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ktval
01-24-2017, 10:03 PM
Hi all I am looking for a killer corn bread recipe. Thanks

Hoss
01-24-2017, 10:16 PM
Good luck,there are a million good ones out there.Just buy bulk ingredients and start experimenting,till you get where you want to be.Kinda like rubs and sauces,to each their own.I would start with a simple recipe,master the moistness and texture,then,and only then,start adding other ingredients.

BBQ Freak
01-24-2017, 10:18 PM
I know it is not home made but I bought Famous Dave's Cornbread at the store and it is pretty hard to beat .

Free Mr. Tony
01-24-2017, 10:40 PM
I like mine a tad on the sweeter side

1 1/3 cup ap flour
2/3 cup yellow corn meal
1/2 cup sugar
1 tsp salt
2 tsp baking powder
1/3 cup melted butter
2 eggs
1 cup milk

Combine dry ingredients. Mix in the wet. Cook in a preheated cast iron skillet or Dutch oven at 350 for about 30 minutes. I brush butter and honey over the top as soon as it comes out of the oven.

Jason TQ
01-24-2017, 10:54 PM
I know it is not home made but I bought Famous Dave's Cornbread at the store and it is pretty hard to beat .

I'm with ya on getting the store bought sometimes (or most of the times :mrgreen:). I'll have to look for famous daves. I like the Krusteaz honey mix and add jalapeños.

BBQ Freak
01-24-2017, 11:08 PM
I'm with ya on getting the store bought sometimes (or most of the times :mrgreen:). I'll have to look for famous daves. I like the Krusteaz honey mix and add jalapeños.

that is the only store bought brand that I have liked and keep going back to it and just look for the blue box .

ncmoose
01-24-2017, 11:09 PM
1/2 cup butter (one stick) melted
1/2 cup sugar (may decrease if you like less sweet)
2 eggs
1 cup buttermilk mixed with 1/2 tsp baking soda
1 cup cornmeal
1 cup AP flour
1/2 tsp salt

Mix first four ingredients then the last 3 until well mixed but still lumpy. Pour into a cast iron skillet and bake at 375 for 30-40 minutes

tom b
01-24-2017, 11:44 PM
we like Krusteaz too

Swine Spectator
01-25-2017, 12:02 AM
Good luck,there are a million good ones out there.Just buy bulk ingredients and start experimenting,till you get where you want to be.Kinda like rubs and sauces,to each their own.I would start with a simple recipe,master the moistness and texture,then,and only then,start adding other ingredients.

+1 for what Hoss said. Most southerners will argue "sweet cornbread" is in fact a corn muffin and not cornbread. Proper southern cornbread does not have sugar in it and is more that 50% cornmeal. I have done a fair amount of experimenting and settled on this as my base recipe. It will give you a good starting point:

Swine Spectator's Homemade Cornbread

1 1/2 C Stone Ground Corn Meal
1/2 C All-Purpose Flour
2 tsp Double Acting Baking Powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp cayenne
2 large eggs
1 cup whole milk

Preheat oven and cast iron skillet to 375°.

1. Sift dry ingredients into a bowl.
2. Whisk eggs and milk together.
3. Fold liquid into dry ingredients until incorporated and just combined.
4. Let batter stand 2-3 minutes.
5. Remove hot skillet from oven and grease with butter or lard.
6. Pour in batter (it should barely simmer on contact).
7. Put skillet back in the oven.
8. Cook until top starts to brown and an inserted toothpick comes out clean.

If you cooked it right, you should be able to invert the skillet and have the loaf fall out. Serve warm with butter.

Variants:
1. Try adding some shredded sharp cheddar and diced pickled jalapeños.
2. Top batter with crackling dust.

bwram1
01-25-2017, 12:44 AM
Most southerners will argue "sweet cornbread" is in fact a corn muffin and not cornbread. Proper southern cornbread does not have sugar in it and is more that 50% cornmeal.

