmill. It got weevils in it before we finished.

I make it the way my mom taught me. 1cup self rising cornmeal, 1 egg, 1 cup buttermilk. Leave the skillet in the oven while preheating to 450. Add oil to skillet as Bill said. Bake til brown on top.

Best served buttered and then covered in molasses