Ramalama mentioned Jiffy cornbread in an earlier thread. I grew up on that, and over the years I must have tried a dozen cornbread recipes – with the results ranging from so awful that I threw it out TO why would anyone want to eat this?
But I finally found a jalapeño cheddar cornbread recipe from Pampered Chef that I absolutely LOVE.
I make it in their little mini 5.5 mini cast iron skillets, which it appears they don’t sell anymore. :-(
It’s cold and snowy, seems like a good time for a recipe thread.
Definitely hoping that Betty Cracker will share the slow cooker pork recipe she mentioned in the morning thread. (please please please) For me, both pork and chicken need to have good spices to make them appealing to me. Based on the short description from Betty, I have high hopes for that one.
Recipe thread!
Elizabelle
Thank you. The cornbread sounds great and easy. It is the time for stews, soups, crockpot cuisine.
Professor Bigfoot
Jiffy cornbread is sweet, and therefore anathema to my Southern trained taste buds.
Martha White Buttermilk Cornmeal MIx. Reminds me of the cornbread my dear sainted mum used to make.
And no jalapeños, ‘cause my beloved wife thinks anything with any heat whatsoever is “It’s too hot!”
Edited to add, “PLEASE, Mrs. Cracker, please post that recipe!”
John S.
My wife made a corn pudding for the first time this last thanksgiving. It was divine.
Rachel Bakes
Cleaned out the spice cabinet(a) on Sunday; condensed partially used; discarded; found things that need to be used up soon. That led to sprinkling chicken breasts with Tuscan seasoning (one of the nearly empty cans of spice blend), then deglazing the pan with sherry and balsamic vinegar (flavored with… fig? Some fruit) and making a pain sauce. Worked pretty well. Husband thinks it would make good meat for soup. Not sure about that.
WaterGirl
I got cocky the third time I made it, and I forgot to add the cheddar! (Much better with cheddar in it.) So I attempted this – adding cheddar in between the two little skillet cornbread pieces.
In case you were wondering, the effect was most definitely NOT THE SAME.
Suzanne
And any other great slow cooker recipes, please!
narya
I have mini-muffin pans (as well as regular-sized ones), and my friend borrows them to make the cornbread he has with his homemade gumbo and chili. The nice thing about the minis is that you get more brown crispy goodness with your muffins. It’s also easier to freeze part of the batch and then just take out what you need.
JML
Love cornbread. I always have trouble with it in muffin form; then tend to sink in the middle on me. doing it in the 8 x 8? turns out fine.
CCL
I heat my cast iron skillet on the top of the stove – and just follow the recipe on the Indian Head bag of yellow cornmeal. Take out of the oven, cut a wedge, split the cornbread horizontally, put chili colorado on over it, grated longhorn cheese on top, micro wave just long enough to melt the cheese. Garnish to my heart’s content with chopped green onions, lettuce, tomatoes.
Comfort food.
Geminid
@JML: I love cornbread but my stove’s oven doesn’t work. I’ve taken to cooking cornbread mix in a pan, like a pancake. It comes out good enough for me, once I slather it with butter.
TBone
Cut an onion into thick slices. Lay slices on bottom of crockpot. Spoon in a can of cream of mushroom soup. Cut 3 more onions into thick slices and set aside.
Season and brown a roast cut of marbled beef in a sizzling pan (bones are good too). When darkly browned all over, remove & place on top of raw onion slices in crock. Splash a tiny bit of EVOO in sizzling pan if there is not enough beef fat to saute a large container of presliced mushrooms till soft. When shrooms look mostly softened up, deglaze pan with glug of good red wine. Pour all into crock.
Brown up remaining onion slices till they get some good color in that same pan. Dump in crock with some raw, roughly chopped garlic.
Cover crockpot and cook on low all day.
I serve with baby taters roasted in EVOO & salt, and the next day heat up the crock again and add egg noodles for stroganoff. Tonight is stroganoff! I don’t add sour cream for hubby’s sake but I’m putting it in mine, mmmmmm
cope
Alton Brown has a very good corn bread pudding recipe we have made many times. I don’t have an electronic copy of it, just one of his cook books. It’s easy enough to find online, though.
