NEW! Google Custom Search

Loading

new to list/ cornbread recipe

Rosebud's picture

*
I just found Taunton's website and was so happy to find this list- I subscribe to Kitchen Gardener but I also love all the good stuff in FC- my library gets it, so I take advantage of the free subscription! Yesterday was my husbands birthday and I cooked dinner for him and some guests- I made venison loin on the grill with a red wine and rosemary sauce, Garlic Cheese Grits Souffle, Brussles Sprouts (yuck! but hubby's favorite, peas, cornbread, homemade German Chocolate cake for hubby and Mean Chef's Almond Butter cake just because I wanted to try it. The almond butter cake was a *huge* success- it stole the show. The only problem was that everyone was fighting over the chewy edge pieces! :-)I also tried a new cornbread recipe that I saw on TV this week on Taste on FoodTV- I was born in the South and have never left, so it took a lot for me to try a new cornbread recipe- mainly my Iowa born husband saying mine was too crumbly and the crust was too crunchy for him. (bacon fat and a cast iron skillet)Even though I made some changes, he loved it, and so did our guests- also from the South. I did substitute fresh Rosemary for cilantro- I don't know if it measured the same- just added it until it looked right. It went well with the sauce for the venison, too. I didn't have any scallions handy, so I just used a regular onion. I liked it last night, but I loved it this morning- I sliced it into thick pieces and grilled it in a skillet with butter and then drizzled with honey- something about that honey/rosemary/buttery crust combo was perfect. The almond cake made an awesome midnight snack, too! Anyway- I am really happy I found this list with some people that love their food as much as I do. I didn't want to introduce myself without adding something!

CORNBREAD
1 1/2 cups yellow cornmeal (I used white)
1 2/3 cups sifted flour
2/3 cup sugar (I used 1/3 cup)
1 1/2 teaspoons salt
1 tablespoon baking powder
1 teaspoon baking soda
8 tablespoons melted butter
1 1/2 cups buttermilk
1/2 cup milk
2 beaten eggs
Tabasco pepper sauce, to taste (didn't add)
4 ounces warm corn kernels
3 ounces grated cheddar cheese
1/4 cup chopped scallions (used regular onion)
2 tablespoons chopped cilantro (used fresh Rosemary)

Pre-heat the oven to 425 degrees.

In a bowl combine the first 6 ingredients. In another bowl whisk together the melted butter, buttermilk, milk, beaten eggs, and Tabasco pepper sauce, to taste. Add the dry ingredients and stir to just combine. Then fold in the warm corn kernels, grated cheddar cheese, chopped scallions, and chopped cilantro. Pour the mixture into buttered loaf pans 1 1/2 by 1 1/2 by 3-inches, filling them 2/3 full. Bake for 20 minutes, or until bread is golden brown and a skewer inserted in center comes out clean.

Made 4 small loaves.

Rosebud's picture

(post #58130, reply #31 of 49)

*
Small world- I was born in Mobile! So good to meet another Southerner! As for biscuits- I love to eat them but I despise making them. I was in an apprenticeship pastry program in Birmingham and one of the pastry kitchens I worked in was at the Wynfrey Hotel- I had to make 100's of biscuits every morning about 4am and if I never roll out another one I will be happy. I know that sounds horrible.

Thanks for the heads up Mean Chef- I will look forward to meeting him (smiling).

chiqui_new_orleans's picture

(post #58130, reply #32 of 49)

*
Mean married a woman from the good ole south....didn't he?????????

CLS's picture

(post #58130, reply #33 of 49)

*
Okay, that's just too weird. I trained as a pastry chef, too! Of course, I trained in Maryland, not AL.

leaf_lady's picture

(post #58130, reply #34 of 49)

*
I lived in Memphis for 3 years back in the '60's - loved it.

I have a recipe booklet from Maine, circa 1923, that has a recipe for "corn cakes" that sounds like sweet cornbread. Also "corn muffins" and and "corn meal muffins" that all have sugar. When I was in Memphis, I never had sweet cornbread, and was told that "only Yankees like sweet cornbread."

Appalachian style as well as Western? Maybe the Appalachian settlers took the recipe to Texas....

MEAN_CHEF's picture

(post #58130, reply #35 of 49)

*
Cornbread must have chipotle. And I kinda like a little sweetness. Of course cornbread doesn't come close to good bread.

