A week and a half ago, I tried out the corn bread recipe from the back of the Albers Corn Meal box.
I remade the recipe recently increasing the sugar from 1/4 cup to 1/2 cup. I also substituted the Albers cornmeal with local organic corn meal. Since I tossed the remaining oil in the bottle of canola oil that I used last time, I also used newly opened canola oil in this recipe. The results were much better, but the corn meal was too coarse for my taste (I keep getting corn bits stuck in my teeth). The flavor was pretty good, not too sweet, but enough sugar for my sweet tooth. Sugar quantity will have to be something adjusted for individual taste.
For a photographic guide, please refer to the Albers Corn Bread article.
Here's the new recipe summary (complete with metric conversions):}?>
Modified Albers Corn Bread
Copyright Michael Chu 2004
|Preheat oven to 400°F (200°C)|
|1 cup (160 g) yellow corn meal||combine||stir||bake 400°F (200°C) 20 min.|
|1 cup (125 g) all-purpose flour|
|1/2 cup (100 g) granulated sugar|
|1 Tbs. (14 g) baking powder|
|1 tsp. (6 g) salt|
|1 cup (240 mL) whole milk||whisk|
|1/3 cup (80 mL) vegetable oil|
|1 large egg|
I might just try this recipe this weekend :)
Farenheit to Celcius:
(Farenheit - 32) * 5/9 = Celcius
Celcius to Farenheit:
(Celcius * 9/5) + 32 = Farenheit
where the * is the symbol for multiplication.
What about MovableType/TypePad?
I made a small Excel doc that converts temperatures by specifying a numeric temperature, and a unit from a droplist.
The file can be downloaded from here
I used the same function in a document I made earlier where I wanted to find an enthalpy value from a table, so interpolation and other stuff was key in that doc, and had to be made in specific units.
I can design a complete document if you'd like to include conversions for each kind of unit (mass, distance, etc.)
It works for most unit conversions.
In regards to conversions... I like to go to www.onlineconversion.com to get all my unit conversion needs...
Your recipe is similar to what we would use for corn muffins.
More sugar, more calories but that's what makes it GOOD!
And...there's no equal to cast iron anything (wish I had more), but another good cornbread pan is a dutch oven (esp. when used to cook at a campfire).
While I am sure your recipe tastes good, I think that it would be more appropiate for corn muffins than corn bread.
I got my recipe from my "adopted" mother in Eastern Ky. Her cornbread is my favorite. Unfortunately, her measurements are not as accurate as what are typically posted on your site. I don't know where the idea of sweet cornbread came from, but imagine that it did not emerge from the working class families of eastern ky or the south in general. To make this unsweetened cornbread, I reccomend the following:
heat oven to 450 deg F.
heat enough lard in a cast iron skillet to cover the bottom of the pan when melted with a thin layer of oil about 1/16" - 1/8" thick. Get skillet hot over medium heat while prepping the rest.
3 parts cornmeal (white, never yellow)
1 part self-rising flour
mix the dry ingredients then add milk until all the dry ingredients are no longer dry and a paste has formed. Add a little cold water and stir to loosen up the paste a little. pour/scrape the mixture into the hot skillet (be careful of the hot oil). Immediately put the pan in the oven and bake for about 20 minutes or until the top has golden brown color and a knife can be inserted and removed clean.
Also, have you tried using corn flour instead of corn meal? That would make it very smooth instead of gritty.
The cast iron skillet makes for a nice brown crust on it, giving an outside crunch to contrast the inner moisture.
I heat the skillet up on the stovetop a bit, butter it, continue to heat it until the butter hits the smokepoint and then pour the batter in before throwing the whole thing in the oven.
I never pay too much attention to the time, because I usually cook by temp or appearance. I do a toothpick check just as the top starts to brown and it's usually just right.