WaterGirl
@John S.: recipe? I’m not sure it’s fair to say it was divine and then not share the recipe. :-)
SiubhanDuinne
Has anyone besides me ever been to the National Cornbread Festival in South Pittsburg, TN? It’s a day’s worth* of really great eatin’ , and there are fascinating displays and demonstrations of old hand-cranked and very early mechanical corn mills. I was there several years ago with my cousins, and it was great fun!
*You’d be amazed at all the things you can cook and bake with corn meal. There are all kinds of tasting booths.
TBone
@TBone: don’t forget to season the onions & mushrooms with salt & pepper before adding to crock.
WTFGhost
One ingredient in a lot of southern recipes that people don’t think of is cake flour – lower protein flour, good for making cake, but not bread. (for gluten, cake<all-purpose<bread – more gluten = chewier, “tougher” texture) Southern biscuits and quickbreads that you can’t duplicate up north with AP flour might come out right (or better) with cake flour.
Another ingredient that sometimes catches people off guard is bacon grease – it’s a nice, soft, if excessively seasoned, lard. Joy of Cooking used to warn you if you threw out your bacon grease, you were wasting about a third of your bacon. (I’ve lived in times where you never threw out bacon grease, and where you *always* throw out that icky saturated fat as quickly as you can – both sides sound a bit crazy to the other.)
WaterGirl
@Geminid: I think the Jiffy cornbread box offers that is an option, though I never tried it myself.
SiubhanDuinne
@Geminid:
Words to live by. Also, should be a rotating tag.
WaterGirl
@Geminid: have you thought of getting a little countertop toaster oven kind of thing? I hardly use my regular oven anymore because the other one is so handy.
Miss Bianca
@Professor Bigfoot: Wait, southern cornbread is *not* sweet? Unlike, say, its iced tea?
I will go for cornbread anyway I can get it, and as a Michigan girl, I grew up with Jiffy Mix for *everything*, so…yeah, even tho’ I always have all the ingredients to hand for cornbread from scratch – and I’ve tried almost every recipe out there – my go-to when I’m like, “fuck it, I want cornbread and I don’t want to clutter up the sink with every dish in the house”…yep, you got it. Jiffy Mix!
WaterGirl
@SiubhanDuinne:
My cherry galette recipe calls for a buttermilk cornmeal galette and its 10x better than pie crust.
Miss Bianca
@WaterGirl:
@SiubhanDuinne:
completely off the topic of cornbread, my pet calendar finally arrived in my mailbox yesterday! So, no need for any further machinations on anyone’s part, thank you! :)
TBone
@WaterGirl: I had a Black & Decker countertop “toaster oven” that was also a convection oven you could fit a small bird in. It came with its own pans, a round one for pizza, and a roasting pan with rack, and had a digital menu touchpad that was easy to use. Highly recommend!
evinfuilt
If you think that cornbread tastes good, I had a coworker once share this recipe with me, and it was mind-blowing. Cast Iron Cornbread with actual corn kernels is life-changing (the main issue is it makes so much, you better invite friends.)
https://cooking.nytimes.com/recipes/1017494-east-coast-grills-cornbread
SiubhanDuinne
@Miss Bianca:
Ah, thank you for letting me know! Glad it arrived.
WaterGirl
@Miss Bianca: patience rewarded!
edit: when I taught human sexuality in grad school, I had two jokes that I would tell to start off a conversation during the relationships part of the class.
One of them was, “patience is a virtue found seldom in women and never in men”. That got the conversation going without fail!
Kristine
The other day I made a batch of baked oatmeal—there’s something about baking it in a pie plate that makes me feel like I’m eating pie for breakfast.
This is the recipe, but I stopped making the banana version because I found it too dense and not very tasty. No icing, either. Instead, I add a cup of unsweetened applesauce, quarter-cups of raisins and toasted pecans, a couple of chopped apples (I use Macs), a teaspoon of pumpkin pie spice and maybe a quarter-teaspoon of Burlap & Barrel’s smoked star anise. Top with sliced apple.
The house smelled amazing.
My friend usually makes scratch cornbread when I go to her house for dinner. Cast iron pan. Tons of butter. I assume bacon grease too because she is a baconaholic. It is very good but very filling.
