Looking for cornbread recipes any from scratch

TINY wrote:
> Looking for cornbread recipes any from scratch

Absolutely. 2 cups yellow cornmeal, 1 cup flour (not self rising). 1 tsp.
salt, 1/2 tsp. baking powder. 2 large eggs, 3/4 c. nonfat butter milk. 4
Tbs. butter.

Blend together the dry ingredients and then cream in the butter. Stir in
the eggs and buttermilk. Mixture will be somewhat lumpy. Pour into an 8"
cast iron skillet or cornstick pan lightly oiled. Bake at 425F for about 20
minutes or until golden brown.

Jill

"jmcquown" > wrote in message
.. .
: TINY wrote:
: > Looking for cornbread recipes any from scratch
:
: Absolutely. 2 cups yellow cornmeal, 1 cup flour (not self
rising). 1 tsp.
: salt, 1/2 tsp. baking powder. 2 large eggs, 3/4 c. nonfat
butter milk. 4
: Tbs. butter.
:
: Blend together the dry ingredients and then cream in the
butter. Stir in
: the eggs and buttermilk. Mixture will be somewhat lumpy. Pour
into an 8"
: cast iron skillet or cornstick pan lightly oiled. Bake at 425F
for about 20
: minutes or until golden brown.
:
: Jill
:
: =========

But Jillllllllllll, you forgot the sugar!! LOL I know that you
don't like to add it but I add 1/4 c sugar to mine. It sweetens
it without oversweetening.

Cyndi

TINY wrote:
>
>Looking for cornbread recipes


You do realize that "corn bread" and "cornbread" are two very different
things... so which is it?



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

I never knew that. What's the dif? Can you post recipes for each?

Thanks
NancyJaye

"PENMART01" > wrote in message
...
> TINY wrote:
> >
> >Looking for cornbread recipes
>
>
> You do realize that "corn bread" and "cornbread" are two very different
> things... so which is it?
>
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

NancyJaye wrote:
> I never knew that. What's the dif? Can you post recipes for each?
>
> Thanks
> NancyJaye
>

Heheh, he's talking about rye as opposed to the traditional Southern corn
bread.

Jill
> "PENMART01" > wrote in message
> ...
>> TINY wrote:
>>>
>>> Looking for cornbread recipes
>>
>>
>> You do realize that "corn bread" and "cornbread" are two very
>> different things... so which is it?
>>
>>
>>
>> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
>> ---= Move UNITED NATIONS To Paris =---
>> Sheldon
>> ````````````
>> "Life would be devoid of all meaning were it without tribulation."

Rick & Cyndi wrote:
> "jmcquown" > wrote in message
> .. .
>> TINY wrote:
>>> Looking for cornbread recipes any from scratch
>>
>> Absolutely. 2 cups yellow cornmeal, 1 cup flour (not self rising).
>> 1 tsp. salt, 1/2 tsp. baking powder. 2 large eggs, 3/4 c. nonfat
>> butter milk. 4 Tbs. butter.
>>
>> Blend together the dry ingredients and then cream in the butter.
>> Stir in the eggs and buttermilk. Mixture will be somewhat lumpy.
>> Pour into an 8" cast iron skillet or cornstick pan lightly oiled.
>> Bake at 425F for about 20 minutes or until golden brown.
>>
>> Jill
>>
>> =========
>
> But Jillllllllllll, you forgot the sugar!! LOL I know that you
> don't like to add it but I add 1/4 c sugar to mine. It sweetens
> it without oversweetening.
>
> Cyndi

Okay, okay add a Tbs. of sugar.

Jill

> "jmcquown" pens:
>
>NancyJaye wrote:
>>
>> I never knew that. What's the dif? Can you post recipes for each?
>
>Heheh, he's talking about rye as opposed to the traditional Southern corn
>bread.

