Cornbread - I wonder why?

jmcquown said:

With all the specialty breads - sourdough, freshly baked fancy baguettes,
herbed bread rounds, etc. at the grocery stores why does no one sell
cornbread loaves, cornmuffins, cornsticks (at least in the southern U.S.)?
Seems like they would be inexpensive to bake and sell.

I think it's a spoilage issue. Most cornbreads, IME, mold fairly
quickly.

Quoted message said:

Of course, you can purchase mixes if you aren't inclined to bake your own.
Those mixes are far too sweet for my taste.

Jiffy mix actually is pretty good if you're in a pinch. I add a little
sugar to it though. 😉

Quoted message said:

Maybe that's at the crux of it.
Some people like it sweet; others not sweet. Some swear by white cornmeal;
I prefer yellow. Some like corn kernels in cornbread; others like jalapeno
peppers. Too many variations?

Jill's Cornbread

1 cup medium-grind yellow cornmeal
1 c. white flour
up to 1/4 c. sugar (I use about 1 Tablespoon)
4 tsp. baking powder
1/2 tsp. salt
1/4 c. butter, shortening/lard or bacon grease
1 c. buttermilk
1 large egg, lightly beaten

Blend the dry ingredients in a mixing bowl; stir in the butter (softened),
shortening/lard or bacon grease. Add the buttermilk and egg and stir well.
Mixture will appear a little lumpy. Pour into a lightly greased pan (I use
an 8" cast iron skillet or my sectioned cast iron cornbread pan). Bake at
425F until golden brown, about 25 minutes.

Jill

Thanks for the rec.

-L.

-L. said:

jmcquown said:

With all the specialty breads - sourdough, freshly baked fancy
baguettes, herbed bread rounds, etc. at the grocery stores why does
no one sell cornbread loaves, cornmuffins, cornsticks (at least in
the southern U.S.)? Seems like they would be inexpensive to bake and
sell.

I think it's a spoilage issue. Most cornbreads, IME, mold fairly
quickly.

Quoted message said:

Of course, you can purchase mixes if you aren't inclined to bake
your own. Those mixes are far too sweet for my taste.

Jiffy mix actually is pretty good if you're in a pinch. I add a
little sugar to it though. 😉

Quoted message said:

Maybe that's at the crux of it.
Some people like it sweet; others not sweet. Some swear by white
cornmeal; I prefer yellow. Some like corn kernels in cornbread;
others like jalapeno peppers. Too many variations?

Jill's Cornbread

1 cup medium-grind yellow cornmeal
1 c. white flour
up to 1/4 c. sugar (I use about 1 Tablespoon)
4 tsp. baking powder
1/2 tsp. salt
1/4 c. butter, shortening/lard or bacon grease
1 c. buttermilk
1 large egg, lightly beaten

Blend the dry ingredients in a mixing bowl; stir in the butter
(softened), shortening/lard or bacon grease. Add the buttermilk and
egg and stir well. Mixture will appear a little lumpy. Pour into a
lightly greased pan (I use an 8" cast iron skillet or my sectioned
cast iron cornbread pan). Bake at 425F until golden brown, about 25
minutes.

Jill

Thanks for the rec.

-L.

-L. said:

jmcquown said:

With all the specialty breads - sourdough, freshly baked fancy
baguettes, herbed bread rounds, etc. at the grocery stores why does
no one sell cornbread loaves, cornmuffins, cornsticks (at least in
the southern U.S.)? Seems like they would be inexpensive to bake and
sell.

I think it's a spoilage issue. Most cornbreads, IME, mold fairly
quickly.

I nearly mentioned that. However, if you refrigerate cornbread it can last
a week without starting to mold. Or do as I do and dry it into crumbs for
stuffing 🙂

Quoted message said:

Quoted message said:

Of course, you can purchase mixes if you aren't inclined to bake
your own. Those mixes are far too sweet for my taste.

Jiffy mix actually is pretty good if you're in a pinch. I add a
little sugar to it though. 😉

Yikes! You add *sugar* to Jiffy mix? LOL

Quoted message said:

Thanks for the rec.

-L.

