Another Famous Dave follower.

I'll throw it in the silicone muffin pan for portable goodness.

I'm generally not a cornbread fan, but this will make you a convert.

Cheers~

quote:

Originally posted by houndawg:
Buy a box or two of Jiffy. Follow the directions on the box.

Homemade is great, and maybe a little better, but I like Jiffy just fine.

I use a box of Jiffy, follow the directions on the side for Johnny Cake. I use an 8 inch lodge cast iron skillet that I preheat in the oven at 400 degrees. Add the mix and bake for 18-20 mins. It makes enough for the two of us when I make a pot of chilie.

Well, my cornbread mix was expired so I went looking for the famous dave's stuff and couldn't find it. I got some Bob's Red Mill coarse mix and used the recipe on the bag. It came out tasting good, but it's a bit gritty. I may throw some in the vitamix and turn it into fine mix.

Since this was my first time, I halved the recipe to make a smaller batch.

It tasted good, but it came apart so easily. Butter has to be placed on it, not spread on it, or else it falls apart.

I'll try some other recipes posted in the thread.





Tasted good with butter and honey. Second piece...


Tony.

Ok so my time in the South taught me there's 2 kinds of corn bread.
Dry like a mouthful of oyster crackers and moist, almost chewy.

So of all you CB Chefs out there which variety does yours fall into?

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

My wife's recipe:

2 cups of Martha White buttermilk cornmeal mix
1.5 cups milk
3 tbsp vegetable oil
1 egg

Cook on 425 for 25 min. Does not disappoint. Not that sweet Jiffy cornbread crap....

ETA: For variety you can add cheddar and jalepenos and make it mexican cornbread too, if you like. We do it both ways.

This message has been edited. Last edited by: slabsides45,

1. Buy Jiffy mix.
2. Add Sugar to taste
...
4. Profit

A lot of these recipes posted in this thread are for Corn Pone, not Corn Bread. Corn Bread has flour in it. Completely different texture.

quote:

Originally posted by jhe888:

quote:

Originally posted by houndawg:
Buy a box or two of Jiffy. Follow the directions on the box.

Homemade is great, and maybe a little better, but I like Jiffy just fine.

When not making homemade, I like to reduce the milk in the Jiffy recipe and add half a can of cream style corn and a dollop of honey.

I use the recipe from James Beard's "The Complete Book of Bread," but I have found that there is only one thing you need to do to make run-of-the-mill CB into a real crowd pleaser, and that is to mix a can of creamed corn into the batter before baking. Add a little more of the dry ingredients if this makes the batter too runny. I have also been known to add a little beer to the batter, replacing some or all of the milk.

A nice twist on cornbread is to take the batter and fry it in a skillet of hot oil instead of baking it (never tried it, but I bet bacon grease would be awesome for this) and you end up with a thick pancake like piece of cornbread that has absorbed some of the oil and can be eaten without buttering it, although butter makes it even better.

Made some cornbread from Krusteaz’s mix tonight. Instead of the 1/3 cup melted butter I used bacon grease from my home cured bacon. Added 5 diced jalapeños and some cheddar cheese all night a cast iron skillet.

Served with steamed broccoli, backed potato, and Wagu steak seared over 650 deg hickory coals.

Will try the Dave’s original recipe cornbread later but I am in a food coma now.

On the previous page I had a few pics of some cornbread I made in a small Lodge cast iron pan. I looked for the recipe online but could not find it. So here is a snapshot from "The Lodge Cast Iron Cookbook" I took. (If you use self rising corn bread mix you don't need the baking powder)

I usually put the two tablespoons of bacon grease in the pan and heat it up in the oven while I mix the rest of the stuff in a bowl. After it is heated I scoop about a tablespoon into the batter, stir, then pour it into the pan. The batter displaces the grease and gives a nice "shell" while it cooks. Pops right out of the pan and tastes great.



After the batter is poured into the hot pan filled with bacon grease, the grease slides up the sides to form a protective barrier into which deliciousness is born...

Made Famous Dave’s tonight. It is very sweet, seems more like a dessert.

Made some today in my Finex 10" cast iron skillet. Added bacon bits to mine. Because why not??



And a little honey drizzled on while still warm. I use a good maple syrup on occasion as well.

This is my recipe. Super easy and work perfect in an Airfryer.


https://www.instacart.com/land...5BAUrkxoCMu0QAvD_BwE

Jiffy or Martha White follow the directions

Butter and cane syrup on it to your liking

Jalapeno Cheddar variety is really my favorite nowadays.

Now take that dryish cornbread, add it to some warm milk in a bowl and eat it like cereal.

quote:

Originally posted by jhe888:

quote:

Originally posted by houndawg:
Buy a box or two of Jiffy. Follow the directions on the box.

Homemade is great, and maybe a little better, but I like Jiffy just fine.

Throw some corn and bacon in it.