Oh, goody... now I wont need to explain.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:
>> "jmcquown" pens:
>>
>> NancyJaye wrote:
>>>
>>> I never knew that. What's the dif? Can you post recipes for each?
>>
>> Heheh, he's talking about rye as opposed to the traditional Southern
>> corn bread.
>
> Oh, goody... now I wont need to explain.
>
You might need to post a recipe for the corned rye bread, though. I don't
have one

Jill

Thank you everybody, can you add cream corn to it I had a cousin that was in
the Navy a few years back and he just love there's so I was going to try to
make it for him

Nooooo. Don't add creamed corn to your cornbread. That would make a corn
casserole. Here is a cornbread recipe that has no sugar and I add sage to it
sometimes for an extra flavor:

1 1/3 cups all-purpose flour
1 1/3 cups yellow corn meal
2 tsp. baking powder
1 tsp. salt
3/4 tap. baking soda
1 1/3 cups buttermilk
1/2 cup butter, melted
2 large eggs
Fresh sage, snipped into small pieces, as much as you like (optional)

Preheat oven to 375º. Grease a 9" baking pan, I like Crisco but I have also
used bacon drippings at times. Sift flour, cornmeal, baking powder, salt and
baking soda into a medium bowl. Whisk the buttermilk, melted butter and eggs in
a large bowl then add the dry ingredients and any extra spices that you want,
like sage- whisk just until blended. Pour batter into the prepared pan, bake
until golden brown around the edges about 30 minutes but check after about 20
minutes-test with a pick inserted into the center of the bread to make sure it
comes out clean. Cool in the pan on a rack for a couple of minutes then cut
into squares and serve. Freezes well for up to 2 weeks. Jan

From: (JANIC412)
Nooooo. Don't add creamed corn to your cornbread. That would make a corn
casserole.
-------------------------------------------------------------
I like to see you go down to Georgia and tell them not to add cream corn
to their cornbread batter.
Not only do they add cream corn alot of them add half and half, cream
corn, can regular corn and no, it didn't come out as a casserole either.
I seen chopped hot peppers added which was a favorite in the deepest
part of the southern half.
Adding sugar would have made you a shunned person in the coummity.

"jmcquown" wrote in message
. ..
> > "PENMART01" wrote in message
> NancyJaye wrote:
> >>
> >> You do realize that "corn bread" and "cornbread" are two very
> >> different things... so which is it?

> > I never knew that. What's the dif? Can you post recipes for each?
> >
>
> Heheh, he's talking about rye as opposed to the traditional Southern corn
> bread.
>


I'm not familiar with this. Are you talking about something like this:

http://emr.cs.iit.edu/~reingold/ruth.../ryebread.html



Jewish "Corn" Bread (Rye Bread)

Years ago my husband and I ate some corn-rye bread in Los Angeles. Corn-rye
bread doesn't have cornmeal in the bread itself, but the outside is coated
with cornmeal. The texture of the bread should be dense without being dry,
and the crust should be crisp and crunchy. For many years I tried to
duplicate the recipe, but rye breads are tricky. They can be too dry and
heavy or too light and airy. The rye bread in most supermarkets would never
pass muster in a delicatessen. I was overjoyed to find this corn-rye bread
recipe in Helen Witty and Elizabeth Colchie's, Better than Store-Bought,
Harper& Row, 1979.

Rye Sourdough Starter

48 hours before beginning rye bread, make this starter: Mix 1 T. dry yeast
in 2 cups of tepid water. Beat in 2 cups of rye flour. Add a small onion,
peeled and halved. Cover the bowl with plastic wrap. Let stand at room
temperature for 24 hours. Remove onion. Beat in 1 cup tepid water and 1.5
cups rye flour. Cover and let stand for 24 hours longer. This can be used
immediately or refrigerated for 24 hours. This preparation makes about 4
cups of starter (a bit more than required for the bread).

Corn Rye Bread

Yield: 2 very large loaves

1.5 cups warm water (110°)

1 pkg (1 T.) dry yeast

1/2 tsp. sugar

4 tsp. kosher salt

3 cups Rye Sourdough Starter, measured after stirring down

2 cups high gluten flour

3.5 cups all-purpose flour

cornmeal

1 egg white beaten with 2 T. water for glaze

2 tsp. caraway seeds for topping and more for inside, if desired

The following directions are for hand kneading. If you have a heavy duty
food processor, put all dough ingredients in work bowl after you have made
the yeast starter. Add starter and combine. Dough will be fairly sticky.
Don't use a food processor unless it is quite durable; this is a very heavy
dough.

