Let’s get the most important thing out of the way. My cast iron skillet was (most devastatingly) lost in the move. Ergo, this isn’t going to be the corn bread that some people say is the only corn bread out there.
With that said, I’m going to have chili for dinner tonight, and I’d like to bake some corn bread to go with it. Specifically, I’d like to use my roommate’s Aunt’s recipe. That’s easy. The problem is that the recipe I have needs a bit more flavor. I’m thinking I’d just like to add more cornmeal and reduce the flour, but I’m not sure how that will affect the chemistry. So, is that a workable solution, or do I need to think up something else?
step 1; go to a kitchen supply store and get a new Lodge pre-seasoned cast iron skillet, skillet problem solved…
step 2; I’ve found that adding in some honey to the cornbread mix helps keep the bread moist and adds a pleasing touch of sweetness, the last batch of cornbread I made doing this came out with an almost cake-like consistency, it was indescribably delicious, the combo of honey in the mix and the cast iron skillet made the best cornbread I have ever tasted
Buying new cookware is on the “to-do after employment” list. It’s not an option for this evening, though. Much as I wish it were.
Some honey might be enjoyable, but I’d like to get the corn flavor right first. This recipe isn’t by any means a bad one, it’s a great platform to tweak from, I think. However, I think I’ll try your suggestion after 1) the corn flavor is right and 2) the “to-do after employment” list is worked on.
I made cornbread on Sunday. (Sadly, no cast iron here, either.) I generally use the Joy of Cooking recipe, which calls for 1 1/4 c cornmeal and 3/4 c flour. However, I have coarse ground cornmeal lurking in the cabinet, which seemed a bit much for cornbread, so I used a cup each of cornmeal and flour and it worked out OK. Moral of the story is that it’s fine to tinker with the ratio of cornmeal to flour, just as long as it adds up to the same volume overall.
One time when i stared to make corn bread (chili night) I found I had purchased Grits by mistake. I used them anyway, (made a might heavy cake), Then was wondering what to do with the rest of the grits. (Northern MN). I then started to add them to my buttermilk pancake recipe. Well i don’t use a recipe, i just toss in approximate amounts of the ingredients. I have been buying grits to add to my pancakes for years now!(this is a secret so don’t tell anyone)(made on a cast iron wood cook stove) and there is no problem telling a pancake from a stove lid.
A while back, I got a notion to use buttermilk instead of regular milk when making cornbread.
The buttermilk reacts very differently. After adding the usual cup of liquid in buttermilk form, I had to add almost that much again of regular milk to get the right consistency instead of a stiff dough. I was a bit worried about how it would turn out, but it was terrific!
We recently made cornbread using whole wheat flour instead of regular. It was really, really good. Now we’ve bought some whole grain cornmeal to play with, too.
Another thing I do sometimes is throw in some canned corn or chopped onion or minced jalepeno or something similar.
Well, I ended up just reversing the corn meal and flour amounts to 1 1/4 cup corn mean and 3/4 cup flour. That was better, but it’s still not right. I’ll look into the idea of adding buttermilk or something like that, to see if it will enhance the flavor somehow.
All comments on my style of cornbread will be ignored unless recipes are provided as alternatives. I can only go with what I have and what I know. I’ve never seen non-yellow cornbread, so I’m just going on what I have seen and the cornmeal I was given. But I’m open to negotiations, provided there are recipes to work with.
Anyway, my chili dinner was grand, but I have to go pull more cheese out of the freezer now. Before I forget. Also, I’m going to eat a lot of cornbread today, I can just tell.
This is a pretty standard recipe. The problem is what to do with the rest of the buttermilk. My Grandfather used to crumble cornbread into a glass of buttermilk. He was otherwise a wise and kind, loving person.
Glad your dinner turned out well.
I’ll be with you guys, on the ramparts, in this regard.
My oven is broken and, until it’s fixed, when I get cravings, I’ve been buying pre-made cornbread. Cake and abomination, all of it! I’ve given up. Now the above, that’s a cornbread recipe (maybe he can use the buttermilk to pre-soak chicken).
BlueKangaroo, I’m glad though you like cornbread well enough to do this kind of research and try new recipes.
There is nothing better on God’s gray earth than a plate of hot, sweet cornbread with butter and honey, accompanied by a side of baked beans. The failure to recognize this is what keeps the inhabitants of the less fortunate parts of our great country from joining the front rank of civilization.
According to my “Cast-Iron Cooking for Dummies” cookbook, there are two basic species of Cornbread;
Southern Cornbread; uses white cornmeal and is not sweet
Northern Cornbread; uses yellow cornmeal and is sweet, has a cakelike consistency
Since I’m up here in Maine, to me, yellow, sweet cornbread is the norm, I might try making some Southern cornbread, just to see what it’s like…
Regional recipies are fun, but there are some things that are just…wrong, like the evil that is Manhattan Clam Chowder (tomato based stock) versus New England Clam Chowder (milk and butter based stock) which is real clam chowder, or putting ketchup on a hot dog, that’s just…wrong!
Should I ask a mod to move this thread to Great Debates?
**BlueKangaroo **- corn bread will freeze well in individual pieces, if you don’t want to eat it all today. Cut it, lay the pieces on a cookie sheet so they’re not touching and freeze. When frozen, put the pieces in a ziptop freezer bag and back in the fridge. Nuke to thaw whenever you want homemade corn bread!
My favorite “recipe” is 2 boxes of Jiffy cornbread mix, or the mix from Aldi, made with a big spoonful of fat free sour cream and a can of creamed corn, with just enough milk to make it pourable. I’ve played with enough cornbread from scratch to like the boxed stuff just fine. It’s a slightly sweet cornbread, somewhere between Southern and Northern cornbreads, with my additions. Made according to the box, it’s sweet Northern cornbread.
Seriously and out of character, I’ve always viewed sweet cornbread as a dessert, like those little yellow corn muffins, or the dessert thingie in some TV dinners.
My Grandfather used to crumble cornbread into a glass of buttermilk. He was otherwise a wise and kind, loving person.