When I was at USF-Tampa, my roommate and I would sometimes go to a Lum’s for Sunday breakfast.
Corn muffinsBiscuits with honey butter. I can still taste them.TBone
@WTFGhost: I now use it judiciously because of hubby’s heart but pork fat RULES. Diced bacon is the first thing that goes into my chili pot to render, then saute the onions, peppers, garlic.
WaterGirl
I’m on my phone because I’m sitting here waiting for Henry at the groomers, and I just spotted today’s photo at the bottom. I wonder if all the people who are writing to me saying they appreciate that photo or on phones? Because it really stands out on the phone!
TBone
@Kristine: oh yum! Thx for sharing.
John S.
@WaterGirl:
I will get it from her and email it to you. It’s really simple, too, if I recall.
WaterGirl
@Kristine: i’m guessing that leftovers store a lot better with that recipe than they do if you just try to reheat Day old oatmeal?
WaterGirl
@John S.: thank you!
Professor Bigfoot
@Miss Bianca: One of my regrets in life was that I never got my mom’s cornbread recipe— crispy crust on the bottom, fluffy and rich and flavorful in the middle.
I’ve come close— Martha White Buttermilk Cornmeal Mix with extra eggs. Mom always called her cornbread “eggbread,” and that gave me the hint to just *double the eggs* and and use the bacon grease, add a GENEROUS amount of Kerrygold and <nom nom nom>
Kristine
@WaterGirl: Definitely. I reheat in the microwave and serve with maple syrup (Pappy’s Bourbon Barrel) and fruit of some kind—berries, sliced banana.
I tried making it with berries once, and it was okay, but apples and applesauce seem to work the best.
frosty
We bought pie crusts because I was going to make an apple pie for Christmas but didn’t so they’re sitting in the refrigerator. Aha! sez I. Chicken pot pie!
No recipe in Joy of Cooking. Nothing in New Basics. So I checked the Pillsbury website and of course they had one. I haven’t made it yet – l’ll do it later this cold snowy week and we’ll see how it turns out. (You’ll have to scroll down past a lot of fluff to get to it).
Chicken Pot Pie
Professor Bigfoot
@TBone: I have a Cuisinart one that’s also an air fryer and I love that thang! Almost never use the big oven anymore. AND it makes fried food leftovers yummy again.
We had one that got used for 8 years ‘til it finally “died the real death.” (thank you for that phrase, Roger Zelazny)
The replacement was ordered online and when it arrived, it was a bit bigger than the original.
But it works GREAT.
Mrs. B complains about how long it takes to make toast (the timer will start as 7 minutes and the toast doesn’t brown until the last 50 seconds!) but I flat love it.
Kristine
@TBone: For a while, I was baking it every week, even during the summer. I’ve backed off a bit, but it’s still a favorite breakfast.
Emily B.
Great thread. Cornbread is one of my go-to weekend breakfast treats. Recently I’ve started “cooking” the cornmeal slightly by mixing in boiling water before adding it to the rest of the dry and wet ingredients. I got the idea from a spoonbread recipe—the result is moister cornbread.
Mr. B also has a couple of cornbread secrets that I’ve adopted: use a mixture of 1 part white flour, 1 part whole wheat flour, and 2 parts cornmeal, and add a tablespoon of molasses to the batter.
Professor Bigfoot
@WaterGirl: I am constantly saying to myself, “patience is a virtue best cultivated, now cultivate it.”
ESPECIALLY stuck in line at the supermarket…
Anonymous At Work
Jiffy does well if you have a good cast iron pan. My parents have one designed for wedges of cornbread (or whatever) that does wonders with Jiffy. The thing about Jiffy is that it is the base onto which you can experiment. Sadly, without a good pan at home (and a meh oven) I can only do so much.
Lethe
@WTFGhost: There was always a block of lard in my mother’s fridge and an old coffee tin filled with bacon grease. Took me years as an adult to figure out why nothing I cooked tasted as good as hers. I’ve upgraded the coffee tin to a pyrex container.
catclub
@WaterGirl:
“Patience is a virtue, Possess it if you can, Seldom found in woman, Never found in man.”
If you are consciously being patient, does that count? Is that really impatience on hold?
