I would like yer mamas recipe please...

oldschoolbbq said:

the one DDF gave will be mealy with no flour to bind it

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:icon_eek:

Have you tried the recipe?

You don't use course meal!

It's real corn bread, not flour bread!


~Martin

Linguica said:

There seems to be a bone of contention about the amount of sugar and flour in cornbread. I like it sweet and use half AP flour and half corn meal. Brought some to work one day and shared it with a very strongly opinionated southern lady and was told in no uncertain terms, "that ain't cornbread, that's cake".

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Amen brother !

When you get your cornbread made crumble up 1/4 of it in a big glass and pour some good cold Butter Milk on it and eat itwith a spoon....

If you like your cornbread sweet, you should give the Jiffy mix a try. I personally like it and use it all the time. I do take the option to use buttermilk, instead of regular milk, when I have it on hand.

From there, adding stuff you like to it can be very tastey. I like adding a can of drained sweet corn. I also like to add jalepenos and habeneros to mine.

I do always cook it in a cast iron skillet. First thing I do is grease the pan, then put it in the oven. Then I start the oven to preheat. Then I start to mix up the cornbread. By the time you mix up the cornbread and let it sit a bit to combine, the oven should be hot and the skillet should be hot as well. I use that technique no matter what recipe I use.

From there, bake as instructed and enjoy.
 

Recommendation.... on a recipe that was put on here.....  Cook's Country "Southern-Style Skillet Cornbread"...

Southern-Style Skillet Corn Bread  
from Cook's Country 

Dry-toasting the cornmeal before mixing the batter maximizes the corn flavor in this savory bread. 

Serves 12. 

While any 10-inch oven-safe skillet will work here, our first choice (for both tradition and function) is a cast-iron skillet. Avoid coarsely ground cornmeal, as it will make the corn bread gritty. 

Ingredients 
2 1/4 cups cornmeal 
2 cups buttermilk 
1/4 cup vegetable oil 
4 tablespoons unsalted butter , cut into pieces 
1 teaspoon baking powder 
1 teaspoon baking soda 
3/4 teaspoon salt 
2 large eggs 

Instructions 
#1. Adjust oven racks to lower-middle and middle positions and heat oven to 450 degrees. Heat 10-inch ovensafe skillet on middle rack for 10 minutes. Bake cornmeal on rimmed baking sheet set on lower-middle rack until fragrant and color begins to deepen, about 5 minutes. Transfer hot cornmeal to large bowl and whisk in buttermilk; set aside. 

#2. Add oil to hot skillet and continue to bake until oil is just smoking, about 5 minutes. Remove skillet from oven and add butter, carefully swirling pan until butter is melted. Pour all but 1 tablespoon oil mixture into cornmeal mixture, leaving remaining fat in pan. Whisk baking powder, baking soda, salt, and eggs into cornmeal mixture. 

#3. Pour cornmeal mixture into hot skillet and bake until top begins to crack and sides are golden brown, 12 to 16 minutes. Let cool in pan 5 minutes, then turn out onto wire rack. Serve. 
Technique 

Secrets to Southern-Style Corn Bread Follow these steps to ensure bold corn flavor and the perfect texture, inside and out. 

First off, I made it.... my first attempt at baking corn bread from scratch....  Bride was making beans and shanks (I smoked them a few months ago) and she said, "You make the corn bread from the recipe you got from the forum"....  Sooooo   I did.... 

It came out good...  all things considered..... Firm, nice texture and I will make it again with some additions like a can of creamed corn, pickled jalapeno's cut up in it and maybe a pinch of sugar.....   I think I followed the recipe but who knows.... I don't bake...  

Out of the oven.....


Sliced.....


Shanks and beans with the CB.......


Thanks for the lead on the recipe.... It is a good one... I probably tortured it though....   

Dave

DaveOmak said:

Recommendation.... on a recipe that was put on here.....  Cook's Country "Southern-Style Skillet Cornbread"...  

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Double-Corn Cornbread   (Cooks Country)

A cast-iron skillet (or any ovensafe pan) is our first choice for this recipe, but a 9-inch cake pan will also work. Instead of heating it on
the stovetop, place the cake pan with the oil in the preheated oven for 5 minutes before adding the batter.

Serves 8 to 10

• 1 cup cornmeal (yellow or white)
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon table salt
• 1 cup frozen corn , thawed
• 1 cup sour cream
• 2 large eggs
• 1/2 teaspoon hot pepper sauce
• 4 tablespoons unsalted butter , melted
• 2 teaspoons Vegetable oil

1. Adjust oven rack to middle position and heat oven to 450 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl. Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined. Fold corn mixture into cornmeal mixture, then stir in melted butter.
2. Heat oil in 10-inch skillet over medium-high heat until just beginning to smoke. Take skillet off heat; quickly add batter and place skillet in oven. Bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cornbread in skillet on wire rack for 20 minutes (handle will be hot). Serve warm.

Unfortunately I don't know where her recipe is, but my grandmother used to make it with smoking hot bacon grease in her cast iron skillet.  I have her skillets though.

That being said, back in the day the best BBQ cornbread in Atlanta was from Harold's BBQ on McDonough Blvd about a block from the old GM Lakewood plant.  Unfortunately the 4th generation of the Hembree family is not producing the same quality product or service (this tends to happen with family BBQ businesses I think).  I miss both their cornbread (with real cracklin's) and their brunswick stew.

Craig you ever try Hot Water Cornbread ???

fpnmf said:

Cornbread in a cast iron skillet.

The sweet crunchy moist delicious stuff..

Thank you!!

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http://www.smokingmeatforums.com/newsearch?search=cornbread

I love corn bread. I have tried the box mixes, they just don't taste good to me. Then again I don't like store boxed foods any way. I grew up with home cooking, and I do home cooking. I make my own cornbread from scratch. This past winter I entered a chowder and chili cook off at a nearby winter festival, that the do each year to raise money for the local dairy 4-H group. I made my corn bread as a side dish, I made a smoked corn chowder, and a sweet but spicy chili. Besides the compliments on the other food the corn bread was a real hit. My smoked chowder I came in second with.

dtatro69 said:

 
I love corn bread. I have tried the box mixes, they just don't taste good to me. Then again I don't like store boxed foods any way. I grew up with home cooking, and I do home cooking. I make my own cornbread from scratch. This past winter I entered a chowder and chili cook off at a nearby winter festival, that the do each year to raise money for the local dairy 4-H group. I made my corn bread as a side dish, I made a smoked corn chowder, and a sweet but spicy chili. Besides the compliments on the other food the corn bread was a real hit. My smoked chowder I came in second with.

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GOOD points and......

My God

Its probably been 30 years since I heard of Johnny Cake.  I grew up on it but had totally forgotten about it-------------------THANK you for the memory

Gary

Gary,

I just saw your post. Sorry I haven't been on in a while, but I will get recipe on here for you.

Happy smokin