I've made ones with corn kernals, green chilies, in baking pans, in a cast iron skillet and many are very good. But I've never made one that made me say that this is the best cornbread I've ever had. Can someone help?
Love cornbread & think I have it mastered.
-Use milk instead of water
-Add sugar/honey, depends how sweet you want it
-Add some cream cheese or sour scream (tablespoon)
-Last 5 minutes take out and put some butter on top, again to your liking & broil for 2-3 mins.
is superior to Jiffy. You can doctor the basic mix. I've dusted some corn meal in it to add some texture. I've added diced jalapenos to give a bit of kick.
I don't like much cornbread but I do like this one a lot my wife makes
I'm copying her recipe, hope it makes sense. Like I said, I generally don't like corn bread but I do really like this. It's moist and got hot peppers in it which a like where most cornbread I find too dry and crumbly.
2 cups yellow cornmeal
2 cups flour
2 T of baking powder
1 cup sugar
1 tsp salt
1 cup shredded cheddar cheese
2 cups milk
Combine ingredients 1-7 in a large mixing bowl, & mix well.
In another large mixing bowl combine and mix well:
1 cup veg oil
1 12 oz can of whole kernel corn
1 8 1/2 oz can of cream style corn
1 cup chopped onions
1 cup of shredded cheddar cheese
3 chopped hot peppers (or one small can of green chili's)
2 eggs
1 cup chopped green pepper
Combine both mixtures thoroughly, bake in a greased 13x9 inch pan at 400. Check at 30 minutes (she said it usually takes a little longer but start checking at 30 minutes to see when it's set up and done.
My wife makes Jalapeno Cheddar Cornbread and basically
follows Ina Garten's recipe but I think she increases both the cheddar amount somewhat and the jalapeno amount a good bit. She also uses a cast iron pan.
is superior to Jiffy. You can doctor the basic mix. I've dusted some corn meal in it to add some texture. I've added diced jalapenos to give a bit of kick.
in big bowl MIX:
- 1 egg - mix it up before the other ingredients
- 8oz Sour Cream
- 1 box Jiffy Corn Bread Mix - mix these together w/a wisk and get the lumps out before you put the corn
- 1 can of corn
Stir it up
- Microwave 1 Stick of Butter for 1 min. (coffee mug is good) and pour into pan
- Pour & spatula mixture into pan. Don't stir, just sort of pour it towards the corners a bit
Bake about 45-47 min. I usually wait to see the edges get golden brown
is superior to Jiffy. You can doctor the basic mix. I've dusted some corn meal in it to add some texture. I've added diced jalapenos to give a bit of kick.
I see why it tastes so good. It has sugar as the first ingredient and then throws in some dextrose to boot :) Thanks for the suggestion
Love cornbread & think I have it mastered.
-Use milk instead of water
-Add sugar/honey, depends how sweet you want it
-Add some cream cheese or sour scream (tablespoon)
-Last 5 minutes take out and put some butter on top, again to your liking & broil for 2-3 mins.
Amazing! Healthy? No.
Looks like some nice additions.
RE: I don't like much cornbread but I do like this one a lot my wife makes
I'm copying her recipe, hope it makes sense. Like I said, I generally don't like corn bread but I do really like this. It's moist and got hot peppers in it which a like where most cornbread I find too dry and crumbly.
2 cups yellow cornmeal
2 cups flour
2 T of baking powder
1 cup sugar
1 tsp salt
1 cup shredded cheddar cheese
2 cups milk
Combine ingredients 1-7 in a large mixing bowl, & mix well.
In another large mixing bowl combine and mix well:
1 cup veg oil
1 12 oz can of whole kernel corn
1 8 1/2 oz can of cream style corn
1 cup chopped onions
1 cup of shredded cheddar cheese
3 chopped hot peppers (or one small can of green chili's)
2 eggs
1 cup chopped green pepper
Combine both mixtures thoroughly, bake in a greased 13x9 inch pan at 400. Check at 30 minutes (she said it usually takes a little longer but start checking at 30 minutes to see when it's set up and done.
