I tried baking cornbread for the first time, last week. Used KrustEaz mix per directions, cast iron skillet.

Flavor was good, consistency was a bit on the tough side. Did I do something wrong for the tough consistency? Is there a better mix that I should try?

Indian Head stone ground yellow corn meal and follow the directions on the back for the sweeter bread.

While not a connoisseur, Jiffy or the Krusteau you mentioned seem reliable, especially with a can of creamed or regular corn added.

Did a quick search... these links might prove interesting:
https://www.southernliving.com...d/best-cornbread-mix
https://www.foodtasteguide.com/best-cornbread-mix/

Bob's Red Mill has a great recipe on their corn meal bag.
Family run business in Milwaukie Ore.

I only use House-Autry, always good results with my cornbread

This right here won't disappoint.

https://www.weisenberger.com/category_s/1841.htm

Somewhat local to me, well about 60 miles.
I volunteer with the fish fry our little community organization does, and their Hushpuppy mix is what we use, and we get plenty of compliments on the Hushpuppys.

Weisenberger Mills, family owned for 6 generations, since 1865.

If not available in local stores, can order from them, also on Amazon.

(No affiliation with them).

That said Jeffy cornbread mix has always been good, heck that is what my mom used most of the time.

Weisenberger Mills is better, plus they have different things, cornbread (white and yellow). Hushpuppy, spoonbread, fish batter mix, funnel cake mix,

ARman

If I buy store bought mix (which is rare) I like the Central Market Cheddar Jalapeño mix.

We’ve always used Jiffy. Simple, easy, and even I can’t mess it up.
Great with lots of butter, and ham and beans on top.

Martha White or Jiffy. Nothing fancy.

quote:

Originally posted by ARman:
This right here won't disappoint.

https://www.weisenberger.com/category_s/1841.htm

ARman

Yep that's where I've bought it, great stuff, and get unbolted if you want to try true old school southern cornbread, and use buttermilk !


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.

Famous Dave's Cornbread mix........and add some chopped jalapenos.

Check the date, the leavening isn’t forever. It might be that simple.
I’ve used Jiffy forever, but Famous Dave’s is good. I prefer a sweeter style though.

If you’re willing to stir pan, stop with the concept of “mix”.

Jiffy!
However, I’ll use buttermilk instead of regular milk, toss about a tablespoon or two of honey in there too.

Most days I bake some Betty Crocker Garlic Cheese Biscuits, or Marie Callender's Corn Bread. I buy it at my grocery store, but here’s the Amazon URL:

www.amazon.com/dp/B0014CVTO4/r..._api_i_3UT7EbQ67SF82

I ABHOR sweet cornbread, and Marie Callender's mix is less sweet than any other that I’ve tried. “Just add water” – powdered egg yolk is in the mix.

quote:

Originally posted by GT-40DOC:
Famous Dave's Cornbread mix........and add some chopped jalapenos.

Yep!

I think many of us just go with what we grew up with. This is why I use Aunt Jemima Yellow Corn Meal with the recipe (minus the sugar) on the back. Cooked in the same cast iron skillet that I grew up eating from. I still cannot believe my older brothers did not want those cast iron pans.

I grew up on my mama's cornbread.

She used either non PC Aunt Jemima or Quaker Enriched corn meal. And all purpose flour, baking powder, salt,milk,some oil, eggs.

NO SUGAR my daddy said if he wanted cake he would eat cake.

And bake it in a black iron skillet.

Jiffy Mix for the win

quote:

Originally posted by V-Tail:
I tried baking cornbread for the first time, last week. Used KrustEaz mix per directions, cast iron skillet.

Flavor was good, consistency was a bit on the tough side. Did I do something wrong for the tough consistency? Is there a better mix that I should try?

. Since I have Celiac (Gluten) problems I use the Gluten free Krusteaz and my wife thinks it taste better than the regular mix.