Cornbread question

[Hoss]

Originally Posted by WineMaster

Cornbread and Tea are made to be sweet!

Tea yes,,,, cornbread,,,,

[Hoss]

Originally Posted by scp

Since nobody else asked...and the recipe is?

Eggs,cornmeal and buttermilk.

[Hoss]

Originally Posted by fr8erfxr

Hoss, I don't live far from you and have a 15" ci skillet you could borrow if you need it.

Thanks.I do appreciate the offer.You do live close!

[fr8erfxr]

You're welcome! Let me know if you need it.

[J'ville Grill]

Originally Posted by Hoss

Eggs,cornmeal and buttermilk.

How about some jalapenos in their?

[BigBellyBBQ]

if you are cookiing for a hundred and the cornbread is good, you will need quite a large amount take a look at the time involved if you only have a couple iron pans..I use my my large stainless servers..not quite as good as iron but better than tins and you will get done before the beer runs out..

[frognot]

Originally Posted by J'ville Grill

How about some jalapenos in their?

Now we're talking! Jalapenos & sharp cheddar is what i like in my cornbread.

[captndan]

For that many people a sheet pan is a must. I use a 2" because that's what I've got. And yes on the jalapenos and cheese. Bon Appetit!

[Hoss]

I have several cornbread stick pans.I think I will just start early and do several batches and freeze,reheat the day of.There is gonna be too much other stuff going on to go to the trouble of cooking it on site.Thanks for the replies.

[chad]

Originally Posted by Toast

Start now and vac seal/freeze with original recipe then defrost/heat and go on the day.

Just a suggestion.

That'll gag a goat! Sorry, cornbread bias creeping in. If it ain't fresh its turkey dressing!

My recipe is also cornmeal, eggs, buttermilk and a bit of oil (bacon grease is perfect!). 99% of the time I use cast iron. If I was cooking for a bunch and had the right ovens I'd use sheet pans. It might not crust up like the cast iron bread but it would get done and be at the right temp.

As always, YMMV!

[deguerre]

Originally Posted by chad

That'll gag a goat! Sorry, cornbread bias creeping in. If it ain't fresh its turkey dressing!

My recipe is also cornmeal, eggs, buttermilk and a bit of oil (bacon grease is perfect!). 99% of the time I use cast iron. If I was cooking for a bunch and had the right ovens I'd use sheet pans. It might not crust up like the cast iron bread but it would get done and be at the right temp.

As always, YMMV!

+1. I also do the cornmeal, eggs, buttermilk and bacon grease.

If it helps, I used to make mine in a 12" CI skillet. Awhile back, I tried the 10" which made the loaf deeper when baked - but also moister with no problems with the edge getting too done before the center. So using the 15" with extra batter should be fine.

[pmad]

Originally Posted by cowgirl

Hoss I'm not sure if I understand the question but I use cast iron skillets to cook my corn bread. I heat the skillet before adding the batter and cook it at high heat for 20 to 25 minutes.. or until the top is nice and golden.

Not sure if that helps you. Your feast sounds really tasty!!

Cowgirl, mind sharing your recipe?

[cowgirl]

Originally Posted by pmad

Cowgirl, mind sharing your recipe?

Pmad I found it! :)

1 1/4 cups flour
3/4 cups yellow cornmeal
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg (beaten)
you can add sugar.. up to 3/4 cup (optional)
1/4 cup veggie oil
1/4 cup minced onions
1 cup whole kernals of corn (grilled corn is great too)
minced jalapenos (as many as you like)

I warm the oil in a 10" cast iron skillet, mix the dry ingredients first then the wet...adding the corn, onions and jalapenos last. Pour the warmed oil into the batter and mix well.
Then pour all back into the skillet, bake at 400 degrees F for about 25 minutes.


You can leave the corn, onions and jalapeno out if you want plain cornbread.

I double or triple the recipe as needed.

[deguerre]

The question now is...do YOU add the sugar Jeanie?

[cowgirl]

Originally Posted by deguerre

The question now is...do YOU add the sugar Jeanie?

lol Heck no!