Corn bread recipe please

[maryanimal]

There is nothing new on ePlaya.

Sun Jun 24, 2012 8:18 pm

1 cup all purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder

1 egg
1 cup milk
1/3 cup vegetable oil

- preheat oven to 400 degrees
- butter square glass pan
- combine dry in a separate bowl
- combine wet in a separate bowl
- combine the two
- 20 mins @ 400 - check with a toothpick when done.. should come out dry

The best cornbread you've ever had in your life.

Momma says so.

I haven't tried to make Junglesmack's momma's recipe, so until that day, my favorite recipe from scratch is on the side of a cornmeal box at home--only you replace the white sugar with brown sugar (a variant on using molasses, of course). So delicious. I will never make cornbread with white sugar again.

I'll look for my recipe when I get home.

I'll also have to try that tip of preheating the pan with bacon grease in it. I grease the pan, obviously, but I've never used bacon grease, or heated the pan first.

I've been using the same recipe junglesmacks posted for years. It tastes exactly like Marie Callandar's cornbread! In fact the MC recipe is exactly the same as the one above! It's really yummy!

[Box Burner]

I've always wondered what the "corn dodgers" that Rooster Cogburn extolls in True Grit, are.

Basically the same thing as a johnnycake - it's a skillet biscuit. I worked at a dude-ranch in Wyoming in 80/81, and we had an old grizzled ranch-hand (of course) and his wife Doris (I forgot his name), and they used to make these out by the buffalo paddock over an open fire for the tourists. Doris also made the most sinful chicken & dumplings - her dumplings were perfect all the way through, yet the size of a mans fist. Drooooooooooooool.

I've always wondered the same thing, Elorrum!! I'd love to one day have a pocket full, and share one with you! I have the same coat the Duke wears in that movie. And I'm adept and drunkenness and falling off a horse to pick a camp spot.

As per Merriam-Webster Online:

a cake of corn bread that is fried, baked, or boiled as a dumpling. First Known Use of CORN DODGER. 1834.

[Elorrum]

I found a few recipes, and you boil the cornmeal before you add the egg and then form it into patties, or disks, and then bake it. The "moderns" add all sorts of frou frou to make it softer, and easier to eat. Not the sort of thing you'd haul around the country in a tow sack and use for target shooting. which is what I'm aiming at.

[unjonharley]

Saw the OP early today.. My cornbread alarm went out.. Went into the kitchen to make some.. Corn meal, powdered egg, pancake mix for flour, powdered soy drink, pad of ghee, little water and apple sauce.. Mixed and poured onto a baking paper on a plate.. Then nuked it for 1 1/2 min. Heated left over chile onto cornbread..

Makes a 8 inch x 1 1/2 h cake

[peyote2004]

1 cup all purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder

1 egg
1 cup milk
1/3 cup vegetable oil

- preheat oven to 400 degrees
- butter square glass pan
- combine dry in a separate bowl
- combine wet in a separate bowl
- combine the two
- 20 mins @ 400 - check with a toothpick when done.. should come out dry

The best cornbread you've ever had in your life.

Momma says so.

I made this recipe today. It is definitely one of the better cornbread recipes I've tried.

[Ratty]

UnJohn, I love your approach. Use whatever you have. I don't cook. When I DO, I have to go out and buy some ingredients because my husband has no use for baking powder, powdered sugar, yeast or chocolate chips. I go in the kitchen every couple of years and say, "Where's the oil. Is this 5 year old ____ still good". UnJohn. Your corn bread sounds just fine to me.

[Elorrum]

I've got some beans soaking, and will make a pot of soup soon. Cornbread sounds like a nice accompaniment. I don't feel like baking today. Not a problem, a large pot of soup for a single person is a weeks long bill of fare. Freeze and repeat. I might try a corn dodger variant.

[unjonharley]

UnJohn, I love your approach. Use whatever you have. I don't cook. When I DO, I have to go out and buy some ingredients because my husband has no use for baking powder, powdered sugar, yeast or chocolate chips. I go in the kitchen every couple of years and say, "Where's the oil. Is this 5 year old ____ still good". UnJohn. Your corn bread sounds just fine to me.

