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ISO good cornbread recipes?

The gooeyer the better!

Thanks,

FOTD

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  1. "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.

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

      http://firstlookthencook.wordpress.co...

      2 Replies
      1. re: katecm

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

        1. re: katecm

          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. for gooeyer, I suggest corn pudding rather than cornbread.

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

            FOTD

            6 Replies
            1. re: FriendOfTheDevil

              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.

              http://www.ichef.com/recipe.cfm/recip...

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

              http://allrecipes.com//Recipe/amuseme...

              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:

              http://homesicktexan.blogspot.com/200...

              1. re: chowser

                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.

                FOTD

                1. re: FriendOfTheDevil

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

                  http://www.seriouseats.com/recipes/20...

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

                  http://www.ezrapoundcake.com/archives...

                  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.

                  http://www.food.com/recipe/jiffy-corn...

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

                  1. re: chowser

                    Thanks! I am going to try that corn pudding!

                    FOTD

                    1. re: FriendOfTheDevil

                      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

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

                        it is good.

            2. 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.