Combine 1/2 cup warm water, yeast, sugar, and let stand until double (10
min.). Dissolve salt in remaining water. Mix in sourdough starter, then
yeast mix. Add gluten flour and 2 cups of all-purpose flour and optional
caraway seeds; make a soft dough. Spread 1.5 cups flour on kneading surface
and turn dough out on it. Knead, adding more flour, to make a soft dough. Do
not overknead. The dough should be only slightly elastic, even a bit sticky.
Form dough into a ball, and put in an ungreased bowl. Cover with plastic,
and let rise until double (1.5 hours). Knead, cover with towel, and let rest
for 15 minutes. Divide into 2 parts. Form each into 12 inch loaf. Pinch
seam, and place seam down on cornmeal-dusted sheet. Cover and let rise until
3/4 proof. Put a large pan with 2 inches water in oven. Preheat to 400 °.
Place quarry tiles on upper shelf of oven. Brush loaves with egg-white
glaze, slash with knife. Sprinkle seeds on top. Bake for 30 minutes on
tiles. Brush again with glaze; bake an additional 20 to 30 minutes.

>Adding sugar would have made you a shunned person in the coummity.
>

As well it should


~Kat


What did my hands do before they held you?
Sylvia Plath (1932 - 1963)

like to see you go down to Georgia and tell them not to add cream corn
to their cornbread batter.

I am in Ga., my family is from the South and all were all Southern cooks and
true cornbread does not have creamed corn or any other extras in it. There are
thousands of recipes that have the creamed corn in it but here it is not
considered the real thing. I have added peppers to my cornbread but then it is
Mexican cornbread not to be confused with regular cornbread. Jan

In article >,
"TINY" > wrote:

> Looking for cornbread recipes any from scratch

This is the one I make the most. Our family gobbles it up, and now I
double it.

CORN BREAD

1/4 cup butter, melted & cooled
1/4 cup honey
1 cup cornmeal
1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup heavy cream
1/2 cup milk
1 egg

Cream butter and honey. Mix dry ingredients. Combine egg, cream and milk
and stir into butter mixture. Add to dry ingredients and stir until
moistened. Pour into greased pan. Bake for 25-30 minutes at 375 F.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

TINY > wrote:
> Looking for cornbread recipes any from scratch

CORN BREAD

1 c corn meal
1 tb sugar
1 tb baking powder
1/2 ts salt
2 eggs
1 c milk
1/4 c oil

In a mixing bowl stir togeter flour, corn meal, sugar, baking powder.
In another bowl beat together eggs, milk, and oil. Add to flour mixture
and stir just till batter is smooth (do not overbeat).

Pour into a greased 9x9x2" baking pan. Bake in a 425F oven for 20 to 25
minutes or till golden brown.

This is my mother's recipe. She likes to eat it with butter and honey,
but I prefer hot salsa.

Ben
--
Never wear your best pants when you go to fight for freedom.

Thank you everybody

Alan wrote in
:

> On Sun, 25 Jan 2004 18:17:13 GMT, "TINY" >
> wrote:
>
>>Looking for cornbread recipes any from scratch
>>
>
>
> You buy a container of corn meal, you'll probably find a recipe right
> on the box.
>
>
> My fave variation is to add a can of Niblets corn to the batter. (You
> drain it first, of course.)
>
>
>

My favorite variation is creamed corn and green chiles added to the batter.
Also I like some sugar but not all that much.... Some recipes have no sugar
others way too much.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Ranee Mueller > wrote > CORN BREAD
>
> 1/4 cup butter, melted & cooled
> 1/4 cup honey
> 1 cup cornmeal
> 1 cup flour
> 3/4 teaspoon baking powder
> 1/2 teaspoon baking soda
> 1/2 teaspoon salt
> 1/2 cup heavy cream
> 1/2 cup milk
> 1 egg
>
> Cream butter and honey. Mix dry ingredients. Combine egg, cream and milk
> and stir into butter mixture. Add to dry ingredients and stir until
> moistened. Pour into greased pan. Bake for 25-30 minutes at 375 F.

I was wandering through the NG a couple of hours ago, and came across this
recipe. Amazingly enough, I had all the ingredients to hand and, it being my
'creative' day, decided to give it a go. So, now I have a big tin of
cornbread (I made double the quantity) which tastes great - slightly sweet
and with a lovely texture - but here's the problem:

Being a Brit, I've never seen cornbread before, let alone made any. Now I
have this chunk of it, what should I eat it with? What is it normally eaten
with? It was very much a spur of the moment decision to make it - I'd just
made bread, a cherry cake, a smoked salmon quiche, 2 x 2lb jars of
chilli/basil dipping sauce, and some watercress soup, but was still feeling
like cooking some more! There's a (free range, organically reared, seaweed
nourished) chicken roasting in the oven at the moment too, so if cornbread
goes with any of that lot, please do let me know!

