CORN BREAD
- Thread starter Okiepan
- Start date
- Thread starter
- #9
Okiepan
Almost Self-Reliant
tortoise
Wild Hare
baymule
Sustainability Master
I make what I call Cornbread Supper
Brown a pound of sausage
Chop 1 onion
Grate half a pound of cheese (or more)
Jalapenos to taste, or none
Make batch and a half of cornbread batter
DEEP skillet, heated with oil in bottom. Pour in just enough batter to cover the bottom. Add sausage, onion, jalapenos, cheese, top with remaining batter.
Bake at 350 for one hour, up to an hour and a half.
Cut in wedges and supper is ready.
You can put anything you want to in it, sometimes I add cream corn to the batter.
Brown a pound of sausage
Chop 1 onion
Grate half a pound of cheese (or more)
Jalapenos to taste, or none
Make batch and a half of cornbread batter
DEEP skillet, heated with oil in bottom. Pour in just enough batter to cover the bottom. Add sausage, onion, jalapenos, cheese, top with remaining batter.
Bake at 350 for one hour, up to an hour and a half.
Cut in wedges and supper is ready.
You can put anything you want to in it, sometimes I add cream corn to the batter.
Alaskan
Almost Self-Reliant
Huh... my standard cornbread recipe is:
Put one stick of salted butter into the cast iron skillet, put skillet in oven, turn on oven.
Mix equal parts of corn meal and corn masa. Toss in some baking powder. Add an egg or 2.
Take out the hot skillet, swirl the melted butter all around the pan, once well greased, pour the rest of the butter into the bowl.
Mix up what is in the bowl... decide if you are aiming for corn bread or spoon bread... and what needs to be tossed in
...
So... the water in the pickled jalapeño jar... jalapeño diced up, whole corn, cheese... whatever. For corn bread dressing I add stock and a bunch of sage.
Mix it up, pour it in the cast iron, cast iron in oven.
Cook until done.
Spoon bread takes way longer than corn bread.
Put one stick of salted butter into the cast iron skillet, put skillet in oven, turn on oven.
Mix equal parts of corn meal and corn masa. Toss in some baking powder. Add an egg or 2.
Take out the hot skillet, swirl the melted butter all around the pan, once well greased, pour the rest of the butter into the bowl.
Mix up what is in the bowl... decide if you are aiming for corn bread or spoon bread... and what needs to be tossed in
...
So... the water in the pickled jalapeño jar... jalapeño diced up, whole corn, cheese... whatever. For corn bread dressing I add stock and a bunch of sage.
Mix it up, pour it in the cast iron, cast iron in oven.
Cook until done.
Spoon bread takes way longer than corn bread.
Finnie
Almost Self-Reliant
Ha ha! It was fairly small amounts of everything. Baymule said to use a deep pan, but I think mine is kind of shallow. (But wide) I didn’t think it was all going to fit, but it did.
I meant to post a photo before, but I forgot.
Attachments
Hinotori
Sustainability Master
- Joined
- Nov 2, 2011
- Messages
- 5,435
- Reaction score
- 11,232
- Points
- 373
- Location
- On the foot of Mt Rainier
Just not store bought lard with the preservatives added. I cannot stand that flavor.
I asked hubby for his recipe. It's the one his grandmother taught him. His family is from West Virginia. This is not a sweet cornbread. Self rising cornmeal doesn't exist in stores on this coast.
2 cups self rising cornmeal ( +4 tsp baking powder and 1/2 tsp salt if not self rising)
1 egg
Enough buttermilk to get a smooth batter
Melt a bit of bacon grease in a cast iron skillet. Toss a little cornmeal in the bottom and let it toast a moment. Pour in batter and bake at 350° until done. (Check around 30 minutes but I think it took awhile longer)
I asked hubby for his recipe. It's the one his grandmother taught him. His family is from West Virginia. This is not a sweet cornbread. Self rising cornmeal doesn't exist in stores on this coast.
2 cups self rising cornmeal ( +4 tsp baking powder and 1/2 tsp salt if not self rising)
1 egg
Enough buttermilk to get a smooth batter
Melt a bit of bacon grease in a cast iron skillet. Toss a little cornmeal in the bottom and let it toast a moment. Pour in batter and bake at 350° until done. (Check around 30 minutes but I think it took awhile longer)
tortoise
Wild Hare
Mmmm, y'all are making me hungry!
I made a dry mix for corn bread, but forgot to write how much mix to use with the other ingredients. Maybe today is the day to figure that out?
Home-rendered lard is good! I bought leaf fat last year to make a batch. It was expensive so I have been stingy with it!
I made a dry mix for corn bread, but forgot to write how much mix to use with the other ingredients. Maybe today is the day to figure that out?
Home-rendered lard is good! I bought leaf fat last year to make a batch. It was expensive so I have been stingy with it!
baymule
Sustainability Master
I made some this afternoon. Had one piece for lunch, another for supper and sent 2 pieces with DS. I wrapped 4 pieces in foil and put in the freezer.
Last edited:
CLSranch
Almost Self-Reliant
In the top pic it looks like an over filled meat pie. With the cut out it looks like tasty corn bread.
