I found the old cast iron skillets my mom used to use and want to make cornbread this New Year like I remember as a kid. Anyone have a good recipe they use? I’m not into adding peppers, just the good old fashioned whole or buttermilk cornbread.

Sorry, I cop out and use Jiffy mixes. I do use my #5 cast iron skillet though...

We talking sweet Yankee or savory southern corn bread?

I just make the recipe on the back of Quaker Yellow Corn Meal and add some jalapenos to it. It's the savory southern corn bread variety.

Currently use a preheated oiled cast iron skillet and Jiffy mix.... Little on the sweet side but it works for me. ......... drill sgt.

quote:

Originally posted by flesheatingvirus:
We talking sweet Yankee or savory southern corn bread?

Savory southern

https://www.allrecipes.com/rec...den-sweet-cornbread/

I use this, except I cut the sugar down to to 1/3 cup, and substitute melted butter for the veg oil.

Jiffy Mix. Ugh, read the ingredients. Too many other things.

It’s so easy to make your own, as stated above use the recipe on the Quaker package.

Jazz it up with some creamed corn or Hatch green chiles, jalapeños, cheese, etc

Just use simple basic pure ingredients without all the added things that you don’t know why they’re used.
.

This message has been edited. Last edited by: OKCGene,

My Mom always used Martha white either the buttermilk mix or regular and follow the directions. As stated preheated oiled cast iron skillet is your friend.

We like this one. I use a cast iron skillet instead of the 8 x 8 baking dish, and I put the skillet in the oven while the oven is pre-heating. If I have any saved bacon grease, I use that to lube the skillet, instead of avocado oil.

https://blackpeoplesrecipes.co...d-with-creamed-corn/Ingredients

1 box Jiffy Corn Muffin Mix
½ tbsp sugar
1 large eggs
1/2 cup sour cream
2 tbsp butter salted and melted
14.75 oz creamed corn this is one small can
Oil Spray like the avocado oil spray to prepare the pan


Instructions

Preheat the oven to 400 degrees.
Whisk the egg, creamed corn, sour cream and butter in a large bowl until incorporated.

Add the jiffy mix and sugar to the bowl and fold the mix to incorporate (please show what it looks like with the wet mix and dry mix still visible in the bowl).

Spray an 8×8 baking dish with a generous amount of high-heat cooking spray.

Pour the batter into the baking dish.

Bake uncovered for 25-30 minutes, or until the top is browned and the center is set.

Betty Crocker Cornbread

I melt the butter in the cast iron I’m gonna use. Coat the sides well and dump the rest into the batter.

Tip: less sugar for southern style and more for a corn cake style of cornbread

If the Jiffy is too old, it may not rise. If in doubt, add a teaspoon of baking powder per one box of mix.

We use Aunt Jemima cornmeal and their recipe on the bag (minus the sugar), and always in cast iron. I usually lube with regular Crisco.

Edited to add: The wokesters forced the Aunt Jemima brands to self immolate. They are now calling it 'Pearl Milling Co.'

We delete the sugar completely.

Ingredients
1 cup Cornmeal
1 cup All Purpose Flour
1/4 cup Granulated Sugar
4 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Milk
1 Large Egg beaten
1/4 cup Vegetable Oil

Oven to 425. Grease a 10 inch Cast iron skillet
(Shortening or bacon grease at least halfway up the sides)
In a large bowl, stir together the cornmeal, flour, baking powder and salt.
Then add in the milk, egg and oil. Stir until the ingredients are well combined and smooth.
Pour into the prepared baking pan. Bake 20-25 minutes until a toothpick inserted into the center comes out clean. Recommend letting it brown just slightly.

This message has been edited. Last edited by: 83v45magna,

Scratch is best, and easy, no use for store bought mixes! Ok Krusteaz Southern Cornbread mix is pretty good in a pinch..



We get ground cornmeal from Weisenberger Mill in Midway KY, been around since 1865, the mill is powered by hydro from South Elkhorn Creek in Central Kentucky.

Link

Here is their recipe, I put the skillet in the oven while it preheats and get it's temp up, this will make the crust on the bottom better, almost cookie like and your cut pieces won't fall apart as easy.


Cornbread using Plain Cornmeal

Cornbread, Muffins or Sticks

1 3/4 Cups of Weisenberger Plain Cornmeal
1 Egg 1 ½ Cups Buttermilk (to use sweet milk, omit sugar)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon soda

Preheat oven to 500 degrees F.

Mix dry ingredients then add beaten egg. Pour in Buttermilk. Fill pans after a generous greasing.

Bake 15 minutes in 500 deg. oven.

From SF member Fenris a few years ago, it's what I use and is wonderful:

"Cornbread is ridiculously simple, if you don't start adding all sorts of Yankee crap like wheat flour and sugar. But you wouldn't do that, would you?
Traditional Savory Southern Cornbread (Corn Bread) NO sugar, NO wheat
Dry Ingredients:
2 cups corn meal
2 Tbs baking powder 1 tsp salt
Wet Ingredients:
2 cup milk
1/2 cup butter or bacon grease 2 large eggs lightly beaten
Directions:
- Pre-heat 9” a greased cast iron skillet on the stove or in oven to 425 degrees.
- Mix dry ingredients and wet ingredients separately.
- Sprinkle a couple pinches of cornmeal unto the pan to reduce adhesion.
- Stir dry and wet ingredients together quickly and pour into skillet and put back in oven or on stove for 20-25 minutes.
Notes:
- You may adjust the amount of baking powder up or down to increase or decrease the rise or density, but over mixing the wet and dry together (or too much delay after mixing)n will exhaust the baking powder and you’ll get very little rise.
- You can substitute buttermilk/baking soda instead of milk/baking powder. The difference that the acidity of the buttermilk will neutralize the alkalinity of the baking soda that would otherwise give it a soapy taste, while the baking powder is pre-neutralized with cream of tartar. Reduce the amount of baking soda to 1/3 of the baking powder you would have used. 1 Tbs baking powder = 1 tsp baking soda + 2 tsp cream of tartar.
- You can add crumbled or small pieces of cooked bacon to mix. What doesn't go better with bacon?
- You can also add a can of whole kernel corn or cream corn.
- Eggs help hold it together, but are optional."

quote:

Originally posted by 6guns:
Sorry, I cop out and use Jiffy mixes. I do use my #5 cast iron skillet though...

This ^^
I can remember as a little kid at Granny's making Jiffy. White box with blue labeling. They were like .25 or .50 cents a box back then.

Nothing fancy just good moist cornbread with a crunchy crust. I get requests to bring it to functions.

1 3/4 cups Martha white buttermilk corn meal
1Tbs crisco
1 large egg
1 1/2 cup buttermilk
1/4 cup veg oil
1 Tbs melted/soft butter.

425 degrees. Heat iron skillet with crisco 5 mins while mixing other ingredients in bowl. Pour mixture in hot crisco skillet. 20-25 mins until golden brown.

Can add a little more meal if too runny.

Growing up as a kid my mother had a couple of corn bread stick cast iron pans... cornbread sticks came out looking almost like a corn cob. ............................ drill sgt.

Try this:

replace some of the liquid (a cup, perhaps) with a can of creamed corn. Really kicks up the taste and makes a softer crumb. I'll admit to putting finely chopped jalapenos in mine. No Jiffy in this house.

Martha White bag recipe.