You're welcome! If it doesn't rain I might be baking cornbread on my grill
this afternoon. My yellow squash casserole in greatly enhanced by the use
of cornbread crumbs. However, I'm toying with the idea of using the
sourdough 'innards' from the last time I prepared bread bowls for my
potato-leek soup. I froze the bread I'd scooped from the center of the
rounds. I believe I could butter it, toast it, crumble it and use that in
place of the cornbread. Time (and the weather - it seems to like to rain
when I'm ready to grill) will tell.

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

With all the specialty breads - sourdough, freshly baked fancy baguettes,
herbed bread rounds, etc. at the grocery stores why does no one sell
cornbread loaves, cornmuffins, cornsticks (at least in the southern U.S.)?
Seems like they would be inexpensive to bake and sell.

J,

In Florida at least Publix sells cornbread as well as Sweetbay. It's pretty
good. Penny

jmcquown said:

With all the specialty breads - sourdough, freshly baked fancy baguettes,
herbed bread rounds, etc. at the grocery stores why does no one sell
cornbread loaves, cornmuffins, cornsticks (at least in the southern U.S.)?
Seems like they would be inexpensive to bake and sell.

Of course, you can purchase mixes if you aren't inclined to bake your own.
Those mixes are far too sweet for my taste. Maybe that's at the crux of it.
Some people like it sweet; others not sweet. Some swear by white cornmeal;
I prefer yellow. Some like corn kernels in cornbread; others like jalapeno
peppers. Too many variations?

Jill's Cornbread

1 cup medium-grind yellow cornmeal
1 c. white flour
up to 1/4 c. sugar (I use about 1 Tablespoon)
4 tsp. baking powder
1/2 tsp. salt
1/4 c. butter, shortening/lard or bacon grease
1 c. buttermilk
1 large egg, lightly beaten

I like the looks of your recipe, and may give it a try - cornbread is
one of my favorite things. Since I live in the southern portion of
Illinois I'm torn between the sugar - no sugar thing. So basically if
the recipe asks for sugar I halve the amount. Like a comedian once
said, talking about Southern food: "don't put the sugar in the
cornbread - put it in the tea where it belongs. You take a bite of
cornbread it's supposed to suck 90 percent of the moisture right out
of your body". I love leftover cornbread forbreakfast, with mil,
sugar and cinnamon. Good stuff. The mother-in-law uses white
cornmeal and fills it with crunchy pieces of fried fatback - sorry,
can't get used to that.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

On Fri 26 Aug 2005 03:10:17a, jmcquown wrote in rec.food.cooking:

Quoted message said:

With all the specialty breads - sourdough, freshly baked fancy
baguettes, herbed bread rounds, etc. at the grocery stores why does no
one sell cornbread loaves, cornmuffins, cornsticks (at least in the
southern U.S.)? Seems like they would be inexpensive to bake and sell.

Could it be that the best Southern cornbread is served steaming hot from
the oven with a crispy crust, both of which would be lacking in anything
purchased? Having said that, I do sometimes see cornbread muffings and,
less frequently, small loaves for sale in bakeries. I've never bought
them.

The only two ways I like cornbread that isn't straight out of the oven is
to split the wedges, butter, then put under the broiler until beginning to
crisp. Or, broken in small pieces and eaten with buttermilk.

Quoted message said:

Of course, you can purchase mixes if you aren't inclined to bake your
own. Those mixes are far too sweet for my taste. Maybe that's at the
crux of it. Some people like it sweet; others not sweet. Some swear by
white cornmeal; I prefer yellow. Some like corn kernels in cornbread;
others like jalapeno peppers. Too many variations?

I don't like any of the mixes because for me they are too sweet and the
cornmeal is ground much too fine. I also prefer cornbread made without
flour, and don't particularly care for other additions. If I don't have
stoneground white cornmeal, I won't make it. :-)

Quoted message said:

Jill's Cornbread

1 cup medium-grind yellow cornmeal
1 c. white flour
up to 1/4 c. sugar (I use about 1 Tablespoon)
4 tsp. baking powder
1/2 tsp. salt
1/4 c. butter, shortening/lard or bacon grease
1 c. buttermilk
1 large egg, lightly beaten

Blend the dry ingredients in a mixing bowl; stir in the butter
(softened), shortening/lard or bacon grease. Add the buttermilk and egg
and stir well. Mixture will appear a little lumpy. Pour into a lightly
greased pan (I use an 8" cast iron skillet or my sectioned cast iron
cornbread pan). Bake at 425F until golden brown, about 25 minutes.

