I need a good cornbread recipe

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11 Comments

Pegeen February 8, 2014
I think it's OK that someone joins just to ask a question. They've somehow heard about the site or the Hotline app, and believe they can get the information they need - and probably a variety of opinions. :-) When consumers get a response, it builds a little bit of consumer loyalty, which may in turn develop into a lot of loyalty over time - and of course that's very desirable for most business models. Food52 offers several avenues for people to get introduced to the brand. I think no matter what door someone enters through, just the fact that they enter is a good thing! Interesting topic and food for thought.
 
LE B. February 8, 2014
Just curious>> a number of you help people out alot on the hotline. Do you ever get the feeling ,as om this thread where the OP has not responded in 4 days, that we often end up preaching to the choir here? Personally, I get that feeling alot, esp with OPs that seem to have joined so they could ask a question, or who have not participated much since they joined. And I do understand that many more people will see the thread than just the OP, and I'm always hopeful that someone will benefit.
 
nutcakes February 8, 2014
I almost always make the original Crescent Dragonwagon recipe for Skillet Sizzled Buttermilk Cornbread from Dairy Hollow House Soup & Bread
http://www.cookstr.com/recipes/dairy-hollow-house-skillet-sizzled-cornbread
 
susanne February 8, 2014
i have used the joy of cooking corn bread recipe for 50 years--always delicious. the key is to preheat your skillet, pouring the batter in when it's sizzling hot. another trick is to rub a pat of cold butter over the surface of the baked cornbread, just after you take it from the oven. the butter melts into the top crust, giving a rich flavor and mouthfeel.
 
Pegeen February 7, 2014
If you have a cast iron skillet, this recipe produces a nice crunchy crust. http://www.marthastewart.com/355583/skillet-cornbread

 
bigpan February 7, 2014
I've used Martha Stewart's "skillet" cornbread recipe and added a handful of niblets corn. Turned out spectacular. Very easy. Foolproof.
 
boulangere February 7, 2014
This one works well:
http://food52.com/recipes/17791-cornbread-with-chorizo
 
luvcookbooks February 7, 2014
I like Bittman's recipe in How to Cook Everything. Crescent Dragonwagon wrote an entire book about Cornbread, as did another guy whose name I forget (I own both of them, i regret to say). I received a second copy of one of them as a gift and had to return it. Never try to get me a cookbook as a gift unless you are my very smart older brother.
I think that a cornbread that is unsweet and made with a good proportion of cornmeal is most delicious. I make it in a cast iron pan (Lodge) with butter and serve it with honey.
 
LE B. February 6, 2014
Recipe from Chowhound
MarilynInMiamiFL Jan 13, 2011 01:37 AM
Cornbread
“A wonderfully moist corn bread”
Preheat oven to 425ºF.

Mix together:
1 cup WHITE cornmeal
½ teaspoon baking soda
1 ½ teaspoons double acting baking powder
1 to 2 Tablespoons sugar
1 teaspoon salt
¾ cup all purpose flour
Set aside

Combine and beat:
1½ cups buttermilk** (if you don’t have buttermilk see below)
2 eggs
3 to 4 Tablespoons melted butter

Directions:
Mix in dry ingredients and stir until smooth.
Pour into heated greased baking pan and bake for 25 to 30 minutes until golden brown.
Serve hot with butter.

** Buttermilk Equivalents and Measures
• 1 cup buttermilk = 1 cup milk PLUS 1 Tablespoon vinegar or lemon juice (let stand for 10 minutes before using in recipe)
• 1 cup buttermilk = 1 cup milk PLUS 1-3/4 teaspoons cream of tartar
.


 
petitbleu February 4, 2014
What kind of cornbread are you looking for? Southern-style (unsweetened, thin, and cooked til crispy in a skillet), Northern-style (sweet and cakier), or something in-between?
 
sexyLAMBCHOPx February 4, 2014
Did you search this site?
 
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