Runners Forum - Kick Runners banner
1 - 7 of 7 Posts

·
Registered
Joined
·
2,296 Posts
Discussion Starter · #1 ·
I usually miss out on the Daily Dinner threads as I have already gone to bed when you guys are on dinner but reading some of what you gys have been eating reminded me that I wanted to get a decent Cornbread Recipe<br>
(My boys love corn bread but whenever I make it they tell me its not as good as the stuff they had in America)<br><br>
SO all you Masterchefs and Masterbakers out there some cornbread recipes please<br><br>
Thanks in mouthwatering anticipation<br><br>
Neil
 

·
Registered
Joined
·
1,181 Posts
I can't give a recipe as I don't cook. However I do eat.<img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif"> The best cornbread, imo, is fried in a cast iron skillet. None of this baking in the oven stuff. That's how DH makes it and that's how everyone I know in Kentucky makes it.
 

·
Premium Member
Joined
·
15,134 Posts
I don't make it 'cuz I'd eat it. I like corn bread w/corn kernels in it...not canned stuff. That is the puke!
 

·
Registered
Joined
·
3,062 Posts
I use the tried and true Better Homes and Gardens Recipe (the cookbook that every bride gets for her wedding!). I almost have it memorized, it's so easy. Here's an attempt from memory that I'll edit if needed later:<br>
1 C flour<br>
1 C cornmeal<br>
3 TBS sugar<br>
1 TBS baking powder<br>
1 tsp salt<br><br>
3/4 C milk (maybe 1 C - and I use buttermilk)<br>
1/4 C oil<br>
1 egg<br><br>
Mix together dry ingredients. Mix together wet ingredients in a separate bowl and then add to dry ingredients. Stir just until everything is moist. Spoon into 8x8" casserole dish (oiled or sprayed with oil) and bake 375 degrees for 25 minutes, or until starting to brown on top and toothpick comes out clean.
 

·
Registered
Joined
·
1,662 Posts
Tip: for muffins let mix sit 5 min. in bowl before putting in tins. let tins sit 5 min. before putting in oven<br>
I make A LOT of sweet cornbread. I mostly buy the 50 cent box of jiffy cornbread mix and add a package of vanilla pudding mix plus an extra 1/4 cup milk/yogurt or sour cream depending on what on hand. Then cook it up in a well preheated oven in the cast iron skillet. (do you have the jiffy box Neil?)<br><br>
I hate corn in my cornbread.<br><br>
If what we are having needs hearty cornbread ( like chili or stew)<br>
I make it from my Betty Crocker recipe. But I sprinkle the bottom of the pan w/ extra cornmeal and the top w/ crumbs of sort (panko or old bread or corn flakes) for a crunch<br><br>
here's a link for 45 cornbread recipes:<br><a href="http://www.bettycrocker.com/search/searchresults.aspx?terms=cornbread&Tab=Recipes" target="_blank">http://www.bettycrocker.com/search/s...ad&Tab=Recipes</a><br><br>
this is the one that I think I use most:<br><br>
1 1/2cups cornmeal<br>
1cup Original Bisquick® mix<br>
1/2cup butter or margarine, melted<br>
1/3cup sugar<br>
1cup buttermilk<br>
1teaspoon baking soda<br>
2eggs<br>
1.Heat oven to 425°F. Generously grease bottom and side of 10-inch cast-iron skillet, 9-inch round pan or 8-inch square pan with shortening. If using skillet, heat greased skillet in oven about 5 minutes or until hot. 2.Stir all ingredients until smooth. Pour batter into pan.3.Bake skillet 15 to 18 minutes, round or square pan 18 to 22 minutes, or until golden brown. Serve warm.
 

·
Registered
Joined
·
7,464 Posts
My favorite cornbread is the boxed mix from Trader Joe's. <img alt="blush.gif" src="http://files.kickrunners.com/smilies/blush.gif"><br><br>
Moist with a few corn kernels. I've never been able to perfect an "from-scratch" recipe that comes close.
 
1 - 7 of 7 Posts
Top