Use what you have on hand is the burner way...

Soup is a pressure cooker away..

[MyDearFriend]

Use what you have on hand is the burner way...

"Start with what you have; it's easier and cheaper."

Thanks, Ratty, I use that line all the time now.

[Ratty]

Hi MDF, I got a carload of great burner clothes today. Saturday flea market is so cheap. Striped pants, velvet things, shiny outfits.....50¢ each. I can't help it. This is the way I burn all year. (Plus the way I pay for my burn).

[BoyScoutGirl]

I got this recipe from a popular website, not a loved one, but it's still delicious!

1 (8 ounce) package dry cornbread mix
2 eggs
1/2 cup cooked chopped broccoli
1/2 cup chopped onion
1/2 cup cottage cheese
1/3 cup butter, melted

- Preheat oven to 350 degrees (175 degrees C). Grease one 8x8 inch square baking pan.
- Combine the eggs, cornbread mix, cottage cheese, broccoli, chopped onion, and melted butter or margarine and mix well. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 minutes.

[Boijoy]

Bumble. please consider purchasing a cast iron skillet. Once you dive into the world of southern cooking your going to need one.
I preheat my skillet in the oven with butter before pouring in my corn batter. ( I put a small can of corn in my batter too )

[Turtleburp]

sighs - and we had just got over the Peters of Kensington addiction... don't encourage her!

[Isotopia]

Try this version. The pepper flakes may not be to your liking but the recipe stands on its own without the addition of the pepper. As someone else mentioned earlier I'd substitute the melted butter for a small amount of bacon grease. But, well, that's how we do it down south.

http://www.101cookbooks.com/archives/fi ... ecipe.html

[Savannah]

So, it turns out that this has been the recipe I've been using.

It is NOT the one on the Alber's website, weirdly enough.

11/2 cups all-purpose flour
2/3 cup (brown!) sugar
1/2 cup Albers® Yellow Corn Meal <-- I daresay you could get away with other varieties, but make sure it's not a mix, just corn meal.
1 Tbsp. baking powder
1/2 tsp. salt

11/4 cup milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp. butter

PREHEAT oven to 350°F. Grease or paper line 15 to 18 muffin cups.

COMBINE meal, flour, sugar, baking powder and salt in a medium bowl.

Combine milk, oil, egg and butter in a separate small bowl; whisk or mix well. Add milk mixture to flour mixture; stir just until blended. Pour into muffin cups 2/3 full.

BAKE for 18 minutes (check it a minute before) or until wooden pick inserted in center comes out clean. Serve warm (with butter and honey).

For Bread, pour batter into 8-inch square baking pan, bake for 35 minutes or until wooden pick inserted in center comes out clean.

So good. And if I were using a pan, I'd try bacon grease at least once, but I like muffins/am impatient.

[unjonharley]

Speaking of "corn bread".. Some f'en hillbilly cranked the amps and yoddled The William Tell/1812 overture..Somewhere out on the 8:00 spoke

[Ratty]

Sounds lovely.

[theCryptofishist]

mabye Bumble would like one of those cast iron cornbread pans, with the cornbread baked into the shape of an ear of corn.

[atomicray]

Signing in for a favored topic that escaped my attention up to this point...

Growing up in the deep South, being a chef, and overall a lover of all things related to corn...there is an understanding that a pinch of sugar is nearly always snuck into the mix but if a large amount of sugar or related such as molasses then this product turns down another road that leads to corn cake rather than corn bread.

Now that said, I like corn cake...quite a bit actually.

The understated secret to corn bread is to replace at least half the liquid with creamed corn.

A catering trick is to add a bit of gelatin to the mix, this will continue to draw moisture from the air and remains moist for a longer time...even if sitting out.

I have tried adding dozens of different ingredients through the years...and to be honest I prefer straight up corn bread and corn cake. I do appreciate a bit of heat from hot peppers, minced...but at this point I usually make a compound butter and add this to the finished stock corn product.

Best of luck and success with your crushed corn adventures!