Bob's sweet cornbread recipe. Complete with pron.

[Bob in St. Louis]

Hey all.
It's been too long since I've posted food pron, so I figured I needed to step it up.
It's Saturday night and I realized I hadn't eaten all day (busy performing honey-do's), so instead of grabbing a bologna sammie,
I thought I'd put some effort into it.
So, I did a quick Google search for cornbread using corn meal, NOT a ready-mix.
Here's the one I found:
http://allrecipes.com/recipe/17891/golden-sweet-cornbread/

NOTE: At the 20 minute mark, the top was brown, but the cornbread was still "wiggly".
FAR from being done! So I turned it down to 350 and cooked it another 10 minutes.
PERFECT! :mrgreen:

Here's the pron:

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Cornbread/DSC_0084_zpsl9lspd8v.jpg (http://s85.photobucket.com/user/BobinStLouis/media/Food/Cornbread/DSC_0084_zpsl9lspd8v.jpg.html)

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Cornbread/DSC_0085_zpsigyqboan.jpg (http://s85.photobucket.com/user/BobinStLouis/media/Food/Cornbread/DSC_0085_zpsigyqboan.jpg.html)

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Cornbread/DSC_0086_zpsgm2mtqo4.jpg (http://s85.photobucket.com/user/BobinStLouis/media/Food/Cornbread/DSC_0086_zpsgm2mtqo4.jpg.html)

[BillN]

That looks amazing Bob, nice job and I'm sure it more than satisfied your hunger.

[Bob in St. Louis]

Thanks Bill.. .Yea, I ate about 1/4 of it, and it was filling enough that I felt I needed to "step away" for a while. haha!
Definitely could have eaten more though. Very tasty!

[Stingerhook]

That looks real good Bob.

[Norm]

Nice!

You got the CI pan the right temp. Usually I get it too hot because of an extra beer and the bottom is not like yours.

[BillN]

Thanks Bill.. .Yea, I ate about 1/4 of it, and it was filling enough that I felt I needed to "step away" for a while. haha!
Definitely could have eaten more though. Very tasty!

If that was in my house would definitely be gone by bedtime:wink:

[Smoke on Badger Mountain]

Looks good!

[Titch]

Awesome looking bread mate.
Thanks for the link to the recipe

[bwsawman]

That looks good! Just wondering, Did you bake it in your oven or your smoker?

[Bob in St. Louis]

Thanks fellas!
You're welcome Titch. I'd LOVE to hear your thoughts on the recipe!

Norm, I've not only had an extra beer, I may have had a couple. But the results speak for themselves, I didn't screw it up. :mrgreen:
Using CI is one of my new passions. It's such an awesome "media" to use for cooking, I can't get enough. There are two fellas at my work that are HEAVY into the CI world. They are a very bad influence on me (my wallet).

[Bob in St. Louis]

That looks good! Just wondering, Did you bake it in your oven or your smoker?

The oven.
My WSM smoker isn't hot enough for cornbread (400F).

[BBQ Freak]

I love me some corn bread and that looks amazing dude . :eusa_clap

[Big George's BBQ]

That cornbread looks perfect

[Titch]

Thanks fellas!
You're welcome Titch. I'd LOVE to hear your thoughts on the recipe!

Norm, I've not only had an extra beer, I may have had a couple. But the results speak for themselves, I didn't screw it up. :mrgreen:
Using CI is one of my new passions. It's such an awesome "media" to use for cooking, I can't get enough. There are two fellas at my work that are HEAVY into the CI world. They are a very bad influence on me (my wallet).

Could you please take a picture of your cornflour , we are having trouble with getting it here, seems whatever we use is Gritty?

[Hoss]

That look so good,but I prefer savory to sweet.It still looks amazing.

[Bob in St. Louis]

Could you please take a picture of your cornflour , we are having trouble with getting it here, seems whatever we use is Gritty?

You mean the actual product, or the package it's in?
If need be, I'll mail you a container of the product if it's something you can't get.

The southerners (of the United States) tend to be on the gritty side, from what I understand.
But like many things, this is regional and "tastes" change from one area to another.

[Titch]

You mean the actual product, or the package it's in?
If need be, I'll mail you a container of the product if it's something you can't get.