And thanks Ranee for the recipe!

Jo


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
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"Darkginger" wrote about : Ranee Mueller recipe
<snip>
:
: I was wandering through the NG a couple of hours ago, and came
across this
: recipe. Amazingly enough, I had all the ingredients to hand
and, it being my
: 'creative' day, decided to give it a go. So, now I have a big
tin of
: cornbread (I made double the quantity) which tastes great -
slightly sweet
: and with a lovely texture - but here's the problem:
:
: Being a Brit, I've never seen cornbread before, let alone made
any. Now I
: have this chunk of it, what should I eat it with? What is it
normally eaten
: with? It was very much a spur of the moment decision to make
it - I'd just
: made bread, a cherry cake, a smoked salmon quiche, 2 x 2lb jars
of
: chilli/basil dipping sauce, and some watercress soup, but was
still feeling
: like cooking some more! There's a (free range, organically
reared, seaweed
: nourished) chicken roasting in the oven at the moment too, so
if cornbread
: goes with any of that lot, please do let me know!
:
: And thanks Ranee for the recipe!
:
: Jo
=========

Let's see... While cornbread is eaten throughout most of the
USA - it is typically considered a "Southern" dish and even a
"Southwest" dish... It is wonderful with virtually any Pork
dish/product: Ham, pork chops, sausages, etc. It is great to sop
up the juices in a bowl of beans and rice and is perfectly fine
when combined with a meal of burritos or enchiladas. It is also
great as a dessert with strawberries and whipped cream or as a
snack with a smear of butter.

Ranee also posts great recipes so I'm sure no matter how you
serve this you'll enjoy it.

--
Cyndi
<Remove a "b" to reply>

Darkginger > wrote:
> Being a Brit, I've never seen cornbread before, let alone made any. Now I
> have this chunk of it, what should I eat it with? What is it normally eaten
> with?

I use a fork if there is something on the bread, or eat it with my hands if
it is plain.

Ben
--
Never wear your best pants when you go to fight for freedom.

"Darkginger" > wrote in message >...
> Being a Brit, I've never seen cornbread before, let alone made any. Now I
> have this chunk of it, what should I eat it with? What is it normally eaten
> with? It was very much a spur of the moment decision to make it - I'd just
> made bread, a cherry cake, a smoked salmon quiche, 2 x 2lb jars of
> chilli/basil dipping sauce, and some watercress soup, but was still feeling
> like cooking some more! There's a (free range, organically reared, seaweed
> nourished) chicken roasting in the oven at the moment too, so if cornbread
> goes with any of that lot, please do let me know!
>
> And thanks Ranee for the recipe!
>

It could go with the chicken and, maybe, the watercress soup. (Pinto)
beans cooked with a little seasoning meat are a good accompaniment. So
are collard, turnip or mustard greens (or a mixture) cooked with a
little seasoning meat and some onions and served with chillie vinegar
or tabasco or louisiana hot sauce. If you use turnip greens, you can
cook some diced turnips along with the greens. I've also heard of
people crumbling cornbread into buttermilk for breakfast. These would
be commmon ways of eating it in the southern US. I've also seen it
smeared with butter and/or honey and eaten with a salad or just plain
like that.

> Jo
>

-bwg

>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
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at Sun, 25 Jan 2004 18:17:13 GMT in <JKTQb.12885$6O4.402925@bgtnsc04-
news.ops.worldnet.att.net>, (TINY) wrote :

>Looking for cornbread recipes any from scratch
>
>

This is the one I'd consider definitive. No wheat flour, no sugar, no extra
additives. By "sour milk" I mean exactly that - milk that's gone sour.
Don't try to use "ultra-pasteurized" milk: it will never go sour, it simply
goes rotten. "Pasteurized" will go sour. Also, don't use pasteurized milk
that's *too* old, because then it too will go rotten. If you're
uncomfortable with the risk or the effort, you can use buttermilk in a
pinch, but the results won't be as good - it won't be quite as fluffy, or
quite as sweet.

