Guest guest Posted May 29, 2012 Report Share Posted May 29, 2012 Hi, does anyone have a loved cornbread recipe they could give me please? It's not really eaten in the UK, so I've never tried it. I bought some cornmeal a month or so back intending to make some cornbread, it sounds so mice. But haven't gotten around to it yet. Or maybe some other suggestions for using cornmeal?! What do people tend to eat cornbread with? Thanks! Charlotte Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 Hi Charlotte, This is from Charlotte, NC. Here's a recipe that tastes really great. And it includes information about cooking it at a high altitude. Hope you enjoy it. Cornbread is good with beans, soups - all sorts of things. Cornbread 1 cup buttermilk 1 large egg 1 cup plain cornmeal (I like yellow) 1 teaspoon salt (use 1/2 teaspoon salt if you don't like your cornbread quite so salty) 1/2 teaspoon baking soda 2 teaspoons baking powder (if you're at high altitude, use 1 teaspoon baking powder, else the cornbread will rise too high, then fall) 1.5 tablespoons oil Optional ingredients for different tastes: · 1-4 finely chopped jalapeno or chile peppers .. 2 cloves finely minced garlic · 1/2-3/4 cup whole kernel corn · 1/2-3/4 cup grated sharp cheddar Pour oil into an 8-inch or 9-inch square baking pan (I use an iron skillet. If you use a 10 " skillet you'll need to double the recipe or else the cornbread will be thin.) Heat pan in a 450 degree oven until oil is smoking hot. While pan is heating, mix dry ingredients and any of the optional ingredients in medium-sized bowl. Beat egg into buttermilk. Add liquids to dry mixture, just until blended. Do not over mix. Carefully remove the smoking pan from oven and pour cornbread batter into pan. If the oil is properly hot, then the batter will sizzle as it hits the oil. Bake for 15-20 minutes, or until the top crust is golden brown. Note: The batter will begin to rise as soon as the liquid and dry ingredients are mixed, so mix them right before you remove the hot pan from the oven. > > Hi, does anyone have a loved cornbread recipe they could give me please? It's not really eaten in the UK, so I've never tried it. I bought some cornmeal a month or so back intending to make some cornbread, it sounds so mice. But haven't gotten around to it yet. Or maybe some other suggestions for using cornmeal?! > > What do people tend to eat cornbread with? > > Thanks! > > Charlotte > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 Hi , It appears a cup of flour may be missing from the recipe. Usually, I use spelt flour or a gluten free blend, but I just made flour from sprouted dehydrated almonds and will experiment with that when the weather cools. ________________________________ To: sproutpeople Sent: Wed, May 30, 2012 7:31:38 AM Subject: Re: Cornbread recipe Hi Charlotte, This is from Charlotte, NC. Here's a recipe that tastes really great. And it includes information about cooking it at a high altitude. Hope you enjoy it. Cornbread is good with beans, soups - all sorts of things. Cornbread 1 cup buttermilk 1 large egg 1 cup plain cornmeal (I like yellow) 1 teaspoon salt (use 1/2 teaspoon salt if you don't like your cornbread quite so salty) 1/2 teaspoon baking soda 2 teaspoons baking powder (if you're at high altitude, use 1 teaspoon baking powder, else the cornbread will rise too high, then fall) 1.5 tablespoons oil Optional ingredients for different tastes: · 1-4 finely chopped jalapeno or chile peppers .. 2 cloves finely minced garlic · 1/2-3/4 cup whole kernel corn · 1/2-3/4 cup grated sharp cheddar Pour oil into an 8-inch or 9-inch square baking pan (I use an iron skillet. If you use a 10 " skillet you'll need to double the recipe or else the cornbread will be thin.) Heat pan in a 450 degree oven until oil is smoking hot. While pan is heating, mix dry ingredients and any of the optional ingredients in medium-sized bowl. Beat egg into buttermilk. Add liquids to dry mixture, just until blended. Do not over mix. Carefully remove the smoking pan from oven and pour cornbread batter into pan. If the oil is properly hot, then the batter will sizzle as it hits the oil. Bake for 15-20 