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I just checked my Aunt Jemima package and it's just enriched cornmeal without any other added ingredients. The recipe on the package calls for sugar, 1/4 cup, I think, but I usually put in about 2 teaspoons. My father never liked it sweet, but my mother does and I'm usually making it to share with her.
Heat oven to 450°, put shortening in cast iron skillet (or pan) and place in oven. Heat until very hot (needs to be smoking). Mix corn meal and buttermilk in bowl. When shortening is hot, pour it into cornmeal mix and stir. Pour batter into hot pan. Bake until crisp and done. (@ 20 minutes)
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I agree with southernlady5464...her recipe is the basic one I use although I WILL substitute lard if I have some that is fresh and sometimes add egg. In no event would I add sugar, well, not for MY taste.
The one favorite variation I enjoy is to add some cracklings/cracklin's to the batter prior to pouring the batter into the hot skillet. When I make cracklin' cornbread I will sometimes cut back on the amount of hot grease added to the batter since the cracklin's will render their fat as the bread cooks. Make sure your cracklin's are not stale or rancid...some of the best ones can be found at small markets, some Hispanic grocers, etc., that have high turnover in product and specialize in carrying local offerings.
Mine is more often the northern 'sweet' one, because that's what my husband preferred, though it wasn't very sweet with just a bit of sugar.
1 cup flour
1 cup yellow cornmeal
1/4-1/2 cup sugar
1 T baking powder
I cup milk
1 or 2 eggs, depending on size
1/2 cup oil [or bacon grease]
Stir up all the dry ingredients, add the egg[s], milk, and oil and mix it all in. I baked it in a cake pan with a removable bottom. Split the hot slices and slather with real butter.
But the best I've ever made was with cornmeal I'd ground myself with a hand grinder. I'd pour 1 cup of boiling water over it, then mix the same dry ingredients as above including half a cup or so of powdered milk in a separate bowl. Once the cornmeal was cool enough, stir everything in at once and bake in a pre-heated cast iron skillet. And once again, slather with real butter. Margarine is a waste of perfectly good cornbread.
My husband says the main reason he married me was that I cooked cornbread like his grandmother!
Cornbread
Take a small cast iron skillet - about 8-9 inches in diameter. Place a large "glob" (about a heaping tablespoon) of Crisco into it. Put into oven and turn oven on to 500 degrees. While grease is getting hot, Take a glass bowl - with a fork, beat well one egg. Add 1 cup Martha White Buttermilk Cornmeal mix (no substitutions!). Add about 1 teaspoon of salt. Add 1 and 1/2 cup of buttermilk (whole or low fat). Mix well with fork. When Crisco is smoking hot, pour into cornmeal mixture and stir well. Pour immediately back into skillet and bake at 425 degrees for 20 - 25 minutes. When done, Immediately "shake" skillet and invert over a large dinner plate. If you leave the cornbread in the skillet the "crust" will get somewhat "tough" and not be crisp.
I use this recipe doubled for my homemade dressing!
My grandmother used to make this recipe and it is absolutely delicious. She called it Spoon Cornbread and itnever fails.
2 (8 oz.) boxes of Jiffy Cornbread mix
2 eggs
8 oz. sour cream
2 Tbls. sugar
1 (15 oz.) can of creamed corn
1/2 c. (1 stick) butter
1) Preheat oven to 350 degrees F. Melt butter in a 13" x 9" pan.
2) Mix remaining ingredients in a large bowl. Pour over the melted butter and spread evenly.
3) Bake for 35-45 minutes or until top is light golden brown and toothpick inserted in center comes out clean.
Anyone have a really good recipe. I am obsessed with the one from Whole Foods but at 4.99 per pound I thought it much more economical to make it. I pulled the one below from a website but thought I would ask you guys also. Thanks in advance.
1 cup flour
1 cup cornmeal
2/3 cup sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup veg oil
Mix all together. Bake in 9x9 pan at around 375 for 20-25 minutes.
Do you like it savory or sweet? Dense, just moist or a bit crumbly? Fine crumb or a bit coarser. That will help with finding the right recipe, there are a lot of variations.
Do you like it savory or sweet? Dense, just moist or a bit crumbly? Fine crumb or a bit coarser. That will help with finding the right recipe, there are a lot of variations.
Thank you...did not realize it varied so much...I like slightly crumbly, not overly sweet, fine crumb. Or just like Whole Foods for those that are familiar.
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Cornbread recipe