For these "basic" foods, there's often close cultural or family ties to how it should be prepared and recipes and methods vary greatly. I generally refrain from criticizing anyone's version as right/wrong because there's a pretty good chance that some other food I make is "wrong" to someone.
To me, the goal is to understand what's going on with the ingredients and methods to go into the kitchen and end up with what you like on the plate, whether it matches anyone else's idea of appropriate or not.
For instance, where I come from, we eat more walleye than just about anyone and I grew up with tater sauce being heresy on walleye. The "proper" way to prepare is to batter fry and adorn with strawberry jam.
'soaking' meal in the yogurt also works to reduce the grittiness, although this is part of why we choose to use coarse meal.
Coat a cast-iron skillet with Crisco (about 1 tablespoon should do)
Put skillet in oven and crank it up to 450-degF. When the temperature is reached you will remove the skillet briefly.
Mix the following:
1 cup self-rising corn meal
3/4 cup of milk
1 teaspoon sugar (optional)
After mixing, remove the skillet and pour excess grease into mix. Place empty skillet back in the oven for 5 minutes to reheat skillet.
Remove skillet, and pour the mix into it. It should sizzle!!! That's the trick to getting stick-free cornbread.
Put the mix back in the 450degF oven for 20 minutes or until brown.
Remove and let it sit for two to three minutes before cutting into pie slices.
1-1/2 cup plain cornmeal
1 cup plain flour
1 tablespoon baking powder
1/2 teaspoon salt
5 or 6 heaping tablespoons sugar (depending on taste)
1/4 cup Crisco Oil
1 large egg
1-1/2 to 1-3/4 cup whole milk
Preheat oven to 400 degrees Fahrenheit. Liberally grease 12-cup muffin tin with Crisco shortening & set aside. In a large mixing bowl combine dry ingredients (cornmeal, flour, baking powder, salt, sugar). In a large measuring cup put Crisco oil, egg, & enough milk to fill cup. Stir briskly until well mixed. This mixture should be slightly yellow-looking when mixed properly. Now pour this in with the dry ingredients & stir until well-blended. You may add more milk - a little at a time - as needed to make a very smooth yet NOT too runny batter. Pour batter into muffin tin. Let filled muffin tin sit on counter for about 6-7 minutes BEFORE you place it in the oven. This will give you very pretty peaks on your muffins once they have baked. Bake for 20-25 minutes. Check muffins after 20 minutes of baking. Muffins should be a pretty shade of medium brown when done.
Thanks for the wonderful website!
I use 2 boxes of Jiffy Cornbread Mix; follow the directions and then add 1 small can of creamed corn & 1 jalapeno pepper - minced. The bread comes out naturally sweetand moist; from the creamed corn I would guess. Yummy. It pairs well with homemade black bean soup, garnished with chopped green onions & Mexican table cream. COLD BEER! I'm otta here...
Have a nice "Labor Day" holiday.. ...you've earned it..
1 box Jiffy Corn Muffin Mix
8 oz. sour cream
14 oz. can creamed corn
1 stick melted butter
1 cup frozen corn, unthawed.
Mix all together and bake at 375 for 30 minutes.
You have to watch it, oven temps vary and it's easy to overdo it and then it's dry. I just cook it until it's cracked on top and still moist in the middle. I use a 2 qt. casserole sprayed with non-stick cooking spray, rather than a 9x13 pan.
Could it be posted here instead?
Great site by the way.
"The earliest cornbreads were called "pone", from the Algonquin word "apan", and were a simple mixture of cornmeal, salt, and water." (Found on the web)
My daddy grinds his own cornmeal still to this day. It is made from white corn, not yellow corn meal. In fact, only hickory cane corn is the seed that should be used to make cornbread. This is hard to find, as so many of the seeds today are genetically altered. Shame on Monsanto!
Cornbread is supposed to be gritty! Real cornbread is supposed to have a "bite" to it or a "grit". It does not have sugar in it, but is served with local sorghum molasses and/or honey (which you got from the bee hive in a tree), or homemade blackberry jam.
