If You Hate Cornbread...

B

boogerbro

New member
I hate cornbread. It's usually, dry, bland, often sweet and tastes
like stale corn. OK, so some of you are vound to whine "My cornbread
is moist!", but I'd bet it still sucks.

So why not liven it up a bit? I use jalapenos, cheese, onion, and
cooked sausage or bacon (anybody else have better additions?). And
then somebody recommended cooking it in. OK, now we have something
worthwhile.

Death by Cornbread (pictures follow):

To a regular package of cornbread mix ($.35) add /3rd lb of mild
cheddar cheese, 3 chopped jalapneos, half an onion, and I left out the
sausage this time only because it was all frozen. Heat the pan on a
stove and add almost a tablespoon of rendered pork fat (natural lard)
and swish around until just smoking. Then add you batter and pop it
into a 425 oven for 15 minutes, then 2-3 minutes under the broiler.

http://img96.imageshack.us/img96/8449/cornbreadincastiron.jpg

Let cool for a few minutes, pop that CRISPY crust out the pan, top
with butter (more death), and chow down!

http://img829.imageshack.us/img829/9711/cornbreadjalapenocheese.jpg

Thanks to whoever mentioned the cast iron pan 8-9 years ago :-)

-sw
 
On Sun, 1 May 2011 12:25:41 -0400, jmcquown wrote:


Martha White and the HEB Store brand (which was manufactured 3 weeks
ago according tot he package). The corn meal sold at stores is too
much of a coarse grand and makes for even worse corn bread. The stuff
in the packages is much more finely ground.


I'm already heating the stove, too. And the stove is a much more
efficient way to heat a cast iron pan. It takes 1/5th the time as it
would in the oven.

That's why.


This stuff is wetter than your average cornbread.

-sw
 
"jmcquown" wrote


Suspect Jiffy mix due to price. My guilty sin is I like it too because Mom,
a yankee made it all the time when I was a kid. I can make the real stuff
very well but to me the real and the jiffy aren't in the same food family
;-)

The jiffy is pretty much a 'corn *cake*' and we'd add raisins or dates to
them. In fact, just took a short break and made up a box of expired jiffy
mix (feed the birds with it).
 
On Apr 30, 5:57?pm, Sqwertz wrote:

There's nothing you can do to cornbread to make me like it. I'll eat
if I have to to be polite but I would never choose to eat it. For me
it's a texture thing. I like corn and I like corn chips or tortilla
chips but cornbread is a different story. It's not cakey and it's not
bready. It almost has like a gritty or sandy texture. I don't like
corndogs or cornbread dressing either.
 
walmart sells it in an eight oz container under the great value brand, Lee
"Jerry Avins" wrote in message
news:6ff3dc67-08fe-4f59-9d74-ddb1b4cb24c1@l18g2000yql.googlegroups.com...
On May 1, 12:30 pm, "jmcquown" wrote:

Yogurt is another substitute with virtues of its own. I have made
cornbread just to use up yogurt before it spoils. (I like plain whole-
milk yogurt, and I can't get that smaller than a quart. I can make my
own, but that's a quart too.)

Jerry
--
Engineering is the art of making what you want from things you can
get.
 
On Sat, 30 Apr 2011 18:02:02 -0700 (PDT), [email protected] wrote:


That's what I used to think, too (still don't really like it in
stuffing and corn dogs). This is more of quiche than a cornbread. If
I tell you you're going to like it, you're going to like it whether
you like that or not!

-sw
 
On 1 May 2011 14:19:23 GMT, notbob wrote:


Actually the fat content of cornmeal is neligible, I've never had any
go rancid: http://nutritiondata.self.com/facts/ethnic-foods/8152/2
If you buy cornmeal at a store with a big turnover (Hispanic grocery)
it will be fresh and will keep well, especially kept refrigerated or
frozen. Grinding your own cornmeal only means it's fresh ground,
unless you grow and dry your own corn you have no idea how fresh the
corn you grind is... may as well grind the corn I buy in 50 lb bags
($9) from Agway to feed the critters.
 
On Sat, 30 Apr 2011 19:14:52 -0600, Janet Bostwick wrote:


Thanks to you and Mags. Tomorrow's will be sausage, onion, and
cheese. I'm out of jalapenos but I'll probably use some red pepper
flakes. I took out some home made fresh-style Portuguese choriso and
a cheapo chub of John Morrell breakfast sausage. I'll decide which
one tomorrow.

I'm liquidating my kitchen. Dinner was refried black bean tacos with
American cheese and chipotle salsa.

-sw
 
In article ,
Sqwertz wrote:


Choose your corners!

Can't say I'm a big cornbread fan. Fresh cornbread beats just about any
other kind of not fresh bread, though.

When I was a kid my parents fixed corn bread with white bean soup. It
seemed like kind of a ritual. Take a piece of cornbread and cut it in
half. Put the two halves in the bottom of a bowl, crusty sides down.
Ladle the soup on top. Sprinkle with chopped raw onion. Eat with a
spoon. There was other stuff that went on top, but my memory is failing
me. I would put Tabasco sauce or something similar on, now. Maybe it
was vinegar. Black pepper? My mom made the soup from scratch, dried
white beans, and ham if she had some.

--
Dan Abel
Petaluma, California USA
[email protected]
 
"Sqwertz" wrote in message
news:[email protected]...
Just in case you don't have cast iron, it is easy to cook
cornbread on top of the stove in a ScanPan skillet. I carefully checked out
new/fine cookware for years until I found some that is dishwasher happy. If
memory serves (which, at my age, would be quite an event), it is not okay to
use the spray-on oils such as Pam with the ScanPan stuff but other than
remembering that, it does great. Half way through the cooking time, the
cornbread needs to be flipped to have a nice crust on both top and bottom.
IF you can get somebody to come watch, it's quite an impressive trick.
Polly
 
On Sun, 1 May 2011 12:35:09 -0400, jmcquown wrote:


Uh, because I LIKE it this way? That's just a guess on my part. I'm
sure somebody else has a better explanation for me.

-sw
 
On Sat, 30 Apr 2011 21:42:27 -0500, Polly Esther wrote:


I don't see how that work with most of my pans since the pans are
beveled. the top is bigger than the bottom of the cornbread.
Flipping it, it wouldn't fit back into the bottom of the pan.

-sw
 
On Apr 30, 5:57?pm, Sqwertz wrote:

...


Aha! there's the trouble right there! Start with medium or coarse corn
meal and a decent recipe. Flavor it however you like, and you'll like.
Cornbread is a chameleon food. It takes on the flavors of whatever you
serve it with. My favorite of the recipes I've tried is Mark
Bittman's: http://markbittman.com/good-old-fashioned-corn-bread. (I
skimp on the sugar.)

Jerry
--
Engineering is the art of making what you want from things you can get.
 
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