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Post by Tallpines on Mar 23, 2021 4:07:14 GMT
Even tho I am an old lady, I am NOT very experienced in the kitchen. Today I’m thinking I will try to make corn bread. Melissa Frequently mentions making corn bread with her meals ..... My research has told me there is Corn Meal ..... and then there is self-rising corn meal. Some stores sell self-rising corn meal, but it seems (maybe) most cooks make their own self-rising corn meal. ...... due to the fact that self rising corn meal is difficult to store .... unless kept in a freezer. so ..... tell me what I need to know, please. Perhaps share your recipe ..... 🤗
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Post by Melissa on Mar 23, 2021 15:59:03 GMT
We have a steam thresher festival locally where they grind corn into cornmeal and sell it for $1 a bag. Technically it is for "animal consumption" but we haven't died yet! It is rather coarse ground but so good for cooking. This would just be considered regular cornmeal. I use a recipe from The Better Homes and Gardens New Cook Book that I received as a gift when I got married.
1 cup flour 1 cup cornmeal 1/4 cup sugar 4 teaspoons baking powder 3/4 teaspoons salt 2 eggs 1 cup milk 1/4 cup cooking oil
I mix the wet ingredients then add the dry although most recipes say to mix the dry ingredients separately. Don't overbeat it just stir until it is mixed together.
*Some people don't like sweet corn bread so you could decrease the sugar or leave it out. If I have it I will use buttermilk instead of regular milk but either will work.
This makes a 9 x 9 pan or you can bake it in a well greased or oiled cast iron skillet. Recipe says a 425 degree oven for 12-15 minutes but I use a 350 degree oven for probably 20 minutes. Seems like baked goods burn on the bottom in my oven when I use a higher heat. When you take it out of the oven you can rub a pat of butter over it so it melts into it. Not much just a tablespoon or so.
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Post by gran29 on Mar 23, 2021 18:04:38 GMT
A few years ago we got the bright idea of growing some Hickory King corn and grinding it for cornmeal. The manual grinder we intended to use turned into more work and more coarse meal than we wanted. Splurged on an electric grinder and -oh my - what wonderful corn bread. Probably not the most economical project time wise as the corn had to dry on the stalk, then shelled and spread on a clean sheet in the spare room til completely dry before grinding. But it does make delicious cornbread. I store it in the freezer to keep it fresh. Recipe similar to Melissa's but I use more cornmeal in proportion than flour. We love Johnny cakes made from this, served with butter and molasses. And wonder why I'm fat!
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Post by Cabin Fever on Mar 23, 2021 20:44:28 GMT
Even tho I am an old lady, I am NOT very experienced in the kitchen. Today I’m thinking I will try to make corn bread. Melissa Frequently mentions making corn bread with her meals ..... My research has told me there is Corn Meal ..... and then there is self-rising corn meal. Some stores sell self-rising corn meal, but it seems (maybe) most cooks make their own self-rising corn meal. ...... due to the fact that self rising corn meal is difficult to store .... unless kept in a freezer. so ..... tell me what I need to know, please. Perhaps share your recipe ..... 🤗 Maybe where you're confused is that we in the north country call corn bread, "Johnnie cake" or Johnnie bread."
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Post by mogal on Mar 24, 2021 0:14:22 GMT
I don't put any sugar or flour in my cornbread--perish the thought! Like Gran29, we grind our own cornmeal and keep it in the freezer. Omit the flour and sugar from Melissa's recipe, use 2 cups of plain cornmeal, 1 T. of baking powder with other things the same and bake in an 8 or 10" skillet for 20 min or so until the top is golden.
My family has always used a cast iron skillet, preheated in the oven to 400o with a little oil or better yet, bacon drippings in it, maybe 2 T. to bake the cornbread. Preheating the skillet then pouring in the batter gives a beautifully crunchy bottom crust to the bread.
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Post by dw on Apr 14, 2021 15:36:39 GMT
I wanted some dried corn I could grind in a hand grinder for a museum presentation. I bought a big bag of corn and dried it in the dehydrator. So, I decide to make corn bread with some...good! I use a recipe like Melissa's but only put a tablespoon of sugar in it. I use regular corn meal. We like using a cup cake pan (no liners) greased...has a great little crust to them.
