HOME > Chowhound > General Topics >

Discussion

Cornbread recipe ?

  • a

I desperately need a simple cornbread recipe for this weekend ! any suggestions greatly appreciated ... thank you !

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Go to the store and get the round box of Quaker corn meal; the recipe on the box is a never fail one. You can zip it up by adding some green chilis and sharp cheddar, but I like it just as is. Takes less than 10 min. to make!

    1 Reply
    1. re: berkleybabe

      Live in London ! No Quaker cornmeal boxes ... thanks though !

    2. Hi Alex: The most important piece of equipment for me is an 8" iron skillet. If you don't have one, you can use an 8 or 9" cake pan. Buy some cornmeal, yellow or white, doesn't matter. Preheat your oven oven to 400 degrees F., or the equivalent, where you live. For this size pan, in a bowl add 1 cup cornmeal, 1 cup all purpose flour, 1/4 C sugar (if you like it sweet, I use about half that) 2 t baking powder, 1/2 t salt (optional, but I like it) and mix the dry ingredients around. Measure out one cup of milk, skimmed is fine, add to it 1/4 C vegetable oil and an egg. Mix that up and add to dry ingredients, stirring until *just* well moistened.

      If you have the iron frying pan, grease it well, right up the sides, and put it in the oven while it's heating, when batter is ready, pour it into the hot skillet, and put back in the oven for 20-25 min. until golden brown on the top. You can preheat the greased cake pan too, but I've never used one. Good luck. Pat

      15 Replies
      1. re: Pat Hammond

        Pat's recipe is just about the same as mine, with the following differences: I use melted butter instead of oil, and even less sugar (like a teaspoon), and usually I make the oven even hotter, around 450. I also tend to vary the ratio of corn to flour, sometimes using more than a cup of cornmeal (but never less) and less flour. We either use a greased cake pan (works fine, but the crust isn't as crisp as when using cast iron) or a cast iron corn-stick pan. Preheating the pan is very good (especially if using cast iron), but not crucial.

        1. re: Pat Hammond

          Hey Pat, I owe you my appreciation for the iron-skillet-liberal-greasing-hot-oven formula. I dug up an old post of yours the other day when I needed a potluck dish, and it did not fail me. Thanks!

          1. re: C. Fox

            Hi C. Fox, Thanks for letting me know. I'm on a corn bread kick lately. I've made it three nights in a row. I think it's mostly because I like to have it leftover for breakfast, buttered, with some maple syrup on it! Pat

            1. re: Pat Hammond

              Mmmm...now I know what I'm having for breakfast tomorrow...

              1. re: C. Fox

                Go for it! Got some maple syrup?

                1. re: Pat Hammond

                  Yep, some really good Grade A from my friends' farm in Western Mass. I'm more used to Grade B, but I'm kind of liking the delicate flavor of this stuff.

                  I did make the cornbread this morning -- it was delicious when hot, but a slight bitter taste became more prominent as it cooled. I wonder, should I have put in all the sugar the recipe called for? I used Quaker yellow cornmeal and followed the recipe on the box, except for cutting the sugar down to a tablespoon.

                  Anyway, while it was still hot, I ate it as you did, with butter and a little maple syrup. I don't usually like anything sweet in the morning, but this was definitely an exception worthy of repetition!

                  1. re: C. Fox

                    How fresh was your cornmeal? I've found it gets bitter after a while. If you can't remember, throw it out and buy fresh.

                    The tastiest cornmeal for baking is bought in bulk in a natural foods store. Sift it to remove hull fragments and big corn grits.

                    1. re: ironmom

                      Hm. Chances are this stuff was sitting around for quite some time, since I don't bake all that often and I keep a coarser variety around for making mush. I'll try some from the bin. That way I can get a smaller quantity too. Thanks, ironmom.

                      1. re: C. Fox
                        c
                        Caitlin McGrath

                        I also recommend storing it in the fridge.

          2. re: Pat Hammond

            Made your cornbread this morning! It's been such a long time before I've come across a cornbread recipe where I normally have all the ingredients (eg buttermilk is a special item) and is delicious as well. Thanks much.

            About the salt, why do breads that are supposedly sweet have salt? Have you made the recipe with salt? If so, how was it different?

            Also, do you have a preference for a type of yellow cornmeal?

            Thanks again.

            1. re: elise h

              Hi Elise, I'm glad you had those ingredients on hand. Yes, I do use salt in the recipe. Salt is a wonderful flavor enhancer. I also use sugar in varying quantities, depending on what I plan to serve the cornbread with. When I make cornbread to use in a stuffing, I still add a little sugar because I think it brings out the inherent sweetness in the corn. When I plan to eat it with breakfast, I like it sweeter still. It's all just a matter of taste. I buy my meal at a "natural" food store here in a fairly coarse grind. I agree with you about buttermilk too. I like buttermilk pancakes as well. Funny about buttermilk...there are times when I find it just delicious on a hot day as a beverage. And there are those other times when I *think* I'm going to like it, and, uck, I can barely choke it down. I have no idea what that's about. Pat

            2. re: Pat Hammond

              Thank you for a great recipe. I will make this at least every week now. It got raves at our New Year's Day hog jowl, blackeyed pea and collard party. I added a few jalepenos...yum yum.

              1. re: Tater

                Glad you like it! I made a pot of mixed greens: kale, mustard, and collards. This may sound like heresy, but this is what I do: try out some chopped up bacon and quickly saute the chopped greens in the fat (it seems to set the color, along with flavoring it). When the greens have wilted sufficiently pour in at least a cup of dry white wine, cover and cook until tender. This is the best pot likker you ever tasted; try dipping your cornbread in some of this! The greens taste pretty good too! This is my preferred way of cooking greens, except for spinach. Happy New Year!

                1. re: Pat Hammond

                  That sounds great! Did you add any water?

                  I did the same with the bacon, except I sauteed some chopped onions before I put in the greens. I added Tabasco and apple cider vinegar. Just had leftovers for lunch with your cornbread.

                  1. re: Tater

                    Onions, hmmm, sounds very nice! I like pepper vinegar with mine (one of those bottles that has chili peppers steeping in the vinegar). As to the wine and whether I add water, it depends on the wine. If all I have around is dry vermouth I do dilute it with water, but if I have some light (also read, "cheap") chablis, I don't add water. Pat

            3. Simple is best when it comes to cornbread. I like a more rustic bread (no flour). Put 1/4 cup of oil (I use canola with a bit of butter or bacon grease added) in an 8" cast-iron skillet. Put in oven. Turn to 450 to preheat. While skillet is heating, put 2 cups of self-rising cornmeal (I generally use Martha White w/ Hot Rize) in a mixing bowl. Add a small amount of sugar. I generally add no more than 1 TBS. In a separate container beat 1 egg and then add 1 3/4 cup of buttermilk and mix. If the skillet has had time to get good and hot then add liquid ingradients to dry and mix briefly. Remove skillet from oven and pour hot oil into batter. Mix just enough to incorporate oil and then pour batter into skillet. Should get significant sizzle when pouring oil into batter and when pouring batter into skillet (that's how you can tell if your skillet was hot enough). Put skillet into oven and bake for ~25 minutes.

              2 Replies
              1. re: pogophiles

                Good directions. That's pretty close to how I make it except without the sugar. Bacon drippins' are a big plus. Heating the oiled skillet assures a great crust!!

                Jim

                1. re: Jim

                  Thanks Jim. I don't add much sugar (wouldn't add any if I had fresh-ground cornmeal). If I can taste the sugar, it's too much.