The southerners (of the United States) tend to be on the gritty side, from what I understand.
But like many things, this is regional and "tastes" change from one area to another.

very kind of you, but I,m sure we can get it.
Just need to get my head around the blend etc
Picture of the package with the ingredients would be great

[Bob in St. Louis]

very kind of you, but I,m sure we can get it.
Just need to get my head around the blend etc
Picture of the package with the ingredients would be great

Understood.
Heading to bed now. Will take some photos for you in the morning.

[Happy Hapgood]

Tina takes good care of you 'er I mean Nice Job on the Corn Bread!

Kidding aside, it looks Great!

[ssv3]

It's weird seeing you on this side of the fence. :confused::cool:

Love corn bread and that looks delicious and perfect. :thumb:

[hurricanedavid]

Bob, you nailed the corn bread. I've recently started cooking with CI and find it very rewarding. Corn bread is now on my bucket list!:thumb:

[Bratylten]

Did you pre-heat your CI and drop some butter in prior pouring the batter in? Also, I see you did this in a #5. Any particular reason for using that size?

[dadsr4]

I used this recipe to make waffles today. They turned out great! Thank's.

[Moose]

Fine looking cornbread, Bob! I think we'll give this a whirl.


So....


On another note...



How on earth did they let you out of woodpile?


:confused:



:loco:




:laugh: :laugh: :laugh:

[Bob in St. Louis]

Did you pre-heat your CI and drop some butter in prior pouring the batter in? Also, I see you did this in a #5. Any particular reason for using that size?

YES YES YES! You absolutely MUST preheat the pan.
If you don't you'll be scraping it with a chisel, and the cornbread "cake" will be destroyed trying to get it out.
If you preheat, and add some "lube" (butter, coconut oil, canola, etc... ) the cornbread literally falls out when turned upside down.
The pan was in the oven while it was preheating.
As far as why I used this skillet, is because it's the only one I have that's remotely the correct size. The other CI I have are too big and the bread would be too thin.

Wow.... I must be more scarce in this section than I thought.
You guys noticed. :oops:

[Bob in St. Louis]

very kind of you, but I,m sure we can get it.
Just need to get my head around the blend etc
Picture of the package with the ingredients would be great

Is this what you're looking for?

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/DSC_0050_zpsib0hxtn5.jpg (http://s85.photobucket.com/user/BobinStLouis/media/Food/DSC_0050_zpsib0hxtn5.jpg.html)

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/DSC_0051_zpsfhogb1ls.jpg (http://s85.photobucket.com/user/BobinStLouis/media/Food/DSC_0051_zpsfhogb1ls.jpg.html)

[Titch]

Is this what you're looking for?

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/DSC_0050_zpsib0hxtn5.jpg (http://s85.photobucket.com/user/BobinStLouis/media/Food/DSC_0050_zpsib0hxtn5.jpg.html)

http://i85.photobucket.com/albums/k60/BobinStLouis/Food/DSC_0051_zpsfhogb1ls.jpg (http://s85.photobucket.com/user/BobinStLouis/media/Food/DSC_0051_zpsfhogb1ls.jpg.html)

Thanks mate, that should do it

[Bob in St. Louis]

I posted this same thread on another forum, and the fellas are telling me some pretty amazing sounding recipes.
If y'all are interested, I'll post them... ???

[Titch]

I posted this same thread on another forum, and the fellas are telling me some pretty amazing sounding recipes.
If y'all are interested, I'll post them... ???


Please do

[Titch]

Ok Bob
We can buy that exact flour local enought to us
Shop called ,USAFoods
Thanks mate,
How's that for international sharing

[Bob in St. Louis]

OK Titch, here ya go. This is direct plagiarism right here. A copy and paste of some replies:

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Well, if you care enough about cornbread to use cast iron to bake it in and also avoid a box mix, you're already ahead of a lot of 'em, might as well know how "sweet" cornbread got it's start.

True southern cornbread has no sugar, and no flour. This is made possible by leaving the corn on the stalk in the field, where it develops natural sugars that sweeten the corn. Places that harvest the corn too soon and mechanically dry it, don't give mother nature time to do her thing. Whole grain cornmeal has the germ and the bran with it so this is the binder you need along with an egg, to make it "bread." Buying plain yellow cornmeal does not give you the whole grain you need to make it bind so flour has to be added.

