looking for corn bread recipes

TINY said:

Looking for cornbread recipes any from scratch

Absolutely. 2 cups yellow cornmeal, 1 cup flour (not self rising). 1 tsp. salt, 1/2 tsp. baking
powder. 2 large eggs, 3/4 c. nonfat butter milk. 4 Tbs. butter.

Blend together the dry ingredients and then cream in the butter. Stir in the eggs and buttermilk.
Mixture will be somewhat lumpy. Pour into an 8" cast iron skillet or cornstick pan lightly oiled.
Bake at 425F for about 20 minutes or until golden brown.

Jill

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...
: TINY wrote:
: > Looking for cornbread recipes any from scratch
:
: Absolutely. 2 cups yellow cornmeal, 1 cup flour (not self
rising). 1 tsp.
: salt, 1/2 tsp. baking powder. 2 large eggs, 3/4 c. nonfat
butter milk. 4
: Tbs. butter.
:
: Blend together the dry ingredients and then cream in the
butter. Stir in
: the eggs and buttermilk. Mixture will be somewhat lumpy. Pour
into an 8"
: cast iron skillet or cornstick pan lightly oiled. Bake at 425F
for about 20
: minutes or until golden brown.
:
: Jill
:
: =========

But Jillllllllllll, you forgot the sugar!! LOL I know that you don't like to add it but I add 1/4 c
sugar to mine. It sweetens it without oversweetening.

Cyndi

I never knew that. What's the dif? Can you post recipes for each?

Thanks NancyJaye

"PENMART01" <[email hidden]> wrote in message news:20040125135226.13001.00000989@mb-
m02.aol.com...

Quoted message said:

TINY said:

Looking for cornbread recipes

You do realize that "corn bread" and "cornbread" are two very different things... so which is it?

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

NancyJaye said:

I never knew that. What's the dif? Can you post recipes for each?

Thanks NancyJaye

Heheh, he's talking about rye as opposed to the traditional Southern corn bread.

Jill

Quoted message said:

"PENMART01" <[email hidden]> wrote in message news:20040125135226.13001.00000989@mb-
m02.aol.com...

Quoted message said:

TINY said:

Looking for cornbread recipes

You do realize that "corn bread" and "cornbread" are two very different things... so which is it?

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Rick & Cyndi said:

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

Quoted message said:

TINY said:

Looking for cornbread recipes any from scratch

Absolutely. 2 cups yellow cornmeal, 1 cup flour (not self rising). 1 tsp. salt, 1/2 tsp. baking
powder. 2 large eggs, 3/4 c. nonfat butter milk. 4 Tbs. butter.

Blend together the dry ingredients and then cream in the butter. Stir in the eggs and buttermilk.
Mixture will be somewhat lumpy. Pour into an 8" cast iron skillet or cornstick pan lightly oiled.
Bake at 425F for about 20 minutes or until golden brown.

Jill

=========

But Jillllllllllll, you forgot the sugar!! LOL I know that you don't like to add it but I add 1/4
c sugar to mine. It sweetens it without oversweetening.

Cyndi

Okay, okay add a Tbs. of sugar.

Jill

Thank you everybody, can you add cream corn to it I had a cousin that was in the Navy a few years
back and he just love there's so I was going to try to make it for him

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

Quoted message said:

Quoted message said:

"PENMART01" wrote in message

NancyJaye said:

Quoted message said:

You do realize that "corn bread" and "cornbread" are two very different things... so which
is it?

Quoted message said:

Quoted message said:

I never knew that. What's the dif? Can you post recipes for each?

Heheh, he's talking about rye as opposed to the traditional Southern corn bread.

I'm not familiar with this. Are you talking about something like this:

emr.cs.iit.eduryebread.htmlOpen ↗

Jewish "Corn" Bread (Rye Bread)

Years ago my husband and I ate some corn-rye bread in Los Angeles. Corn-rye bread doesn't have
cornmeal in the bread itself, but the outside is coated with cornmeal. The texture of the bread
should be dense without being dry, and the crust should be crisp and crunchy. For many years I tried
to duplicate the recipe, but rye breads are tricky. They can be too dry and heavy or too light and
airy. The rye bread in most supermarkets would never pass muster in a delicatessen. I was overjoyed
to find this corn-rye bread recipe in Helen Witty and Elizabeth Colchie's, Better than Store-Bought,
Harper& Row, 1979.