Cornbread

2 cups cornmeal
2 cups sour milk
3 eggs
2 tbsp butter
1 tsp baking soda
1 tsp salt

Preheat oven to 450F. Thoroughly butter a heavy cast-iron pan.

Mix cornmeal, baking soda, and salt in a large bowl until fully blended.
Cut butter in until the mixture is fairly uniform. In a separate bowl,
beat the eggs with a whisk or mixer until they are frothy and pale yellow.
Put the pan in the oven and allow it to heat until it is nearly smoking.
At this point, quickly beat the eggs into the cornmeal, then the sour milk,
then pour the entire batter into the pan and set in the oven quickly. After
about 5 minutes, turn the oven down to 400 without opening the door. Bake
for another 25 minutes or so, until the top is dark, uniform brown. Remove
and cool. This cornbread is delicious eaten warm - simply wait for about
5 minutes or so, until it cools to edible temperature, then cut into
wedges. Or cool all the way if you prefer it at room temperature.
--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

In part, Barry=A0tells....
>Being a Brit, I've never seen cornbread before,
>let alone made any. Now I have this chunk of
>it, what should I eat it with? What is it normally
>eaten with?
The old standard in my upbringing was to always have warn, buttered
conrbread with chili & beans. However I like to have it warm and
buttered with just about any meal I'd instead have white flour biscuits
with. Warm, with melted butter and honey on cornbread makes a great
anytime snack, too.

=A0=A0=A0Picky ~JA~

On Wed, 28 Jan 2004 18:44:31 -0000, "Darkginger"
> wrote:


>Being a Brit, I've never seen cornbread before, let alone made any. Now I
>have this chunk of it, what should I eat it with? What is it normally eaten
>with? It was very much a spur of the moment decision to make it - I'd just
>made bread, a cherry cake, a smoked salmon quiche, 2 x 2lb jars of
>chilli/basil dipping sauce, and some watercress soup, but was still feeling
>like cooking some more! There's a (free range, organically reared, seaweed
>nourished) chicken roasting in the oven at the moment too, so if cornbread
>goes with any of that lot, please do let me know!

Just use it as bread or cake.
And if you would provide the chilli/basil dipping sauce recipes I
would like to try it with cornbread.
Pan Ohco

In article >, "Darkginger"
> wrote:

> Being a Brit, I've never seen cornbread before, let alone made any.
> Now I have this chunk of it, what should I eat it with? What is it
> normally eaten with? It was very much a spur of the moment decision
> to make it - I'd just made bread, a cherry cake, a smoked salmon
> quiche, 2 x 2lb jars of chilli/basil dipping sauce, and some
> watercress soup, but was still feeling like cooking some more!

We tend to eat it with things like bean soups or chili. I often make
split pea soup and corn bread. We also eat it as a snack with honey
butter (which is just honey beaten into soft butter). I think you could
eat it with the soup pretty easily, but it is up to your taste.

> There's a (free range, organically reared, seaweed nourished) chicken
> roasting in the oven at the moment too, so if cornbread goes with any
> of that lot, please do let me know!

Yes it does! Also, if you have stale cornbread, you can make a
stuffing for that chicken (or turkey) with prosciutto, toasted pecans,
onion & celery sauteed in butter with some sage and salt & pepper.

> And thanks Ranee for the recipe!

You are very welcome.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

Alex Rast > wrote:
> This is the one I'd consider definitive.
>
> Cornbread
>
> 2 cups cornmeal
> 2 cups sour milk
> 3 eggs
> 2 tbsp butter
> 1 tsp baking soda
> 1 tsp salt

Holy cow, this was good corn bread. Thank you for sharing the recipe.

Ben
--
Never wear your best pants when you go to fight for freedom.

On Sun, 01 Feb 2004 12:17:04 -0600, Alan
wrote:

> On Wed, 28 Jan 2004 14:58:21 GMT, hahabogus > wrote:
>
> >
> >My favorite variation is creamed corn and green chiles added to the batter.
> >Also I like some sugar but not all that much.... Some recipes have no sugar
> >others way too much.
>
>
> No sugar, thank you. Well, maybe a tablespoon, but why?
>
> I've had cornbread that might as well have been called corn cake. Way
> too sweet!
>
Sweet is good. Not deep South style sweet, but not bland
for heaven's sake.


Practice safe eating - always use condiments