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 Post subject: ISO Seriously Good Cornbread
PostPosted: Tue Jan 07, 2014 3:38 pm 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
I have not made much cornbread in my life as my husband thinks it is gross. Well, next week is MY birthday and I have invited MY friends over for a vegetarian chili (sorry Frank, vegetable stew with chili flavorings) and I would like to have cornbread with it. And I would like my cornbread to be amazing. Any good recipes? Also, I can get corn flour which is very fine or 2 grinds of polenta meal (course and fine), what would be best? I would also like to serve some flavored butter with it; I was thinking honey butter but would like to up that a notch as well.

Thoughts?

Thanks

Mary


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 Post subject: Re: ISO Seriously Good Cornbread
PostPosted: Tue Jan 07, 2014 4:08 pm 
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
Apology accepted...BTW, was the question of liking cornbread not on the boyfriend application...what were you thinking? :o Marrying a man that thinks cornbread is gross? :roll:
There is a very good recipe in this book if you have access.

http://www.amazon.com/Dairy-Hollow-Hous ... 089480751X

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 Post subject: Re: ISO Seriously Good Cornbread
PostPosted: Tue Jan 07, 2014 4:14 pm 
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Joined: Fri Jan 09, 2009 4:34 pm
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I don't have access to the book but do know a thing or two about google. Is this it?

http://www.cookstr.com/recipes/dairy-ho ... -cornbread

Mary

I should have checked him out a bit more thoroughly. I was all thrilled because he said he was not into watching baseball/football/basketball. Neglected to ask about Formula 1/skiing/hockey. After 25 years, I just can't go through the hassle of training a new one. :lol:


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 Post subject: Re: ISO Seriously Good Cornbread
PostPosted: Tue Jan 07, 2014 4:46 pm 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
My very very favorite!

1 cup cornmeal or fine polenta
1 cup flour
1 tablespoon baking powder
2 teaspoon sugar
1 teaspoon fine salt
1 1/8 cup buttermilk
1 egg
1/4 cup bacon fat or oil, I highly recommend the bacon fat!

Preheat oven to 450 degrees. Whisk together dry ingredients. Whisk together buttermilk and egg. Stick a 9-12 in cast iron skillet in oven with oil/fat inside until hot. Combine wet and dry. Pour in half the hot fat, mix quickly. Pour in hot skillet. Bake until brown around edges with a spot or two of browning in the middle. Eat hot!

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 Post subject: Re: ISO Seriously Good Cornbread
PostPosted: Tue Jan 07, 2014 4:49 pm 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
This is the ONLY baking recipe that I have memorized. I make it often!

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 Post subject: Re: ISO Seriously Good Cornbread
PostPosted: Tue Jan 07, 2014 5:00 pm 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
Looks fantastic and, if makes a repeat performance at the Porter household, it must be good. Thanks Becca!

Mary


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 Post subject: Re: ISO Seriously Good Cornbread
PostPosted: Tue Jan 07, 2014 5:05 pm 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
You're welcome. If the smell of the bacon fat version doesn't convince your husband.... the first hot slice will.

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 Post subject: Re: ISO Seriously Good Cornbread
PostPosted: Tue Jan 07, 2014 6:01 pm 
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Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1206
That looks like the basic recipe I have been making for many years, except much of the fat goes in the batter (or all, if using an 8x8 pan, instead of CI). I often substitute masa harina for the cornmeal when I serve it with Mexican or Tex-mex dishes, as those flavors go great together, but I add about 1/4 c liquid, as the masa harina absorbs more.

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 Post subject: Re: ISO Seriously Good Cornbread
PostPosted: Tue Jan 07, 2014 8:16 pm 
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Joined: Wed Apr 27, 2011 3:27 pm
Posts: 526
Location: Finger Lakes Wine Country
Southwestern Corn Bread

From Jane Butel’s Tex-Mex Cookbook
Pg. 57

This tasty corn bread is extra hearty; serve with a main-dish salad or stew for a delicious combination. The bread’s moist quality makes it a favorite with campers & picnickers.

1 Cup blue or yellow cornmeal
1 Tablespoon baking powder
1 ½ teaspoons salt
2 Eggs
2/3 cup melted butter or bacon drippings
1 Cup sour cream
2 Cups cooked corn kernels
¼ pound Monterey Jack or Cheddar cheese, grated
(Try Pepper Jack – it ‘kicks it up a notch!”)
4 ounces canned chopped green chiles
½ cup bacon bits (optional)


1. Preheat oven 375 degrees. F. Grease a 9-inch-square pan or large cast-iron skillet.
2. Mix dry ingredients (cornmeal – salt) together & make a well in the center. Add eggs, butter & sour cream & blend thoroughly. Fold in corn kernels.
3. Pour half of the batter into the prepared pan. Cover with grated cheese & chiles.
4. Pour remaining batter over top. Add bacon bits if desired. Bake in the preheated oven for 30 to 40 minutes.

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 Post subject: Re: ISO Seriously Good Cornbread
PostPosted: Tue Jan 07, 2014 9:04 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
Mary, I emailed you the one I make, it's a sweet Northern style. I will add it to this thread tomorrow.


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