Featured Cornbread

[mr_whipple]

I don't bake, and I'm not sure if this is the correct forum for cornbread. Anyway, I have never made cornbread before today. Jiffy in a box was always my go to, but I haven't made that stuff in a few years. It came out surprisingly well considering my lack of baking skills, but I want it slightly different. It was light and sort of crumbly but not in a bad way. I want it slightly denser and moist but I'm not sure what to change. Here is the recipe I used, and lets not be startin' any fights over sugar. Rumor has it that's how the whole Hatfield - McCoy thing jumped off.

1 C AP flour
1 C Yellow Cornmeal
1/2 C Sugar
3.5 tsp Baking Powder
1 Tsp Salt
1 C Milk
1/3 C Vegetable Oil
1 large Egg

I decided to weigh the flour, and according to the internet, 1 C flour is approximately 120 grams, and the yellow cornmeal 160, so I went with that. The original recipe called for 2/3 C sugar but even my sweet tooth said to dial that back.

Here's a pic.

So what direction do I go to firm it up a little? I don't care for the super moist and dense store bought stuff, and the flavor here was pretty good to me. Thanks in advance for any help and direction!

 

[voyager 663rd]

Bread is bread. All is good

Too crumbly--add another (medium size) egg (or large again) and don't mix too much.

If that doesn't do it (ONE change at a time), maybe add another tablespoon of milk. or oil.

Small changes made one at a time and write down what you did so you'll know for the next time.

 

[chopsaw]

I want it slightly denser

Less or no sugar . The sugar softens the crumb .
Look for a Southern cornbread recipe . I don't make a lot of cornbread , but I believe no sugar defines Southern style ? Someone here will know .

Yours looks good , even though you want some tweaking , I'd say you're right there .

A good box mix in my opinion is Famous Dave's .

Also . My Son makes killer biscuits . He made the move to self rising flour , and it was a big improvement from flour + Baking powder .
I know they sell self rising corn meal . Maybe something to try .

Keep us posted on what you do .

 

[Brokenhandle]

I'm a northerner, last time I made cornbread it was probably more of a cake than cornbread... but it was good!

Ryan

 

[BrianGSDTexoma]

Cant help with recipe but since somebody here recommended Dave's Famous Cornbread I quit making from scratch. So good.

 

[chef k-dude]

I was never a huge fan of cornbread. I'm weird like that. But, for some meals I know a lot of people are in the "it's just not (insert the food here) if it doesn't come with cornbread" camp.

So I started making cornbread for those folks. I prefer a good yeast roll or sourdough loaf myself and I will not plop a piece of any bread in a bowl and put beans or chili, etc. over it. That's for those "other folks". My wife and dad would be in that camp. French onion soup would be my exception.

My biggest complaint with cornbread is the sugar thing. Most of my life I have adamantly complained "I dont want dessert to be in my dinner!". One of the reasons I'm not a big fan of most Indian and German food...who the hell puts raisins in dinner?

So I started making Ree Drummon's skillet cornbread. You pretty much cant go wrong with anything Ree. I even have a baby blue pioneer woman skillet...because thats what Walmart had for a 12" non-stick that day! And no, I dont wear panties...I use cast iron for this, not the non-stick.

I've tweaked this with drained spicy canned green peppers (jalapenos are even better) AND cheeses, either extra sharp cheddar or pepper jack...mainly because I wasn't a fan of cornbread and needed to bury...the cornbread...

Recently, for the hell of it, I had the wife pick up a box of Jiffy. I mean, its 67¢ at Walmart. Suddenly I like sweet cornbread too! It was always dad's favorite and he brought it over for a pot of hambone beans at our place. I had to admit, after years of complaining about sweet cornbread, I kind of liked it! But its more like cake (I still wont put it in the bottom of a bowl of something). Rees skillet cornbread has the more rugged crumbly texture with well done edges...only downside is I'm a "corner piece" guy...round skillets dont have those

Love the glass top range. Ours is over 30 years old. Replaced the top once for $2-300 some years ago, and the main dual burner element. Love how it doesn't have all the places where crap falls and spills. I have a gas range-top in the garage if I need one. Ported for propane and portable the way I have it built. I could use it in a field somewhere far away from electricity. It's a "b" to clean though.

