Cornbread Recipes

[Brauma]

Best I ever had was from COCK OF THE WALK in Nashville.I think someone posted it here in a link to famous recipes.Second best I had was from your house when Debbie made that cornbread in the pottery. it has real creamed corn and sour cream in it. Call home and ask your bride to whip you up a batch tonite.

I missed this post the first time around. Sorry BeerGuy. Yes, my wife has a creamy cornbread recipe that I'll post. I think it has 4 sticks of butter in it!! You spoon it out of a deep casarole dish and gobble it up. Good chit.

And as far as her whipping me up a batch tonight... I wont hold my breath.:roll:

Do you have the recipe for the Cock of the Walk's cornbread?
http://www.cockofthewalk.biz/menu.htm

Its probably the classic Southern style. So sugar added.

 

[Greendriver]

Boy there's gonna be plenty of cornbread info in this thread...here's mine.

Cornbread was the first thing I ever cooked. I was staying overnight with my Granny and she hollered for me to come to the kitchen where she was and gave me a little lecture about being a boy didn't mean I didn't need to know how to cook, then she proceeded to show me step by step how to make cornbread. This is of course my recipe and method and not her's because I couldn't remember what happened this morning much less 40 years ago, but it's based on what I do remember. I just did a batch to go with my fried Injun taters with all them injun spices in em like, curry, cummin, turmeric, red pepper flakes, garlic, onion (if you want some good fried taters just throw some of this stuff in em), and I measured the ingredients so here goes.

1 1/2 cups self risen cornmeal (I like yeller)
1/2 cup self risen flour
2 tbs of grits (adds a nice little bite)
2 tbs sugar
Now mix all them dry ingredients up and...
1 cup of buttermilk
1/2 cup of water
2 eggs if they are any smaller than jumbo (one jumbo is o.k.)
now whisk that together.

Then you gotta get them dry ingredients and them wet ones married and you just don't want to over do this step. What you need to do here is fold em (not like in playing poker) and kinda lightly mix this stuff up without stiring it too awful much. Now take a ten inch cast iron skillet and put it in a 450 degree oven and AFTER the oven reaches 450 let it stay in there 5 min more. Remove skillet from oven and add 4 tbs of veggie oil or crisco or lard and roll it around and up the sides of the skillet then pour most but not all of it out into the cornbread batter and mix it again but not too much. Now you need to pour the batter into the hot skillet and when you do if it comes more than 1 inch thick - that's ONE inch up on the skillet just stop pouring cause cornbread is way more better thin than thick and it's gonna rise just like it's suppose to. Now bake at 450 about 20 min or till golden brown just like all them Betty Crocker recipes tells you to. Now...My favorite way to kick cornbread up a notch is with cracklins and you can find them in the sammich meat dept or I can and you just add about 1/2 cup of them babies in the wet ingredient and proceed on as usual.

 

[beerguy]

Brauma, I thought Cock of the walk was here but I cant find it. Ill keep looking in my files, but these good ole boys have sure enuf hooked you up!

 

[Brauma]

I made two types of cornbread for the stew today: the first one I posted which was from Chad - Real Southern Cornbread, and my wife's favorite called Creamy Cornbread.

The Real Southern is in the cast iron pan.

Heres the recipe for my wife's cornbread:

Debbie’s Creamy Cornbread

1 pack Jiffy cornmeal mix
1 8oz container sour cream
1 8oz can creamed style corn
4 eggs beaten
½ cup veg oil or 1 stick of butter - melted

Mix all ingredients together and pour into a greased 9x13” glass dish.
Bake approx 25 min in 350 oven.

*Note - beware this cornbread. You can pull up a spoon and eat the whole dam dish. BeerGuy can attest to that.

 

[vr6Cop]

Chili-cheese cornbread.

I tried this recipe tonight. I was making crock pot chili and was going to make cornbread sticks in my cast iron corn bread stick thingy, and I figured, "Why not try this out instead?" Thanks for the tip! It was great. The wife isn't a huge cornbread fan, but she liked it. It just means more leftovers for me. :wink:

Ya know, I wonder if drizzling the batter over and into the chili in random patterns and then adding the cheese on the exposed chili sections would be good? I'd think it would be like a chili cobbler.

 

[BBQPrincess]

I once had a wonderful Cornbread recipe that was fairly plain (no corn, peppers, etc. in it) but what made it unique was that it called for french fried onion rings on top; I do not recall if it had any in the batter or not...it is possible that the rings were place in the baking container, then the batter poured over them. The recipe was misplaced when I took it to work to share with someone. IF anyone has this recipe, I would greatly appreciate it. Yes, the iron cookware adds a lot to cornbread!

 

[Greendriver]

I just about forgot about this recipe - I last did it Jan 06 and I had to rebuild the file because it weren't right or rather I have improved my methods of posting recipes with pics to my file. So here it is and it's a winner for sure...

http://daltongrillandsmoke.com/ViewRecipe.asp?ReceipeID=608#