minutes, or until the top crust is golden brown. Note: The batter will begin to rise as soon as the liquid and dry ingredients are mixed, so mix them right before you remove the hot pan from the oven. > > Hi, does anyone have a loved cornbread recipe they could give me please? It's >not really eaten in the UK, so I've never tried it. I bought some cornmeal a >month or so back intending to make some cornbread, it sounds so mice. But >haven't gotten around to it yet. Or maybe some other suggestions for using >cornmeal?! > > What do people tend to eat cornbread with? > > Thanks! > > Charlotte > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 Hi , No, the flour isn't missing. It's delicious just like it's written. Tastes like a true, southern cornbread. If you try the recipe I hope you'll let me know how you like it. Best, ________________________________ To: sproutpeople Sent: Wednesday, May 30, 2012 9:19 AM Subject: Re: Re: Cornbread recipe  Hi , It appears a cup of flour may be missing from the recipe. Usually, I use spelt flour or a gluten free blend, but I just made flour from sprouted dehydrated almonds and will experiment with that when the weather cools. ________________________________ To: sproutpeople Sent: Wed, May 30, 2012 7:31:38 AM Subject: Re: Cornbread recipe Hi Charlotte, This is from Charlotte, NC. Here's a recipe that tastes really great. And it includes information about cooking it at a high altitude. Hope you enjoy it. Cornbread is good with beans, soups - all sorts of things. Cornbread 1 cup buttermilk 1 large egg 1 cup plain cornmeal (I like yellow) 1 teaspoon salt (use 1/2 teaspoon salt if you don't like your cornbread quite so salty) 1/2 teaspoon baking soda 2 teaspoons baking powder (if you're at high altitude, use 1 teaspoon baking powder, else the cornbread will rise too high, then fall) 1.5 tablespoons oil Optional ingredients for different tastes: · 1-4 finely chopped jalapeno or chile peppers .. 2 cloves finely minced garlic · 1/2-3/4 cup whole kernel corn · 1/2-3/4 cup grated sharp cheddar Pour oil into an 8-inch or 9-inch square baking pan (I use an iron skillet. If you use a 10 " skillet you'll need to double the recipe or else the cornbread will be thin.) Heat pan in a 450 degree oven until oil is smoking hot. While pan is heating, mix dry ingredients and any of the optional ingredients in medium-sized bowl. Beat egg into buttermilk. Add liquids to dry mixture, just until blended. Do not over mix. Carefully remove the smoking pan from oven and pour cornbread batter into pan. If the oil is properly hot, then the batter will sizzle as it hits the oil. Bake for 15-20 minutes, or until the top crust is golden brown. Note: The batter will begin to rise as soon as the liquid and dry ingredients are mixed, so mix them right before you remove the hot pan from the oven. > > Hi, does anyone have a loved cornbread recipe they could give me please? It's >not really eaten in the UK, so I've never tried it. I bought some cornmeal a >month or so back intending to make some cornbread, it sounds so mice. But >haven't gotten around to it yet. Or maybe some other suggestions for using >cornmeal?! > > What do people tend to eat cornbread with? > > Thanks! > > Charlotte > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 Thank you for sharing this recipe. I have been wanting a good one that does not use flour. Beverly Texas Re: Re: Cornbread recipe Hi , No, the flour isn't missing. It's delicious just like it's written. Tastes like a true, southern cornbread. If you try the recipe I hope you'll let me know how you like it. Best, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2012 Report Share Posted May 31, 2012 My mother was from the south and she always used white corn meal to make her cornbread and it was very much a bread. It was heavier. I like that too, but my favorite is a more sweet one with yellow cornmeal. I am pretty happy with the little boxes of cornbread mix - the ones you used to get 4 for $1. They are a rather sweet cornbread and makes nice muffins. I sometimes put frozen corn in it. I love the ornbread with beans or other country dishes, like chicken and dumplings, turnip greens, pinto beans, etc. Jiffy cornbread mix is one I often use. But it would be easy to make. Mom never made her bornbread in mufin tins as it is a bready mix and she would put that in a square and bake it. So it was a square pan or a longer pan for cakes like a half sheet cake.  