MEAN_CHEF's picture

(post #58130, reply #36 of 49)

*
i I trained as a pastry chef, too

I didn't know that.

dixie_'s picture

(post #58130, reply #37 of 49)

*
I hate Wal-mart, but a necessity of life at times. Just try going to one of their managers (especially gardening stuff) and asking a question. The newest one that opened here in the Spring had as a manager in that department that didn't know what "Groundcovers" are, much less Ajuga.

Adele_'s picture

(post #58130, reply #38 of 49)

*
i Cornbread must have chipotle.

Everything must have chipotle. You must have stock in the company that makes them (LOL)

Cornbread Meanie? Are grits next on the list?

BTW, would you make grits if someone asked for them?

kai_'s picture

(post #58130, reply #39 of 49)

*
i Of course cornbread doesn't come close to good bread.

Gotta agree w/you there, but they're different "animals": to me, good bread has sour, gluten, etc., and cornbread is "corny" and a tad salty, and crumbles. I promise to make my next batch of cornbread w/chipotle, which I do love--even right out of the can. Still, I had some wonderful whole wheat bread at, of all places, a chain restaurant, Black Angus, and it had a hint of sweetness. Boy, that sugar/sour thing is a delicate balance. I totally defer to you baking gurus!

CLS's picture

(post #58130, reply #40 of 49)

*
Sometimes you really piss me off. Was I talking to you? No...do not mess with me, Mean. Pregnant women have been known to become homocidal...

nutcakes_'s picture

(post #58130, reply #41 of 49)

*
Are you outing Mean?

CLS's picture

(post #58130, reply #42 of 49)

*
No, I think I'm being mean to Mean 'cause he's trying to antagonize me.

Full-fledged's picture

(post #58130, reply #43 of 49)

*
I am from the couche- couche camp. (Looking for KK on this post, back me up on this one KK)

Back from New Orleans, Mobile, New Iberia, heck hwy 90. Nice, you don't even see Morgan City anymore. Course the shrimp man was not out there. Came back with 3 boxes of boudin, crawfish/pork sausage.....(new one on me) and boiled crabs and french bread. Boy I sure miss that french bread.

Finally took a tour of the U.S.S Alambama.....amazing...the kitchen was great. The kitchen on the submarine was sooo small.

World Champion Fishing Tournament off the bow of the ship, and now they are racing them in obstacle courses. Met Alton Jones too.

Hear they are catching red fish as far up as Algiers with all the salt water intrusion.

p.s. KK have you tried tilapia and do you think it could hold up in a courtbouillion?

Michael_P.'s picture

(post #58130, reply #44 of 49)

*
Tilapia is sweet and very mild. It has a firm texture and would be fantastic in courtbouillion. IMHO (sorry not kk)

Full-fledged's picture

(post #58130, reply #45 of 49)

*
Thanks michael, gonna try it soon, I miss eating red fish and I don't like catfish in a court.

Curtsey,
Fledge

Marie-Louise_'s picture

(post #58130, reply #46 of 49)

*
Still catching up on all the things I missed while I was on vacation... and MC, you didn't answer Adele's question!
i Would you make grits if someone asked for them?

Cornbread in cast iron w/ bacon fat-would you believe I never even HEARD of it being done that way? I live a sheltered life out here on the left coast. I've been making the same cornbread from a Gourmet Magazine recipe for ages-lots of sugar that's creamed w/ butter & eggs like a cake, then baked in a buttered glass pan. Y'all probably couldn't choke down a piece of it out of politeness! Buttermilk-now that I'll have to try!

MEAN_CHEF's picture

(post #58130, reply #47 of 49)

*
i and MC, you didn't answer Adele's question! Would you make grits if someone asked for them?

Yes. I make polenta but I now always try to sway people to the MP sweet potato polenta.

Marie-Louise_'s picture

(post #58130, reply #48 of 49)

*
i Yes. I make polenta
You are SO BAD!!! LOL...

Marie-Louise_'s picture

(post #58130, reply #49 of 49)

*
i Are you outing Mean?
ROFLMAO!!! I just got that joke, nutcakes!

( I think you meant homIcidal, not homOcidal, CLS)