 

[mr_whipple]

Bread is bread. All is good

Too crumbly--add another (medium size) egg (or large again) and don't mix too much.

If that doesn't do it (ONE change at a time), maybe add another tablespoon of milk. or oil.

Small changes made one at a time and write down what you did so you'll know for the next time.

Thanks! I'll see how it goes.

Less or no sugar . The sugar softens the crumb .
Look for a Southern cornbread recipe . I don't make a lot of cornbread , but I believe no sugar defines Southern style ? Someone here will know .

Yours looks good , even though you want some tweaking , I'd say you're right there .

A good box mix in my opinion is Famous Dave's .

Also . My Son makes killer biscuits . He made the move to self rising flour , and it was a big improvement from flour + Baking powder .
I know they sell self rising corn meal . Maybe something to try .

Keep us posted on what you do .

I saw a buttermilk recipe I might try, but I don't remember if it had any sugar. I see the Famous Dave's all the time at the store. I'll grab some next time. I actually ate at a Famous Dave's on a work trip to Michigan maybe 7-8 years back. Food was good, but I don't remember if I had the cornbread.

I'm a northerner, last time I made cornbread it was probably more of a cake than cornbread... but it was good!

Ryan

I too am a northerner (Michigan) or what is often referred to as a damn yankee. We're the ones who showed up and stayed. Cake is a good way to describe this.

Cant help with recipe but since somebody here recommended Dave's Famous Cornbread I quit making from scratch. So good.

That's two for Famous Dave's!

I was never a huge fan of cornbread. I'm weird like that. But, for some meals I know a lot of people are in the "it's just not (insert the food here) if it doesn't come with cornbread" camp.

So I started making cornbread for those folks. I prefer a good yeast roll or sourdough loaf myself and I will not plop a piece of any bread in a bowl and put beans or chili, etc. over it. That's for those "other folks". My wife and dad would be in that camp. French onion soup would be my exception.

My biggest complaint with cornbread is the sugar thing. Most of my life I have adamantly complained "I dont want dessert to be in my dinner!". One of the reasons I'm not a big fan of most Indian and German food...who the hell puts raisins in dinner?

So I started making Ree Drummon's skillet cornbread. You pretty much cant go wrong with anything Ree. I even have a baby blue pioneer woman skillet...because thats what Walmart had for a 12" non-stick that day! And no, I dont wear panties...I use cast iron for this, not the non-stick.

I've tweaked this with drained spicy canned green peppers (jalapenos are even better) AND cheeses, either extra sharp cheddar or pepper jack...mainly because I wasn't a fan of cornbread and needed to bury...the cornbread...

Recently, for the hell of it, I had the wife pick up a box of Jiffy. I mean, its 67¢ at Walmart. Suddenly I like sweet cornbread too! It was always dad's favorite and he brought it over for a pot of hambone beans at our place. I had to admit, after years of complaining about sweet cornbread, I kind of liked it! But its more like cake (I still wont put it in the bottom of a bowl of something). Rees skillet cornbread has the more rugged crumbly texture with well done edges...only downside is I'm a "corner piece" guy...round skillets dont have those

Love the glass top range. Ours is over 30 years old. Replaced the top once for $2-300 some years ago, and the main dual burner element. Love how it doesn't have all the places where crap falls and spills. I have a gas range-top in the garage if I need one. Ported for propane and portable the way I have it built. I could use it in a field somewhere far away from electricity. It's a "b" to clean though.

I too like a corner piece, but none in that round pan. That range is about a month old. I like the add ins especially jalapenos and cheese, and I've made a bunch of Ree's recipes so I'll give it a look.

 

[Gonna Smoke]

I don't make a lot of cornbread , but I believe no sugar defines Southern style ?

Not sure about defines, but we don't add sugar and we generally don't eat Jiffy corn cake, as we call it. Also like to add pork cracklins...

 

[chopsaw]

don't remember if it had any sugar.

