It's chili season and a good ol' cornbread is an excellent side munch to a bowl of chili. What are your recipes?

I tried this one last night and think it's the best I've ever made.

Throw a 10" cast iron skillet into the oven, turn it onto 400*, and let it come up to temp. After oven is at temp, let the skillet sit in there for 5 minutes before you start mixing the ingredients:

2 boxes of the Jiffy
1 cup milk
2 eggs
1/4ish cup sour cream
1 tbsp honey
3 tbsp melted butter

Once combined, take the skillet out of the oven and throw a half a stick of butter in it and let it melt, swishing it around the sides as well. Then pour the mixture in and put in the oven for 25 minutes. At the 25 minute mark, start giving it to toothpick test and let it ride a few more minutes if it needs to.

I've made it by the instructions on the box and it always seems to come out dry and pretty bland where I need a mound of butter on it (is that a bad thing?) to enjoy it. But I did like I always do and looked at YouTube for better ideas, finding the themes in most of them as well as adding my own ideas. I think this is it. It's moist and not falling apart when you take a bite and has just a hint of sweetness.

What are your recipes?

I use the one on the Lamb's cornmeal bag. Works great everytime.

That sounds really good...

That is the same recipe that I use except I buy vegetarian Jiffy
and add a couple of tablespoons of good quality smoked bacon grease.

BTW, when people say "sour cream", I think that is the same thing as "buttermilk".

One of the biggest debates in my marriage is about cornbread. My wife swears if it has sugar, it's a cake. I put honey on my Jiffy. This looks good, but I dare not mention it because other than her terrible taste in cornbread, she's a keeper.

Bulldog73 said:

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One of the biggest debates in my marriage is about cornbread. My wife swears if it has sugar, it's a cake. I put honey on my Jiffy. This looks good, but I dare not mention it because other than her terrible taste in cornbread, she's a keeper.

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With Jiffy, I think it's the combination of flour ratio and sweetness that make it more cake like. If you have more flour than cornmeal in a mix is it cornbread or is it cornmeal cake? That's why I like Jiffy as a side bread, but I'm not crumbling that up into something like Stew or Chili and I'd absolutely never ruin cornbread dressing with Jiffy

Your wife would probably like hot water cornbread. Similar to fried polenta and absolutely delicious

Ingredients
2 cups cornmeal (white or yellow, fine or medium grind)
1 teaspoon salt
1 & 2/3 cups boiling water (more if needed)
Peanut or vegetable oil, for frying (to a depth of 1/2-inch)

Instructions
Place a 10 or 12-inch skillet (preferably cast iron) over medium high heat. Add oil to an approximate depth of 1/2-inch. Let the oil heat while mixing the cornbread.
In a medium mixing bowl, add the cornmeal and salt. Stir together.
Gradually stir in the boiling water.
Mix well forming a dough with a thick, wet consistency. Add more water if needed to attain the correct consistency.
When the oil is sufficiently heated (about 375 degrees F), form small patties of dough.
Carefully lower the patties into the hot oil.
Cook for about 5 to 6 minutes or until a medium golden brown color.
Turn and cook on the second side until well browned.
Remove from the oil and drain on a rack or a plate lined with paper towels.
Makes about 10 pieces of cornbread. Serve warm or at room temperature.

Corn-kits

I'm an AG fan. Her CB recipe is $. https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe-2012669

2/3 White Self Rising Corn Meal
1/3 Self Rising Flour
Salt to Taste
Add Buttermilk and Stir Till Proper Consistency

Heat Cast Iron Skillet at 400 Degrees with Oiled Bottom - 1 or 2 tablespoons.

Add Mixture and Bake till Done.

I use Martha White's from the HEBery. Add in some fried bacon bits and diced jalapenos. Take a cast iron skillet and add 3 or 4 tbls of peanut oil and put in a 425 preheated oven for 7 or 8 minutes then slosh it around to cover the sides, pour in the batter and bake till it's the color of a yellow moon and then use the toothpick trick to make sure. Easy as pie...