What he said...the word sweet should never be used as an adjective to describe cornbread. One thing I like to do is slice it while hot and wrap the pieces individually in foil with a pat of butter..we do this when we do the smoked chicken n fixins for the church fund raisers...people always commenting on the cornbread.

MikeWin
01-25-2017, 12:51 AM
I know it is not home made but I bought Famous Dave's Cornbread at the store and it is pretty hard to beat .

We just tried that brand for the first time this weekend, and I have to agree that it's hard to beat for a box bread. Had it two days in a row. If you like sweeter corn bread this is the one.

Bigdawg580
01-25-2017, 01:04 AM
Something a little different then your every day cornbread. Sweet potatoe corn bread

Dry ingredients
2 cups cornmeal
1 cup all purpose flour
1/4 cup brown sugar
1 tbsp baking powder
1/2 teas baking soda
1/2 teas pumpkin pie spice

Wet ingredients
1 cup mash sweet potato
4 eggs room temperature
1 1/2 cups buttermilk
1/4 cup honey
8 tbsp or 1 stick of bitter

Mix dry ingredients, then mix wet ingredients
Poor the wet mix in to the dry and mix poor in a greased up cast iron skillet cook @375 for around 35 min

Mred21
01-25-2017, 02:18 AM
I use the Southern corn bread recipe from the joy of cooking, no wheat, very little shugar. I do find that it needs to bake a few minutes longer and I use milk rather than buttermilk.

Old Dave
01-25-2017, 03:04 AM
Cornbread--vs--Corncake, anyone know the difference??? Just check the recipe. If it has any type of sweetner, it is corncake. If it has any more than about 3-4 tablespoons of flour to help hold it together, it is corncake. If it is baked in a pan or glass baking dish and the picture shows it more than 1" thick, it is corncake. Cornbread should be made out of fresh ground corn, sweet buttermilk, bacon drippings, little salt, couple eggs, and maybe no more than a 1/8 cup of flour per skillet. It should be baked in a very hot cast iron skillet that has been greased with lard or bacon drippings. The bottom should brown up nicely to the point of being slightly crunchy and the bread should come out about an inch in thickness.

http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/S3EDSC00078.jpg

These are the ingredients for some good cornbread. We will grind this for our cornmeal. Or if you can’t do this step, please purchase some course (it must be course) ground corn meal.

Old Dave's recipe for two large 9-10" skillets of real cornbread is as follows.

2 cups fresh course ground cornmeal
4 TBl flour
1-1/2 tsp baking powder
1 tsp salt
1-1/2 cups sweet buttermilk
2 beaten eggs
2 TBL bacon grease
Enough lard to grease up the two skillets.


Sift the dry ingredients and then add the wet stuff and stir lightly until it is mixed. Do not over-stir or overmix. Lumpy batter is a-ok.

http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/S3EDSC00079.jpg

Next step is two shell enough of the corn off of the cobs for our two cups of cornmeal.

http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/S3EDSC00080.jpg

Great meal is ground course and never fine and when you eat the cornbread, you should have some grit left in it. In other words, as you chew the cornbread, it should be slightly gritty. Again, It is NOT cake!!

http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/S3EDSC00081.jpg

This is about 4 cups of fresh ground cornmeal ready for our cornbread.

http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/74MVC-017E.jpg

I decided to do this cook and bake on my Backwoods Chubby so I got it out, loaded it up with good lump charcoal and fired it off with two Weber fire cubes which I placed right in front of the two intake vents. I will also run a dry water pan for this bake and cook. I planned to bake the cornbread first at about 400 degrees.

