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landmark Inner circle within a triangle 5194 Posts |
Mrs. landmark is forever looking for the perfect cornbread. She has yet to find it. Any sources or recipes you'd care to share?
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ed rhodes Inner circle Rhode Island 2885 Posts |
Although I have no recipes, I'm going to follow this thread very closely.
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lunatik Inner circle 3225 Posts |
This has been my go to for a long time! Throw a little butter and honey on and you're set!
http://allrecipes.com/recipe/grandmother......rnbread/
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Pop Haydn Inner circle Los Angeles 3691 Posts |
It depends a lot on where you are from, and what you are looking for. Having grown up in North Carolina, our version of cornbread is very dense and chewy--not fluffy and cakelike like some cornbread. My idea of great cornbread is something you can put in your coat pocket and carry around with you without getting a lot of crumbs all over you.
Real cornbread is made in an iron skillet, and shouldn't be more than an inch thick. |
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S2000magician Inner circle Yorba Linda, CA 3465 Posts |
Expnding on Pop's thoughts, the cornmeal you get in different parts of the country varies a lot. When I was in North Carolina, the cornmeal I bought was very fine, like flour. In California, the cornmeal is generally coarser. I prefer the latter.
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Tom Jorgenson Inner circle LOOSE ANGLES, CALIFORNIA 4451 Posts |
I've noticed that none of the commercial mixes, expensive as they are, are as good as a box of good old cheap Jiffy.
Night time: Tall glass filled with hot cornbread, pour cold milk over it all, grab a soup spoon... Try adding an egg and a can of creamed corn to your mix for a great side dish. Spoonbread.
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Michael Baker Eternal Order Near a river in the Midwest 11172 Posts |
EXACTLY what Pop said... When I was living in Alabama, some of the meat and 2 veggie kind of places would serve a dense, heavy cornbread. It was SOOOO much better than anything I'd had before. It took me years to track down a recipe and even then required some tweaking to get it right. I'll share it later when I can get it typed up.
In the meantime, check here and scroll down to see a photo of some I made to go with a batch of Red Beans & Rice. http://www.themagiccafe.com/forums/viewt......start=60
~michael baker
The Magic Company |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
I remember that post Michael. I was just reviewing that thread myself. That cornbread looked wonderful.
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Michael Baker Eternal Order Near a river in the Midwest 11172 Posts |
OK, here we go...
Michael's Heavy Cornbread In a large cast iron skillet, melt 1/4 cup shortening (or vegetable oil) in a 450F oven. Skillet should be really hot, as this is what puts the crust on the bottom of the cornbread. As that is getting hot, in a large bowl, beat 2 eggs with 1 1/2 cups whole milk, set aside. Sift together: 2 cups of yellow cornmeal 3-4 tsp baking powder 1 1/2 tsp salt 1/8 - 1/4 cup of sugar (depending on how sweet you want it) Add the dry to the liquid and mix well. Take the skillet out of the oven and carefully rotate pan to coat the sides. Pour the hot oil into the batter and quickly mix to blend. Immediately pour the batter into the skillet. Batter will seem a bit soupy. Bake 20 minutes or until golden brown. Turn out onto a plate, as the hot skillet will continue to cook it if left in. I like this with real butter, but some folks might also like it with honey. I also go toward the light end of the sugar, as I prefer it less sweet. Tweak it as you wish. You might even want to try adding chopped onion, jalapenos, cheese, or whatever suits you fancy. It's your cornbread. Also, if you have access to a cast iron corn muffin, or cornbread stick pan, you can make this as individual servings. As you will notice, there is NO flour in this recipe. Flour is what makes cornbread crumbly and cake-like. I like this recipe MUCH, MUCH better! Enjoy!
~michael baker
The Magic Company |
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Bazinga Loyal user 277 Posts |
I can't offer any recipes either, but I'll be happy to help evaluate her various attempts
Bazinga! |
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Pop Haydn Inner circle Los Angeles 3691 Posts |
Looks great, Michael! I would cut the baking powder in half. I don't like it rising too much. A hunk of that stuff is almost a meal.
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Levi Bennett Inner circle 1778 Posts |
My method is similar to Michael's, but the ingredients are different. It makes a dense, sweet and moist cornbread. After searching for years I settled on this one and it's the only one my kids like.