If it has sugar in it, it is called a Johnny Cake, according to those of us who live in the South. If you put sugar in your corn bread, then it is not corn bread, but corn "cake". [u:f9379cf658]Corn Bread does not have sugar in it.[/u:f9379cf658]
The original recipe was made with the meal itself... there was no sugar available in the woods.
You use bacon grease to grease your cast iron pan (which is only used to make corn bread and nothing else); get it smokin' hot and pour part of the hot grease into the bowl with the batter. Immediately stir the batter and put it in the hot pan. It has to sizzle when you put it in.
There is no flour in corn bread. We purists know how it is to be made. If you come to my table and eat my corn bread, you will never, ever go back to the sweet junk again. It is supposed to be crunchy on the outside and melt-in-your-mouth delicious on the inside. You dissolve the baking soda in buttermilk before adding it to the meal.
One never, ever uses soap on their corn bread pan. You just wipe it out and it is ready for the next meal.
If you cannot get fresh ground meal in your neighborhood, order it from a mill. If not, White Lily or Martha White make a fairly decent corn bread mix which could be used in a pinch. The mixes contain flour, but they are certainly better than Jiffylube.
Please do not insult corn bread by putting sugar in it. You are doing a disfavor to yourself and your family.
Hoe cakes (a.k.a. corn cakes) are made with either milk or hot water from a tea kettle. They are fried on top of the stove and look like pancakes.
But I just read the last comment by lutie to which I must respond... bite me!
There will be sugar in my concoction.
And while I'm offending. I sometimes have down time at my job that allows me to surf the internet and it pays well.
BTW, the native Americans made all their bread by grinding the flour, mixing it up with whatever other ingredients they used, rolling the dough into small balls or cakes, and dropping it into rapidly boiling water or fat, and then scooping it out and eating it right away. They did not let bread "stand" because it started to taste like crap very quickly as it cooled off but was delicious when newly made.
So the idea that an older recipe is "the real thing" gets invalidated because there is always a still older recipe that came before it. I don't add sugar to cornbread, but I use maple syrup either in it or on it.
Makes: 6 muffins.
When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home.
This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix. Makes 6 corn muffins.
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
1/3 cup milk
1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
2. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
3. If you wish to make Corn Muffins, continue with instructions below.
4. Preheat oven to 400F.Combine above mixture with egg and milk. Mix well. Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.
preheat your oven, then
double the milk--for which you should sub buttermilk if you can--light. light result. mix your egg(s) into the milk well with a fork, then add in the "jiffy" till just incorporated, just a few stirs. let rest for 10 minutes or more, then with rubber spatula gently transfer the now lightly risen batter into
an iron skillet in which you have melted butter in your preheating oven:
for 1 box, melt half a stick (4 oz.) in an 8 inch skillet
for 2 boxes, melt 1 stick in a 10 or 12 inch one
it is delicious. it is southern. you will gobble up every crumb. it is wonderful with everything and if you are ever lucky enough to have a leftover serving, butter the cold top and reheat in the oven till it's warm and you will never have a better breakfast.
you'll love it.
i love your site.
PS bake this cornbread about 10 minutes longer than the jiffy box instructions call for, like, 20 minutes for 1 box, 30 for 2. the top should be quite golden brown.
Around here, pie are round and corn bread are square.
We managed to get cornmeal brought by a friend, but we are lacking in some important cooking implements. Thais do not use ovens, or cast-iron anything.
What we do have is a basic frying pan, a gas powered stove-top and a charcoal fueled ceramic bucket-shaped thing which they use for grilling fish and meat. We have made regular bread successfully by putting the risen dough inside a large ceramic pot and cooking it briefly over the charcoal fire. However, we are now at a loss for how to approach the cornbread challenge. Does any one have any ideas?
Please do not insult corn bread by putting sugar in it. You are doing a disfavor to yourself and your family.
