how do u make good cornbread?

Question

I dont care for cornbread with sugar would like a good country recipe,Thanks

Answer 1

BUTTERMILK! That's the key to a good, not-sweet cornbread! Try this amazing recipe!

Best Ever Cornbread

1 cup yellow cornmeal
½ cup A/P flour
1 tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 cup buttermilk
½ cup evaporated milk
½ stick of butter, melted
1 egg (use 2 eggs if you want a more cake-like texture)

Preheat oven to 450ºF. Grease a 9" cast iron skillet and warm it in the oven during preheat.

Whisk all dry ingredients together in large bowl. Whisk all wet ingredients together, then add to dry ingredients. Pour into skillet, and bake for 15 minutes. Yield: 4-6 servings

--"Deep in the Heart" cookbook

Answer 2

1

Answer 3

The baked cornbread is OK, but I preferred mine fried. so here goes. You may wish to start a piece in a small frying pan, to see if the tastes suites you, or if you may need to add more of something. you will need the following (and no I do not have measurements...this is why you have to taste it)
plain white corn meal...NOT SELF RISING
buttermilk
salt...this is the ingredient that is hard to get right
water

Heat oil (about a 1/8 of a inch in the pan or little more) on med.
heat.
mix the above ingredients and not the whole bag of meal, just what you think your family will eat and remember corn meal swells when it get wet, so 1 cup will go along way. then you just drop your batter and it should be of medium consistency, not runny and not to thick...drop by the spoon fulls in the preheated oil, and you may want to use a non stick pan or I prefer a cast iron skillet, and fry them as you would chicken or pork. Maybe one day i Will measure this recipe out

Answer 4

Here is a nice savory/spicy cornbread
Chile and Chorizo Cornbread
Just about every book we've ever seen on southwest cooking includes a recipe for one of the spicy cornbreads of the region. Once you've tasted one, you'll know why — they are really delicious. This version is more of a pudding than a bread because it is quite moist and cheesy in texture. It makes a wonderful side dish to replace potatoes or rice, or it is quite satisfying eaten as a light entrée or lunch with a salad of fresh young greens.
Author: Bruce Aidells and Denis Kelly
1/2 lb Chorizo, removed from casing
1 cup yellow cornmeal
1 Tbs baking powder
1/2 tsp salt
2 eggs, lightly beaten
1 cup sour cream or yogurt
1 (8-ounce) can creamed corn
4 fresh Anaheim chiles, fire-roasted, peeled, and chopped
1 fresh jalapeno chile, seeded and finely chopped or 1 (4-ounce) can green chiles chopped
2 cups grated sharp Cheddar cheese
1 Preheat the oven to 350°.
2 Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.
3 Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.
Servings: 6

Real Southern Cornbread
"This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!"
8 servings
INGREDIENTS
2 cups cornmeal
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk
DIRECTIONS
In a large bowl mix together the corn meal, flour, salt, and baking powder.
In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Answer 5

I have a good recipe for cornbread. It does call for sugar but if you don't like sugar then leave it out, it won't hurt the cornbread.
1-1/4 cups yellow corn meal
3/4 cup flour
1/4 cup sugar
1 tablespoon baking powder
2 eggs
1 cup buttermilk
Mix all ingredients, pour into cast iron skillet or baking pan. Cook for 20 minutes at 400 degrees. I like to heat up 1 tablespoon of oil in skillet and then pour in batter. It makes the bottom have a nice crust. Good luck.

Answer 6

The recipes given as much as now sound so solid i will cause them to too. My entire kin says I make the terrific cornbread ever. u . s . kind Buttermilk Cornbread 2 overwhelmed eggs 2 cups self increasing cornmeal a million a million/2 cups buttermilk warm water upload cornmeal and buttermilk to overwhelmed eggs, combination properly. Stir in adequate warm water to make it a pourable consistency. cover and allow upward thrust for 10 minutes. positioned adequate oil in forged iron skillet to coat backside & components. place in a preheated 4 hundred degree oven till incredibly warm. Pour in cornbread batter and return to oven. Bake at 4 hundred stages till precise is brown. Insert a sparkling knife interior the middle to learn for doneness as ovens will selection. turn onto serving plate slice and serve with butter. including the nice and comfortable water activates the yeast and makes bread bake bigger and easy-weight. Preheating the skillet helps the backside of the bread to have a crunchy texture. super for dipping right into a bowl of selfmade vegetable pork soup or chili.

Answer 7

Cornbread

Ingredients:

1 1/4 cups cornmeal
3 teaspoons baking powder
1 large egg, beaten
1 cup milk
3 tablespoons oil

Sift dry ingredients together. Make a well in center. Beat egg, milk and oil together and pour into well. Mix thoroughly.

Pour into heated, well, greased round 8 inch skillet and bake at 400 degrees for 20-25 minutes or until mixture pulls away from the pan.

Answer 8

I don't use a recipe as such, just: cornmeal, a pinch of salt, one egg, a couple tablespoons vegetable oil, enough buttermilk to make it mix well. the batter needs to be runny enough to pour but not too runny. put a little vegetable oil in a small or medium old fashioned cast iron frying pan to coat the bottom and bake at about 425 until done. golden brown on top, nice and crusty on the bottom. cut and slather with butter. yum yum!

Answer 9

I'm, too, am very picky about corn bread and too sweet is low on my list.

However, I've found that Jiffy brand cornbread isn't too bad.

Answer 10

Take good corn meal, mix it with other good ingredients and put it in a good oven. Bake until good.