Nice ingredients. Looks like it should be pretty moist. Thanks
RE: My wife makes Jalapeno Cheddar Cornbread and basically
follows Ina Garten's recipe but I think she increases both the cheddar amount somewhat and the jalapeno amount a good bit. She also uses a cast iron pan.
is superior to Jiffy. You can doctor the basic mix. I've dusted some corn meal in it to add some texture. I've added diced jalapenos to give a bit of kick.
in big bowl MIX:
- 1 egg - mix it up before the other ingredients
- 8oz Sour Cream
- 1 box Jiffy Corn Bread Mix - mix these together w/a wisk and get the lumps out before you put the corn
- 1 can of corn
Stir it up
- Microwave 1 Stick of Butter for 1 min. (coffee mug is good) and pour into pan
- Pour & spatula mixture into pan. Don't stir, just sort of pour it towards the corners a bit
Bake about 45-47 min. I usually wait to see the edges get golden brown
from the last surviving community up here in Maine.
Great for some time tested wholesome good cornbread. It is nothing fancy but it sure is delicious.
The basics were covered above and the substitutions and additions mentioned as well have my mouth drooling for some corn bread.
They also have an amazing herb biscuit recipe for these upcoming holidays and cold winter months to pair with your winter dishes.
Might have to make some tomorrow using
Trying to fill in the blanks :) Is this close to what you're talking about?
Shaker Cornbread:
For the Shaker Cornbread:
2 cups white corn meal (I used yellow)
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 ¼ cups buttermilk
2 tablespoons butter, melted
2 eggs, beaten
Preheat the oven to 425°. Butter a 10 inch skillet or 9 inch square baking dish, and preheat it in your oven. I didn’t butter mine and it stuck slightly.
In a medium bowl, whisk together corn meal, salt, soda, and baking powder.
Add the butter and buttermilk and mix well. Add the eggs and beat until smooth.
Bake in preheated oven for 15-20 minutes or until a toothpick comes out clean. Mine took just under 18.
I think each Shaker recipe was adapted and adjusted by community.
I'll type out the recipe they gave me.
1 Cup Yellow Corn Meal
1 Cup all-purpose flour
1/4 cup sugar (can be left out with no problem)
4 teaspoons baking powder
1/2 teaspoon or less of salt
1 Cup of sweet milk
1 egg
1/4 cup of vegetable shortening
Combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and shortening to the above mixture. Beat until fairly smooth. Bake in an increased 8" square pan in a preheated oven at 425° for 20-25 minutes.
Can also be used for muffins by cooking the above in muffin tins. The muffins are less crumbly.
Martha Stewart herself did a show in Sister Francis kitchen at the Maine community. My great Aunt (one of the last 3 surviving Shakers until her death) published this recipe in one of her best selling cookbooks.
She has a note at the beginning of the book saying "Shaker cookery, like everything Shaker-designed or Shaker-created is traditionally simple and functional. If it is gourmet gastronomy you seek, or some rate epicurean dainty, forget it. You won't find exotics among these recipes. What you will find are simple directions for the preparation of time tested comestibles each conceived with loving care, to be of delicious taste and a wholesome satisfying nature."
That being said, The Shaker cookbooks are fantastic.
I think each Shaker recipe was adapted and adjusted by community.
I'll type out the recipe they gave me.
1 Cup Yellow Corn Meal
1 Cup all-purpose flour
1/4 cup sugar (can be left out with no problem)
4 teaspoons baking powder
1/2 teaspoon or less of salt
1 Cup of sweet milk
1 egg
1/4 cup of vegetable shortening
Combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and shortening to the above mixture. Beat until fairly smooth. Bake in an increased 8" square pan in a preheated oven at 425° for 20-25 minutes.
Can also be used for muffins by cooking the above in muffin tins. The muffins are less crumbly.
Martha Stewart herself did a show in Sister Francis kitchen at the Maine community. My great Aunt (one of the last 3 surviving Shakers until her death) published this recipe in one of her best selling cookbooks.