Rye Sourdough Starter

48 hours before beginning rye bread, make this starter: Mix 1 T. dry yeast in 2 cups of tepid water.
Beat in 2 cups of rye flour. Add a small onion, peeled and halved. Cover the bowl with plastic wrap.
Let stand at room temperature for 24 hours. Remove onion. Beat in 1 cup tepid water and 1.5 cups rye
flour. Cover and let stand for 24 hours longer. This can be used immediately or refrigerated for 24
hours. This preparation makes about 4 cups of starter (a bit more than required for the bread).

Corn Rye Bread

Yield: 2 very large loaves

1.5 cups warm water (110°)

1 pkg (1 T.) dry yeast

2/2 tsp. sugar

4 tsp. kosher salt

3 cups Rye Sourdough Starter, measured after stirring down

2 cups high gluten flour

3.5 cups all-purpose flour

cornmeal

1 egg white beaten with 2 T. water for glaze

2 tsp. caraway seeds for topping and more for inside, if desired

The following directions are for hand kneading. If you have a heavy duty food processor, put all
dough ingredients in work bowl after you have made the yeast starter. Add starter and combine.
Dough will be fairly sticky. Don't use a food processor unless it is quite durable; this is a very
heavy dough.

Combine 1/2 cup warm water, yeast, sugar, and let stand until double (10 min.). Dissolve salt in
remaining water. Mix in sourdough starter, then yeast mix. Add gluten flour and 2 cups of all-
purpose flour and optional caraway seeds; make a soft dough. Spread 1.5 cups flour on kneading
surface and turn dough out on it. Knead, adding more flour, to make a soft dough. Do not overknead.
The dough should be only slightly elastic, even a bit sticky. Form dough into a ball, and put in an
ungreased bowl. Cover with plastic, and let rise until double (1.5 hours). Knead, cover with towel,
and let rest for 15 minutes. Divide into 2 parts. Form each into 12 inch loaf. Pinch seam, and place
seam down on cornmeal-dusted sheet. Cover and let rise until
4/4 proof. Put a large pan with 2 inches water in oven. Preheat to 400 °. Place quarry tiles on
upper shelf of oven. Brush loaves with egg-white glaze, slash with knife. Sprinkle seeds on top.
Bake for 30 minutes on tiles. Brush again with glaze; bake an additional 20 to 30 minutes.

In article <[email hidden]>,

TINY said:

Looking for cornbread recipes any from scratch

This is the one I make the most. Our family gobbles it up, and now I double it.

CORN BREAD

1/4 cup butter, melted & cooled
2/4 cup honey 1 cup cornmeal 1 cup flour
3/4 teaspoon baking powder
4/2 teaspoon baking soda
5/2 teaspoon salt
6/2 cup heavy cream
7/2 cup milk 1 egg

Cream butter and honey. Mix dry ingredients. Combine egg, cream and milk and stir into butter
mixture. Add to dry ingredients and stir until moistened. Pour into greased pan. Bake for 25-30
minutes at 375 F.

Regards, Ranee

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Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of heaven and earth, does not live in
shrines made by man." Acts 17:24

TINY said:

Looking for cornbread recipes any from scratch

CORN BREAD

1 c corn meal 1 tb sugar 1 tb baking powder
1/2 ts salt 2 eggs 1 c milk
2/4 c oil

In a mixing bowl stir togeter flour, corn meal, sugar, baking powder. In another bowl beat together
eggs, milk, and oil. Add to flour mixture and stir just till batter is smooth (do not overbeat).

Pour into a greased 9x9x2" baking pan. Bake in a 425F oven for 20 to 25 minutes or till
golden brown.

This is my mother's recipe. She likes to eat it with butter and honey, but I prefer hot salsa.

Ben
--
Never wear your best pants when you go to fight for freedom.

Thank you everybody

On Sun, 25 Jan 2004 18:17:13 GMT, "TINY" <[email hidden]>

Quoted message said:

Looking for cornbread recipes any from scratch

You buy a container of corn meal, you'll probably find a recipe right on the box.

My fave variation is to add a can of Niblets corn to the batter. (You drain it first, of course.)