She cut it into squares. We sometimes would break it up and put it into milk (she would use buttermilk but not me). For the sweeter cornbread I put that in milk at times to drink as well. It is sweet more like a cornbread cake.  Carolyn Wilkerson  To: sproutpeople Sent: Wednesday, May 30, 2012 8:31 AM Subject: Re: Cornbread recipe  Hi Charlotte, This is from Charlotte, NC. Here's a recipe that tastes really great. And it includes information about cooking it at a high altitude. Hope you enjoy it. Cornbread is good with beans, soups - all sorts of things. Cornbread 1 cup buttermilk 1 large egg 1 cup plain cornmeal (I like yellow) 1 teaspoon salt (use 1/2 teaspoon salt if you don't like your cornbread quite so salty) 1/2 teaspoon baking soda 2 teaspoons baking powder (if you're at high altitude, use 1 teaspoon baking powder, else the cornbread will rise too high, then fall) 1.5 tablespoons oil Optional ingredients for different tastes: · 1-4 finely chopped jalapeno or chile peppers .. 2 cloves finely minced garlic · 1/2-3/4 cup whole kernel corn · 1/2-3/4 cup grated sharp cheddar Pour oil into an 8-inch or 9-inch square baking pan (I use an iron skillet. If you use a 10 " skillet you'll need to double the recipe or else the cornbread will be thin.) Heat pan in a 450 degree oven until oil is smoking hot. While pan is heating, mix dry ingredients and any of the optional ingredients in medium-sized bowl. Beat egg into buttermilk. Add liquids to dry mixture, just until blended. Do not over mix. Carefully remove the smoking pan from oven and pour cornbread batter into pan. If the oil is properly hot, then the batter will sizzle as it hits the oil. Bake for 15-20 minutes, or until the top crust is golden brown. Note: The batter will begin to rise as soon as the liquid and dry ingredients are mixed, so mix them right before you remove the hot pan from the oven. > > Hi, does anyone have a loved cornbread recipe they could give me please? It's not really eaten in the UK, so I've never tried it. I bought some cornmeal a month or so back intending to make some cornbread, it sounds so mice. But haven't gotten around to it yet. Or maybe some other suggestions for using cornmeal?! > > What do people tend to eat cornbread with? > > Thanks! > > Charlotte > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2012 Report Share Posted May 31, 2012 Hello , thank you so much for this recipe . Today our weather has turned cool and wet so it's a comfort food day... I'm planning to make bean stew and cornbread tonight now... I need to go and buy buttermilk. I can't wait to try this out! Thanks again, Charlotte P.S. We're at sea level. I used to live below sea level, some of the older houses had the sea level painted on the outside wall. The high altitude part was absolutely fascinating, you know it never dawned on me that it could affect baking! --- In sproutpeople , Carolyn Wilkerson > This is from Charlotte, NC. Here's a recipe that tastes really great. And it includes information about cooking it at a high altitude. Hope you enjoy it. Cornbread is good with beans, soups - all sorts of things. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2012 Report Share Posted June 20, 2012 give me a ring on 01282 868558 l have a few recipes in my old cook books To: sproutpeople Sent: Tuesday, 29 May 2012, 15:43 Subject: Cornbread recipe Hi, does anyone have a loved cornbread recipe they could give me please? It's not really eaten in the UK, so I've never tried it. I bought some cornmeal a month or so back intending to make some cornbread, it sounds so mice. But haven't gotten around to it yet. Or maybe some other suggestions for using cornmeal?! What do people tend to eat cornbread with? Thanks! Charlotte ------------------------------------ Quote Link to comment Share on other sites More sharing options...
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