HOME > Chowhound > Home Cooking >
What's your latest food project? Share your adventure

ISO good cornbread recipes?

FriendOfTheDevil Nov 15, 2010 09:07 AM

The gooeyer the better!



  1. f
    FriendOfTheDevil Nov 16, 2010 08:36 AM

    I made it last night and it was fantastic! I based it on the recipe for Jiffy Corn Pudding.

    I did not follow it exactly though.

    I used 2 boxes of mix,4 eggs, 16 oz sour cream, 2 cans of cream corn, 2 cans of regular corn (one drained), 2 4 oz cans of green chilis, and 2 cups of a "mexican" cheese mix (shredded).
    Dotted with butter on top as instructed.
    II rendered some bacon fat and heated a steel pan (large!) with the fat first.
    This was a HUGE batch so if you were to use this I would probably do only one as instructed.

    WOW though! Everyone loved it!


    1. b
      bugsmum Nov 15, 2010 04:48 PM

      It's not particularly gooey but the cornbread recipe from The Thrill of the Grill by Chris Schlesinger has become my go-to. In fact I'll be making up a batch soon to go into the Thanksgiving stuffing.

      1. alkapal Nov 15, 2010 03:47 PM

        my brother in law makes cornbread only with fine white meal and some flour for the grain component. very fine crumb. delish hot with butter!

        1 Reply
        1. re: alkapal
          alkapal Oct 2, 2011 06:23 AM

          here is his recipe: http://www.chow.com/recipes/30165-law...

        2. Jay F Nov 15, 2010 01:07 PM

          I've always used the one on the bag of Indian Head cornmeal. I googled and found it here, courtesy of fellow chowhound Antilope. I've always used butter as my soft shortening, and sugar is optional (I usually use it, but sometimes I get a special request not to). I've made it with raisins, chilis, chili powder, yogurt instead of milk, cream instead of milk, and it has come out right every time. IIRC, it takes a double recipe to fill a 12" cast iron frypan, 4x for a half-sheet pan. (I think.)

          Indian Head Cornbread

          * 1 cup yellow corn meal
          * 1 cup flour
          * 1/4 cup sugar
          * 3 teaspoons baking powder
          * 1 teaspoon salt
          * 1/4 cup soft shortening
          * 1 cup milk
          * 1 egg

          1. Preheat oven to 425°. Combine dry ingredients in a bowl. Cut in shortening. Beat egg and milk together and add to dry ingredients with a few swift strokes. Bake in a greased 9x9x2-inch pan for 20 to 25 minutes.

          1. f
            FriendOfTheDevil Nov 15, 2010 12:38 PM

            Thank you so far. It does not HAVE to be gooey. Just looking for good ones.


            6 Replies
            1. re: FriendOfTheDevil
              chowser Nov 15, 2010 12:46 PM

              It depends on what you consider "good" which is why people were focusing on your request for gooey. Northern cornbread might be a little gooey-er, sweeter with a touch of honey. My go-to bread for that is Durgin Park's cornbread. You can play w/ the ratio of flour/corn meal.


              If you want sweeter than that, this amusement park cornbread is good, and a little gooey-er.


              Completely on the other end of the spectrum is southern corn bread which is more cornmeal, often all, heavy on the grittier texture, not at all gooey. I make it in a cast iron skillet w/ bacon fat. I use a lot of different recipes for it. This is typical of ones I use:


              1. re: chowser
                FriendOfTheDevil Nov 15, 2010 12:50 PM

                I think I am imagining something with corn in it, maybe creamed corn? With some green chilis and some cheese.

                So i assumed all of that would make it gooey. Perhaps not.


                1. re: FriendOfTheDevil
                  chowser Nov 15, 2010 01:10 PM

                  That helps. I love Dorie Greenspan's corniest corn muffins (can make as bread, too). You can also top w/ cheese before baking.


                  Or, her savory corn and pepper muffins are good, too:


                  Honestly, though, if you're not looking for it from scratch, it sounds like you'd be happy w/ Jiffy corn pudding. It has the consistency you're describing.


                  Add green chilis and top w/ cheese, if you want.

                  1. re: chowser
                    FriendOfTheDevil Nov 15, 2010 01:16 PM

                    Thanks! I am going to try that corn pudding!


                    1. re: FriendOfTheDevil
                      chowser Nov 15, 2010 02:28 PM

                      Funny, when I first read your question, that was the first one that popped into my mind. My SIL brings it to every family function and it's the first thing that disappears. She now has to double the recipe.

                      1. re: chowser
                        alkapal Nov 15, 2010 03:45 PM

                        my sister makes that jiffy one -- with sour cream, right?

                        it is good.

            2. p
              pamd Nov 15, 2010 10:19 AM

              for gooeyer, I suggest corn pudding rather than cornbread.

              1 Reply
              1. re: pamd
                chowser Nov 15, 2010 10:21 AM

                Or spoon bread.


              2. k
                katecm Nov 15, 2010 09:27 AM

                I haven't had a chance to try this, but you said you want gooey, so here is gooey:


                2 Replies
                1. re: katecm
                  mtomto Nov 16, 2010 03:27 AM

                  Good Lord that looks outstanding!!! definitely a dessert, but a wonderful sounding one at that. I have to give this go.

                  1. re: katecm
                    mscoffee1 Oct 12, 2011 11:43 AM

                    I loved this although I still have not gotten it right. I think I baked it too long so it only had a small layer of custard. I still liked it enough to try again. It didn't look as moist as the picture. It is not sweet so it goes well with some honey or maple syrup.

                    Thanks for the link.

                  2. todao Nov 15, 2010 09:21 AM

                    "Gooey" suggests a cake rather than a bread. Try preparing a mixture of massa (or corn meal) and butter as a crumb crust to line ramekins and fill the par-baked shells with a custard (savory or sweet - whichever you prefer). A typicel "Betty Crocker" two eggs:cup of milk ration will give you a very soft "gooey" custard and depending on how thick your crust is the combination should provide a good foundation for an attractive plating.

                    Show Hidden Posts