Jill

As Jill said, there are many preferences for, and variations of cornbread
recipes. Here's the one I use.

Wayne's Grandmother's Cornbread

2 cups stoneground white cornmeal
1 teaspoon baking soda
1 teaspoon salt
1/3 to 1/2 cup melted shortening, lard, or bacon grease
3/4 to 1 cup buttermilk
2 large eggs, lightly beaten

Preheat oven to 425° F. Generously grease a 9" iron skillet and place in
oven to heat while preparing batter. Combine dry ingredients in medium
mixing bowl. Stir in melted fat, followed by the buttermilk and egg. Stir
well. Batter should be very thick, but pourable. Adjust liquid
accordingly. When skillet is just beginning to smoke, pour batter into pan
and bake until top is firm and golden, about 30-35 minutes. Using a plate,
flip bread out and turn back into skillet upside down. Return to oven for
5 minutes. Turn out onto plate, cut in wedges, and serve immediately.

Notes: Stoneground meal varies in its capacity to absorb liquid. If you
think the finished cornbread is too dry, add the larger amount of fat, not
more liquid.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

-L. said:

Jiffy mix actually is pretty good if you're in a pinch. I add a little
sugar to it though. 😉

Try something. Combine a Jiffy corn bread mix with Jiffy yellow cake
mix. Add all the fixings called for to the bowl. Bake at 375°F until a
tester comes out clean.

It's certainly not corn bread; more like a corn cake, and people who
don't like sweet corn bread like it because it's so different. Warm,
with butter melting into it is lovely. Plain ain't bad, either. Nutella
doesn't hurt it. Spoon some sliced, sugared strawberries over top;
vanilla ice cream if it's still warm.

Pastorio

-L. said:

jmcquown said:

With all the specialty breads - sourdough, freshly baked fancy

baguettes,

Quoted message said:

Quoted message said:

herbed bread rounds, etc. at the grocery stores why does no one sell
cornbread loaves, cornmuffins, cornsticks (at least in the southern

U.S.)?

Quoted message said:

Quoted message said:

Seems like they would be inexpensive to bake and sell.

I think it's a spoilage issue. Most cornbreads, IME, mold fairly
quickly.

Yup, I've never seen cornbread sold in any stores, North or South. Also
even if the spoilage issue could be reasonably resolved cornbread dries out
so quickly that the shelf life would probably be limited to hours, not
days...

Besides which, it's easy enough to make, either using a mix or Jill's
recipe. I've even taken to making mine (Jiffy mix) in the microwave as of
late, it turns out okay...the microwave recipe is in fact included in
Jiffy's recipe book.

--
Best
Greg

Looks good--especially the bacon grease! Most of the time I use
cornbread recipes that just call for the cornmeal--no white flour.

tsr3 said:

Looks good--especially the bacon grease! Most of the time I use
cornbread recipes that just call for the cornmeal--no white flour.

Here's a photo of the cornbread (baked in my sectioned cast iron pan):

http://community.webshots.com/photo/74365720/74365823TtOJGp

Jill

Wayne said:

The only two ways I like cornbread that isn't straight out of the oven is
to split the wedges, butter, then put under the broiler until beginning to
crisp. Or, broken in small pieces and eaten with buttermilk.

Oh Wow!--now that's some really nice looking cornbread....🙂 becky

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

-L. said:

Jiffy mix actually is pretty good if you're in a pinch. I add a little
sugar to it though. 😉

Try something. Combine a Jiffy corn bread mix with Jiffy yellow cake
mix. Add all the fixings called for to the bowl. Bake at 375°F until a
tester comes out clean.

It's certainly not corn bread; more like a corn cake, and people who
don't like sweet corn bread like it because it's so different. Warm,
with butter melting into it is lovely. Plain ain't bad, either. Nutella
doesn't hurt it. Spoon some sliced, sugared strawberries over top;
vanilla ice cream if it's still warm.

Pastorio

Ooo I'm gettin all kinds of yummy ideas from RFC today. I have to say I'm of
those who likes a sweeter cornbread, with melted butter brushed over the top
right outta the oven..................

