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Old 09-06-2005, 06:44 AM   #1
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My cornbread sucks

Any easy recipes? I like the kind that have some cake mix in it to make it fluff up a little, but I'll try anything at this point.
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Old 09-06-2005, 07:07 AM   #2
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Here is Keri C's Blue Ribbon recipe

INGREDIENTS
1 1/2 cups plain cornmeal (not cornmeal mix or self-rising)
1/2 cup flour
1 Tablespoon baking powder, preferably Rumford
3/4 teaspoon salt
1/4 cup sugar (to 1/2 cup)
1 1/4 cup milk (fat-free works fine)
1/2 cup vegetable oil (can cut to 1/4 cup if desired)
2 large eggs

DIRECTIONS
Preheat oven to 400, placing pans in oven while it heats. I use 2 cast iron stick pans, 1 cast aluminum stick pan, and 1 non-stick scone pan, as seen above.
Blend dry ingredients in large bowl. Blend milk, oil, and eggs, and add to dry ingredients. Blend till all is combined.
Remove hot pans from the oven one at a time, and slip a small amount of Crisco or bacon grease (say about 1/4 tsp or so) into each stick form, brushing it to cover all surfaces well. Place back in oven for a few minutes - you want these puppies HOT. Remove pan from oven, set on heat-proof surface, and, using a tablespoon from your silverware drawer, put a generous spoonful of batter into each form. You should have enough batter for 24 cornsticks and 8 thin crusty wedges.
Bake at 400 until golden brown on the tops, about 15 minutes for the sticks and about 20 minutes for the wedges. (If you prefer, bake the whole recipe in a 9-inch cast iron skillet for about 30 minutes and just cut into wedges to serve.) To remove from pans, gently ease the tines of a fork under the edges of the cornstick and carefully pry up. If you preheated your pan well and greased it right, it should pop right out. Serve with pinto beans and fried taters, BBQ, or just with a cold glass of sweet milk.

Also you can check, www.nationalcornbread.com winning recipes going back several years.

Finally, www.lodgemfg.com has a basic cornbread recipe on their site.

Good luck, Captain sir.
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Old 09-06-2005, 07:43 AM   #3
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Have you ever made keri's recipe? Think I could substitute a spoonful of yellow cake mix in there?
Could I also add some corn without screwing up the recipe?
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Old 09-06-2005, 07:57 AM   #4
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To be really honest with you Cap, I have never heard of anyone adding yellow cake mix to their cornbread recipe, corn yes; cake mix, not so much.

I have not made her recipe. Also, there are about 20 recipes for cornbread on TVWB in the Sides Section, just do a search for cornbread.
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Old 09-06-2005, 08:49 AM   #5
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I've made it. It's very good.

If you want something different, try:
http://www.myfreebulletinboard.com/f2/b ... t2280.html
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Old 09-06-2005, 02:02 PM   #6
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Thanks, found a recipe on the cornbread page that looked right for me and made it. Pretty close to what I want. Texture about perfect, I can tweak the flavors, thanks.
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Old 09-07-2005, 12:23 AM   #7
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Hey Capt.,

Which recipe on the cornbread page did you find? Can you post it?
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Old 09-07-2005, 07:29 AM   #8
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the sour cream one....I'll post it in a minute.
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Old 09-07-2005, 07:47 AM   #9
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here she goes..


Sour Cream Cornbread


Cornbread Alley 2002



1 ¼ C Martha White Self Rising Cornmeal
2 Tbs Baking Powder
1 C Cream Style Corn
1 8 oz carton Sour Cream
2 Eggs
½ C Corn Oil

Combine corn, sour cream, eggs and corn oil. Mix well. Combine corn meal and baking powder. Stir into corn mixture. Pour into a greased 10-inch iron skillet and bake at 400 degrees for 30 minutes or until golden brown.


I didn't use Martha White. Again next time I will add sugar and minced
onions. probably chilis too.
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Old 09-10-2005, 01:20 PM   #10
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hey we still got shortening here in the Carolina's...it's the only thing to use for fried chicken. =P~
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