i recognize that most in here are bona-fide cornbread experts LOL but if nothing else, this proves once & for all that i do NOT put sugar in my cornbread!! 🤣😂
i do really like the buttermilk cornmeal, esp for my picky eater ... in any event, hope y’all enjoy this video ... i did take some of the ALDeer recommendation into acct, esp the heat/temp rec’s posted in a other thread
ALDeer physics: for every opinion, there's an equal & opposite opinion
A wise man can learn more from a foolish question than a fool can learn from a wise answer.
10-4 ... the lady that cuts my hair said last nite that a guy local to us used to grind his own cornmeal fresh every year that you could buy ... unfortunately he passed away ... she claims it made the best cornbread she’d ever had
Last edited by BamaGuitarDude; 04/10/1809:56 AM.
ALDeer physics: for every opinion, there's an equal & opposite opinion
A wise man can learn more from a foolish question than a fool can learn from a wise answer.
Looks good BGD. Fresh ground cornmeal makes the best cornbread. Someone told me about a guy that made a corn grinder from an old push mower. I just looked it up on YouTube and found some videos.
I watched a video tonight that a had a guy make a corn grinder from a side grinder. Looked like he bolted a pot on it and placed a small weed eater blade in it . Filled full of corn and put on lid and grinded away , after a few seconds he removed the lid and you could watch it spin in the pot until desired coarseness'.
'A government big enough to give you everything you want, is big enough to take away everything you have.
Thomas Jefferson
Re: Cornbread how-to
[Re: longbow]
#2456961 04/11/1808:52 AM04/11/1808:52 AM
LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!! - - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
Self rising white corn meal, one egg, and buttermilk and a little oil in the mix. That's it.
FIFY
I put my cast iron skillet in the oven while it preheats. Take it out, pour in a couple of tablespoons of oil, then pour in the cornbread batter. Back in the oven til it's ready.
Self rising yellow corn meal, one egg, and buttermilk. That's it.
out of curiosity, i actually made cornbread w/yellow cornmeal (which i use for hush puppies); i ate it but didnt much care for it as much as white cornmeal
ALDeer physics: for every opinion, there's an equal & opposite opinion
A wise man can learn more from a foolish question than a fool can learn from a wise answer.
Self rising yellow corn meal, one egg, and buttermilk. That's it.
No it's not!
Hot oil from the hot skillet poured into the batter. Stir. And then pour the batter into the remaining hot oil in the skillet and then back into the hot oven.
This gives the cornbread a nice crunch on the crust and keeps it really moist inside.
Self rising yellow corn meal, one egg, and buttermilk. That's it.
No it's not!
Hot oil from the hot skillet poured into the batter. Stir. And then pour the batter into the remaining hot oil in the skillet and then back into the hot oven.
This gives the cornbread a nice crunch on the crust and keeps it really moist inside.
Edit: I see where you corrected that.
While that's the way I do it, my mom has NEVER heated up her skillet, nor mixed in any oil or poured the mix into oil. She simply coats the skillet with Crisco, then pours in the mix. Comes out absolutely perfect every single time. I've done it that way a handful of times, and it works perfectly. I just don't use Crisco enough to justify having it here at the house, so I use the hot skillet/oil method.
There are more ways to bake corn bread than ants at a dinner on the ground. My mom made her's one way and the old black woman who worked for us did it a different way, both great and just right under a big bowl of greens. The thing about self rising corn meal and corn meal mix is they both have baking powder and baking soda to insure a good rise with or without butter milk. For convenience I use a mix now, leave out the sugar and flour. Pour it into a hot cast iron skillet or dutch oven with hot oil heated in the skillet while the oven is preheating.
A lot of times I will make cornbread pancakes. These can be made like corn bread or simply with meal and salt and hot water. No one has ever complained and it is usually gone after dinner.
Let us cross over the river and rest in the shade of the trees Stonewall Jackson Hug your loved ones often, Life is short even on its longest days. I don't see the glass as half full or half empty. I just finish it and order another.
Bacon grease instead of oil is what I have always used
I firmly believe that a double gallows should be constructed on the East Lawn of The White House. Politicians who willfully and shamelessly violate their oath to uphold and defend the Constitution of the United States of America should be swiftly tried and, upon conviction, publicly hanged at sunup the day after conviction. If multiple convicts are to be hanged they can choose with whom to share the gallows or names shall be drawn from the hangman's hat to be hanged 2 at a time.
I have a friend who got a coffee grinder that they have in stores. That thing worked well grinding up corn. My Dad used to take his somewhere to get it stone ground. Cost a little extra for baking powder to be put in it. You haven't had cornbread damyankee if all you had came out of a box.
I'm just playin a little. Sad part is, the only cornbread I've ever eaten was out of a box.
that is sad bro — but cheer up, get a cast iron skillet, follow that video & enjoy!
Guess what I got today? It's used, and needs a little TLC, but I'm on my way. Stay tuned...
Plenty of oil (or bacon grease or lard or shortening) in the pan and in the mix before you pour it in the bowl and then REAL salted butter on the actual piece of cornbread.
Without oil in the mix the cornbread can be dry.
Also don't make your cornbread too thick. There's nothing that tuns a cornbread newby off more than a thick, dry cakey square of pan cornbread. What you want is a less than 1' - 3/4" wedge of crispy, brown on the bottom, moist on the inside, cornbread that you can eat by itself with no butter, but then you want to add butter to it to make it even better.
There is nothing wrong with using a mix like Martha White. Never, ever use Jiffy. It is Yankee cornbread.
I'm just playin a little. Sad part is, the only cornbread I've ever eaten was out of a box.
that is sad bro — but cheer up, get a cast iron skillet, follow that video & enjoy!
Guess what I got today? It's used, and needs a little TLC, but I'm on my way. Stay tuned...
Plenty of oil (or bacon grease or lard or shortening) in the pan and in the mix before you pour it in the bowl and then REAL salted butter on the actual piece of cornbread.
Without oil in the mix the cornbread can be dry.
Also don't make your cornbread too thick. There's nothing that tuns a cornbread newby off more than a thick, dry cakey square of pan cornbread. What you want is a less than 1' - 3/4" wedge of crispy, brown on the bottom, moist on the inside, cornbread that you can eat by itself with no butter, but then you want to add butter to it to make it even better.
There is nothing wrong with using a mix like Martha White. Never, ever use Jiffy. It is Yankee cornbread.