Cornbread?

[David Y. Snellen]

How do y'all like cornbread? Sweet or no?
Funny thing is, most folks say Southern cornbread should not be sweet, but the sweet Martha White mix sells VERY well in the South.
Also, I like to sometimes fry some hot water cornbread (Don't put corn in that though- pops very badly, caught it in the face once).
David

 

[Campbell]

From Texas, Not sweet.
1 1/2 cup corn meal, 1/2 cup bread flour, 1 teaspoon baking powder, bit of salt, 1 1/2 cup buttermilk, 1 egg. Mix thoroughly. Place egg size lump of cold bacon grease in cast iron skillet in 400 deg oven. Take out when hot. Pour half the grease in the batter and mix in (it will be frying hot). Then poor all batter into hot skillet. Bake till lightly brown on top. Sometimes I add chopped jalapeño and/or whole corn. That’s the way my grandma made it. She was born in Waxahachie, Tx., 1911.

 

[Nor Cal Mikie]

Who cares as long as you've got beans to go with it.
Navy beans or black eyed peas will also work.
Cornbread with the big chunks of butter running down your chin??
Nothing better well, unless you throw in some fat back.
HATED Split Pea soup when I was a kid.
It always ended up COLD and I had to finish it.
NOW, split peas, ham, or bacon, onions with a few chopped up baby carrots.
Could even throw in a little rice.
MMMMM good!! Sorry for going OT but I love good stick to the ribs food.

 

[Kansas Jake]

How do I like my corn bread. The answer is yes. Sweet or plain, yes. With butter and local honey or homemade jelly. Sand plum jelly is especially good on it. I’ll second on the suggestion of beans or pea soup too. It is hard to go wrong with corn bread.

 

[French Colonial]

Corn bread and beans one day.

Next morning with milk for breakfast.

 

[appalichian hunter]

Either way int no such thing as bad corn bread.

 

[user 31232]

One of my favorite meals fresh caught fish,fried taters and cornbread what fish? Not limited to but bluegill,crappie and so on!

 

[Panama Red]

Who cares as long as you've got beans to go with it.
Navy beans or black eyed peas will also work.
Cornbread with the big chunks of butter running down your chin??
Nothing better well, unless you throw in some fat back.
HATED Split Pea soup when I was a kid.
It always ended up COLD and I had to finish it.
NOW, split peas, ham, or bacon, onions with a few chopped up baby carrots.
Could even throw in a little rice.
MMMMM good!! Sorry for going OT but I love good stick to the ribs food.

SON!!! Now you got me hungry!
-Red, actually always hungry…

 

[Panama Red]

I’m more of a sweet fan, if I’m just butterin’ up the cornbread and eating it hot. But if it’s for beans, either way, as long as the beans are seasoned well.
-Red, didn’t get this round from eating square meals…

 

[tenngun]

I’m a savory guy. Love tge deep rich flavor of corn. So prefer no sweet corn.
But
I like ‘em that corn bread, hot butter, honey, maple syrup, jalapeños, fried egg, picante sauce, brown beans, navy beans, Boston baked,all are great with jiffy, home made, hot, cold, Johnny cake, ash cake, all hit my taste buds and make ‘em smile.

 

[appalichian hunter]

Had corn bread for supper tonight along with slow smoked pork ribs, homemade baked beans with bacon and Cole slaw, washed down with iced tea.

 

[Mike Payne]

I don’t like sweet cornbread never buy the store bought mix make my own. When I was growing up cornbread and milk was dessert! I sill have it that way if any is leftover but that is not often in this house!

 

[French Colonial]

I don’t like sweet cornbread never buy the store bought mix make my own. When I was growing up cornbread and milk was dessert! I sill have it that way if any is leftover but that is not often in this house!

Yep, any leftovers become breakfast with milk. The kids were amazed how sweet it was with milk pored on.

 

[Loyalist Dave]

How do y'all like cornbread? Sweet or no?

FREE with lots of salted butter

I've had it "sweet", and not, and I've had it with jalapeños added and other variations. So I prefer whatever style when it's free and there's lots of butter.

I've been playin' around with "early" recipes of sorts... I find it mentioned in journals and such without a recipe included, but being made by people without wheat flour, so it's all corn meal of some sort, and also no yeast, and before baking soda or powders or any sort. As of right now, it looks like a very fine meal, perhaps masa flour (hominy ground into flour) mixed with the cornmeal, plus water, and then baked. Debating if an egg is "ok" or should it be just water, as the masa flour binds pretty well. Ends up being a thick tortilla.

On the other hand I might be being silly and the answer may be that the frontier corn "bread" was what other folks would call "corn pone", and it was spooned up and eaten with a spoon, or more like the traditional fried rounds that are called "corn pone".

LD

 

[Captndan]

Visited General Longstreet's winter camp yesterday. Coldest winter ever in Tennessee. Food was scarce. The local mill was kept running 24/7 to feed the troops cornmeal.

 

[JEBMs]

My grandmother (who moved south from Illinois) and my mother (from Arkansas) both made fantastic cornbread, the taste and texture of the 2 were different, but the same every time and neither one of them used a recipe or measure, Like shooting a gun, I guess it was muscle memory from doing it so much.

 

[tgfrench]

Corn bread and beans one day.

Next morning with milk for breakfast.

Mine doesn't make it till breakfast

 

[alcessapiens]

From Texas, Not sweet.
1 1/2 cup corn meal, 1/2 cup bread flour, 1 teaspoon baking powder, bit of salt, 1 1/2 cup buttermilk, 1 egg. Mix thoroughly. Place egg size lump of cold bacon grease in cast iron skillet in 400 deg oven. Take out when hot. Pour half the grease in the batter and mix in (it will be frying hot). Then poor all batter into hot skillet. Bake till lightly brown on top. Sometimes I add chopped jalapeño and/or whole corn. That’s the way my grandma made it. She was born in Waxahachie, Tx., 1911.

been to waxahatchie, spectacular courthouse

 

[mushka]

I like either with a ton of butter or honey.

 

[French Colonial]

Mine doesn't make it till breakfast

Your not making enough