This is the difference between yankee cornbread and southern cornbread, where yankee cornbread is more like a cake made with sugar, flour, and cornmeal. Southern cornbread isn't really sweet, it's gritty, crunchy crusted goodness. I do admit to liking the occasional pan of Jiffy mix every once in a great while with some BBQ ribs or fried fish, but for the most part Jiffy is loaded with junk that is not good for the body so me and Jiffy parted ways.

If you want a really good recipe for true southern cornbread in cast iron, Chef Sean Brock's "Make Cornbread Not War" recipe is one of the best, we use it here a lot. Why he calls it what he does ehh, well, sounds a little left to me but hey you can't taste left when it comes out of the pan all crispy with that hardwood smoked bacon overtone mixing in with that unmistakeable "almost burned flour" smell of the well seasoned cast iron skillet. Some things just need to be left the hell alone, and enjoyed as they are. THIS cornbread, is one of those things.

Make it, slice and butter it, put it in a bowl and drown it with beans, pot likker from collards, break it up and put it in a glass with buttermilk, and savor the raw unabridged flavors of real down home cornbread....

http://www.foodrepublic.com/recipes/make-cornbread-not-war-sean-brocks-cast-iron-cornbread-recipe/

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This is the version that I use all the time ... (and yes I bought proper Lodge cornbread skillets to make it in!)

THE ULTIMATE CORNBREAD RECIPE

Dry Ingredients:

- 1 Cup of All Purpose Unbleached White Flour

- 3/4 Cup of yellow cornmeal

- 1 Tablespoon Baking Powder

- 1 Teaspoon of salt

- 4 Tablespoons of sugar

- about 1 generous cup of mixed, grated cheese(s) (your choice of type)

Wet Ingredients:

- 3/4 Cup of Buttermilk

- 1/4 Cup of Whole Milk

- 2 Eggs, beaten

- 1/3 Cup of melted Butter or Margarine (I usually substitute with regular cooking oil)

- I can of Creamed Style Corn

Preheat your oven to 375 degrees. Spray two 9" aluminum pie pans with Pam (or with cooking oil if you have a pump sprayer like we do). Cast iron is always the best for cooking cornbread, and a cast iron skillet, or an actual segmented cast iron cornbread pan is the very best way to cook cornbread properly.

In a large mixing bowl, combine all the dry ingredients and blend them well. In a smaller bowl or measuring cup, thoroughly mix the buttermilk, whole milk, eggs, and oil or melted margarine. Pour the liquid ingredients into the dry ingredients and mix well. Pour the batter into the two pie pans evenly and place in the preheated 375 degree oven for 25 to 30 minutes.

When the cornbread is done, place on a cooling rack for about 5 minutes, then place a plate on the top and flip it over so that the cornbread is inverted on the plate. Cut into pie shaped wedges and spread with butter or margarine while it's still warm. It's great plain with Butter or Margarine, or topped with Apple Butter or any type of Jam. If any of it survives until the next morning, it's great for breakfast toasted until crispy under the oven broiler.

Important Tips:

- Have all of the ingredients at room temperature.

- Stone ground cornmeal works best and gives a golden coloured bread.

- If using melted margarine in the wet ingredients, don't use "no fat" versions as they contain too much water.

- Mix the batter until completely smooth. I don't care what your Grandmother said about lumpy batter being OK!

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Mine is modified a bit, from Grandmothers recepie:
1/2 cup flour
1& 1/2 cups stone ground corn meal
2 tbs sugar
1 tbs baking soda
1 tsp baking powder
couple shakes of the salt shaker
4-5 drops vanilla
2 eggs
buttermilk ( I don't measure, just guess)
2 heaping tablespoons bacon grease (put in pan to heat up, then swirl to cover bottom of pan and sides. Pour in batter, it will sizzle a little, at the end, and mix, then pour batter in warm/hot skillet. Makes for a crispy bottom crust.

I mix all the dry ingredients first then eggs, buttermilk, vanilla and lastly, the bacon grease. Bake at 375 degrees till top starts to brown
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