Throwing a big chili party in December and I'm looking for your favorite cornbread receipe. We don't live far from Chelsea, Mi, where Jiffy mix is made and to tell you the truth, it's hard to beat. My chili rocks but I would appreciate some cornbread or other side dish suggestions. Thanks!
I guess it is just preference but I have never liked the boxed mixes too much. That said, prefect cornbread, from scratch, can be elusive. This is my basic recipe, much like the one from joy of cooking and similar to the recipe on the back of the sacks of yellow corn meal sold at my local Farmer's Market.
Preheat your oven, with your cast iron pan in it, to 425F
3/4c All purpose flour
1 and 1/2c Yellow Corn Meal, the good stuff
4t Double Acting Baking Powder
3T Cane Sugar
1/4t Cayenne Pepper
Melt or Soften in the now hot Skillet
1/4c Butter, but Bacon Drippings would be better
Combine all of the above and mix together
pour into the skillet and bake for 25 minutes
Here's my recipe, which came from my mom, and maybe further back than that. It's not spectacular or anything, just basic corn bread. You can actually cook it in a round cake pan or a cast iron skillet or even a loaf pan, if you want.
1 c. flour
1/4 c. sugar
4 tsp. baking powder
3/4 tsp. salt
1 c. corn meal
1 c. milk
1/4 c. oil
Mix dry ingredients in bowl. Add liquids and mix until smooth. Bake in greased 9” pan at 425° for 20-25 minutes.
Some things that might make your cornbread less crumbly are:
- greater proportion of white flour, as high as, say, 1:1
- more egg relative to flours, say 2 eggs to 2 cups (total) of flours
- less baking powder. 1tsp bp per cup of flour is the usual recommended amount.
- do not over bake (this will dry it out)
A recipe that uses a higher proportion of corn (southern style) should be baked in a preheated iron skillet. This helps develop a crisp crust, balancing the more tender center.
Yep, frankiii's recipe is great, exactly how I do it, too...pre-heating your cast iron skillet creates a lovely crust on the cornbread and using bacon grease is preferable to the butter. There are many philosophies on cornbread but I definitely agree with bigjimbray, it should not be sweet. (I do use a little bit of sugar like frank's, though)
SonyBob, I just researched this for the cornbread I made tonight...it was very tasty and I used Windella's recipe (with bacon fat as the oil) from
Don't forget to search before you start a thread. Here are the 52 threads and a gazillion responses that came up with a search for "title: cornbread recipe":
If you (and your guests) like the sweet northern style cornbread, Jiffy is a good starting point. The Southern style depends more on the quality of the cornmeal, the hot skillet for texture, and the use of bacon grease for flavor.