I'm looking to make some good cornbread. Anybody have a recipe? I looked some up online, but you never know. I'd trust you folks much more than I would so far out webpage.
Cornbread
- Thread starter max13077
- Start date
I don't go by a recipe but here is how to do it Southern style.
Get you a cast iron skillet and and put about 2 tablespoons of oil in it and put it in the oven on 450f for a few minutes while you mix up your batter. Take about 2-3 cups self rising cornmeal, an egg, and enough milk to make a thick batter. you DO NOT want it runny. A little thicker than pancake batter. I also put a couple tablespoons of sugar in mine. After your skillet gets good and hot, and that is VERY important or your corn bread will stick. Quickly pour the excess hot oil into batter and stir quickly a couple times, then pour it all back in your HOT skillet. Cook on 450 for about 15 minutes and then cut it down to about 425f for the remaining 20 minutes or so. It will be firm when its ready and brown in the middle on top. DELICIOUS!
Get you a cast iron skillet and and put about 2 tablespoons of oil in it and put it in the oven on 450f for a few minutes while you mix up your batter. Take about 2-3 cups self rising cornmeal, an egg, and enough milk to make a thick batter. you DO NOT want it runny. A little thicker than pancake batter. I also put a couple tablespoons of sugar in mine. After your skillet gets good and hot, and that is VERY important or your corn bread will stick. Quickly pour the excess hot oil into batter and stir quickly a couple times, then pour it all back in your HOT skillet. Cook on 450 for about 15 minutes and then cut it down to about 425f for the remaining 20 minutes or so. It will be firm when its ready and brown in the middle on top. DELICIOUS!
I do mine just about the same way as KristenH, ingredients and all. Except I put my cast iron skillet on the stovetop to heat the oil. It must sizzle when you pour the batter in. When its done, just flop it out without a crumb sticking.
....I think I'll have cornbread tomorrow night.
....I think I'll have cornbread tomorrow night.
question,
when you add the total ingredients back to the skilet, do you place it in the oven for 15 minutes or on the stove top for 15 minutes?
when you add the total ingredients back to the skilet, do you place it in the oven for 15 minutes or on the stove top for 15 minutes?
I have okra coming out my ears right now. I have put up a LOT and we eat fried okra and cornbread almost every night, and I'm STILL throwing a 5 gallon bucket full of okra away every day.
Last edited by a moderator:
Quote:
That is the horror of okra - it has to be picked every day! I have probably about 5 gallons in the freezer now. I probably got my last mess yesterday. I'm freezing whole this year to see how that holds up.
That is the horror of okra - it has to be picked every day! I have probably about 5 gallons in the freezer now. I probably got my last mess yesterday. I'm freezing whole this year to see how that holds up.
This is my recipe...it has developed over the years of me tweaking it to get it the way I like it. I like a cake-ier cornbread than most.
Golden Corn Bread
1 2/3 cup flour
2/3 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/4 cup oil
1 cup milk
Put a cast iron skillet into the oven and preheat the oven and the skillet to 400°
Mix the dry ingredients together, make a well in the middle. Add oil, eggs, and milk in the well and mix with a wire whisk. Add more milk if needed to make a medium batter.
Take the hot skillet out of the oven and place it on the stove over high heat. Put just enough oil in the skillet to swish it around good and heat the oil. Pour the batter into the hot pan and place it in the oven and bake at 400° for 20 minutes or until golden brown and set in the center.
Golden Corn Bread
1 2/3 cup flour
2/3 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/4 cup oil
1 cup milk
Put a cast iron skillet into the oven and preheat the oven and the skillet to 400°
Mix the dry ingredients together, make a well in the middle. Add oil, eggs, and milk in the well and mix with a wire whisk. Add more milk if needed to make a medium batter.
Take the hot skillet out of the oven and place it on the stove over high heat. Put just enough oil in the skillet to swish it around good and heat the oil. Pour the batter into the hot pan and place it in the oven and bake at 400° for 20 minutes or until golden brown and set in the center.
Quote:
Don't throw the okra away! There are too many good things you can do with okra. Pickled okra, curried okra, okra rellenos, gumbo (you can make most of the gumbo, freeze it and add seafood and file after you defrost), boiled okra (yak, but my BF likes it). If you want to get creative with it. look up some Indian recipe sites. Indira's site is one of the best.
https://www.backyardchickens.com/forum/viewtopic.php?id=34331
Here is anoher thread on Cornbread.
The search feature is your best friend on a big forum.
Here is anoher thread on Cornbread.
The search feature is your best friend on a big forum.
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