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Re: Best Cornbread—- [Re: KeithC] #7188573 02/18/21 09:25 PM 02/18/21 09:25 PM
Joined: Jan 2007 Posts: 25,612 Georgia warrior trapper
warrior trapper Joined: Jan 2007 Posts: 25,612 Georgia	Originally Posted by KeithC We grind the corn into meal, right before using it, with my Diamant flour mill. I think using fresh meal makes the flavor of cornbread better. It seems like cornmeal gets an off flavor if you've had it for a while. Keith That it does. Had an aunt that grew Hickory King and hauled it to a mill for grinding. Definitely better real corn flavor fresh ground. Matter of fact store bought meal caused a bad pelegra outbreak when it first came available. To enhance shelf life preventing it from going rancid they would degerm the kernels before grinding and use the germ for making corn oil. That took away vitamins and since so many southerners ate cornbread daily the vitamin deficiency caused pelegra. The mills had to start adding back vitamins hence all store bought meal is now labeled enriched meal.

Re: Best Cornbread—- [Re: Aix sponsa] #7202419 03/02/21 09:41 PM 03/02/21 09:41 PM
Joined: Feb 2014 Posts: 8,296 Louisiana Aix sponsa OP trapper
Aix sponsa OP trapper Joined: Feb 2014 Posts: 8,296 Louisiana	I’ve been cooking cornbread almost every night since I started this thread. I’ve used a different recipe almost every time trying to get the one I like the most, and I think I found it. Give this one a try and let me know what you think. It’s a keeper. 5 Tablespoons Butter, Melted 3/4 Cup White Sugar 2 Eggs 1/2 Cup Buttermilk 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1 1/4 Cup Cornmeal 1/4 Cup Flour Mix sugar and butter well, then add remaining ingredients. Mix well. Preheat cast iron skillet at 400 degrees with a thin layer of oil or butter then pour in batter. Bake at 350-400 degrees until done.

Re: Best Cornbread—- [Re: BFP] #7202424 03/02/21 09:49 PM 03/02/21 09:49 PM
Joined: Nov 2007 Posts: 9,843 St. Cloud, MN trapperkeck trapper
trapperkeck trapper Joined: Nov 2007 Posts: 9,843 St. Cloud, MN	This one came out of my cast iron dutch oven. It was fantastic. If I stumble across the recipe among the clutter on my dining room table, I will add it to the thread. "The voice of reason!"

Re: Best Cornbread—- [Re: Aix sponsa] #7202849 03/03/21 10:55 AM 03/03/21 10:55 AM
Joined: Sep 2012 Posts: 1,252 mi. u.p grapestomper trapper
grapestomper trapper Joined: Sep 2012 Posts: 1,252 mi. u.p	Will try that one tonight.

Re: Best Cornbread—- [Re: warrior] #7203238 03/03/21 05:28 PM 03/03/21 05:28 PM
Joined: Dec 2006 Posts: 260 south east lancaster co. PA. T TRAPPER TOM trapper
TRAPPER TOM trapper T Joined: Dec 2006 Posts: 260 south east lancaster co. PA.	Originally Posted by warrior Cornbread doesn't come in a mix cake does. I'm a purist making cornbread the way it has been for generations. 1 1/2 cup PLAIN corn meal 1/2 tsp baking soda 1 tsp salt 1 1/3 buttermilk or clabbered sweet milk 1 egg 2 T bacon grease Heat a 8-9 inch well seasoned cast iron skillet in a 425° oven with the bacon grease. (Every Southern kitchen should have a dedicated corn bread only skillet that gets almost daily use) Mix dry Mix wet When grease just reaches the smoke point quickly combine wet and dry mix well, pour in hot grease mix well. Quickly pour into hot skillet and bake 25 minutes at 425° You can add 1/2 cup cracklins or diced onions. Chopped bacon fried until clear can sub for cracklins. Sugar in grits or cornbread is abhorrent and one shouldn't associate with folks who do that sort of thing. Boy i tried this recipe exactly as above (butter milk) and have to say it must be an acquired taste and i love butter milk, i put butter on it, added maple syrup to it and still had trouble choking it down. it came out real nice in the cast iron pan though. maybe if i had sausage gravy or something it would be a fit. Warrior sorry but I'm thinking i might add some sugar next time. it had a good corn flavor PASS IT ON OR LOSE IT