1 cup yellow cornmeal 1 cup flour 1/2 cup sugar 4 tsp baking powder 1 tsp salt 1 1/2 cups of sour milk- you can use buttermilk but I never have any on hand so I just combine about 1 tbsp lemon juice or white vinegar with enough milk to make 1 1/2 cups 2 eggs 1 stick butter Heat oven to 400. Melt stick of butter in large cast iron skillet in oven. Mix everything else in a bowl. When the butter's melted, swirl it to coat your pan like Michael said and add it to and mix well with your other ingredients. Pour into hot pan and bake 20-25 minutes or until a toothpick comes out clean from the center. This cornbread is so good it can be eaten without any butter or honey- also because it has a good amount of sugar in it already. Once in a while I like to make a drier cornbread- you can use any recipe off a cornmeal bag or even Jiffy mix- and I add green chiles, bacon, cheddar cheese, corn and green onions to it. Another good recipe with drier cornbread is one I know as Tamale Pie. Slow simmer some stew beef or chicken with onions, tomatoes, green chiles and Mexican spices or just make ground beef taco meat with a package of spice mix if you wanna do it easy. When you pour your bread batter in your pan add your meat on top of the batter- you can even include beans and corn if you wish. Top with cheese and bake as regular cornbread.
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Michael Baker Eternal Order Near a river in the Midwest 11172 Posts |
Quote:
On 2013-12-22 01:47, Pop Haydn wrote: It generally takes more baking powder for runnier batters (which this is), but it's definitely worth testing. I'll give that a try next time I make it. When I saw your first post, I knew you knew exactly what this heavy cornbread is all about. Other cornbread recipes, while still good, are just not the same.
~michael baker
The Magic Company |
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Pop Haydn Inner circle Los Angeles 3691 Posts |
Quote:
On 2013-12-22 09:49, Michael Baker wrote: Yeah. It is food you can take out in the field with you, and grab a bite now and then when you are working. |
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Michael Baker Eternal Order Near a river in the Midwest 11172 Posts |
Quote:
On 2013-12-22 14:44, Pop Haydn wrote: Not like either of us needs to do that, but it's pretty dang good eatin' anyway!
~michael baker
The Magic Company |
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Pop Haydn Inner circle Los Angeles 3691 Posts |
Well, I like to keep some by my computer mouse thing...
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Pop Haydn Inner circle Los Angeles 3691 Posts |
BTW, here is an excellent recipe for Eastern North Carolina BBQ pulled pork. Goes great with cornbread and Brunswick Stew. But you don't really want to make Brunswick Stew...it is work.
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Pop Haydn Inner circle Los Angeles 3691 Posts |
BTW, here is an excellent recipe for Eastern North Carolina BBQ pulled pork. Goes great with cornbread and Brunswick Stew. But you don't really want to make Brunswick Stew...it is work.
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Pop Haydn Inner circle Los Angeles 3691 Posts |
Sorry, it wouldn't upload, so here:
In the pre-revolutionary war period, most Americans and British believed the tomato plant poisonous--a member of the Deadly Night Shade family. BBQ sauces were based on English ketchup, which was vinegar-based and flavored with oysters, peppers and other flavorings. Worcestershire Sauce is an example. Eastern North Carolina BBQ comes from this tradition, and eschews not only tomatos, but also the corn syrup, molasses and other thickeners that go with most thick, sugary barbeque sauces. Pulled pork is usually done with a whole pig in a pit bbq, but at home you can use a crockpot. INGREDIENTS 1 cup cider vinegar 1 cup white vinegar 1 tablespoon brown sugar 1 tablespoon hot pepper sauce 1 tablespoon cayenne pepper 1 teaspoon salt 1 teaspoon coarse ground black pepper DIRECTIONS Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a mason bottle. Refrigerate for 1 to 2 days before using. That lets the flavors blend thoroughly. Shake occasionally, and store for up to 2 months in the ice-box. Generally, it gets better over time as the ingredients blend. Use as a marinade for shredded pork. Cook 4 to 5 lb pork butt or loin in a crockpot (follow crockpot directions), using about half of the mixture. Shred the pork and add some fresh sauce. Serve with Cornbread, Coleslaw and Brunswick Stew, or put the shredded pork on a bun and add some coleslaw on top for a traditional North Carolina BBQ sandwich. |
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Michael Baker Eternal Order Near a river in the Midwest 11172 Posts |
OK, Pop... I was waiting and waiting, but then got to the last paragraph and saw you mention coleslaw on top of the sandwich, and knew that you knew what you were talking about! LOL!!!
Thanks for the recipe! Pork is usually cheap in the Midwest this time of year, so I often buy pork loins and use them in various recipes from fried tenderloin sandwiches to crockpot BBQ (too dang cold to use the grill outside).
~michael baker
The Magic Company |
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