Jackie
@evinfuilt: Recipe is banned behind paywall :(
Maybe copy/paste?
catclub
People say bad things about self-check kiosks in grocery stores, but I am a fan if it means less waiting in line.
p.a.
Haven’t made it in a long time, but IIRC my recipe added a smidge of baking soda as well as powder because of the acid in buttermilk. Absolutely not a baker (cornbread & long ago but successful crusty bread) so I don’t know what diff it would make. Bit more rise?
Also too been drinking kefir last 6 months-ish, a bit of that w the buttermilk might be interesting.
Also also too too, Yankee here but I know 1 tsp (optional) MAX sugar for a 10″ cornbread.
Matt Smith
I’ve spent years craving the sweet corn cake/pudding from a bakery in Guadalajara, Mexico. A few weeks ago, I finally decided to try and make it myself. It came out great, and it’s super easy. This is a dessert. I know it’s not exactly on topic, but I’m so excited about it, I want to share it anyways.
4 cups frozen sweet corn
1 stick butter, melted
1/4 cup milk
4 Tbsp flour
4 eggs, beaten
1 tsp baking powder
1 can sweetened condensed milk
1 tsp vanilla
Butter a 9×13 baking pan.
Liquefy 1 cup corn with milk and butter in the blender. Add and blend second cup of corn and other ingredients. Add third cup of corn and blend some, can be lumpy, doesn’t need to be perfectly liquefied. Then stir in fourth cup of corn. Can blend some or leave the kernels whole.
Pour into the pan and bake 40 minutes at 350 degrees. Some browning on top is fine (great).
WaterGirl
@Jackie:
On a hunch, I tried something. I pasted the ULR from evenfuilt into the search field in google, and it let me see the recipe. As opposed to clicking the link itself, where it was not visible.
Geminid
@WaterGirl: I inherited a toaster oven when I moved into this cottage but it’s still sitting in the attached shed. I’ll eventually get around to deploying it because the propane is running out and my landlord plans to give the tanks back to the gas company. I use so little propane the gas people want to charge rent on the tanks.
I might even get an air fryer then. It seems like a 21st century thing to do.
Albatrossity
@Jackie: Here ’tis
East Coast Grill Cornbread
Ingredients
2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels
Directions
Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean
ETA: I see that WaterGirl also just posted this!
WaterGirl
@Matt Smith: Oh, I never meant for this to be only about cornbread!
That was just what prompted me to put up the post, so it was my lead in.
Miss Bianca
@Professor Bigfoot: Oh, God. Ya got me drooling on the keyboard now.
WaterGirl
@Matt Smith: So you’re adding the corn while it’s still frozen? Not thawing it first?
Albatrossity
Re Pulled Pork recipes, this ain’t Betty’s version, but we have found it to be quite good.
Kansas City Pulled Pork
Serves: 6-8 Source: Food.com
Ingredients
1/4 cup lightly packed dark brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon fresh ground black pepper
1 teaspoon dried thyme
2 teaspoons ground coriander
1 tablespoon dried English mustard powder
2 teaspoons fennel seeds
2 teaspoons garlic powder (or onion)
1 (3 -4 lb) boneless pork shoulder
6 garlic cloves, peeled
1 1/2 cups apple juice
1/2 cup water
Directions
in bowl, combine brown sugar, salt, paprika, pepper, thyme, coriander, mustard powder, fennel and garlic powder.
Score diamond pattern on fatty side of pork. Insert knife into pork to create 6 small pockets; insert 1 garlic clove in each.
Rub pork all over with 8 tablespoons spice mixture; reserve rest. Wrap pork with plastic; refrigerate overnight.
Preheat oven to 350 degrees. Remove plastic from pork; place fat side up, in oven-safe insert of slow cooker. Roast in oven for 45-60 minutes. Transfer insert to slow cooker base; add apple juice and water. Cover; cook on low, turning pork occasionally, 6-7 hours. Transfer pork to cutting board, reserving cooking liquid. Roughly chop meat with cleaver.
Place meat in bowl, allow to stand 5-10 minutes. Strain off any additional cooking liquid and add it to reserved cooking liquid. Ladle 1/2 to 3/4 cup of reserved liquid back over meat. Stir in 1-2 tablespoons spice mixture. Serve with rolls and/or BBQ sauce of your choice.
