You know what's better than cornbread? Cornbread with MALTOMEAL in it.
― The Reverend, Wednesday, 23 January 2008 05:05 (sixteen years ago) link
Do you put butter and syrup on the cornbread pancakes?
― kate78, Wednesday, 23 January 2008 05:18 (sixteen years ago) link
Crucial for cornbread: buttermilk. The acidity fluffs those leavenings a little more, the butterfat globules add that richness. Buttermilk!
― Rock Hardy, Wednesday, 23 January 2008 05:31 (sixteen years ago) link
Yeah cornbread all the way. ALL THE WAY.
― Casuistry, Wednesday, 23 January 2008 05:41 (sixteen years ago) link
Nicka, you are a cornbread sage.
― roxymuzak, Wednesday, 23 January 2008 07:08 (sixteen years ago) link
Last night, I cooked cornbread and ate some. Today at lunch I will eat some more.
HOORAY!
― Oilyrags, Tuesday, 6 May 2008 14:56 (sixteen years ago) link
my only complaint about cornbread is that it is frequently TOO DRY
― elmo argonaut, Tuesday, 6 May 2008 14:58 (sixteen years ago) link
but when it is moist, it is spectacular!
I hate when it is TOO CRUMBLY
― Catsupppppppppppppp dude 茄蕃, Tuesday, 6 May 2008 15:00 (sixteen years ago) link
http://farm4.static.flickr.com/3291/2399496230_467159bfe4.jpg
i want THIS ^^^ which is some sort of Yugoslavian cornbread w/ cheese in it
recipe here: http://cafechocolada.blogspot.com/2008/04/corn-bread-with-cheese-projara.html
― elmo argonaut, Tuesday, 6 May 2008 15:02 (sixteen years ago) link
too dry too crumbly=very bad. the only thing to do with it then is stir it into your chili
― Mr. Que, Tuesday, 6 May 2008 15:03 (sixteen years ago) link
http://www.jiffymix.com/
the mac os style bar at the bottom is cracking me the fuck up
― dat dude delmar (and what), Monday, 1 December 2008 15:47 (fifteen years ago) link
http://www.jiffymix.com/images/costsaving_chart.jpg
― dat dude delmar (and what), Monday, 1 December 2008 15:48 (fifteen years ago) link
Cornbread dressing, num
― La Push It (Susan), Monday, 1 December 2008 15:49 (fifteen years ago) link
i'm gonna make some cornbread pudding
― some know what you dude last summer (Jordan), Monday, 1 December 2008 16:31 (fifteen years ago) link
Hell yeah. Is there anything that cornbread will not make better? I don't think I care to hear about it if the answer is no.
― Subtlest Fart Joke (Oilyrags), Thursday, 14 May 2009 18:45 (fifteen years ago) link
Yeah, I normally eat pretty healthy, but cornbread is a real weakness for me. Something about it is better than cookies, cakes, pies...
― More Goth Than Your Grandmother (Bimble), Thursday, 14 May 2009 18:52 (fifteen years ago) link
zomg cornbread with a big mess of pinto beans cooked w/some pork hocks...kind of my ultimate comfort food.
― test drives at ur own risk i cant go with you too many bees (Abbott), Thursday, 14 May 2009 18:54 (fifteen years ago) link
The Rev. do you have a recipe for this? Bcz it sounds fucking godhead.
― test drives at ur own risk i cant go with you too many bees (Abbott), Thursday, 14 May 2009 18:57 (fifteen years ago) link
Cheesy cornbread with corn & green chilis and a mess of fucking extra sharp[ in it.....that is the business. The business w/MRE-level calories but the fucking BUSINESS nonetheless.
― test drives at ur own risk i cant go with you too many bees (Abbott), Thursday, 14 May 2009 18:58 (fifteen years ago) link
I want this book.
― resistance is feudal (WmC), Thursday, 14 May 2009 20:52 (fifteen years ago) link
"Crescent Dragonwagon" is a lot more like an ilx pseud than an actual name.
― Subtlest Fart Joke (Oilyrags), Thursday, 14 May 2009 21:03 (fifteen years ago) link
can any londoners plz explain for great benefit where to buy COARSE CORNMEAL?? i am dying over here
― Tracer Hand, Thursday, 14 May 2009 21:36 (fifteen years ago) link
Zelo's Pizza in Arcadia out here makes their pizza dough with corn meal and it's astonishingly good. Fave pizza in SoCal.
