Mike, I agree, it is very good corn bread, love this recipe, Thanks Keri.
Cornbread - blue ribbon - lightly sweet and crusty
- Thread starter Keri C
- Start date
OOOOhhhh I bet that would be good! When a sweet tooth hits and I have some cornbread around, sometimes I'll mix up either some butter and honey or butter and maple syrup to spread on a square of cornbread. As good as the maple butter is on it, I bet the maple sugar would work out great. I look forward to hearing what you think!
Yep butter or butter & honey is my 2 fav for corn bread. Keri, you won't have to wait long. I made up your corn bread tonight with 1/3rd cup of maple sugar. I use a Norpro jumbo muffin pan when I make your corn bread, about 17-18 min bake time, in non pre heated jumbo muffin pan. I have 5 jumbo corn bread muffins to take to work with me Thursday and a stick of butter. I'll post the results of what my crew and myself think of the maple sugar addition after work tomorrow.
Sid Ingram
TVWBB Member
Since my baking powder had the aluminum compound in it I used the formula:
1T.Baking Powder = 1/2T.baking soda+1/4T.cream of Tartar+1/4T.Corn Starch.
I prepared a batch of this cornbread in a skillet and when it was golden brown and a knife blade inserted into the bread was removed clean and dry, it was done.... Some was consumed with some molassas and butter while still hot... GREAT!!!! Very pleased with the results...
1T.Baking Powder = 1/2T.baking soda+1/4T.cream of Tartar+1/4T.Corn Starch.
I prepared a batch of this cornbread in a skillet and when it was golden brown and a knife blade inserted into the bread was removed clean and dry, it was done.... Some was consumed with some molassas and butter while still hot... GREAT!!!! Very pleased with the results...
Steve McKibben
TVWBB Super Fan
My dad used to put cornbread in a glass of milk, or even buttermilk, at the end of just about every supper we had at home - that was his "dessert".
Going to try this once I get back to cooking again.
Just curious.
I recently picked up a Griswald #12 (with lid!) and want to give it a try as well after making sure it is seasoned properly. Doesn't look to bad now but will treat it again to be sure.
Someone posted up thread that the recipe was just right for a #8 so I know I will need to adjust. So for "proper" thickness and to allow for any rise during the baking process how far up the pan (or how far from the top) should the batter reach to assure decent thickess after it risen a bit and set?
Just curious.
I recently picked up a Griswald #12 (with lid!) and want to give it a try as well after making sure it is seasoned properly. Doesn't look to bad now but will treat it again to be sure.
Someone posted up thread that the recipe was just right for a #8 so I know I will need to adjust. So for "proper" thickness and to allow for any rise during the baking process how far up the pan (or how far from the top) should the batter reach to assure decent thickess after it risen a bit and set?
Wish I'd thought of that...oh well, guess I'll have to make another batch!
Steve </div></BLOCKQUOTE>
Steve,
I wish I could take credit for this, but back in the early 80's when I was in grad school in San Antonio, the Hispanic ladies in the cafeteria who were excellent cooks had trays of jalapeno corn bread once a week....Keri's recipe brought back the memories (also memories of carne guisada, fresh tortillas and home made salsa - boy those ladies could cook!).
Don
Second time's a charm. Once again today, this time in an a #8. Didn't check, just let it cook for 30 minutes, and perfect. First time (above) was just a little on the dry side by comparison. Probably because of the #10 spread things out a little too thin.
This one "popped right out". A little more liberal with the bacon grease this time.
Great recipe that will be repeated often here! Next time I'm going to give those old Griswold wheat stick pans a shot.
Kerry, I have a couple different sizes of the these wheat molds. For reference fill the cavities to about 2/3 full? Or more like 3/4? Realize it's not critical.
Looks like you pull the molds out a little earlier than if baking in a pan though?
This one "popped right out". A little more liberal with the bacon grease this time.
Great recipe that will be repeated often here! Next time I'm going to give those old Griswold wheat stick pans a shot.
Kerry, I have a couple different sizes of the these wheat molds. For reference fill the cavities to about 2/3 full? Or more like 3/4? Realize it's not critical.
Looks like you pull the molds out a little earlier than if baking in a pan though?
Steve E (Lititz PA)
New member
I want to make this bread for my next barbeque party. Can I make this a few hours before people arrive without it drying out? After the bread is done, how should I store it until I serve it? Thank you!
Keri,
I gave your cornbread recipe to my wife this evening and told her to follow it
step by step. The only thing left after supper was an empty cast iron
skillet with a few crumbs, which is highly unusual for when we have cornbread.
My wife says it's the best cornbread she has ever eaten and that your recipe
is definitely a keeper. All of us agreed that it was some of the best.
My wife and I are blessed with mothers who where and are outstanding cooks. My grandmother
cooked cornbread on top the stove in a cast iron skillet. She would cook it on one side to
her liking and then turn it over to finish cooking. I was only 7 or 8 years old
watching her do this amazed at how she was able to flip the cornbread with out it falling apart.
Thank you for such a wonderful recipe and we all look forward to enjoying your cornbread in
the future.
RLM
I gave your cornbread recipe to my wife this evening and told her to follow it
step by step. The only thing left after supper was an empty cast iron
skillet with a few crumbs, which is highly unusual for when we have cornbread.
My wife says it's the best cornbread she has ever eaten and that your recipe
is definitely a keeper. All of us agreed that it was some of the best.
My wife and I are blessed with mothers who where and are outstanding cooks. My grandmother
cooked cornbread on top the stove in a cast iron skillet. She would cook it on one side to
her liking and then turn it over to finish cooking. I was only 7 or 8 years old
watching her do this amazed at how she was able to flip the cornbread with out it falling apart.
Thank you for such a wonderful recipe and we all look forward to enjoying your cornbread in
the future.
RLM