Wanted: Cornbread recipe

[Fishstix]

Anyone have a good cornbread recipe?

[iwanttofish]

Jiffy is pretty good, easy and makes great pancakes. :food: :food:

[Myles]

http://www.recipezaar.com/

Type in cornbraed in the search, the broccoli cornbread is great.
Myles

[Troutinator]

This is from my wifes Ma... a true southern lady, Memphis Belle of the highest order... It is by far the best cornbread I have ever sampled...

3/4 cup oil (I use peanut)
1 1/4 cup sugar
3 large eggs
1 cup soured milk (add 1 tbsp lemon juice to a measuring cup, fill
with milk to 1 cup, let stand for a few minutes)
1/2 tsp. vanilla
2 tsp. lemon zest, finely minced(optional, I usually leave it out but it is in Mizz Beverly's original recipe)
1 tsp. kosher salt
2 1/2 tsp. baking powder
1/2 tsp. baking soda

1 1/2 cups ap flour
1 cup corn meal

–

Preheat oven to 425F.

Oil a 10" cast iron skillet (not the 3/4 cup, use a little extra). Line bottom with 2 layers of parchment.

Do the following with a mixer on low (I use a kitchenaid on 2-4):

Blend oil and sugar together. Mix in eggs, sour milk, vanilla, and lemon zest. Fold in salt, baking powder, baking soda, flour, and corn meal. Pour batter into skillet. Bake until edges are lightly browned and top is just firm (it may crack), and springs back when touched.

In my experience, this is typically around 25 minutes. On occasion, I’ve have missed the timer and let this go for longer and the outside burned a bit (dark brown, not black). This, surprisingly, didn’t ruin it.

If you like your cornbread a little less "gritty", soak the cornmeal in the milk for a half hour before combining ingredients... this is what Mizz Beverly does and her cornbread just melts in your mouth... this my friends is the "real deal"...

[Pilar]

Troutinator yet another use for an iron skillet. Thanks for the recipe it was killer.

[night stocker]

I just tried Troutinator's cornbread tonight,and he was right.This one's a keeper.

[Nuf]

:tongue: Here's one from 2001, courtesy of Emeril Lagasse.

1/2 pound bacon, chopped
2 tablespoons minced garlic
4 jalapenos, seeded and diced
3 cups cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cups buttermilk
2 large eggs, lightly beaten
10 tablespoons melted unsalted butter


Preheat the oven to 450 degree F.


Brown chopped bacon in a 10-inch cast iron skillet. Add the garlic and jalapeno and saute until softened.

In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, eggs, and melted butter. Add to dry ingredients and stir just to combine. Quickly pour the cornmeal batter into the skillet.
Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.:food:

[Tulley]

Hey Troutinator ....are you sure about the temp? I went 25 minutes at 425 and the top was pretty brown and the inside was un-cooked...the edges were delicious though! Next time I might try 400 or 375 for 30-35 minutes. I did use a dish instead of a 10" cast iron skillet...this is probably what messed me up.

This is from my wifes Ma... a true southern lady, Memphis Belle of the highest order... It is by far the best cornbread I have ever sampled...

3/4 cup oil (I use peanut)
1 1/4 cup sugar
3 large eggs
1 cup soured milk (add 1 tbsp lemon juice to a measuring cup, fill
with milk to 1 cup, let stand for a few minutes)
1/2 tsp. vanilla
2 tsp. lemon zest, finely minced(optional, I usually leave it out but it is in Mizz Beverly's original recipe)
1 tsp. kosher salt
2 1/2 tsp. baking powder
1/2 tsp. baking soda

1 1/2 cups ap flour
1 cup corn meal

–

Preheat oven to 425F.

Oil a 10" cast iron skillet (not the 3/4 cup, use a little extra). Line bottom with 2 layers of parchment.

Do the following with a mixer on low (I use a kitchenaid on 2-4):

Blend oil and sugar together. Mix in eggs, sour milk, vanilla, and lemon zest. Fold in salt, baking powder, baking soda, flour, and corn meal. Pour batter into skillet. Bake until edges are lightly browned and top is just firm (it may crack), and springs back when touched.

In my experience, this is typically around 25 minutes. On occasion, I’ve have missed the timer and let this go for longer and the outside burned a bit (dark brown, not black). This, surprisingly, didn’t ruin it.

If you like your cornbread a little less "gritty", soak the cornmeal in the milk for a half hour before combining ingredients... this is what Mizz Beverly does and her cornbread just melts in your mouth... this my friends is the "real deal"...

[Tulley]

Update....my wife made it and it was fantastic! using the right size pan makes all the differnce in the world....I never have been much of a baker.