PanchoHambre
New member
I use the recipe on the Arrowhead bag and it comes great.... once I found this out the mystery of why cornbread in the North is usually so nasty just increased
CI is key
CI is key
Do you make cornbread?
- Thread starter Keltin
- Start date
Well good for you leolady! But I don't think anyone said you can't make good cornbread without cast iron or using a different brand of cornmeal. Personally, I think the BEST cornbread is made with White Lily in a cast iron pan with 2 eggs. I'm a southern cook and that's my personal opinion.
99% of the time I don't use CI for making cornbread because I have always had young children in the kitchen with me and that CI gets so hot in the oven and take quite a while to cool down. I'm scared to death one of them will get burned. (Also, in my younger days, I was cooking au naturale and burned my hip on the handle of a skillet full of cornbread.) So, I use a regular baking pan most of the time and it tastes very good. The biggest difference I see is that the crust is different (and, IMO, better) when made in a CI skillet.
Why Thank You Andy! And Thank You Leolady!
And Leolady apparently you are misunderstanding me...what I'm trying to say is that it is a matter of personal preference. I like the crispy crust that cast iron gives it so I use cast iron. I too like the taste that the bacon grease gives it so I use bacon grease. I have tried other brands of cornmeal and I prefer White Lily. I'm sure your preferences are different than mine and that's quite okay. Shoot you may even like sugar in yours and that's quite okay with me too! I was only stating my personal preference.
And Leolady apparently you are misunderstanding me...what I'm trying to say is that it is a matter of personal preference. I like the crispy crust that cast iron gives it so I use cast iron. I too like the taste that the bacon grease gives it so I use bacon grease. I have tried other brands of cornmeal and I prefer White Lily. I'm sure your preferences are different than mine and that's quite okay. Shoot you may even like sugar in yours and that's quite okay with me too! I was only stating my personal preference.
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I love cornbread DW thinks that it is blah. I would give most anything to live down south, I think that is where I was born to live. Anyway I will make it soon FOR ME. I don't think that White Lilly flout is available in Yankee Doodle land. I will make do with Goya.
Andy
Andy
It's OK, Joe, you're still my hero even if you don't love cornbread.
(But there's something not right about it.)
Sugar, anytime you feel like wandering down south, you just come to my house and I'd be delighted to offer you a double-helping of southern hospitality. I just love a man who appreciates the south!!!
If he can get down here, me, you, and Mama will all meet at your beach house. I’ll smoke the ribs and brisket, Mama does the cornbread and some sides, you make that scallop dish you did a while back, and we’ll all play bartender. Let’s do this!
Okay, now that Joe and Adillo have broken the "blah" barrier, I feel more comfortable saying this without ducking: I don't like cornbread.
Never did. I always saw it as a waste of calories and stomach space, before the main event (usually, ribs). Too crumbly, too. I mean, why bother?
However, I DO love my friend Ray Lampe (DrBBQ)'s Cornbread Casserole. It's in his first book [ame]http://www.amazon.com/Dr-BBQs-Big-Time-Barbecue-Cookbook/dp/0312339798[/ame] but it's also posted on the internet, so I guess it's okay to post here.
Now THIS is delicious! (IMO)
Lee
DrBBQ’s Corn Bread Casserole
This is a side dish that is a cross between corn bread and a corn souffle.
You can also eat this as a leftover for breakfast....just heat it up and serve with some maple syrup!
3 large eggs, beaten
1 1/4 cups milk
1/2 cup (1 stick) butter or margarine, melted
1 1/4 cups yellow corn meal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons salt
2 cans creamed corn
Mix together eggs, milk and butter.
Blend in corn meal, baking soda, baking powder and salt.
Mix in creamed corn.
Spray 9 x 13-inch baking dish and pour in.
Bake at 375 degrees F for 45 minutes.
Never did. I always saw it as a waste of calories and stomach space, before the main event (usually, ribs). Too crumbly, too. I mean, why bother?
However, I DO love my friend Ray Lampe (DrBBQ)'s Cornbread Casserole. It's in his first book [ame]http://www.amazon.com/Dr-BBQs-Big-Time-Barbecue-Cookbook/dp/0312339798[/ame] but it's also posted on the internet, so I guess it's okay to post here.
Now THIS is delicious! (IMO)
Lee
DrBBQ’s Corn Bread Casserole
This is a side dish that is a cross between corn bread and a corn souffle.
You can also eat this as a leftover for breakfast....just heat it up and serve with some maple syrup!
3 large eggs, beaten
1 1/4 cups milk
1/2 cup (1 stick) butter or margarine, melted
1 1/4 cups yellow corn meal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons salt
2 cans creamed corn
Mix together eggs, milk and butter.
Blend in corn meal, baking soda, baking powder and salt.
Mix in creamed corn.
Spray 9 x 13-inch baking dish and pour in.
Bake at 375 degrees F for 45 minutes.
Tickle Me Elmo
New member
I'll apologize in the beginning for admitting to not reading through this whole thread. However, we do make cornbread in our house and often.
Having said that, we have probably a dozen or more recipes. Everything from cornbread made with creamed corn, to jalapenos, to chopped green onions, to crumbled bacon, sugar/no sugar, sour cream, Cheddar/Monterey Jack cheese, to.... The list goes on. Just depends on the mood we're in and the dish it accompanies.
There is no allowance and that is, it is always cooked in cast iron.
Edit to add: There's nothing like cornbread stuffing.
Having said that, we have probably a dozen or more recipes. Everything from cornbread made with creamed corn, to jalapenos, to chopped green onions, to crumbled bacon, sugar/no sugar, sour cream, Cheddar/Monterey Jack cheese, to.... The list goes on. Just depends on the mood we're in and the dish it accompanies.
There is no allowance and that is, it is always cooked in cast iron.
Edit to add: There's nothing like cornbread stuffing.
I can understand people not liking cornbread, especially if you didn’t get your salt right. It’s not for everyone! That’s what makes the world go round!!
Believe it or not, I’m from the South and HATE creamed corn. It’s nasty! Looks like snot and tastes like corn that was eaten once! Can’t do it.
I’ll admit that if you use it in a savory dish like stew where it is allowed to dissolve and totally become something other than the snot it was, then it’s ok as a flavor additive.
For real corn, lets grill it in the husk!!!
I don’t like cauliflower either. Nasty, bland, pig brain looking stuff.
Believe it or not, I’m from the South and HATE creamed corn. It’s nasty! Looks like snot and tastes like corn that was eaten once! Can’t do it.
I’ll admit that if you use it in a savory dish like stew where it is allowed to dissolve and totally become something other than the snot it was, then it’s ok as a flavor additive.
For real corn, lets grill it in the husk!!!
I don’t like cauliflower either. Nasty, bland, pig brain looking stuff.
LOL, God, Keltin!
I have another friend who loves to eat everything, and I mean EVERYTHING, EXCEPT creamed corn. Same reason as you.
Sigh.
Lee
I really don't know what it is. I CAN cook with it in a stew......but in other things, and especially plain! NOOOOOOO!!!!
Yes Ma'am! Fried is awesome. A meal by itself!
Cooked in Gumbo or stew! Yes!!! But plain boiled Okra is Ghost Buster material! Too slimy and gross.
Oh, Hell Yeah!!! That would be some kinda party!
I guess my non-southern side comes out when we're talkin' creamed corn and okra. Blech! I just can't eat either one of them. Corn on the cob is probably my favorite veg but never, ever creamed. And okra??? That slimy stuff is something I just can't get past. I know it's not supposed to be slimy when it's fried but I also know it was slimy before it got fried and that's enough to keep me from eating it.