cornbread recipes

[patticakes]

do any of you have a recipe for cornbread that makes the bread come out more similar to the Jiffy mix?

i made regular cornbread (i.e. from a bag of cornmeal) and the kids didn't like it. i guess they like it fluffier - more like cake than bread. yes, i know, when the TSHTF, they'll just have to suck it up. but until then i'd like to be able to rotate out my cornmeal without having to dump the end-product in the garbage.

thanks in advance to all.

[Trinity]

I've never been able to make good cornbread without Jiffy mix. Someone Help! :-D

[joyce1954]

Use the recipe on the cornmeal bag but change the ratio of the flour to corn meal. Most use 50-50 ratio the closer you get to 75-25 (flour the 75) the fluffier and lighter the bread(more cake like.) It tends to make the corn meal less dominant. I find that my guys like it about 60-40.

[ChemicalGal]

Add honey to the batter, even Jiffy....Oh Boy extra special
cg

[patticakes]

thanks for the help ladies. i'll give it a shot.

[straightstreet]

yum, I love Jiffy mix cornbread! when making the cornbread recipe on the side of the cornbread bag, add a tablespoon of sugar(and someone else mentioned honey) to it. I find it tastes more like the jiffy mix that way. the flour ratio was a good tip also.
straightstreet<><

[GoodEnergy]

Better than Jiffy Cornbread

1 c. all purpose flour
1 c. yellow or white cornmeal
1/4 c. sugar(more or less to taste)
2 1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs
1 c. buttermilk(real or made with the powdered)
1/4 c. veg oil(or corn or canola)

Preheat oven to 375 degrees. Coat an 8x8 pan with cooking spray.
Combine flour, cornmeal, sugar, baking powder and salt in a large bowl.
Whisk together eggs, buttermilk and oil in separate bowl. Fold egg mix into dry ingredients. Pour batter into prepared pan and bake 25 min or until top is lightly browned and springs back when touched. Cool on rack 5 min.

This recipe calls for 1/4 c. chopped fresh sage. I don't like it that way, but you might like to try it as sage cornbread.

[patticakes]

Better than Jiffy Cornbread

1 c. all purpose flour
1 c. yellow or white cornmeal
1/4 c. sugar(more or less to taste)
2 1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs
1 c. buttermilk(real or made with the powdered)
1/4 c. veg oil(or corn or canola)

Preheat oven to 375 degrees. Coat an 8x8 pan with cooking spray.
Combine flour, cornmeal, sugar, baking powder and salt in a large bowl.
Whisk together eggs, buttermilk and oil in separate bowl. Fold egg mix into dry ingredients. Pour batter into prepared pan and bake 25 min or until top is lightly browned and springs back when touched. Cool on rack 5 min.

This recipe calls for 1/4 c. chopped fresh sage. I don't like it that way, but you might like to try it as sage cornbread.

GE, do you know if you can you use regular milk with that recipe?

thanks for sharing, btw.

[Disastercat]

When I discovered that my mother-in-laws corn bread was (as I suspected) in fact Jiffy Mix, I just added a bit more flour (now use a 50/50 flour/corn meal) and a small amount of sugar. Since DH doesn't like really sweet corn bread and claims not to like it sweetened at all, I just add at most a tablespoon, often left. He suddenly liked the corn bread better so that seems to be the real difference.

For kids, I think the extra flour plus honey would be a good way to make the corn bread more cake like. Another thing I discovered by accident is that yogurt makes the lightest and smoothest cornbread you can think of. It takes a lot of yogurt, but its worth it.

[patticakes]

When I discovered that my mother-in-laws corn bread was (as I suspected) in fact Jiffy Mix, I just added a bit more flour (now use a 50/50 flour/corn meal) and a small amount of sugar. Since DH doesn't like really sweet corn bread and claims not to like it sweetened at all, I just add at most a tablespoon, often left. He suddenly liked the corn bread better so that seems to be the real difference.

For kids, I think the extra flour plus honey would be a good way to make the corn bread more cake like. Another thing I discovered by accident is that yogurt makes the lightest and smoothest cornbread you can think of. It takes a lot of yogurt, but its worth it.

yogurt? you're kidding! i bet that would make it very moist. please share.

[GoodEnergy]

GE, do you know if you can you use regular milk with that recipe?

thanks for sharing, btw.
Yvw. Before I got a can of powdered buttermilk I made it often with regular milk and couldn't honestly tell the difference.

[Nicho1]

My neighbor taught me this: Use a cast iron skillet to cook the cornbread. Put some of the recipe oil into the cast iron skillet and put that skillet into the oven while it is pre-heating and the remaining mixture is being prepared. When the oil "smokes" (or really hot, in other words) add it to the completed mixture and stir well. When you add the batter to the skillet, it sizzles! When the corn bread is done, the crust is crisp and good. That is, if you like crisp crust. Also, I remove the cornbread from the cast iron when it is done to prevent it from further cooking of the crust.

[Disastercat]

Patti cakes, just use yogurt instead of milk or buttermilk. Because it is a bit thicker you might need just a bit more. The runnier, home made is best, if yours is too solid, add a bit of milk to make up the difference.

This makes a very fluffy cornbread.

[Jonas Parker]

Here's my wife's recipe:

CORN BREAD
Ingredients:


1 cup corn meal (from a box, or home ground)
1 cup all purpose wheat flour (commercial, or home ground and sifted)
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup vegetable oil
1 egg, lightly beaten

COMBINE: cornmeal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well.
ADD milk mixture to flour mixture; stir just until blended. Pour into greased 8" square pan or cast iron skillet; or for:
Muffins, spoon batter into greased muffin cups or corn bread mold.
If you have a sweet tooth, add 1/4 honey, reducing milk to 3/4 cup; or 3 tablespoons sugar.
BAKE in a preheated 400 F oven for 20 to 25 minutes or until wooden pick inserted in the center comes out clean. Serve warm.

[patticakes]

man, i knew i struck gold when i joined TOL. you guys are great! thank you so much for the recipes and suggestions.

[Disastercat]

Oh and if you have someone in your family with a true wheat allergy, if they can eat spelt, the results are pretty much identical to regular corn bread. Spelt and wheat developed from the same plant, but modern wheat has a mutation that some people can't handle (there are a lot of people with real wheat allergies here in Ireland because for 500 years only the Upper Classes ever saw wheat more often than about once a year).

If your family member or friend can't even eat spelt, then rice flour seems to be the next best choice. I learned all about this when friends were living with us and the wife was having a baby and she had recently discovered a true wheat allergy (like a lot of folks, she only got it bad when she switched to whole wheat, now she can't eat wheat at all or she swells up within minutes, I've seen it). We didn't discover she could eat spelt until right before they moved, so I did a lot of experimenting. Her arm was broken part of her pregnancy, so I did most of the cooking.

We also discovered that the best non-wheat breads are either flat breads (like tortillas or griddle cakes) or steamed breads. I was stunned when I made a wheat less version of Boston brown bread, with rye and cornmeal and it tasted exactly like it should. It was like the wheat wasn't needed at all!

[Lei]

Make cornbread muffins and put a teaspoon of your favorite
jam in the middle. Kids love it.

[Buttercup]

...Mark Lowery!...discussing the merits of cornbread and other such things: :-D

Take a Pill and Cook the Vegetables (http://video.google.com/videosearch?q=mark+lowery&hl=en&emb=0&aq=-1&oq=#q=mark+lowery+take+a+pill&hl=en&emb=0)