Agree wholeheartedly. I grew up in East Texas and SW Arkansas and this was the way my mom and both my grandmothers made cornbread and one of them was from Southern Louisiana.
As for the cast iron skillet used only for cornbread, it is also used to cook bacon or fatback in order to keep the seasoning flavor in the pan. My mother got her cast iron set from her great-aunt who had ordered it out of a Sears catalog in 1898. When I left home to go out on my own, she gave me her cornbread skillet which is now well over a 100 years old and still making great cornbread.
There will be sugar in my concoction.
Don't get hostile, there nothing wrong with putting sugar in it but some folks call that corn cake and not corn bread. Cornbread is just one of those things that how you grew up eating it (if it was good to you) is how you consider it to be right. My mother made corn muffins in the little corn shaped muffin pans and she always made those with sugar. I think she used the Jiffy Mix as mentioned elsewhere and used sour cream and creamed corn.
Go ahead, experiment, you can't succeed without failing a few times when you go out on a limb and that is part of the fun. I think that is one of the things that draws a lot of people to forums like this. Its the trying that is fun and when you make a change that works write it down then crow about it on these forums.
As for this forum...great ideas on corn bread recipes and variations. Ignore the likes of Lutie....she needs a real happy life!
covers it all; temperature, volume, weight, whatever you
need. for everything in life, not just cooking
However, I'm a little disappointed in how you all are conducting yourselves. Because everybody else seems to think it's important to tell you their personal background, I'll offer that I've lived in Mississippi, Louisiana, and Arkansas (only briefly as to the latter) my whole life. I've never left. It's not a fancy fairy tale where people sit around drinking tea on front porches all day every day – we just do it when the weather is tolerable (less often than you'd think). But we do tend to care very deeply about our traditions. I fear some of you may have misinterpreted Ms. Lutie's tone perchance. I understand – I run into ladies like her every day where I live (Jackson, MS). You think she's talking to you like you're a child, maybe the child of a lady at church she doesn't care for, and she's telling you how dumb your mom is for adding sugar or using a store-bought mix. That might be exactly how she feels saying it. The truth is, it's nice to think you're so right about something it might as well be in the Bible. Around here, we'll preach about anything, but food plays a big part of our religious practices too (don't call any southerner on a Sunday at 12:15 p.m. because she's either at Popeye's or Picadilly's).
And yes, southern food is saltier, because we like decadence in our flavor. It does have too much lard, because most of us can't afford to eat richly often – and we don't mind a few extra pounds to love. And most of the food that makes us feel the most comfortable grew out of some of the strongest and most resilient spirits to ever live in the South (that is, slaves, not the soldiers who actually ended up learning to cook on the cheap from the former after the Confederacy fell). But feel free to refine the recipes if you like. To be perfectly honest, Lutie's recipe just doesn't sound like much fun to me, but I like lots of ingredients and lots of sugar. I'm planning on using honey myself.
As for you all getting so heated over a stranger preaching about her "right" way, forgive me for saying you should stop being such a wimp. Dozens of people have come onto this forum and contradicted the others' "right" ways of cooking frickin cornbread. Calm down, children. Are you truly so offended? Over sugar? That a strange lady living thousands of miles away and not remotely interested in coming back to this site would tell you that adding sugar to cornbread is a dishonor to your family - what, are you gonna cry? Jeez.
Here's a bit of advice. If you get so mad you find yourself attacking the keyboard with your fingers, knocking into a few extraneous collateral keys and misspelling all of your rage, stop – and then hold down backspace. Come up with something useful, that will add to the value of the conversation, and then hit period.
And now I'm done preaching. And I'll never come back to this site. Why do a few rude apples always spoil the bunch?
2/3 cup granulated sugar
1/2 cup White or Yellow Corn Meal
1 Tbsp. baking powder
1 tsp. salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp butter or margarine, melted