I greased up two 9" skillets with lard and placed them in the smoker as I want the skillets very hot when I pour in the cornbread batter.

http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/S3EDSC00086.jpg

Well, the Chubby is up to temp (about 400 degrees) and is ready for the cornbread.

http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/S3EDSC00085.jpg

Just pour about half the batter into the first very hot skillet and you should hear some crackling as the batter hits the very hot lard in the skillet.

http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/S3EDSC00084.jpg

Do the same to the second skillet and you are ready to smoke some cornbread. I usually use about one small piece of apple smoke wood or nothing but the lump charcoal for this bake.

http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/S3EDSC00087.jpg

It takes about 30 minutes at 400 degrees to get the cornbread done. This skillet is about done.

http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/S3EDSC00089.jpg

Both loaves just out of the smoker and looking good.

http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/S3EDSC00093.jpg

Just slop on some real butter and give the cornbread a try. I think you can see just how crispy the bottom of the cornbread is and that is the way you want it.

http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/S3EDSC00094.jpg

Just add some real beans...

sylntghost
01-25-2017, 04:37 AM
+1 for what Hoss said. Most southerners will argue "sweet cornbread" is in fact a corn muffin and not cornbread. Proper southern cornbread does not have sugar in it and is more that 50% cornmeal. I have done a fair amount of experimenting and settled on this as my base recipe. It will give you a good starting point:

Swine Spectator's Homemade Cornbread

1 1/2 C Stone Ground Corn Meal
1/2 C All-Purpose Flour
2 tsp Double Acting Baking Powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp cayenne
2 large eggs
1 cup whole milk

Preheat oven and cast iron skillet to 375°.

1. Sift dry ingredients into a bowl.
2. Whisk eggs and milk together.
3. Fold liquid into dry ingredients until incorporated and just combined.
4. Let batter stand 2-3 minutes.
5. Remove hot skillet from oven and grease with butter or lard.
6. Pour in batter (it should barely simmer on contact).
7. Put skillet back in the oven.
8. Cook until top starts to brown and an inserted toothpick comes out clean.

If you cooked it right, you should be able to invert the skillet and have the loaf fall out. Serve warm with butter.

Variants:
1. Try adding some shredded sharp cheddar and diced pickled jalapeños.
2. Top batter with crackling dust.
What size skilit do you use? I've been using the Martha white buttermilk cornbread mix but will have to try your recipe out.

IamMadMan
01-25-2017, 05:57 AM
Something a little different then your every day cornbread. Sweet potatoe corn bread

Dry ingredients
2 cups cornmeal
1 cup all purpose flour
1/4 cup brown sugar
1 tbsp baking powder
1/2 teas baking soda
1/2 teas pumpkin pie spice

Wet ingredients
1 cup mash sweet potato
4 eggs room temperature
1 1/2 cups buttermilk
1/4 cup honey
8 tbsp or 1 stick of bitter

Mix dry ingredients, then mix wet ingredients
Poor the wet mix in to the dry and mix poor in a greased up cast iron skillet cook @375 for around 35 min


Thanks, just added this to my "To Do List" sounds different and looking forward to trying it.

Swine Spectator
01-25-2017, 10:50 AM
What size skilit do you use? I've been using the Martha white buttermilk cornbread mix but will have to try your recipe out.

I use a greased Griswold #8.

Ron_L
01-25-2017, 10:56 AM
I know that the purists will laugh at me :-D but I use the boxed mix from Trader Joe's and doctor it up if needed. It is a sweeter corn bread, but very good!

Texmex01
01-25-2017, 11:06 AM
Well due to the usual time constraints, my to go to is Jiffy, and then I fold in some chopped Jalapenos and Shredded cheese in to the batter, goes good with everything!:mrgreen:

DerHusker
01-25-2017, 11:15 AM
Here's a recipe I posted a few years back

Link: http://www.bbq-brethren.com/forum/showthread.php?t=208448&highlight=Corny

BillN
01-25-2017, 01:23 PM
I have tried most of the commercial mixes and all are good, sometimes I make a 100% stone ground corn meal (no flour, gluten free) for the wife's brother its good but a bit of a pain. My go to now is Bob's Red Mill stone ground cornbread mix, it has the gritty texture of stone ground corn meal and a great balance of sweetness.

