Comments on: My Cornbread http://suzannemcminn.com/blog/2008/02/23/my-cornbread/ Life in Ordinary Splendor Sat, 21 Nov 2009 10:48:59 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Shells http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-48721 Shells Sat, 03 Oct 2009 22:58:34 +0000 http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-48721 OMG .... well, I am a Canadian who makes cornbread and I thought I had the best recipe ... but this beats it by miles. Pulled out the cast iron skillet, heated some bacon fat in it,in the oven, while I made the batter then poured it into the hot pan. Its crispy on the top and bottom and absolutely delish. I added cheese and hot peppers. OMG …. well, I am a Canadian who makes cornbread and I thought I had the best recipe … but this beats it by miles.

Pulled out the cast iron skillet, heated some bacon fat in it,in the oven, while I made the batter then poured it into the hot pan. Its crispy on the top and bottom and absolutely delish. I added cheese and hot peppers.

]]> By: Suzanne McMinn http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-41539 Suzanne McMinn Sat, 09 May 2009 15:58:15 +0000 http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-41539 If you're making your own mix, after you scoop out the 2 1/4 cups mix, you add the same amount of eggs, milk, oil/butter as the recipe directs above. If you’re making your own mix, after you scoop out the 2 1/4 cups mix, you add the same amount of eggs, milk, oil/butter as the recipe directs above.

]]> By: Lesley L. http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-41538 Lesley L. Sat, 09 May 2009 15:48:00 +0000 http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-41538 You said: To use, scoop out about 2-1/4 cups mix, add your eggs, milk, oil/butter, and you’re all set. But you don't say how many eggs, or how much milk, oil/butter to use. (Sorry, another Canadian here, like the other Canucks have already said, cornbread is "exotic" up here) And like Jen(aside), two of my family are vegetarians so the bacon recipe is out. We love the 'sweet' cornbread, but can only get it at one restaurant or when we head to the southern states. Hubby is excited for me to try this. Have to go out and buy a cast-iron skillet though. Must be a southern thing. You said: To use, scoop out about 2-1/4 cups mix, add your eggs, milk, oil/butter, and you’re all set.

But you don’t say how many eggs, or how much milk, oil/butter to use. (Sorry, another Canadian here, like the other Canucks have already said, cornbread is “exotic” up here) And like Jen(aside), two of my family are vegetarians so the bacon recipe is out. We love the ’sweet’ cornbread, but can only get it at one restaurant or when we head to the southern states. Hubby is excited for me to try this. Have to go out and buy a cast-iron skillet though. Must be a southern thing.

]]> By: Carol Langille http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-39447 Carol Langille Wed, 01 Apr 2009 11:42:57 +0000 http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-39447 Oh my gosh!! It's only 6:30 am and now I want cornbread!! My first mother-in-law from the Brewton, Alabama, made THE BEST CORNBREAD EVER. Period. And, you're right..it is an art form. She didn't make sweet cornbread, heavens forbid!! But her cornbread was consistently perfect...light but textured perfectly. And it didn't taste like cake! She tried to teach me and I do a fair job (plan on trying YOUR recipe!) but the crowning glory of hers was the way it went in the pan. She put enough bacon drippings to well coat the bottom and, when the batter was poured in, drippings oozed up over the top of the batter. She then took a spoon and spooned the drippings over the top of the batter and with the back of the spoon, she spread it out some. Bake in a 'fast' oven and you are ready to just eat it like crazy. Cooking, true country cooking is becoming a lost art. Thank you so much for what you contribute on this wonderful site! Oh my gosh!! It’s only 6:30 am and now I want cornbread!!
My first mother-in-law from the Brewton, Alabama, made THE BEST CORNBREAD EVER. Period. And, you’re right..it is an art form. She didn’t make sweet cornbread, heavens forbid!! But her cornbread was consistently perfect…light but textured perfectly. And it didn’t taste like cake!
She tried to teach me and I do a fair job (plan on trying YOUR recipe!) but the crowning glory of hers was the way it went in the pan. She put enough bacon drippings to well coat the bottom and, when the batter was poured in, drippings oozed up over the top of the batter. She then took a spoon and spooned the drippings over the top of the batter and with the back of the spoon, she spread it out some. Bake in a ‘fast’ oven and you are ready to just eat it like crazy.
Cooking, true country cooking is becoming a lost art. Thank you so much for what you contribute on this wonderful site!