I just cook the chopped up bacon in the cast iron I'm going to use then make sure the grease is spread to the sides, then put my batter on top of the bacon. I always make 2 - one with onions and japs and one without. But both get bacon.

I love cornbread and went to a restaurant Sunday where they served popcorn cornbread. Glad my grandma has passed as it hurt her feelings when I said it was better than hers. Anyone heard of this?

Bulldog73 said:

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One of the biggest debates in my marriage is about cornbread. My wife swears if it has sugar, it's a cake. I put honey on my Jiffy. This looks good, but I dare not mention it because other than her terrible taste in cornbread, she's a keeper.

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And she's right

AggieOO said:

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needs jalapenos

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https://www.acozykitchen.com/cheddar-jalapeno-cornbread

aggiedata said:

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AggieOO said:

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needs jalapenos

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Jalapeno cheese cake.

Sounds delicious

Make the jalapeño cheese cake in a large Lodge skillet.

Earlier this year, Mrs Aggiedata made some for a bbq tailgate. One of the original 12th man team members was there and gave her a round of applause after he tried this.

So we got that going for us.

HtownAg92 said:

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Quote:

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I put honey on my Jiffy.

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Sir, this is a family site.

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I put jiffy on my honey.

Works either way...

Agree with your dear wife…just say NO to sweet cornbread!

I had a sweet and salty cornbread once. I think it had jalapeños. I need that recipe.

IMO, it depends. If there's a hint of sweetness, it's fine. If it's like cake, then no.

Also, anyone ever crush up some old cornbread in a bowl and pour some milk into it? I used to do that with my grandparents when I was younger. Should try it again. My mom still has my grandma's cast iron skillet, which was her primary cooking piece for probably 50 years. I should take some mix over on Christmas Eve and make some in it.

aTm2004 said:

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IMO, it depends. If there's a hint of sweetness, it's fine. If it's like cake, then no.

Also, anyone ever crush up some old cornbread in a bowl and pour some milk into it? I used to do that with my grandparents when I was younger. Should try it again. My mom still has my grandma's cast iron skillet, which was her primary cooking piece for probably 50 years. I should take some mix over on Christmas Eve and make some in it.

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A lot of old-timers would do that with buttermilk, which is a bit horrifying.

Oh yeah, they used buttermilk if they had it. I never tried it with that. Used good ol fashioned whole milk. But they lived through the depression, so that might have driven some of their eating habits.

Which is why old recipes use "sweet milk" for what we think of as regular milk.

aTm2004 said:

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IMO, it depends. If there's a hint of sweetness, it's fine. If it's like cake, then no.

Also, anyone ever crush up some old cornbread in a bowl and pour some milk into it? I used to do that with my grandparents when I was younger. Should try it again. My mom still has my grandma's cast iron skillet, which was her primary cooking piece for probably 50 years. I should take some mix over on Christmas Eve and make some in it.

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Maternal Grandfather did the same but he used buttermilk also

HtownAg92 said:

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aTm2004 said:

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IMO, it depends. If there's a hint of sweetness, it's fine. If it's like cake, then no.

Also, anyone ever crush up some old cornbread in a bowl and pour some milk into it? I used to do that with my grandparents when I was younger. Should try it again. My mom still has my grandma's cast iron skillet, which was her primary cooking piece for probably 50 years. I should take some mix over on Christmas Eve and make some in it.

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A lot of old-timers would do that with buttermilk, which is a bit horrifying.

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No more horrifying than smoking a prime rib roast ........

They called it sweet milk as well. Awe no...I'm gonna start getting teary eyed thinking about them.

Reverse searing requires some time getting smoked. Better than any oven baked hunk of meat.

aTm2004 said:

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Reverse searing requires some time getting smoked. Better than any oven baked hunk of meat.

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Do you reverse sear and smoke your sugarless cornbread........try it. It's better than any oven baked pan of pone....just sayin

My FIL will still do the buttermilk, crunched up cornbread, and sliced raw onion.