― Carroll Shelby Downard (Elvis Telecom), Thursday, 14 May 2009 22:38 (fifteen years ago) link
omg
― Noooo! Cats are not for eating!!! (ENBB), Thursday, 14 May 2009 22:42 (fifteen years ago) link
She used to run a B&B/restaurant in the Ozarks -- we made a point to eat there when we went to Eureka Springs in 1993. REALLY good. Her first cookbook is one of my main go-to kitchen references.
― resistance is feudal (WmC), Thursday, 14 May 2009 22:53 (fifteen years ago) link
if you have not eaten spoon bread you have not lived
― worm? lol (J0hn D.), Thursday, 14 May 2009 23:03 (fifteen years ago) link
HOECAKES!http://4.bp.blogspot.com/_xLflvamFZZg/SJKcvqDFhqI/AAAAAAAAAwI/kbiXMKfmNSo/s400/Hoe%2BCakes.JPG
― Hubie Brown, Friday, 15 May 2009 02:02 (fifteen years ago) link
Okay folks, I finally got around to making my cornbread (this thread inspired me to try to do it myself). And I sorta fucked up in the middle cause I added more eggs than I was supposed to, because I was confused between two recipes. But after I made this mistake, I strictly adhered to the intended recipe, and also added some flour & corn meal to cancel out the fact that I had inadvertently added more eggs than I'd intended.
And now I taste my results and I think I did a good job. It's not too crumbly! I did also brown the butter beforehand. They say that is the big secret to good cornbread.
I would invite all ILXors over here to taste my cornbread. Either that or they can help me cook the next batch, suggestions and all. What ingredients would you add? Green peppers? Sun dried tomatoes?
My dad was a cook. I never felt any gender shame about cooking.
― More Goth Than Your Grandmother (Bimble), Sunday, 17 May 2009 19:59 (fifteen years ago) link
the secret of the jiffy mix pictured above is that it has lard in it. i noticed this after making a totally deadly awesome cornbread casserole with it a few times, but being more-or-less-vegetarian i just sort of pretended that i misread the ingredients list. the cornbread casserole is a box of jiffy mix, a stick of melted butter, a cup of sour cream, 1 can each creamed corn and canned corn, baked and then topped with melted cheddar cheese. this isn't so much cornbread as a kind of cheese-topped cornbread dessert bar. so good.
― would you ask tom petty that? (tipsy mothra), Sunday, 17 May 2009 21:46 (fifteen years ago) link
Green peppers?
No, if you're talking about bell pepper. Some jalapenos, okay.
Sun dried tomatoes?
FUCK no.
― resistance is feudal (WmC), Sunday, 17 May 2009 22:01 (fifteen years ago) link
― worm? lol (J0hn D.), Thursday, May 14, 2009 7:03 PM Bookmark
I have eaten spoon bread, and it made me prefer not to live
― "the whale saw her" (gabbneb), Sunday, 17 May 2009 22:02 (fifteen years ago) link
no wait, that was the fuckin' okra
I just "suggest deep fry"'d you.
― resistance is feudal (WmC), Sunday, 17 May 2009 22:04 (fifteen years ago) link
(the spoon bread was the part i liked. fuck okra really doe.)
― "the whale saw her" (gabbneb), Sunday, 17 May 2009 22:05 (fifteen years ago) link
"suggest deep fry" = new ILX meme
(I will fuck with okra anytime, btw)
― More Goth Than Your Grandmother (Bimble), Sunday, 17 May 2009 23:43 (fifteen years ago) link
Bimble OTM re okra.
I have only recently "perfected" cornbread, which is to say I've gotten it exactly right (for us) about 10 times in a row. Oddly enough, credit to DJP, who hardly ever shows up in cooking threads -- somewhere he posted his wife's cornbread recipe, which has a "wait, how much?!" quantity of sugar. I didn't put that much in, but I did bump the amount considerably, and it always turns out great now.
Also key: switched from 10" to 7" skillet and halved the recipe.
― Cindy Operahouse (WilliamC), Thursday, 21 August 2014 20:31 (ten years ago) link
http://www.seriouseats.com/2014/08/why-southern-cornbread-shouldnt-have-sugar.html
This article is pretty much OTM. I won't deride sweet cornbread too much, but it is really not for me. Article mentions that you're probably going to like cornbread the way your grandmother made it and that is totally the case for me. I may even allow people to use a tiny amount of sugar, because I'm probably going to end up salting and/or soaking it in vinegar anyway.
― Jeff, Saturday, 30 September 2017 11:03 (six years ago) link
Imagine a plate full of well cooked collard greens with chunk of hamhock in it and a side of thick, pancake sized savory cornbread patties. All doused in hot pepper vinegar. Oh the memories.
― Jeff, Saturday, 30 September 2017 11:08 (six years ago) link