Here it is at Amazon, each bag makes 20 muffins.

https://www.amazon.com/Bobs-Red-Mill-Cornbread-Cornmeal/dp/B004VLVA6M/ref=sr_1_1_a_it?ie=UTF8&qid=1485368535&sr=8-1&keywords=bobs+red+mill+stone+ground+cornmeal+cornb read+mix

cats49er
01-25-2017, 02:04 PM
In my part of the country corn bread has very little flour or sugar in it.When you add flour in a ratio of 2 parts meal to 1 part flour and add sugar you are making hush puppies which are very popular at BBQ joints and fish houses around here. They are both good,but I like strait corn bread with veggies & beans.And hush puppies with bbq & fish.

dadsr4
01-25-2017, 02:35 PM
http://www.jiffymix.com/images/img_lt_lg/Corn_Muffin_Mix.jpg
We don't eat it often enough to make it from scratch.

ktval
01-25-2017, 03:12 PM
Wow, I never knew there was such a difference in corn bread, being from NY and all. Thank you all for such a great education on corn bread. This is exactly why i love this forum and the people on it. Always will to take some time and help out and explain. Thank you Once again !!

BillATL
01-25-2017, 03:33 PM
Until I moved 'into town' I'd never had nor heard of cornbread with sugar or flour in it. :-)

I'm still against any sugar in cornbread but have broken down and started adding a bit of flour to my batter. Here's a great article about when and why sugar and flour found their way into cornbread:

http://www.seriouseats.com/2014/08/why-southern-cornbread-shouldnt-have-sugar.html

legendaryhog
01-25-2017, 04:32 PM
Cowgirl has a nice jalapeno corn bread on her site.

steelarz47
01-25-2017, 07:00 PM
Old Dave u r a scientist.

mytmouz
01-25-2017, 07:16 PM
My .02 is to substitute heavy whipping cream one to one for milk or buttermilk regardless of the recipe . The milk fats really shine.. I use home ground meal and fresh eggs as well...

Pitmaster T
01-25-2017, 08:24 PM
HA HA HA.... this obviously is a trap

jham0077
01-25-2017, 10:02 PM
Wow, I never knew there was such a difference in corn bread, being from NY and all. Thank you all for such a great education on corn bread. This is exactly why i love this forum and the people on it. Always will to take some time and help out and explain. Thank you Once again !!

This is the most diverse place there ever was when it comes to "how do yall do it?". I've never got a bad recipe here.

I'm a sweet kinda guy. There's a Mexican restaurant south of here that has a real good corn cake. Its about in between cake/pudding.
I've taken screen shots of some of the recipes on this thread, they sound pretty tasty.

twatsonr1
01-25-2017, 10:54 PM
Wow I could go for some cornbread now.

Swine Spectator
01-25-2017, 11:06 PM
Here's a great article about when and why sugar and flour found their way into cornbread:

http://www.seriouseats.com/2014/08/why-southern-cornbread-shouldnt-have-sugar.html

Great article. Thanks for sharing. Best quote:

"The North thinks it knows how to make cornbread, but this is gross superstition," Mark Twain

Mred21
01-30-2017, 07:33 PM
I made corn bread today, I use the Southern corn bread recipe from the Joy of cooking page 777 and took a couple of pictures.one picture of the bread in pan and the other picture shows top and bottom. I use regular milk and bake for 35 minutes.

Pitmaster T
01-30-2017, 10:42 PM
Popdaddy's Soulbread - Broadcast from the Funkotorium - YouTube

MisplacedTexan
02-01-2017, 07:15 AM
I just want to save this whole thread! Been looking for a great scratch cornbread recipe for a while!

B-More BBQ Junkie
02-01-2017, 08:18 AM
I like sweet corn flavored cake style cornbread. I know this is blasphemous to some, but IDGAF, it's delicious and AMAZING. I spent the better part of a year trying multiple recipes trying to nail it, and I finally tried the most simple thing ever and it worked perfectly. Take one box of jiffy corn bread mix and one box of duncan hines or betty crocker yellow cake mix, combine both dry ingredients, then add all the wet that each box calls for. Bake until done, then brush a light layer of honey on the top after it cools. Try it and you can thank me later.

P.S. Here is a link to the thread I started a few years back asking for cornbread recipes: http://www.bbq-brethren.com/forum/showthread.php?t=191692