She has a note at the beginning of the book saying "Shaker cookery, like everything Shaker-designed or Shaker-created is traditionally simple and functional. If it is gourmet gastronomy you seek, or some rate epicurean dainty, forget it. You won't find exotics among these recipes. What you will find are simple directions for the preparation of time tested comestibles each conceived with loving care, to be of delicious taste and a wholesome satisfying nature."
That being said, The Shaker cookbooks are fantastic.
That's a great note she wrote. I've never heard of the Shaker cookbooks. Thanks for introducing me
Its not gourmet, but its yummy.
-Use milk instead of water
-Add sugar/honey, depends how sweet you want it
-Add some cream cheese or sour scream (tablespoon)
-Last 5 minutes take out and put some butter on top, again to your liking & broil for 2-3 mins.
Amazing! Healthy? No.
2 cups yellow cornmeal
2 cups flour
2 T of baking powder
1 cup sugar
1 tsp salt
1 cup shredded cheddar cheese
2 cups milk
Combine ingredients 1-7 in a large mixing bowl, & mix well.
In another large mixing bowl combine and mix well:
1 cup veg oil
1 12 oz can of whole kernel corn
1 8 1/2 oz can of cream style corn
1 cup chopped onions
1 cup of shredded cheddar cheese
3 chopped hot peppers (or one small can of green chili's)
2 eggs
1 cup chopped green pepper
Combine both mixtures thoroughly, bake in a greased 13x9 inch pan at 400. Check at 30 minutes (she said it usually takes a little longer but start checking at 30 minutes to see when it's set up and done.
I think its pretty damn good...
++++ Can't beat Famous Dave's!
8x8 pan 350 degrees
in big bowl MIX:
- 1 egg - mix it up before the other ingredients
- 8oz Sour Cream
- 1 box Jiffy Corn Bread Mix - mix these together w/a wisk and get the lumps out before you put the corn
- 1 can of corn
Stir it up
- Microwave 1 Stick of Butter for 1 min. (coffee mug is good) and pour into pan
- Pour & spatula mixture into pan. Don't stir, just sort of pour it towards the corners a bit
Bake about 45-47 min. I usually wait to see the edges get golden brown
Thanks. Has more chemicals than I like, but it's obviously a long-time standard.
I see why it tastes so good. It has sugar as the first ingredient and then throws in some dextrose to boot :) Thanks for the suggestion
Callendar's doesn't look too bad. Not many chemicals and no sugar. Thanks
Thanks, Drew
-Use milk instead of water
-Add sugar/honey, depends how sweet you want it
-Add some cream cheese or sour scream (tablespoon)
-Last 5 minutes take out and put some butter on top, again to your liking & broil for 2-3 mins.
Amazing! Healthy? No.
Looks like some nice additions.
2 cups yellow cornmeal
2 cups flour
2 T of baking powder
1 cup sugar
1 tsp salt
1 cup shredded cheddar cheese
2 cups milk
Combine ingredients 1-7 in a large mixing bowl, & mix well.
In another large mixing bowl combine and mix well:
1 cup veg oil
1 12 oz can of whole kernel corn
1 8 1/2 oz can of cream style corn
1 cup chopped onions
1 cup of shredded cheddar cheese
3 chopped hot peppers (or one small can of green chili's)
2 eggs
1 cup chopped green pepper
Combine both mixtures thoroughly, bake in a greased 13x9 inch pan at 400. Check at 30 minutes (she said it usually takes a little longer but start checking at 30 minutes to see when it's set up and done.
Nice ingredients. Looks like it should be pretty moist. Thanks
I think its pretty damn good...
Thanks, Jimmy. I'll get the recipe
Thanks, chef
Another vote for creamed corn. Thanks
Quote:
is superior to Jiffy. You can doctor the basic mix. I've dusted some corn meal in it to add some texture. I've added diced jalapenos to give a bit of kick.