Lisa aka Pagemaster

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

tsr3 said:

Looks good--especially the bacon grease! Most of the time I use
cornbread recipes that just call for the cornmeal--no white flour.

Here's a photo of the cornbread (baked in my sectioned cast iron pan):

http://community.webshots.com/photo/74365720/74365823TtOJGp

Jill

Jill, them thar beans look darned gooouuud, too!
I love webshots. I download lots of the community food shots. How pleasant
when they come up.

I only have one on Webshots, and I don't know why or how I ever put it on
there; probably just seeing if I could, but it's just a shot of me coming
out of a Charleston, SC restaurant after a hearty meal some years back.

I ran thru your slide show. Thanks - I enjoyed it so much.
Dee Dee

Quoted message said:

tsr3 said:

Oh Wow!--now that's some really nice looking cornbread....🙂 becky

Thankee, ma'am 🙂 It's not a dense as some cornbreads (the ones without
flour) but also not sweet like cake. I love it. I've even baked it on a
grill over lump charcoal during a week-long power outage. I cooked bacon on
a cast iron griddle first then reserved the drippings for cornbread.
Delicious!

Jill

Dee Randall said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

tsr3 said:

Looks good--especially the bacon grease! Most of the time I use
cornbread recipes that just call for the cornmeal--no white flour.

Here's a photo of the cornbread (baked in my sectioned cast iron
pan):

http://community.webshots.com/photo/74365720/74365823TtOJGp

Jill

Jill, them thar beans look darned gooouuud, too!
I love webshots. I download lots of the community food shots. How
pleasant when they come up.

Thanks! That's from my dad's recipe for Navy Bean soup. The soup was (as
always) great and I might have even used dried Great Northern beans rather
than Navy beans. The cornbread was as an accompaniment and the champagne -
Korbel Brut extra dry - was nice and bubbly 😉

Quoted message said:

I only have one on Webshots, and I don't know why or how I ever put
it on there; probably just seeing if I could, but it's just a shot of
me coming out of a Charleston, SC restaurant after a hearty meal some
years back.

I ran thru your slide show. Thanks - I enjoyed it so much.
Dee Dee

Thanks again! When I get my new digital camera (next week!) I'll go back to
taking some food pics and pics of my cat, lovebird and other stuff.

Jill

AlleyGator said:

jmcquown said:

With all the specialty breads - sourdough, freshly baked fancy
baguettes, herbed bread rounds, etc. at the grocery stores why does
no one sell cornbread loaves, cornmuffins, cornsticks (at least in
the southern U.S.)? Seems like they would be inexpensive to bake and
sell.

I like the looks of your recipe, and may give it a try - cornbread is
one of my favorite things. Since I live in the southern portion of
Illinois I'm torn between the sugar - no sugar thing.

Lots of people are torn... I leave room for some sugar allowance. And the
creamed corn (shudder) allowance and the sliced jalapeno allowance.

Quoted message said:

the recipe asks for sugar I halve the amount. Like a comedian once
said, talking about Southern food: "don't put the sugar in the
cornbread - put it in the tea where it belongs. You take a bite of
cornbread it's supposed to suck 90 percent of the moisture right out
of your body".

LOL I hate iced tea! Sorry, never could stand the stuff. But I sometimes
drink hot tea with a little honey and a splash of milk.

I love leftover cornbread forbreakfast, with milk,

Quoted message said:

sugar and cinnamon. Good stuff. The mother-in-law uses white
cornmeal and fills it with crunchy pieces of fried fatback - sorry,
can't get used to that.

I doubt I could get used to that either. Now give me a biscuit with bacon
and egg... there's something to ponder 🙂

Jill

Quoted message said:

why does no one sell cornbread loaves, cornmuffins, cornsticks

Find cornbread all over the place here, west of Philly. The local Fresh
Fields can be counted on to have a tray of samples in the bakery dept.

Seamus said:

Quoted message said:

why does no one sell cornbread loaves, cornmuffins, cornsticks

Find cornbread all over the place here, west of Philly. The local
Fresh Fields can be counted on to have a tray of samples in the
bakery dept.

Huh... that's interesting 🙂 I've been in the southern U.S. for 30+ years
and have never seen it except in home cooking diners.

Jill