]]> By: Suzanne McMinn http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-39202 Suzanne McMinn Thu, 26 Mar 2009 20:55:19 +0000 http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-39202 I use a 10-inch skillet! I use a 10-inch skillet!

]]> By: quickcooker http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-39201 quickcooker Thu, 26 Mar 2009 20:52:55 +0000 http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-39201 What size iron skillet do you use for this cornbread? Thanks. Linda from PA What size iron skillet do you use for this cornbread?

Thanks.

Linda from PA

]]> By: Cheryl http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-36110 Cheryl Fri, 23 Jan 2009 17:22:55 +0000 http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-36110 I can't believe no one rebelled against the use of sugar! I don't like even a hint of sweetness to my cornbread, so I don't use any sugar or honey. I hate Jiffy mix cornbread, too. This recipe is pretty much how I make my cornbread except that I usually just pour a little oil in the skillet and let it heat in the oven while I'm mixing the batter, instead of using bacon. I'm trying to eat healthier which is the reason I haven't had any cornbread so far this year. And I do love it so much! I want to try the fresh ground cornmeal, though, so I may have to stray from the lowfat lifestyle....temporarily, of course.... I can’t believe no one rebelled against the use of sugar! I don’t like even a hint of sweetness to my cornbread, so I don’t use any sugar or honey. I hate Jiffy mix cornbread, too. This recipe is pretty much how I make my cornbread except that I usually just pour a little oil in the skillet and let it heat in the oven while I’m mixing the batter, instead of using bacon. I’m trying to eat healthier which is the reason I haven’t had any cornbread so far this year. And I do love it so much! I want to try the fresh ground cornmeal, though, so I may have to stray from the lowfat lifestyle….temporarily, of course….

]]> By: Edwina Strickland http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-35300 Edwina Strickland Wed, 07 Jan 2009 18:02:45 +0000 http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-35300 Use any cornbread recipe. (I hand stir 1 to 1 1/2c. cornmeal, 3/4 to 1c. self-rising flour, and full-fat buttermilk...no oil) Here is the trick: Put one stick of butter in a bundt pan and melt in oven. Pour in cornbread batter.[Batter will be swimming in butter] Bake 400-425 until browned on top. You will have a thick buttery crust around each slice. Use any cornbread recipe.
(I hand stir 1 to 1 1/2c. cornmeal, 3/4 to 1c. self-rising flour, and full-fat buttermilk…no oil)

Here is the trick:

Put one stick of butter in a bundt pan and melt in oven.
Pour in cornbread batter.[Batter will be swimming in butter] Bake 400-425 until browned on top. You will have a thick buttery crust around each slice.

]]> By: cindy smith http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-31583 cindy smith Mon, 03 Nov 2008 01:16:03 +0000 http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-31583 thank you . you would think that after living on a farm and growing my own corn that i would know but i really never thought about making my own cornmeal. the spare time that i had i waited on tables. but i will try it. thank you . you would think that after living on a farm and growing my own corn that i would know but i really never thought about making my own cornmeal. the spare time that i had i waited on tables. but i will try it.

]]> By: Suzanne McMinn http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-31380 Suzanne McMinn Fri, 31 Oct 2008 19:40:21 +0000 http://suzannemcminn.com/blog/2008/02/23/my-cornbread/#comment-31380 Cindy, my cousin buys corn in Virginia (why Virginia, I don't know, maybe he has a line on a good deal there). He treks over there a couple times a year with his truck and brings back a whole truckload of corn then grinds it out behind his barn to make fresh stoneground cornmeal. I really can't tell you any more than that about the equipment or specifics about the corn as I'm not involved in the process other than to watch him and make off with the cornmeal, LOL. Cindy, my cousin buys corn in Virginia (why Virginia, I don’t know, maybe he has a line on a good deal there). He treks over there a couple times a year with his truck and brings back a whole truckload of corn then grinds it out behind his barn to make fresh stoneground cornmeal. I really can’t tell you any more than that about the equipment or specifics about the corn as I’m not involved in the process other than to watch him and make off with the cornmeal, LOL.

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