Less sugar will give a looser , non cake like texture . Which is what I like for beans or chili , because I do put it in the bottom of the bowl .

For just eating , I like it more cake like . I'll use masa harina in place of cornmeal .

 

[front sight]

I think the best corn bread recipe is the one from Bearcarver!!

Corn Bread (Bear’s Favorite)
Here is the Recipe:
2 Boxes of Jiffy Corn Muffin Mix (8.5 oz. each).
1 Can of Creamed Corn (about 15 oz.).
6 Eggs (I used 5 because they were on the large side).
1 Cup of Sugar.
8 oz. of Sour Cream.
2 Sticks of Real Butter (Melted).

Whisk everything together in a bowl, Spray Pam in a 9” X 12” foil pan, and pour the mixture in.
Bake at 350° for 45 to 50 minutes (Check with Toothpick).
Remove & allow to cool.
That’s basically it——if it was hard to do, I probably wouldn’t do it.

 

[1MoreFord]

Being from the South I firmly believe sugar has no place in cornBread. If you like cornCake then do as you will.

The easiest way to make good cornbread consistently is to buy some Martha White cornmeal mix. They make other versions, which I avoid, but this is the one I love.

Buttermilk Self-Rising Enriched White Corn Meal Mix - Martha White®

Don’t fret about your buttermilk going sour! Give cornbread the tangy taste you love anytime with Martha White Buttermilk Self-Rising Corn Meal Mix.

www.marthawhite.com

I used to also recommend the brand formerly known as Aunt Jemima but not any longer since they've sullied a fine black woman's memory and gone woke.

Then generally follow the directions on the bag after reading the following.

I do favor and heartily recommend the following.
Use a Cast Iron or Carbon Steel skillet and pre-heat it with oil or Bacon Grease in the skillet
Omit The Egg and add an Extra 1/4 Cup(4 Tbsps) of oil or Bacon Grease to replace it.
Use Only Buttermilk for the liquid - Nothing else. If you don't have any, "make" some with sweet milk and a Tbsp of vinegar or lemon or lime juice.
Do not add any sugar.

This is the recipe I've eaten since childhood.

 

[Smoke-Chem BBQ]

Less or no sugar . The sugar softens the crumb .
Look for a Southern cornbread recipe . I don't make a lot of cornbread , but I believe no sugar defines Southern style ? Someone here will know .

Yours looks good , even though you want some tweaking , I'd say you're right there .

A good box mix in my opinion is Famous Dave's .

Also . My Son makes killer biscuits . He made the move to self rising flour , and it was a big improvement from flour + Baking powder .
I know they sell self rising corn meal . Maybe something to try .

Keep us posted on what you do .

I really do like Famous Dave's cornbread mix, but is so high in sugar that I very, very rarely enjoy it. One serving packs 22% of the recommended daily allowance for sugar. And it's hard to stop at one...

 

[BrianGSDTexoma]

That's two for Famous Dave's!

Think it was Rich that suggested it and glad he did.

 

[Redicans]

I have made a lot of cornbread. This recipe I found online has been my favorite. I believe a great cornbread must be done in Cast Iron skillet IMHO. The recipe calls for unsalted butter but I just use salted. Also when I heat the skillet and butter and pull from the oven I pour butter into just mixed batter for a quick stir then pour back into skillet that has some remaining butter and then cook. I have made this a few times and it is by far may favorite I have ever made.

Also I use Bobs red mill medium ground cornmeal. I like the bigger grind size. Adds a nice crunch in the bite. This cornbread holds together very well. And I use a good quality buttermilk.

 

[TimboBBQ!]

I'm a northerner, last time I made cornbread it was probably more of a cake than cornbread... but it was good!

Ryan

I am from the south and was raised on sweet cornbread from the north. Folks were from up north and I loved it

 

[801driver]

For those of you who like the crunchy part best, try mixing your favorite batter and cooking in a waffle maker. Lots of crunchy without having to fight for the corner pieces.

 

[mr_whipple]

Less sugar will give a looser , non cake like texture . Which is what I like for beans or chili , because I do put it in the bottom of the bowl .

