I need a good cornbread recipe



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.
LeBec F. 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
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:
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.
LeBec F. February 6, 2014
Recipe from Chowhound
MarilynInMiamiFL Jan 13, 2011 01:37 AM
“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

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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