Alan [email hidden] wrote in
:"]news:[email hidden]:

Quoted message said:

TINY said:

Looking for cornbread recipes any from scratch

You buy a container of corn meal, you'll probably find a recipe right on the box.

My fave variation is to add a can of Niblets corn to the batter. (You drain it first, of course.)

My favorite variation is creamed corn and green chiles added to the batter. Also I like some sugar
but not all that much.... Some recipes have no sugar others way too much.

--
Once during Prohibition I was forced to live for days on nothing but food and water.
--------
FIELDS, W. C.

Ranee Mueller <[email hidden]> wrote > CORN BREAD

Quoted message said:

1/4 cup butter, melted & cooled
1/4 cup honey 1 cup cornmeal 1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup heavy cream
1/2 cup milk 1 egg

Cream butter and honey. Mix dry ingredients. Combine egg, cream and milk and stir into butter
mixture. Add to dry ingredients and stir until moistened. Pour into greased pan. Bake for 25-30
minutes at 375 F.

I was wandering through the NG a couple of hours ago, and came across this recipe. Amazingly enough,
I had all the ingredients to hand and, it being my 'creative' day, decided to give it a go. So, now
I have a big tin of cornbread (I made double the quantity) which tastes great - slightly sweet and
with a lovely texture - but here's the problem:

Being a Brit, I've never seen cornbread before, let alone made any. Now I have this chunk of it,
what should I eat it with? What is it normally eaten with? It was very much a spur of the moment
decision to make it - I'd just made bread, a cherry cake, a smoked salmon quiche, 2 x 2lb jars of
chilli/basil dipping sauce, and some watercress soup, but was still feeling like cooking some more!
There's a (free range, organically reared, seaweed nourished) chicken roasting in the oven at the
moment too, so if cornbread goes with any of that lot, please do let me know!

And thanks Ranee for the recipe!

Jo

---
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"Darkginger" wrote about : Ranee Mueller recipe <snip>
:
: I was wandering through the NG a couple of hours ago, and came
across this
: recipe. Amazingly enough, I had all the ingredients to hand
and, it being my
: 'creative' day, decided to give it a go. So, now I have a big
tin of
: cornbread (I made double the quantity) which tastes great -
slightly sweet
: and with a lovely texture - but here's the problem:
:
: Being a Brit, I've never seen cornbread before, let alone made
any. Now I
: have this chunk of it, what should I eat it with? What is it
normally eaten
: with? It was very much a spur of the moment decision to make
it - I'd just
: made bread, a cherry cake, a smoked salmon quiche, 2 x 2lb jars
of
: chilli/basil dipping sauce, and some watercress soup, but was
still feeling
: like cooking some more! There's a (free range, organically
reared, seaweed
: nourished) chicken roasting in the oven at the moment too, so
if cornbread
: goes with any of that lot, please do let me know!
:
: And thanks Ranee for the recipe!
:
: Jo
=========

Let's see... While cornbread is eaten throughout most of the USA - it is typically considered a
"Southern" dish and even a "Southwest" dish... It is wonderful with virtually any Pork dish/product:
Ham, pork chops, sausages, etc. It is great to sop up the juices in a bowl of beans and rice and is
perfectly fine when combined with a meal of burritos or enchiladas. It is also great as a dessert
with strawberries and whipped cream or as a snack with a smear of butter.

Ranee also posts great recipes so I'm sure no matter how you serve this you'll enjoy it.

--
Cyndi <Remove a "b" to reply

Darkginger said:

Being a Brit, I've never seen cornbread before, let alone made any. Now I have this chunk of it,
what should I eat it with? What is it normally eaten with?

I use a fork if there is something on the bread, or eat it with my hands if it is plain.

Ben
--
Never wear your best pants when you go to fight for freedom.

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

Quoted message said:

Being a Brit, I've never seen cornbread before, let alone made any. Now I have this chunk of it,
what should I eat it with? What is it normally eaten with? It was very much a spur of the moment
decision to make it - I'd just made bread, a cherry cake, a smoked salmon quiche, 2 x 2lb jars of
chilli/basil dipping sauce, and some watercress soup, but was still feeling like cooking some
more! There's a (free range, organically reared, seaweed nourished) chicken roasting in the oven
at the moment too, so if cornbread goes with any of that lot, please do let me know!

And thanks Ranee for the recipe!