For just eating , I like it more cake like . I'll use masa harina in place of cornmeal .

I think the best corn bread recipe is the one from Bearcarver!!

Corn Bread (Bear’s Favorite)
Here is the Recipe:
2 Boxes of Jiffy Corn Muffin Mix (8.5 oz. each).
1 Can of Creamed Corn (about 15 oz.).
6 Eggs (I used 5 because they were on the large side).
1 Cup of Sugar.
8 oz. of Sour Cream.
2 Sticks of Real Butter (Melted).

Whisk everything together in a bowl, Spray Pam in a 9” X 12” foil pan, and pour the mixture in.
Bake at 350° for 45 to 50 minutes (Check with Toothpick).
Remove & allow to cool.
That’s basically it——if it was hard to do, I probably wouldn’t do it.

Being from the South I firmly believe sugar has no place in cornBread. If you like cornCake then do as you will.

The easiest way to make good cornbread consistently is to buy some Martha White cornmeal mix. They make other versions, which I avoid, but this is the one I love.

Buttermilk Self-Rising Enriched White Corn Meal Mix - Martha White®

Don’t fret about your buttermilk going sour! Give cornbread the tangy taste you love anytime with Martha White Buttermilk Self-Rising Corn Meal Mix.

www.marthawhite.com

I used to also recommend the brand formerly known as Aunt Jemima but not any longer since they've sullied a fine black woman's memory and gone woke.

Then generally follow the directions on the bag after reading the following.

I do favor and heartily recommend the following.
Use a Cast Iron or Carbon Steel skillet and pre-heat it with oil or Bacon Grease in the skillet
Omit The Egg and add an Extra 1/4 Cup(4 Tbsps) of oil or Bacon Grease to replace it.
Use Only Buttermilk for the liquid - Nothing else. If you don't have any, "make" some with sweet milk and a Tbsp of vinegar or lemon or lime juice.
Do not add any sugar.

This is the recipe I've eaten since childhood.

I really do like Famous Dave's cornbread mix, but is so high in sugar that I very, very rarely enjoy it. One serving packs 22% of the recommended daily allowance for sugar. And it's hard to stop at one...

View attachment 729578

I have made a lot of cornbread. This recipe I found online has been my favorite. I believe a great cornbread must be done in Cast Iron skillet IMHO. The recipe calls for unsalted butter but I just use salted. Also when I heat the skillet and butter and pull from the oven I pour butter into just mixed batter for a quick stir then pour back into skillet that has some remaining butter and then cook. I have made this a few times and it is by far may favorite I have ever made.

Also I use Bobs red mill medium ground cornmeal. I like the bigger grind size. Adds a nice crunch in the bite. This cornbread holds together very well. And I use a good quality buttermilk.

View attachment 729593

For those of you who like the crunchy part best, try mixing your favorite batter and cooking in a waffle maker. Lots of crunchy without having to fight for the corner pieces.

Now I have like 5 more versions to try! Thanks for all the ideas!!

 

[DRKsmoking]

Looks good to me, and yes posted in the right place cornBread.

Like said above , if you like keep it and just twek it , bit by bit..

Here is mine I use and love it, sweet and firm and crumbly at the same time

I even use it to top chili, very nice

David

 

[chopsaw]

Now I have like 5 more versions to try!

Not cornbread , but if you like the corn flavor get some masa harina , and a box of pancake mix . I use 50 / 50 masa and box mix for pancakes and waffles .

 

[chef k-dude]

I used to also recommend the brand formerly known as Aunt Jemima but not any longer since they've sullied a fine black woman's memory and gone woke.

What a horrible time in America...for sure

The recipe calls for unsalted butter but I just use salted.

And that recipe doesn't have you add any salt if I read it right. I think recipes that call for zero salt comes from the "great salt freakout" period. Used to be eating butter was going to kill us, and we were told to eat trans fats instead...Eggs and avocados were killing us...now they are superfoods!

For those of you who like the crunchy part best, try mixing your favorite batter and cooking in a waffle maker. Lots of crunchy without having to fight for the corner pieces.

That's a great idea, as well as Chopsaw's 50/50