Most evenings I make fresh-baked cornbread for my after-super treat. But for weight management, I limit myself to a single 2 oz piece.

With one exception that I know of, all cornbread mixes call for eggs, and it’s impossible to find a hen’s egg small enough for a 2 oz piece. The one exception is Marie Callender Cornbread Mix. I buy it at my grocery store, but it’s also found on Amazon:

www.amazon.com/dp/B001SAUPMY/r..._api_i_8YJAEb6ER6Z7B

It doesn’t call for eggs because powdered eggs are in the mix. I bake it in my Breville Smart Grill, with nonstick aluminum foil above and below. 8 minutes at 400 °F, flip at 5 minutes. An irregular blob of dough, much stiffer than the directions call for, expands to a circular disk. It’s not only baked, but toasted on both sides.

It’s good with butter of course, but I spread Marmite and PB on it. Marmite + PB = magic! It’s so good! Better than any cake.

Straight out of the Breville:



Now with Marmite:



Now with PB too:



These photos make me hungry!

I like conebread. I've never had marmite but I'll try the recipe.

My local Sprouts Farmers Market Grocery makes cornbread, best I’ve EVER had in my life.

It’s made every day in the store in 8x8 pans for a measley $3.99. The label says Jalapeño Cornbread, but it’s not even the slightest bit hot.

I think it’s more like eating a slice of cake, it’s that good, I’m serious. I cut a small slice, heat it with a pat of butter and a dab of honey. Mighty fine eating.

My local store has it where the rotisserie chickens and other meal ready items are located.

A search shows there are a lot of Sprouts Farmers Market Grocery stores all over Sandy Eggo, probably one very near you.

Check it out, enjoy.

Interesting. However, I'm of the genera who think cornbread should not be sweet--butter or margarine only, and no sugar in the mix. And I like mine really crusty. (Best for me are the sticks made in the corncob molds.)

flashguy

quote:

Originally posted by flashguy:
Interesting. However, I'm of the genera who think cornbread should not be sweet--butter or margarine only, and no sugar in the mix. And I like mine really crusty. (Best for me are the sticks made in the corncob molds.)

I count myself in the no sugar camp also. Always used Aunt Jemima Cormeal and the recipe on the back with no sugar. Always in a cast iron skillet smeared thinly with vegetable shortening. I never got around to the little corn cob mold but I love 'em.

I thought it was blasphemy at first but my wife gave me some for dessert with butter and syrup. Not bad when craving sweets.

My family, for kitchen sweets, used biscuits with butter and Sorghum molasses. Cornbread was "bread" with a meal (or breakfast, crumbled into buttermilk--one of my dad's favorites).

flashguy

do you have a pic of the ingredient list?

Maria Callender also makes an excellent frozen chicken pot pie.

quote:

Originally posted by f2:
do you have a pic of the ingredient list?

Here are the first several ingredients listed on my package of Marie Callender cornbread mix:

Yellow cornmeal
Enriched Flours: Wheat, Malted barley
Sugar
Canola oil and/or sunflower oil
Nonfat dry milk
Yellow Corn flour
Egg yolk
Sea salt
…

I prefer cornbread with NO sugar, but sugarless cornbread mixes are hard (impossible?) to find. In any case, there doesn’t seem to be much sugar in it and the no-eggs-required aspect out-weighs the presence of some sugar for me. The baked cornbread is good, and absolutely delicious when spread with Marmite and PB.

quote:

Originally posted by sunburn:
Maria Callender also makes an excellent frozen chicken pot pie.

I get her turkey pot pies, which are also very tasty.

flashguy

Well I did it, made a grocery run and got 3 packs of this to try out.

Johnny cake? We make cornbread pancakes.

Now being a good southern boy by grace and birth I do love me some good homemade cornbread.. but what I saw on that dinner plate sure looked like a flat pancake to me ............. like mine open faced with fresh garden greens... covered with some Steens Ribbon Cane Suryp ... cold chunks dropped into a glass of cold milk .... man I am making myself hungry .................drill sgt.

Regular grits & corn meal 'often' is a new habit I'm acquiring.

I've come to favor (local PDX area) Bobs Red Mill grain products in general.

Great variety of corn meal too:

https://www.bobsredmill.com/

I tried to leave the 'coarse corn meal' link but didn't work.

quote:

Originally posted by Pipe Smoker:
Here are the first several ingredients listed...

thanks.