It could go with the chicken and, maybe, the watercress soup. (Pinto) beans cooked with a little
seasoning meat are a good accompaniment. So are collard, turnip or mustard greens (or a mixture)
cooked with a little seasoning meat and some onions and served with chillie vinegar or tabasco or
louisiana hot sauce. If you use turnip greens, you can cook some diced turnips along with the
greens. I've also heard of people crumbling cornbread into buttermilk for breakfast. These would be
commmon ways of eating it in the southern US. I've also seen it smeared with butter and/or honey and
eaten with a salad or just plain like that.

Quoted message said:

Jo

-bwg

Quoted message said:

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at Sun, 25 Jan 2004 18:17:13 GMT in <JKTQb.12885$6O4.402925@bgtnsc04-
news.ops.worldnet.att.net>, [email hidden] (TINY) wrote :

Quoted message said:

Looking for cornbread recipes any from scratch

This is the one I'd consider definitive. No wheat flour, no sugar, no extra additives. By "sour
milk" I mean exactly that - milk that's gone sour. Don't try to use "ultra-pasteurized" milk: it
will never go sour, it simply goes rotten. "Pasteurized" will go sour. Also, don't use pasteurized
milk that's *too* old, because then it too will go rotten. If you're uncomfortable with the risk or
the effort, you can use buttermilk in a pinch, but the results won't be as good - it won't be quite
as fluffy, or quite as sweet.

Cornbread

2 cups cornmeal 2 cups sour milk 3 eggs 2 tbsp butter 1 tsp baking soda 1 tsp salt

Preheat oven to 450F. Thoroughly butter a heavy cast-iron pan.

Mix cornmeal, baking soda, and salt in a large bowl until fully blended. Cut butter in until the
mixture is fairly uniform. In a separate bowl, beat the eggs with a whisk or mixer until they are
frothy and pale yellow. Put the pan in the oven and allow it to heat until it is nearly smoking. At
this point, quickly beat the eggs into the cornmeal, then the sour milk, then pour the entire batter
into the pan and set in the oven quickly. After about 5 minutes, turn the oven down to 400 without
opening the door. Bake for another 25 minutes or so, until the top is dark, uniform brown. Remove
and cool. This cornbread is delicious eaten warm - simply wait for about 5 minutes or so, until it
cools to edible temperature, then cut into wedges. Or cool all the way if you prefer it at room
temperature.
--
Alex Rast [email hidden] (remove d., .7, not, and .NOSPAM to reply)

Darkginger said:

Being a Brit, I've never seen cornbread before, let alone made any. Now I have this chunk of it,
what should I eat it with? What is it normally eaten with? It was very much a spur of the moment
decision to make it - I'd just made bread, a cherry cake, a smoked salmon quiche, 2 x 2lb jars of
chilli/basil dipping sauce, and some watercress soup, but was still feeling like cooking some more!
There's a (free range, organically reared, seaweed nourished) chicken roasting in the oven at the
moment too, so if cornbread goes with any of that lot, please do let me know!

Just use it as bread or cake. And if you would provide the chilli/basil dipping sauce recipes I
would like to try it with cornbread. Pan Ohco

In article <[email hidden]>, "Darkginger"

Quoted message said:

Being a Brit, I've never seen cornbread before, let alone made any. Now I have this chunk of
it, what should I eat it with? What is it normally eaten with? It was very much a spur of the
moment decision to make it - I'd just made bread, a cherry cake, a smoked salmon quiche, 2 x
2lb jars of chilli/basil dipping sauce, and some watercress soup, but was still feeling like
cooking some more!

We tend to eat it with things like bean soups or chili. I often make split pea soup and corn
bread. We also eat it as a snack with honey butter (which is just honey beaten into soft butter).
I think you could eat it with the soup pretty easily, but it is up to your taste.

Quoted message said:

There's a (free range, organically reared, seaweed nourished) chicken roasting in the oven at the
moment too, so if cornbread goes with any of that lot, please do let me know!

Yes it does! Also, if you have stale cornbread, you can make a stuffing for that chicken (or
turkey) with prosciutto, toasted pecans, onion & celery sauteed in butter with some sage and
salt & pepper.

Quoted message said:

And thanks Ranee for the recipe!

You are very welcome.

Regards, Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of heaven and earth, does not live in
shrines made by man." Acts 17:24