WaterGirl
@Geminid: I’ve used a Breville countertop oven for over a decade and I love it. Just upgraded to the air fryer version and I think I loved my old one more but I am trying the air fryer part to see what I think.
If Betty Cracker will share her pork recipe i will try the slow cook setting on the new Breville (now with air fryer, slow cooking and dehydrating).
I recommend Breville, whichever way go re: air frying. After just under 2 years, my Breville crapped out, and they sent me a new one, no charge.
Ramalama
Holy Shazbot.
The thought of corn bread (failed corn bread on my part) woke me up very early this morning, which caused me to hit the Juice boards to discuss, and digress.
Going to have to do something special with this post so I don’t lose it.
WTFGhost
@Professor Bigfoot: Alas, *toasters* don’t make toast very quickly, due to improvements in product safety. Who remembers burning yourself on the side of a hot toaster? I do – but todays kids won’t.
Anyway: since toasters aren’t *faster* any longer, I’ve come to accept toaster ovens, even if I *do* have to flip the bread because I get annoyed at grill-mark toast.
RaflW
A couple of winter dishes we test-drove this past week. My cousin made Chicken Pot Pie Soup, and it was really good, and from an effort-delish standpoint, an excellent easy-day meal.
I made it again the following week, but had to make a few modifications for dietary needs. The straight up version is a win, and I’ll work on the tweaks (like, I used corn starch rather than flour as the thickener and undershot by a bit).
I also saw canned pumpkin for just over a buck a can since it’s past peak season for those pies, and we had left over 1/2 & 1/2 from the soup (and a guest’s coffee preferences) so I found a recipe for Pumpkin Pudding. Not the most telegenic result (a little more brown than orange), but quite yummy. I’d cut the sugar to 3/4 cup or even a tad less next time, and for this batch I used 50% half and half + 50% reduced fat milk as that was on hand.
My partner is wheat-avoidant and we both love pumpkin, so this will go into rotation and experimentation. My next batch I’m going to try only 2 cups of milk/cream, a little less cornstarch, and maybe 1/2 cup sugar and see how it goes. I want moar pumpkin taste.
Kosh III
@Professor Bigfoot:Jiffy cornbread is sweet, and therefore anathema to my Southern trained taste buds.
Sweet? How do you drink iced tea?
TBone
Italian cornbread is easy
https://www.foodnetwork.com/recipes/ina-garten/creamy-parmesan-polenta-recipe-2043212
TBone
@RaflW: yum, I’m gonna try pumpkin pudding sometime and add some cream cheese!
Kosh III
I didn’t see mention of what (white) country folks here call Hoe cakes and black folks call Hot water cornbread.
I can barely manage Jiffy mix so I’ve never done it.
My mother used Martha White and a cast iron skillet.
Josie
Since we have sworn off of beef and pork (for the most part), I discovered this great recipe for Chicken Carnitas in the slow cooker.
Ingredients:
4 lbs (1.81 kg) boneless skinless chicken thighs, (can sub chicken breasts)
For the carnitas sauce:
6 cloves (6 cloves) garlic, peeled and smashed
3/4 cup (186 g) fresh squeezed orange juice, (about 2 oranges)
1/4 cup (60.5 g) fresh squeezed lime juice, (about 2 limes)
1 tbsp (1 tbsp) cumin
1 tbsp (1 tbsp) chili powder
2 tsp (2 tsp) oregano, (fresh or dried)
2 tsp (2 tsp) salt
1 tsp (1 tsp) chipotle powder
For serving:
romaine lettuce, (or sub tortillas or other sturdy lettuce)
chopped cilantro
sliced avocado
sliced jalapenos
lime wedges
Slow cooker – high for 4-5 hours or low for 8-10 hours. Shred with two forks or cut into small pieces.