Re: Best Cornbread—- [Re: TRAPPER TOM] #7203244 03/03/21 05:40 PM 03/03/21 05:40 PM
Joined: Feb 2013 Posts: 1,311 Northern Illinois huntrap247 trapper
huntrap247 trapper Joined: Feb 2013 Posts: 1,311 Northern Illinois	Originally Posted by TRAPPER TOM Originally Posted by warrior Cornbread doesn't come in a mix cake does. I'm a purist making cornbread the way it has been for generations. 1 1/2 cup PLAIN corn meal 1/2 tsp baking soda 1 tsp salt 1 1/3 buttermilk or clabbered sweet milk 1 egg 2 T bacon grease Heat a 8-9 inch well seasoned cast iron skillet in a 425° oven with the bacon grease. (Every Southern kitchen should have a dedicated corn bread only skillet that gets almost daily use) Mix dry Mix wet When grease just reaches the smoke point quickly combine wet and dry mix well, pour in hot grease mix well. Quickly pour into hot skillet and bake 25 minutes at 425° You can add 1/2 cup cracklins or diced onions. Chopped bacon fried until clear can sub for cracklins. Sugar in grits or cornbread is abhorrent and one shouldn't associate with folks who do that sort of thing. Boy i tried this recipe exactly as above (butter milk) and have to say it must be an acquired taste and i love butter milk, i put butter on it, added maple syrup to it and still had trouble choking it down. it came out real nice in the cast iron pan though. maybe if i had sausage gravy or something it would be a fit. Warrior sorry but I'm thinking i might add some sugar next time. it had a good corn flavor LOL! I tried this one also awhile back when posted. I had the exact same experience you did. I'd like to try it again with fresh ground cornmeal. Some people refuse to see the truth when you bludgeon them over the head with it. Member FTA-17I NTA NRA Patriot life member

Re: Best Cornbread—- [Re: Aix sponsa] #7203246 03/03/21 05:45 PM 03/03/21 05:45 PM
Joined: Nov 2007 Posts: 9,843 St. Cloud, MN trapperkeck trapper
trapperkeck trapper Joined: Nov 2007 Posts: 9,843 St. Cloud, MN	Here's the recipe I used for my Dutch oven corn bread. "The voice of reason!"

Re: Best Cornbread—- [Re: warrior] #7203254 03/03/21 05:56 PM 03/03/21 05:56 PM
Joined: Sep 2013 Posts: 4,842 Nevada N nvwrangler trapper
nvwrangler trapper N Joined: Sep 2013 Posts: 4,842 Nevada	Originally Posted by warrior Love me a country milk shake. Cornbread and clabber for those not in the know. I thought only Okies did that, grew up watching all my relative's from Ok eat it just that way or with butter milk . For a long time I thought you could only eat cornbread with a spoon from a glass or coffee mug.

Re: Best Cornbread—- [Re: Aix sponsa] #7203264 03/03/21 06:01 PM 03/03/21 06:01 PM
Joined: Nov 2007 Posts: 9,843 St. Cloud, MN trapperkeck trapper
trapperkeck trapper Joined: Nov 2007 Posts: 9,843 St. Cloud, MN	Corn bread in this house is served with a generous dollup of this! "The voice of reason!"

Re: Best Cornbread—- [Re: huntrap247] #7203272 03/03/21 06:07 PM 03/03/21 06:07 PM
Joined: Jun 2010 Posts: 16,375 Iowa ~ADC~ The Count
~ADC~ The Count Joined: Jun 2010 Posts: 16,375 Iowa	Originally Posted by ~ADC~ Or be a purest and get bland tasteless cornbread that you have to smother in gravy to choke it down,,,, but it'll look cool in your cast iron. lol Originally Posted by TRAPPER TOM Originally Posted by warrior Cornbread doesn't come in a mix cake does. I'm a purist making cornbread the way it has been for generations. 1 1/2 cup PLAIN corn meal 1/2 tsp baking soda 1 tsp salt 1 1/3 buttermilk or clabbered sweet milk 1 egg 2 T bacon grease Heat a 8-9 inch well seasoned cast iron skillet in a 425° oven with the bacon grease. (Every Southern kitchen should have a dedicated corn bread only skillet that gets almost daily use) Mix dry Mix wet When grease just reaches the smoke point quickly combine wet and dry mix well, pour in hot grease mix well. Quickly pour into hot skillet and bake 25 minutes at 425° You can add 1/2 cup cracklins or diced onions. Chopped bacon fried until clear can sub for cracklins. Sugar in grits or cornbread is abhorrent and one shouldn't associate with folks who do that sort of thing. Boy i tried this recipe exactly as above (butter milk) and have to say it must be an acquired taste and i love butter milk, i put butter on it, added maple syrup to it and still had trouble choking it down. it came out real nice in the cast iron pan though. maybe if i had sausage gravy or something it would be a fit. Warrior sorry but I'm thinking i might add some sugar next time. it had a good corn flavor Originally Posted by huntrap247 LOL! I tried this one also awhile back when posted. I had the exact same experience you did. I'd like to try it again with fresh ground cornmeal. Can't say I didn't warn you. lol

