Best Cornbread

[SheilaAnn]

Hey! I volunteered to make cornbread for the American Legion in my neighborhood. I rarely make cornbread. Whatcha y’all got?

[holehogg]

I was expecting a big reveal 😂

[Stuey1515]

This one works for me & mine

Cornbread Muffins

• 90 g (½ cup) polenta
• 225 g (1 ½ cups) self-raising flour
• 110 g (½ cup) caster sugar
• Pinch of salt
• 150 g butter, melted
• 3 eggs
• 1 cup creamed corn
• 250 ml full-cream milk

Preparation
Preheat the oven to 180°C and butter a muffin tray. Mix the polenta, flour, sugar, salt, butter and eggs until well combined. Stir in the creamed corn and milk. Spoon the mixture into the muffin tray and bake for 15–20 minutes or until golden brown.
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[Smoke em if you got em]

Believe it or not, a big box of Krusteaz corn bread mix from Costco, will do the job, and make it easy. It’s some of the best we’ve ever tasted. We brought some to a big gathering where a big pot of chili was the main dish. Someone else brought some nice looking cornbread too, but the Krusteaz disappeared first. I don’t think we’ll ever make it from scratch again. It comes out tall and very moist, never dry.

[Steve R.]

Leave out the sugar! Unless that's a deal breaker in your area.

[SmokeyGator]

It is. No sugar = YER A YANKEE where Im from

[Steve R.]

Interesting, SmokeyGator, quite the opposite here. Sweet tea and unsweet cornbread. The sweet cornbread is for the real yankees. 😀

[texastweeter]

Leave out the sugar, add in cracklins and jalapenos.

[gcdmd]

Jiffy mix is a southern classic, but, like our (iced) tea, it is a bit on the sweet side.

[bbqLuv]

We use cornbread mix, and it is easy to doctor it up to make it your own.
So, ditto in the Jiffy

[jfmorris]

I think that Jiffy is my wife's goto method of making cornbread. My mom makes it from scratch, and hers is less sweet.

[Washblue]

This makes a #5 Griswold pone…. But easily scale your recipe…

#5 Skillet Cornbread


Pre-heat oven to 450° F..

Add the following to the dry ingredients if you want to up your game...
A couple dashes of sea salt & your favorite dehydrated & ground chilies to the dry cornmeal for a good distribution...

By measure:
1 1/4 cups Tenda Bake White Cornmeal mix, green label
1/3 cup Crisco shortening
1 cup buttermilk

Or by weight:
180 g. Tenda Bake White Cornmeal mix, green label
60 g. Crisco shortening
225 g. buttermilk

Lightly coat the inside of the room-temp skillet with Crisco...
Pour and smooth off the top... Place on a middle rack...
Bake for 25 minutes...
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ps… cutting in bear or hog lard to the dry ingredients is perfectly acceptable… and preferred in many circles…

[bbqLuv]

Jubilation D Cornpone

https://www.bing.com/videos/search?q=jubilation+D+cornball&view=detail&mid=33764C0FD291A60A4A4033764C0FD291A60A4A40&FORM=VIRE

[Washblue]

Loved that! bbqLuv !
Hadn’t seen that in a long time!

[texastweeter]

Bacon grease for the skillet

[DTro]

If you want moist do this. But don't tell anybody -- it's the secret -- Whatever recipe you use, mix the dry ingredients and stir in the milk or cream. Let that rest 10-15 minutes. Then stir in your eggs, oil, and/or other liquids.

[RonB]

Subbing bacon grease for whatever shortening will take it up a notch. You can also use bacon grease to grease the pan.

[Bkhuna]

Bacon grease is one of the essential Southern food groups.

[randy.56]

Famous Daves, sprinkle a big hand full of shredded cheese on top before putting in the oven. You will get a lot of great complements, maybe a hug.

[gcdmd]

For those that don't know, Randy's a pro.

[Texas Larry]

Here’s a fave of mine. Not sure how it would translate to large quantities.
Southern Skillet Cornbread
Breads & Pastry, Southern
Prep Time: 10 min | | Cook Time: 20 min | Servings: About 8 servings
Ingredients:
1/4 cup oil, shortening or bacon fat
1-1/2 cups all purpose white or yellow cornmeal
3 tablespoons of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups buttermilk
1 large egg
Directions:
Preheat oven to 450 degrees F. Add the fat to an 10-inch cast iron skillet and place the skillet into the oven to melt the fat and heat the skillet. In a bowl, whisk together the cornmeal, flour, baking soda, baking powder and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet.

Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal, you may not need it all. Fold ingredients and don't beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven and very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!
Cook's Notes: Use a medium grind of cornmeal, not a fine grind. Don't beat the batter or your cornbread will be crumbly. If your baking soda is not fresh, you won't get much of a rise. For insurance I've added a teaspoon of baking powder. I store both my baking soda and my baking powder in the freezer. For a little extra richness, add a second egg. Can substitute milk for the buttermilk, you'll need less. Can also substitute 2 cups of self-rising cornmeal mix. Eliminate the baking soda and salt if you use a cornbread mix. I prefer White Lily brand, buttermilk, white cornbread mix.
Sausage Cheese Cornbread: Add in 1/2 pound of browned breakfast sausage, 1/2 cup of shredded cheddar cheese and 1 can of cream corn. Add 1/4 cup of finely minced onion and 1 teaspoon of finely minced garlic if desired.
Bacon Cornbread: For bacon cornbread, cook several slices of bacon until crisp. Crumble and add to the batter along with the pan drippings.
Cracklin' Cornbread: Stir about 1/3 cup of finely chopped pork cracklings into the batter before baking.
For Corn Sticks: Melt 1/4 cup of Crisco (or bacon drippings) and mix that into the batter. For corn stick pans, I find cooking spray works the best. I use two of these 7 stick pans per recipe and usually have a little bit leftover, enough for 3 or 4 more sticks after the first 2 trays come out. Spray the corn stick pans generously with non-stick spray, then stick them in the oven while it preheats. For the corn sticks I find it easier to pipe the batter into the hot pans, so I scoop the batter into a zipper bag, cut off the tip and pipe it into the hot pans. It's just easier to work fast with those hot pans that way. I also reduce the heat slightly to 425 degrees F and bake for about 10 to 12 minutes or so until they are golden brown.
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[FireMan]

My two cents worth. Ferget the seed oil as in crisco, veggie oil, whatever! Use butter & grease yer Cast Iron with bacon grease, yes CI, whether it be a skillet or a Dutch oven. A nice little touch is some chilis, as in Hatch & some bacon bits from the bacon you cooked to git the bacon grease fer the cookin.

[ItsAllGoneToTheDogs]

I've come to prefer hush puppies to cornbread, I find home made cornbread to either be bitter or too sweet, as mentioned above if there is cornbread I actually prefer the krusteaze premix.

[Washblue]

Oh! I second hush puppies! Although a great pone is just that… a great pone…

But, we’ve begun adding hushpuppies to our barbecues…

We use our cornbread recipe but add onions and pepper…

Then using a piping bag, and do strings instead of balls…

They cook quickly and cook completely to the center…

[jfmorris]

Try hush puppies dipped in Alabama white BBQ sauce. Several places around here serve them up that way.

[texastweeter]

Don't forget hot water cornbread and hoe cakes

[barelfly]

Yes to a CI skillet! My wife is our cornbread cooker. She says either krusteaz like above, or Bob’s. But she has a recipe she uses from her grandmother, not the one included on either of the packs she uses.

But, a CI skillet is a must!

[Oak Smoke]

I use Martha White yellow cornbread mix. It is not sweet and as good as mom’s from scratch cornbread was.