Corn Bread.

    I do love cornbread!

  Thanks for sharing!!! 

Well, I made this cornbread tonight. What drew me to it was the use of 3 eggs and the fact that it has no wheat flour. I made it with only 1/4 cup of brown sugar instead of the 1/2 cup the recipe asked for and in an 8" cake pan instead of the cast iron skillet.

Makes a real nice product. Great texture and taste. I can't just eat the Jiffy stuff plain, but this corn bread is a different story. It can stand on it's own taste wise. It's just me, but I would even reduce the sugar a little more. You would really have to like sweet corn bread to use the full 1/2 cup called for in the recipe. It does require an extra pan getting dirty, but it's worth it. It's a keeper and I won't be buying JIffy mix any more. Thanks AK1 for posting it up.

Try it. It's good. 

Cornbread with a touch of sweetness is fine by me, but AK1's offering with 1/2 cup of brown sugar would be considered cake by me and even with half that much sugar it was sweeter than I like, but all in all it's a great recipe.

Brook, your recipe has that down South classic nature and I'm sure it's a good one and I like using buttermilk in such things. In fact, what I forgot to mention in my review was that I used some Half & Half that had begun to turn when I made it. And I agree, Jiffy is crumbly and sort of disappointing, especially compared to what I just made which can be enjoyed without anything added to it after it is made. I can't say that about any other cornbread I've eaten.

How much sugar or if sugar at all is added is a personal preference. In the SE US, no sugar. The farther North the more likelyhood there will be sugar added. So, If you like it sweet then by all means use what you want. This recipe makes great cornbread. Thanks again.

There are several differences between southern and northern cornbread. In general, they breakdown thusly:

Apparently I fall into the 'northerner' category. I prefer yellow, never even seen cornbread made with white corn meal. I prefer a little sweet, but not so much that it's like cake. I'd take it unsweetened too, if I had some honey, or better yet, honey-butter to cover it with. As far as crumb goes, I guess I've only ever had it the 'northern' way, where it's very crumbly and doesn't hold together well. I think I'd actually prefer it the 'southern' way but I don't know since I've never had it that way.

So I guess all that to say, I'm somewhere in-between.

MarkR wrote: Kinda funny, my family roots from St. Martinville Louisiana. My Dad would always insisted on yellow corn meal. Why I don't know but it's what I've always used. Probably because the primary use of cornmeal was for frying fish. Corn bread was secondary but common.  I know in Alabama and Miss. it white meal. You cannot usually find white meal in Florida, just yellow. Probably because of all the "carpetbaggers" that keep invading the State. Pretty amazing how the demographic have changed here since I was a kid, entirely due to folks retiring and moving to Florida! If you're thinking about doing that, the sun never shines, it's always raining, it's always real hot and humid, there are no fish, the hunting stinks, the beaches are lousy, the people are worse and I never lie! Oh, I forgot, there are no good golf courses either!

I think it's because the primary use is for batter frying. The cornbread goes along with the meal but it's a secondary use. The yellow cornmeal is crunchier when fried, for some reason? Ok, it's mo betta!

AK1 wrote: Nice easy recipe. 1 stick 1/2-cup or 8 tablespoons) of butter 1 ½ cups milk 1 ½ cups coarse cornmeal ½ cup brown sugar 3 eggs 1 teaspoon baking powder ¼ teaspoon salt DIRECTIONS 1. Preheat oven to 425 degrees. Place an 8-inch cast iron skillet in the oven to preheat. 2. Combine the butter, milk cornmeal and brown sugar in a small saucepan. Bring to a slow, steady simmer and whisk for a few minutes until thickened. 3. Add eggs, baking powder and salt to a medium bowl and whisk lightly. Add cornmeal mixture and stir until well combined. 4. Oil cast iron skillet and pour in batter. Bake for 20-25 minutes, until cornbread is golden around the edges and cooked through. Read more at http://www.foodnetwork.ca/recipe/michael-smiths-cornbread/8544/#FVLo0ubGIskcEs59.99

Ok here's another. This will form a bit of "crust", or crispy. It is a 12' CI skillet. I microwave the butter to melt.

Cornbread Crispy
Ingredients

    1 tablespoon lard or unsalted butter
    1½ cups stone-ground cornmeal
    1 teaspoon baking powder
    1 teaspoon baking soda
    ½ teaspoon salt
    1 teaspoon sugar
    1 large egg
    1½ cups whole or low fat buttermilk (preferably whole)
    2 tablespoons unsalted butter

Directions

1. Preheat the oven to 450 degrees. Grease a 12-inch skillet with the lard, leaving any excess in the pan, and place it in the oven.

2. In a large bowl, sift the dry ingredients together. In a medium bowl, whisk the egg until frothy and then whisk in the buttermilk. Add the wet ingredients to the dry ones and mix thoroughly. Melt the butter in a small skillet over low heat, and whisk the butter into the batter.

3. When the fat in the large skillet is smoking, carefully remove the skillet from the oven and swirl the fat around to coat the bottom and sides evenly. Pour the batter into the skillet; it should sizzle alluringly. Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet. Remove from the oven.