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Two Batches of cast iron corn bread

Discussion in 'Breads' started by dirtsailor2003, Oct 28, 2013.

  1. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Yesterday we had 10 family members over for Chili. Unfortunately most are not heat freaks like the wife and I so we had to tone down the spices a bit. To compensate I made a sweet cornbread, and a spicy Jalapeno corn bread. I used the same base recipe for both.


    1 1/2  cups cornmeal, 1/2 cup flour (can use 2 cups cornmeal, I prefer the texture of the blend)

    2 teaspoons baking soda

    1/2 teaspoon salt

    2 Tbsp sugar

    1 1/4 cups buttermilk

    1 egg

    6 Tbsp unsalted butter, melted

    1 Tbsp bacon grease. (you can crumble the bacon up and add to bread if you like. I did not for this batch. You can substitute vegetable oil if you don't have bacon grease.


    Place the bacon grease or oil into your cold cast iron pan or dutch oven. Place cold pan or dutch oven into the oven and pre-heat to 400º

    Melt the butter in a small sauce pan over med heat.

    While the oven and pan are preheating whisk together the dry ingredients. In another bowl mix together that wet ingredients. Stir in wet ingredients into the dry ingredients.

    Stir in melted butter.

    If you are adding corn, jalapenos, cheese, bacon, berries, etc do so now. For my jalapeno corn bread I added 3 finely chopped jalapenos and two cups of thawed corn kernels.

    Once the oven and pan reach 400º remove the pan (remember the handle is hot so I like to put a mitt on the handle so I don't forget!). Add the batter to the pan and spread out evenly. Use caution as the hot oil will spatter. Return pan to oven and bake until the edges brown and the a toothpick can be inserted in the center and come out clean. Approximately 20 minutes.

    Let the bread rest in the pan15-20 minutes prior to slicing.


    Into the oven. Bread on the right is the jalapeno bread.

    Fresh out of the oven! Sorry no sliced picks the crows were circling!

    That's right in Oregon we put beans, meat, tomatoes, peppers and all kinds of stuff in our chili! We ain't afraid![​IMG]
    GaryHibbert and idahopz like this.
  2. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    That looks fantastic Case!

    Thanks for the recipe!

  3. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    Dirt, morning.....  Bride was just looking up CB recipes so I sent her yours......   That's about all the closer I'm allowed in the kitchen....  looking up recipes.....  [​IMG]  ....

  4. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Cornbread and chili! Wow that looks good.

    My wife tells her friends I spend too much time on the computer looking at porn. Then she explains it is food porn from this forum. Qview like this is what she's talking about!

  5. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    LOL.. I scrolled down saw that bean and thought OMG IT's A BEAN! Then I read the above and laughed.

    And I thought cornbread was a southern thing, you live in southern Oregon? Next you'll be eating grits!
    Last edited: Oct 28, 2013
  6. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Thanks Bill! Give it a try. I like to add bacon, but the bride wont touch pork!
    I pretty much banned from baking, but I'm allowed in the rest of the kitchen!
    Thanks Disco! This is corn bread porn!
    Foam we love grits! Last time the wife was down in Bama she brought back a big (not big enough cause its gone) bag of blue grits. Man those were awesome! One of our favorite breakfasts joints offers bacon cheddar grits as a side. I always get them even though I should probably get the fruit!!!!!
  7. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    Correct me if I am wrong...... The blue "grits" are really polenta. The blue corn is flint corn a heritage type corn and I was learnt that flint corn means polenta, dent corn means grits. I am not a food anthropologist but sounded silly enough to be true.

    I /PM'd you where i get mine and so far I have not been disappointed ....... Course I am just an old contry boy, I have eaten our own ground feed corn and it was good. Eggs, ham, grits, biscuits, gravy, jelly, coffee..... and I am done for the day! LOL

    You might ask Kat, its her part of the country I bet she'll know 'em.
  8. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    I couldn't tell ya! I just know they're tasty! I'll check out that link you pm'd sounds like a couple of suppliers I deal with when I'm building boats. I email my order, the stuff arrives with an invoice I mail the check! Not many that trusting anymore.
  9. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    They have grown up, they are not at all like that anymore....
  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    Case, you never stop amazing me! Nice meal.
  11. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Thanks Todd! I can't take much credit for the chili, my fantastic wife was in charge of that. The next batch I'll make, the in laws don't like "spicy". I'm thinking a good smoked chuckie shredded, some of our smoked hatch chilis, oh yeah!!!! And in true PNW fashion beans tomatoes and whatever we can throw in the pot!
  12. We put the same thing in ours down here in Georgia, except in my cornbread I throw in whole kernel corn green chilies,onion and sweet red bell peppers diced up. oooweeee is it good. [​IMG]
  13. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Jees Foam

    You're killing me with your breakfast menu

  14. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    hey gwest

     sounds good.  how much of each do you add???  Want to try this.

  15.     Gary,

            For a good size pan of cornbread I use two 4oz. cans of diced green chille peppers, small can of whole kernel corn, red bell pepper to your liking and onion, as much as you like and I really like onion. Put this in your meal and flour mix. Mix it up and put it in a hot iron pan with some oil preheated with it. bake it like your regular recipe. Most times I use butter milk in mine but it doesn't matter that much.

  16. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Gary for the batch I did in this thread I used two cups of the corn and several jalapeños. If I was going to add the bell peppers too I'd reduce the corn by a cup and add around a third cup each of red green and yellow bell peppers. We've also added to the mix black or red beans and on one crazy afternoon kielbasa diced up.

    To keep the consistency right I'd say to add no more than 2 1/2 cups total of any extra ingredients.

    My boys like the desert cornbread where we put in a couple cups of mixed berries, served warm with ice cream and a drizzle of honey!
    Last edited: Dec 30, 2013
  17.     My idea of desert is to take that hot cornbread put it in a glass and pour some good cold butter milk in there with it, and a touch of salt & pepper. I'm sure your boys wouldn't care for that though.
  18. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    Since this thread has resurfaced anyone make hot water corn bread?
  19. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hi Case,

    Sorry that I missed this thread the first time around, but I'm glad it came back to life so that I could catch it!

    I'm always on the lookout for good cornbread recipes.  I was going to render some more back fat in a few weeks, so I'll be able to make crackling corn bread!

    Thanks for the great corn porn! [​IMG]

    Happy New Year!
  20.  Here you are Foamheart

    The simplest recipe for cornbread involves mixing cornmeal with sugar, salt, water and shortening or bacon fat. Little cakes are then fried and served warm, drizzled with honey or maple syrup."

    1 cup cornmeal

    1 teaspoon salt

    1 teaspoon white sugar

    1 tablespoon shortening

    3/4 cup boiling water


    In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts.
    Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F (190 degrees C).
    3Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey