Re: Ina gartens corn bread recipe

Harpa · ‎03-10-2010

For most recipes I just cut the sugar. But I like the idea of a sprinkle of both salt & sugar on top.

RedTop · ‎09-01-2010

Many southern cornbread recipes call for yellow cornmeal. I am not a fan of yellow cornmeal; I will eat it, but I don't buy it nor use it in my cooking. I also do not use buttermilk in cornbread or biscuits.

Effie54 · ‎09-08-2010

@Pooky1 wrote:
I told someone I would post this recipe but I'm trying to find the person and I can't seem to find you so I'm posting in this way do you will see it.if I have to redo it I will.

3 cups all purpose flour
2 cups milk
1 cup fine cornmeal
1 cup granulated sugar
2 sticks of butter
3 eggs beaten
2 tablespoons baking powder
Melt butter in a cast iron pan until butter starts v to brown but not burnt. Mix milk,melted butter in a bowl, then add beaten egg to milk.sift all dry ingredients and mix in a bowl. Mix dry ingredients into wet ingredients and let rest for 15 minutes. Sprinkle top with salt. bake for 30 to 35 minutes. I once sprinkled sugar instead of salt so when I noticed it I sprinkled salt on over the sugar. It gave it such a good flavor that I do it all the time.I figured I would include my mistake and you decided to give it a try or not but good luck and enjoy Nd let me know what you think of it.

Hi! That was me! Thank you for posting it!!

Effie54 · ‎09-08-2010

@alliswell wrote:
@Pooky1 wrote:
I told someone I would post this recipe but I'm trying to find the person and I can't seem to find you so I'm posting in this way do you will see it.if I have to redo it I will.

3 cups all purpose flour
2 cups milk
1 cup fine cornmeal
1 cup granulated sugar
2 sticks of butter
3 eggs beaten
2 tablespoons baking powder
Melt butter in a cast iron pan until butter starts v to brown but not burnt. Mix milk,melted butter in a bowl, then add beaten egg to milk.sift all dry ingredients and mix in a bowl. Mix dry ingredients into wet ingredients and let rest for 15 minutes. Sprinkle top with salt. bake for 30 to 35 minutes. I once sprinkled sugar instead of salt so when I noticed it I sprinkled salt on over the sugar. It gave it such a good flavor that I do it all the time.I figured I would include my mistake and you decided to give it a try or not but good luck and enjoy Nd let me know what you think of it.
@Pooky1 Thanks for your recipe & sugar / salt tip!

It was me! Thank you so much!

Effie54 · ‎09-08-2010

@happilyretiredgirl wrote:
Real cornbread for me is no sugar and is delicious which is what I prefer and I am southern and grew up on cornbread. When sugar was added it was called sweet bread and was more of dessert. I always make cornbread to go with soups, stews, chili and soup beans with ham (pinto beans, navy beans, great northern beans, kidney beans). Good comfort food when it is cold.

I've had cornbread with no sugar...and I just didn't like it. Not palatable for me.

MyShadowLove · ‎01-05-2015

@RedTop ...Can you post your recipe for Corn Bread...Thanks so much!

~~Formerly known as "WildFlowers"~~

RedTop · ‎09-01-2010

@MyShadowLove

My cornbread consists of self rising cornmeal mix, flour, sugar, egg, bacon drippings, and milk.

I don't measure anything, but I start with heating about 1 1/2 Tbsps of bacon drippings in my 8" iron skillet.

Probably 1 1/2 cups self rising cornmeal mix, heaping 1/4 cup all purpose flour, 1 or 2 Tbsps sugar, an egg and about 1/2 cup milk to start mixing. At this point my skillet is hot, so I spoon half the bacon drippings into the mix. Slowly add up to another 1/4 cup of milk to the mix. The goal is to have an easily pourable mix; not thick, nor thin when poured into your pan or skillet. Bake at 425 for 20-25 minutes.