Tim wrote:
It was stuffed with pork belly pieces and/or bacon chunks. They cooked it in their smoker.
Tim
Tim
I feel a (or is it an?) eureka moment coming on!
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| ISO Seriously Good Cornbread http://cookaholics.org/viewtopic.php?f=13&t=3545 |
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| Author: | TheFuzzy [ Tue Jan 07, 2014 11:17 pm ] |
| Post subject: | Re: ISO Seriously Good Cornbread |
Jim, Ah, Texas-style "cornbread as an entire meal". I remember it well. |
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| Author: | JesBelle [ Wed Jan 08, 2014 7:21 am ] |
| Post subject: | Re: ISO Seriously Good Cornbread |
Mary, That is the same Dairy Hollow cornbread recipe. I used to make it often, using melted butter in the batter instead of oil, and I used bacon grease in the pan. Crescent Dragonwagon is a great cook, but she's a vegetarian now and, even then, she didn't really do red meat. Most of the time I make the cornbread from CI 2005. It tastes the most like the Jiffy mix cornbread my granny used to make, sans the metric ton of baking powder. I still make it in a cast iron skillet using the same method Becca does. A 10-inch skillet holds the recipe perfectly. I use this (clicky!) cornmeal. It's a bit coarser than the Quaker stuff that the test kitchen uses, but I like it. |
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| Author: | Tim [ Wed Jan 08, 2014 8:49 am ] |
| Post subject: | Re: ISO Seriously Good Cornbread |
jim262 wrote: Southwestern Corn Bread ½ cup bacon bits (optional) 4. Pour remaining batter over top. Add bacon bits if desired. Bake in the preheated oven for 30 to 40 minutes. What do you do with the bacon bits? The best cornbread ever was at Harold's in Atlanta. It was in a house near the old Atlanta Braves ballpark. It was stuffed with pork belly pieces and/or bacon chunks. They cooked it in their smoker. Tim |
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| Author: | Da Bull Man [ Wed Jan 08, 2014 11:05 am ] |
| Post subject: | Re: ISO Seriously Good Cornbread |
Tim wrote: It was stuffed with pork belly pieces and/or bacon chunks. They cooked it in their smoker. Tim I feel a (or is it an?) eureka moment coming on!
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| Author: | Amy [ Wed Jan 08, 2014 11:39 am ] |
| Post subject: | Re: ISO Seriously Good Cornbread |
I'm with you Frank and Tim...that sounds seriously good... Amy |
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| Author: | jeanf [ Wed Jan 08, 2014 2:01 pm ] |
| Post subject: | Re: ISO Seriously Good Cornbread |
This is the one I make all the time (southeners just close your eyes) - I use Indian Head corn meal which is not as coarse as a polenta but more coarse than semolina. Country Cornbread 1 cup cornmeal 1 cup all-purpose flour ¼ cup sugar 1/2 tsp salt 2 tsp baking powder 1/2 tsp baking soda 1 1/2 cup buttermilk 1 large egg , lightly beaten ¼ cup vegetable oil 1. Heat oven to 450°F. Grease a 10 inch cast iron skillet or an 8 inch square pan. Place pan in 425 oven 2 minutes or until hot. Combine cornmeal, flour, sugar, salt, baking powder, and baking soda in medium bowl. Set aside. 3. Combine buttermilk,,oil and egg; pour wet ingredients over dry and stir until dry ingredients are just moistened. Pour batter into prepared skillet. Bake at 425 for 20 minutes or until cornbread pulls slightly away from edge of pan. Serve warm with butter and honey. 6-8 servings |
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| Author: | Tim [ Wed Jan 08, 2014 2:04 pm ] |
| Post subject: | Re: ISO Seriously Good Cornbread |
It's Harold's BBQ's "famous cracklin' cornbread "Harold’s Barbecue Harold’s has been a revered name in Atlanta barbecue circles since 1947. The dry, bland pork I encountered on a recent visit did not live up to the restaurant’s status, however. It stays on the radar nonetheless for the speedy service and the two things it does incredibly well: zesty Brunswick stew and its famous cracklin’ cornbread. 171 McDonough Boulevard, 404-627-9268 - See more at:" Sadly, it closed in May, 2012. The following recipes are on the web: PDF version: http://www.thesmoaks.com/recs/haroldsbb ... nbread.pdf The same recipe: http://www.accessatlanta.com/news/enter ... cue/nQ34t/ This is not the same: http://www.atlantamagazine.com/recipes/ ... -cornbread |
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| Author: | Lindsay [ Wed Jan 08, 2014 2:05 pm ] |
| Post subject: | Re: ISO Seriously Good Cornbread |
My favorite cornbread is a little more radical - it includes both cornmeal and corn kernels (you can use fresh or frozen) and chives. I really like the corn flavor. Here it is (as muffins) - you can cook in a loaf pan as well: Makes 12 muffins Ingredients • 1 cup unbleached all purpose flour • 1 cup yellow cornmeal • 1/4 cup sugar • 2 teaspoons baking powder • 1 1/2 teaspoons salt • 1/2 teaspoon baking soda • 1/2 teaspoon ground black pepper • 1 cup sour cream • 2 large eggs • 1/4 cup (1/2 stick) unsalted butter, melted, cooled • 1 1/2 cups frozen corn kernels, thawed, drained • ¼ cup chopped chives Instructions 1. Preheat oven to 425°F. Line twelve 1/3-cup muffin cups with paper liners. Combine first 7 ingredients (thought black pepper) in large bowl. In a second bowl, whisk sour cream, eggs, and melted butter together. Add sour cream mixture to dry ingredients and stir just until moistened (do not overmix). Fold in corn kernels and chives. 2. Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 20 minutes. Cool on rack. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.) |
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| Author: | TheFuzzy [ Thu Jan 09, 2014 12:30 am ] |
| Post subject: | Re: ISO Seriously Good Cornbread |
There's been enough recipes posted already that I don't need to post the family recipe. One tip I will post though: my sweetie puts the cast iron pan in a 425 oven with a hunk of butter in it, and takes it out when the butter is melted and beginning to brown. Then pours in the batter. She's going for maximum "crunchy bits". |
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| Author: | marygott [ Thu Jan 09, 2014 3:47 pm ] |
| Post subject: | Re: ISO Seriously Good Cornbread |
I am spoiled for choice! Thanks so much! I do want to do it in a skillet as I finally bought a set of cast iron skillets (10 inch being the biggest, I explained the size thing). It also seems like preheating the skillet and fat is the thing to do. Decisions, decisions; nice to have so many good recipes to choose between! Mary |
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