My German husband has never had cornbread...How do I make homemade corn bread?

Question

I wish they had the Jif packages here, but they don´t.

Answer 1

2 C. self rising cornmeal
1/2 c. Milk (buttermilk is better if you got it)
1/3 c. oil
2 eggs
Mix thoroughly.
Bake at 375 till top browns in greased pan
You can also add sugar to sweeten it or onion if you would like.

Now here is the real secret to making good cornbread.

A cast iron skillet. Put your oil in the skillet, put into oven while preheating oven and mixing together batter. When oil is hot, pour batter into pan, it should sizzle a little when it is poured in.

Answer 2

Homemade cornbread is one of the first dishes a southern girl learns how to make in the kitchen!!

Take a medium/large cast iron skillet - true cornbread must be baked in a cast iron skillet or else you won't get the nice crunchy crust on the oustside!! Melt a couple of tablespoons of Crisco. Preheat oven to 450.....In large bowl, mix 2 cups cornmeal, 2 eggs, a teaspoon of sugar & enough whole milk or buttermilk to make thick batter. Pour in melted crisco, stir, then place batter in skillet. Bake @ 450 for about 15 - 18 minutes or til crust is golden & crispy........Serve with plenty of butter........A southern delight!!

Answer 3

1 1/2 c yellow cornmeal
1/2 c all-purpose flour
1/4 c shortening
1 1/2 c buttermilk
2 tsp baking powder
1 tsp sugar
1 tsp salt
1/2 tsp baking soda
2 eggs

1. Heat oven to 450°.

2. Grease round pan, 9 x 1 1/2 inches, or square pan, 8 x 8 x 2 inches. Mix all ingredients; beat vigorously 30 seconds.

3. Pour batter into pan. Bake until golden brown, 25 to 30 minutes Serve warm.

Answer 4

The recipe calls for the corn bread to be baked in the oven in a cast iron skillet. We serve the corn bread at the table directly from the skillet, the benefit being that because the cast iron holds its heat so well, the corn bread stays warm throughout the entire meal.

1 cup self-rising cornmeal*
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups shredded cheddar cheese
1/2 cup chopped onion
1 cup milk
3 Tbsp bacon drippings (warmed to liquid)
1 teaspoon garlic powder
3 eggs, beaten
3/4 cup of cooked corn, either fresh, defrosted frozen corn, or drained from a can

*Self-rising cornmeal is just cornmeal with the leavening already in it. You can make your own easily. 1 cup of self-rising cornmeal is equivalent to 1 Tbsp of baking powder, 1/2 teaspoon of salt, and 1 cup minus 1 Tbsp of cornmeal.

1 Preheat oven to 350°F.

2 Combine cornmeal, soda and salt. Add remaining ingredients, stirring just until dry ingredients are moistened.

3 Spoon into a greased 10-inch cast-iron skillet. Bake for 45 minutes or until golden brown.

Makes 8 servings.

Answer 5

look in the baking section of your grocery store, by the boxed muffins, etc. Look for a bright yellow bag of Marie Calendar's Cornbread mix. I think it takes like eggs & water or something, but my family loves "MY" cornbread. Serve it hot with "real" butter.....

Answer 6

There are some really good cornbread recipes on southernliving.com