Re: Best Cornbread—- [Re: Aix sponsa] #7203466 03/03/21 08:44 PM 03/03/21 08:44 PM
Joined: Dec 2008 Posts: 1,785 Georgia K Kirk De trapper
Kirk De trapper K Joined: Dec 2008 Posts: 1,785 Georgia	Originally Posted by Aix sponsa I’ve been cooking cornbread almost every night since I started this thread. I’ve used a different recipe almost every time trying to get the one I like the most, and I think I found it. Give this one a try and let me know what you think. It’s a keeper. 5 Tablespoons Butter, Melted 3/4 Cup White Sugar 2 Eggs 1/2 Cup Buttermilk 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1 1/4 Cup Cornmeal 1/4 Cup Flour Mix sugar and butter well, then add remaining ingredients. Mix well. Preheat cast iron skillet at 400 degrees with a thin layer of oil or butter then pour in batter. Bake at 350-400 degrees until done. Just made it. Absolutely wonderful The Real Reasons Animals Are Detecting Your Sets And Devices by Kirk Dekalb https://amzn.to/2Hn1hxv

Re: Best Cornbread—- [Re: Aix sponsa] #7203498 03/03/21 08:59 PM 03/03/21 08:59 PM
Joined: Dec 2008 Posts: 28,715 Eastern Shore of Maryland HobbieTrapper "Chippendale Trapper"
HobbieTrapper "Chippendale Trapper" Joined: Dec 2008 Posts: 28,715 Eastern Shore of Maryland	This will keep you busy. -Goofy-

Re: Best Cornbread—- [Re: Aix sponsa] #7203818 03/04/21 12:02 AM 03/04/21 12:02 AM
Joined: Jul 2012 Posts: 3,616 N. Carolina S Scout1 trapper
Scout1 trapper S Joined: Jul 2012 Posts: 3,616 N. Carolina	Instead of using eggs, try you a large spoon of mayo. Mom has been using some powdered buttermilk that makes a very good cake. ------------------------------------- DJT & MTG in 2024!

Re: Best Cornbread—- [Re: warrior] #7203833 03/04/21 12:18 AM 03/04/21 12:18 AM
Joined: Sep 2013 Posts: 18,581 Green County Wisconsin G GREENCOUNTYPETE trapper
GREENCOUNTYPETE trapper G Joined: Sep 2013 Posts: 18,581 Green County Wisconsin	Originally Posted by warrior Cornbread doesn't come in a mix cake does. I'm a purist making cornbread the way it has been for generations. 1 1/2 cup PLAIN corn meal 1/2 tsp baking soda 1 tsp salt 1 1/3 buttermilk or clabbered sweet milk 1 egg 2 T bacon grease Heat a 8-9 inch well seasoned cast iron skillet in a 425° oven with the bacon grease. (Every Southern kitchen should have a dedicated corn bread only skillet that gets almost daily use) Mix dry Mix wet When grease just reaches the smoke point quickly combine wet and dry mix well, pour in hot grease mix well. Quickly pour into hot skillet and bake 25 minutes at 425° You can add 1/2 cup cracklins or diced onions. Chopped bacon fried until clear can sub for cracklins. Sugar in grits or cornbread is abhorrent and one shouldn't associate with folks who do that sort of thing. I baked this recipe tonight , we had tamales and corn bread I could see this going very well with black eyed peas America only has one issue, we have a Responsibility crisis and everything else stems from it.

Re: Best Cornbread—- [Re: GREENCOUNTYPETE] #7203843 03/04/21 12:28 AM 03/04/21 12:28 AM
Joined: Jan 2007 Posts: 25,612 Georgia warrior trapper
warrior trapper Joined: Jan 2007 Posts: 25,612 Georgia	Originally Posted by GREENCOUNTYPETE Originally Posted by warrior Cornbread doesn't come in a mix cake does. I'm a purist making cornbread the way it has been for generations. 1 1/2 cup PLAIN corn meal 1/2 tsp baking soda 1 tsp salt 1 1/3 buttermilk or clabbered sweet milk 1 egg 2 T bacon grease Heat a 8-9 inch well seasoned cast iron skillet in a 425° oven with the bacon grease. (Every Southern kitchen should have a dedicated corn bread only skillet that gets almost daily use) Mix dry Mix wet When grease just reaches the smoke point quickly combine wet and dry mix well, pour in hot grease mix well. Quickly pour into hot skillet and bake 25 minutes at 425° You can add 1/2 cup cracklins or diced onions. Chopped bacon fried until clear can sub for cracklins. Sugar in grits or cornbread is abhorrent and one shouldn't associate with folks who do that sort of thing. I baked this recipe tonight , we had tamales and corn bread I could see this going very well with black eyed peas It does. Any kind of beans for that matter. The missus spoons butterbeans over the top of crumbled up cornbread. I'm sorry some of y'all found it less than ideal. Did you put enough butter on it? I cut the pone into wedges slice a wedge and stuff in as much butter as it can hold. Same with grits, no sugar but as much butter as you like.