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Post by mogal on Apr 14, 2021 23:45:51 GMT
Somewhat off topic...
When we lived in central Arkansas, I was part of a group that did living history events in period costume at several venues throughout the year. It was a boatload of fun and I surely do miss it. Here, there's nothing close by and most of that is relative to the War between the States (what is locally called the War of Northern Aggression because a group of landowners signed a treaty with the Union forces that they wouldn't fight if the Union forces didn't invade the county. Treaty was signed, Yankees broke their word and invaded anyway. One battle site was so close to our place that when they do the reenactments, we can hear the cannon.) Anyway, it was a great opportunity to share skills among the group and show off the skills to the "pilgrims" who visited the events. At one of the programs, kids dipped candles, churned butter and ate the butter on cornbread they baked in a Dutch oven on an open fire.
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momo
Junior Member
Posts: 96
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Post by momo on May 3, 2021 22:31:54 GMT
Cast iron skillets make the best cornbread. True southerners will not add ANY sugar. Most of the folks I know spend the extra money and get the whiter type of cornmeal. It is a must in this part of the country to serve cornbread nearly every night.
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Post by vickinell on May 10, 2021 19:43:58 GMT
I love cornbread but since going Keto on don't eat it as often. It has gotten very hard and expensive to get non gmo and organic meal so I buy non gmo popcorn and an electric grinder I haven't used yet.
I melt 2 tablespoons of organic unrefined coconut oil in an iron skillet 2 tsp. Baking powder ( no aluminum) 1 tsp salt 1 egg 2 cups Hogdson Mill Yellow corn meal ( I can no longer find) 1 tsp. Soda 1 3/4 cups buttermilk
I got the recipe off the bag of my meal. I would cut it in 8ths like a pizza. When it was cooled I would butter the left over slices not designated for cornbread and sweet milk, and wrap each individual slice in press in seal and put it in the freezer. I would heat up as needed in the oven. I also made cornbread pancakes.
I have the mix pre-made up in my cabinet so all I have to do is add the egg and buttermilk.
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Post by mogal on May 10, 2021 22:08:34 GMT
Vickinell! PM me what state you live in. You may have said but I don't remember and it's not on your member info. The reason I'm asking is that you referred to
CORNBREAD AND SWEET MILK. I love cornbread and sweet milk. My Papa, who had such a positive impact on my life, liked it with butter milk, the real thing if he could get it, not the cultured stuff.
Anybody know what real butter milk is?
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Post by gayle on May 10, 2021 23:35:58 GMT
Vickinell! PM me what state you live in. You may have said but I don't remember and it's not on your member info. The reason I'm asking is that you referred to CORNBREAD AND SWEET MILK. I love cornbread and sweet milk. My Papa, who had such a positive impact on my life, liked it with butter milk, the real thing if he could get it, not the cultured stuff. Anybody know what real butter milk is?I do! It's the liquid leftover when you churn butter.
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Post by mogal on May 11, 2021 2:31:12 GMT
Vickinell! PM me what state you live in. You may have said but I don't remember and it's not on your member info. The reason I'm asking is that you referred to CORNBREAD AND SWEET MILK. I love cornbread and sweet milk. My Papa, who had such a positive impact on my life, liked it with butter milk, the real thing if he could get it, not the cultured stuff. Anybody know what real butter milk is?I do! It's the liquid leftover when you churn butter. Attagirl, Gayle!
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Post by vickinell on May 12, 2021 20:27:49 GMT
mogal , I live in Texas. My mom liked her's with buttermilk also and sometimes with onions cut up on top.
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Post by mogal on May 12, 2021 23:54:18 GMT
mogal , I live in Texas. My mom liked her's with buttermilk also and sometimes with onions cut up on top. I love jalapeno cornbread--DH hates it so. I don't make it but one of these days, I'm just going to sprinkle some diced jalapenos and onion on top of part of it, swirl it in and hope for the best. He'll just have to build a bridge and get over it.
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