Do you make cornbread? Share your recipe.

[zoltanspawn]

i have a wonderful 6 wedge pan made just for cornbread

Niiice.

then i luv to take pieces of it - slice it down the middle and TOAST IT AND COVER it in Guava Jam !!!

Post sexy photos of this please.

ALSO:

Waiting for Spooger to chime in on this thread.

 

[Centexfarmer]

Lodge Cast Iron is cheap, good cookware.

http://www.lodgemfg.com/

Get a skillet folks, you'll have it forever.

Most of mine has been passed down to me, there's nothing better for cooking IMHO.

And for cornbread just look at the options:

For muffins:

For Cornstick Fritters:

In the shape of "fish" which are also good for baked hushpuppies:

The "cactus" pan is great for plating up the "jalapeno cornbread:"

BINOWGAYLATER professes a liking for this model (among others ):

And my "all purpose" in the kitchen / camping Lodge cooking accessory:

And zoltanspawn as you like to say, "you'll have it forever." Most of my Lodge cookware has been around before I was born.

But for cornbread I prefer the 8" *:

*but who doesn't?

 

[fetaby]

cornbread is the ONLY thing I bake in an iron skillet - i have a wonderful 6 wedge pan made just for cornbread - and you have to heat it up really really hot before you pour the batter in.
I think the best one I've made is on the side of the Quaker Corn Meal box -- and it's totally awesome with a cup of creamed corn - that really makes it !!!
I can understand some spicy additions but I don't do 'hot" -- so no. then i luv to take pieces of it - slice it down the middle and TOAST IT AND COVER it in Guava Jam !!!

ONO-LICIOUS !!

Cause the best part is the crispy crust... yup.

 

[seven_sins]

I grew up in the south and my favorite meal as a kid was fried chicken, mashed potatoes, turnip greens, and corn bread. I used to help the lady who cooked for us and cared for me (both parents worked) make the cornbread. She would pour hot bacon grease into the batter before pouring it into the oven pan. The bubbles from the hot grease fascinated me. It would not be considered heart healthy today, but it sure was good.

 

[BINOWGAYLATER]

Cause the best part is the crispy crust... yup.

now that depends ------ are you eating this cornbread in the nude?

 

[gsdx]

now that depends ------ are you eating this cornbread in the nude?

There are recipes for nude cornbread!!???

 

[justsimon]

Here's the recipe I use:

1/4 c. Honey
1 c. Buttermilk
1 c. Cornmeal
1 c. Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
3 Tbsp. Melted Butter

Bake at 425 for about 20 minutes.

 

[Joshua_me]

Cast Iron is cheap, good cookware.

Get a skillet folks, you'll have it forever.

OK... This one time... I ordered a cast iron skillet and grill pan from Paula Deen on QVC. ( I have a QVC addiction... don't judge me, bitches... )

Anyway, it arrived and it was the *heaviest* F-ing cookware I'd ever felt. Seriously, it took two hands to lift the skillet up to the stove.

Long story short, six weeks later I get this letter in the mail from QVC warning me not to use the cast iron because it could... get this... SPLIT IN TWO during the cooking process ! They sent me these forms to sign which basically absolved them from blame if some horrendous accident occurred, and only then would they credit my Visa with the money back.

I signed it, got the money back... But I'm *still* using them.

'Cause you know... that's the way I roll.

 

[Yooper]

Joshy, just go get a Lodge skillet.

Made in the USA for over 100 years.

Myself, I've got some Griswolds (yes, that's the name) that you can pry from my cold dead hands. Most of mine are still back in the UP but people think I'm joking that the 8" Griswold I use daily came to Colorado on a Covered Wagon...but it did. I was told it was Great Grandma's, and I do have a photo from the 30's that shows her using it. It is more nonstick than my nonstick crap and makes the BEST cornbread (or whatever else I'm making).

 

[Tadaa]

After we eat our meal with our cornbread...what are we having for dessert? Let's serve Chess Pie and teach these Yankees what good food is.

Seriously, though, does anybody else but me just love Chess Pie?

What is it?

 

[BearBoi]

This is the recipe I use:

http://allrecipes.com/Recipe/Grandmothers-Buttermilk-Cornbread/Detail.aspx

I bake mine in a regular loaf pan, instead of a square pan. It takes about an extra 15 minutes, but looks/tastes great.

Also, don't forget that you can make your own buttermilk by adding 1tbsp of vinegar per 1 cup regular milk. Stir and let stand for about 5 minutes, and presto, a great substitute for buttermilk.

 

[bluedragon4]

I rarely eat corn bread but I love it. I like to put strawberry jam on it.

 

[dan112]

Lodge Cast Iron is cheap, good cookware.



Get a skillet folks, you'll have it forever.

And it makes a hell of an Up-side down pineapple cake!!

 

[BostonPirate]

two boxes of jiffy cornbread mix and one can of corn. Mix according to the directions on the box, add the can of corn last, and cook the time listed on the box. Wicked good.

 

[dan112]

Joshy, just go get a Lodge skillet.

Made in the USA for over 100 years.

Myself, I've got some Griswolds (yes, that's the name) that you can pry from my cold dead hands. Most of mine are still back in the UP but people think I'm joking that the 8" Griswold I use daily came to Colorado on a Covered Wagon...but it did. I was told it was Great Grandma's, and I do have a photo from the 30's that shows her using it. It is more nonstick than my nonstick crap and makes the BEST cornbread (or whatever else I'm making).

I also have a very, very old Griswold. It's important to keep them (iron skillets) properly seasoned. After use wash and dry it but add a very thin coat of veg. oil then stick back in the cooling oven. The next time you use it will be like a non stick pan.
Several times like this makes it even better.

 

[Joshua_me]

Joshy, just go get a Lodge skillet.

Made in the USA for over 100 years.

^ Just like Joan Rivers !