Re: Best Cornbread—- [Re: Aix sponsa] #7203911 03/04/21 01:31 AM 03/04/21 01:31 AM
Joined: Sep 2013 Posts: 18,581 Green County Wisconsin G GREENCOUNTYPETE trapper
GREENCOUNTYPETE trapper G Joined: Sep 2013 Posts: 18,581 Green County Wisconsin	wife has been on the no sugar no grain thing which is good she had been struggling with getting off some extra weight and is starting to make progress now without sugar I am still eating rice, some bread and potatoes but none of it with any sugar added once you get away from the always more sugar you start to really taste the sweet in things like bread , fruit and vegetables. so I guess it is an acquired taste not having sugar but once you get there it is good. the state of things is kinda sad 2 nut butters sitting on a shelf , one costs less than the other. Why; that one has sugar because it is less expensive than more nuts. America only has one issue, we have a Responsibility crisis and everything else stems from it.

Re: Best Cornbread—- [Re: Aix sponsa] #7203921 03/04/21 02:09 AM 03/04/21 02:09 AM
Joined: Jan 2007 Posts: 25,612 Georgia warrior trapper
warrior trapper Joined: Jan 2007 Posts: 25,612 Georgia	I really don't do much sugar at all save for my tea. Tea must have two cups per gallon. Other than that my only other sources of sugar would be honey or cane syrup and that's only the weekend breakfast biscuit or pancake.

Re: Best Cornbread—- [Re: Aix sponsa] #7203923 03/04/21 02:20 AM 03/04/21 02:20 AM
Joined: Feb 2020 Posts: 484 Wyoming wytex trapper
wytex trapper Joined: Feb 2020 Posts: 484 Wyoming	I get my son to send me several packets of this brand every so often. I can not get the Honey Sweet variety up here , regular is good as well. http://morrisonmilling.com/products/6-oz-morrison-texas-style-honey-sweet-cornbread-mix/

Re: Best Cornbread—- [Re: Kirk De] #7205054 03/05/21 08:16 AM 03/05/21 08:16 AM
Joined: Feb 2014 Posts: 8,296 Louisiana Aix sponsa OP trapper
Aix sponsa OP trapper Joined: Feb 2014 Posts: 8,296 Louisiana	Originally Posted by Kirk De Originally Posted by Aix sponsa I’ve been cooking cornbread almost every night since I started this thread. I’ve used a different recipe almost every time trying to get the one I like the most, and I think I found it. Give this one a try and let me know what you think. It’s a keeper. 5 Tablespoons Butter, Melted 3/4 Cup White Sugar 2 Eggs 1/2 Cup Buttermilk 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1 1/4 Cup Cornmeal 1/4 Cup Flour Mix sugar and butter well, then add remaining ingredients. Mix well. Preheat cast iron skillet at 400 degrees with a thin layer of oil or butter then pour in batter. Bake at 350-400 degrees until done. Just made it. Absolutely wonderful Glad you enjoyed it. It is definitely the go-to in my house

Re: Best Cornbread—- [Re: Aix sponsa] #7205379 03/05/21 01:15 PM 03/05/21 01:15 PM
Joined: Sep 2012 Posts: 1,252 mi. u.p grapestomper trapper
grapestomper trapper Joined: Sep 2012 Posts: 1,252 mi. u.p	Originally Posted by Aix sponsa I’ve been cooking cornbread almost every night since I started this thread. I’ve used a different recipe almost every time trying to get the one I like the most, and I think I found it. Give this one a try and let me know what you think. It’s a keeper. 5 Tablespoons Butter, Melted 3/4 Cup White Sugar 2 Eggs 1/2 Cup Buttermilk 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1 1/4 Cup Cornmeal 1/4 Cup Flour Mix sugar and butter well, then add remaining ingredients. Mix well. Preheat cast iron skillet at 400 degrees with a thin layer of oil or butter then pour in batter. Bake at 350-400 degrees until done. I made two batches and we have had it the last two nights. Kids thought it was very good. Added a little butter and honey and was very good.

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