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yeah, I made mine with creamed corn at one time, and tried this...and love it...I would say it's a tad better...but really believe making it in the cast iron pan makes a difference. I don't believe it matters if you use whole corn or creamed corn?
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Quote:
Originally Posted by cremebrulee
yeah, I made mine with creamed corn at one time, and tried this...and love it...I would say it's a tad better...but really believe making it in the cast iron pan makes a difference. I don't believe it matters if you use whole corn or creamed corn?
Never did a side by side comparo so who knows? I do like the cast iron though, especially when it's gotten good and hot before pouring in the batter.
Never did a side by side compare so who knows? I do like the cast iron though, especially when it's gotten good and hot before pouring in the batter.
Yes, that is what my wife does. She also uses buttermilk instead of regular milk. We cannot have cornbread and guests at the same meal because it would be embarrassing for them to see how much cornbread I can eat
INGREDIENTS
• 1 ½ c. cornmeal
• 2 ½ c. all-purpose flour • 1⅓ c. sugar
• 2 Tablespoons baking powder
• 1 teaspoon salt
• ⅔ cup vegetable oil
• ⅓ cup. melted butter
• 2 Tablespoons. honey
• 4 eggs, beaten
• 2½ cups whole milk
• 1 can whole corn
That is so wrong.
I can't stand sweet cornbread.
The way I make mine, very simple.. 2 cups of white cornmeal, 1 large egg, 1 1/2 cups buttermilk and 1/4 cup butter flavored Crisco
Start preheating the oven to 450, Put the Crisco in a (preferably cast iron) 8 inch or so pan and stick it in the oven. While you're doing that, combine the cornmeal, egg and buttermilk. Once the crisco has melted and is good and hot.. take it from the oven, slosh it around the pan a bit to coat, then pour into your mixture.. It will sizzle (and perhaps splash a bit, so be careful).. Let it sizzle for 30 seconds or so, then mix (by hand)..
Pour into pan, your oven should be at 450 by now.. Put it in the oven.. Bake for 20-25 minutes. Let cool a few minutes before removing from pan (can serve in pan if you wish) to avoid crumbling.
Adding corn, I can deal with.. I'll occasionally put some peppers in mine as well for a more 'southwest' feel to it. I leave the salt out as I don't ever notice a difference whether it has added salt or not and I suppose that's healthier.
Buttermilk is the key with mine.. It's GOT to be buttermilk.
My wife fixes this and its so simple and really good.
7 TBS corn meal
1 TBS flour
1/2 cup of milk + dash or two of lemon juice. Allow to curdle. Or just use buttermilk.
1 egg
2 TBS chopped onion
Mix all together well. Heat pan to about 400-450 with oil.
Drop a spoon full in for each pattie and fry both sides.
Now, who will admit to crumbling cornbread into a glass of buttermilk? That's something several folks in this area like to do. However, it doesn't sound very good to me.
There are a lot of transplants in this part of Dixie, so the argument regarding sweet yellow vs savory white cornbread is often hotly debated. Heck, some of the cornbread is as sweet as a pound cake.
Although that may be good for some tastes, I don't like sweet cornbread. I will add some fried corn to mine, no sugar, and pour it into a hot cast iron skillet with a tablespoon of lard, then bake it. I prefer it on the crunchy side.
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