++++ Can't beat Famous Dave's!
yeah, I've always liked it at the restaurants
8x8 pan 350 degrees
in big bowl MIX:
- 1 egg - mix it up before the other ingredients
- 8oz Sour Cream
- 1 box Jiffy Corn Bread Mix - mix these together w/a wisk and get the lumps out before you put the corn
- 1 can of corn
Stir it up
- Microwave 1 Stick of Butter for 1 min. (coffee mug is good) and pour into pan
- Pour & spatula mixture into pan. Don't stir, just sort of pour it towards the corners a bit
Bake about 45-47 min. I usually wait to see the edges get golden brown
Thanks for the suggestion :)
The Recipe - ( New Window )
The Recipe - ( New Window )
Thanks, I've copied it
Great for some time tested wholesome good cornbread. It is nothing fancy but it sure is delicious.
The basics were covered above and the substitutions and additions mentioned as well have my mouth drooling for some corn bread.
They also have an amazing herb biscuit recipe for these upcoming holidays and cold winter months to pair with your winter dishes.
Might have to make some tomorrow using
Great for some time tested wholesome good cornbread. It is nothing fancy but it sure is delicious.
The basics were covered above and the substitutions and additions mentioned as well have my mouth drooling for some corn bread.
They also have an amazing herb biscuit recipe for these upcoming holidays and cold winter months to pair with your winter dishes.
Might have to make some tomorrow using
Trying to fill in the blanks :) Is this close to what you're talking about?
Shaker Cornbread:
For the Shaker Cornbread:
2 cups white corn meal (I used yellow)
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 ¼ cups buttermilk
2 tablespoons butter, melted
2 eggs, beaten
Preheat the oven to 425°. Butter a 10 inch skillet or 9 inch square baking dish, and preheat it in your oven. I didn’t butter mine and it stuck slightly.
In a medium bowl, whisk together corn meal, salt, soda, and baking powder.
Add the butter and buttermilk and mix well. Add the eggs and beat until smooth.
Bake in preheated oven for 15-20 minutes or until a toothpick comes out clean. Mine took just under 18.
I'll type out the recipe they gave me.
1 Cup Yellow Corn Meal
1 Cup all-purpose flour
1/4 cup sugar (can be left out with no problem)
4 teaspoons baking powder
1/2 teaspoon or less of salt
1 Cup of sweet milk
1 egg
1/4 cup of vegetable shortening
Combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and shortening to the above mixture. Beat until fairly smooth. Bake in an increased 8" square pan in a preheated oven at 425° for 20-25 minutes.
Can also be used for muffins by cooking the above in muffin tins. The muffins are less crumbly.
Martha Stewart herself did a show in Sister Francis kitchen at the Maine community. My great Aunt (one of the last 3 surviving Shakers until her death) published this recipe in one of her best selling cookbooks.
She has a note at the beginning of the book saying "Shaker cookery, like everything Shaker-designed or Shaker-created is traditionally simple and functional. If it is gourmet gastronomy you seek, or some rate epicurean dainty, forget it. You won't find exotics among these recipes. What you will find are simple directions for the preparation of time tested comestibles each conceived with loving care, to be of delicious taste and a wholesome satisfying nature."
That being said, The Shaker cookbooks are fantastic.
I'll type out the recipe they gave me.
1 Cup Yellow Corn Meal
1 Cup all-purpose flour
1/4 cup sugar (can be left out with no problem)
4 teaspoons baking powder
1/2 teaspoon or less of salt
1 Cup of sweet milk
1 egg
1/4 cup of vegetable shortening
Combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and shortening to the above mixture. Beat until fairly smooth. Bake in an increased 8" square pan in a preheated oven at 425° for 20-25 minutes.
Can also be used for muffins by cooking the above in muffin tins. The muffins are less crumbly.
Martha Stewart herself did a show in Sister Francis kitchen at the Maine community. My great Aunt (one of the last 3 surviving Shakers until her death) published this recipe in one of her best selling cookbooks.
She has a note at the beginning of the book saying "Shaker cookery, like everything Shaker-designed or Shaker-created is traditionally simple and functional. If it is gourmet gastronomy you seek, or some rate epicurean dainty, forget it. You won't find exotics among these recipes. What you will find are simple directions for the preparation of time tested comestibles each conceived with loving care, to be of delicious taste and a wholesome satisfying nature."
That being said, The Shaker cookbooks are fantastic.
That's a great note she wrote. I've never heard of the Shaker cookbooks. Thanks for introducing me