ETA: Southern cornbread is not sweet and uses more cornmeal than flour (1 1/2 cups of corn meal to 1/2 cup flour). Anything else is not corn bread. It is cake.;-)
TBone
We used to make Sally Lunn bread in the fireplace at the PA Colonial Plantation at Ridley Creek. Yum. Old school
https://en.m.wikipedia.org/wiki/Sally_Lunn_bun
Citizen Alan
Same here. I recoiled the first time I bit into non-Southern cornbread and thought it was some kind of weird cake. I have played around with a Keto recipe using almond meal, almond flour, and copious amounts of sweetcorn extract, but I’ve been dissatisfied with it. For NYE, I made Mexican cornbread out of a mix that was only mildly sweet (the jalapenos covered it up). I still worry that in doing so I cursed myself. My sole concession to primitive superstition is eating cornbread, black-eyed peas and collard greens on NYE and NYD to get luck and money in the coming year.
TBone
@TBone: a recipe with cornmeal
https://recipeland.com/recipe/v/cornmeal-sally-lunn-12169
Citizen Alan
I had literally never heard of sweet cornbread until (for overcomplicated reasons) I had homemade cornbread provided by a sweet, little old lady in Nashua, New Hampshire at age 19. You could have put a buttercream frosting on it and served it on a cake stand.
I don’t think anyone in my family EVER added any sugar to cornbread at any step in the baking.
TBone
In Texas, my supper hosts served their cornbread with a big jar of honey to pass around the table (along with softened butter). Very sweet, goes well with good fried chicken.
Betty Cracker
By popular demand, my friend Maria’s slow cooker pernil recipe (please see notes at bottom):
INGREDIENTS:
INSTRUCTIONS:
When roast is fall-apart tender, shred with forks. (If your roast is bone-in, you should be able to easily remove it with tongs.) There should be plenty of juice in the slow cooker, even if you omit OJ.
We usually have the shredded pork over yellow rice with juice from slow cooker, served with crusty bread. Pernil also makes delicious sandwiches on crusty bread and is excellent on a tortilla with salsa.****
NOTES:
*The CEO of Goya Foods is the worst kind of Trumper asshole — a smug, rich, self-pitying religious fanatic. I’ve tried other brands to avoid stuffing money into his g-string, but they just aren’t as good (or aren’t what I’m used to or whatever). So be aware that it’s a morally compromised pernil!
**In my opinion, the onions and orange juice are great additions but not essential. It will still be terrific without them.
***You have to use a lot of Sazón for this to work, and when you rub it all over the roast, it will stain your hands as orange as a screaming, felonious yam unless you wash them immediately
****As a, well, cracker, I have no idea how authentic this recipe is to traditional Puerto Rican pernil. Maria, who taught me to make it, was born and raised in PR; she said they usually use pork shoulder and bake it to crisp up the skin.
Mai Naem mobile ¹
There is an Indian snack called Handvo which i consider Indian cornbread. Its a savory. It’s really good. You can get pretty good instant mixes at South asian stores. You just need to add plain yogurt and the veggies and the veggies can be varied. We normally use bottle gourd but zucchini works just as well. The fruit salt/brand name is ‘Eno’ and you want to stick to using that. Here’s one recipe but you can look around online and find a bunch of variations.
https://pipingpotcurry.com/handvo-recipe/
Rose Judson
I was given an Our Place Wonder Oven for Christmas. The blue color was backordered, so it arrived on Monday. It’s the first air-frying thing I’ve owned, so I’ve been testing it for things like falafel and air-fried gnocchi.
Currently have some chicken wings in it right now. I’ll share my successes when I’ve messed around with it more.
karen marie
I love cornbread. I especially love to split it, fry it in butter, and dress it with raspberry jam. So delicious! I recently made this orange-cranberry cornbread. So good! There is so much flavor from the orange and cranberry,no jam is needed.
Betty Cracker
@Rose Judson: Please do! I’ve been considering an airfryer but am not convinced I’d use it enough to justify the counterspace it would take up. (I have a small galley kitchen with very little space.)
zhena gogolia
@Betty Cracker: We have a fairly large kitchen, but it has so little counter space (old house and lazy owners who hate construction projects). So although this gadget looks delightful, I don’t know where I’d put it!
karen marie
@frosty: Sally’s chicken pot pie is icredible. I make small, individual pies and freeze them. The extra filling thinned out makes a gorgeous cream of chicken soup.
zhena gogolia
RIP Peter Yarrow. I just listened to them singing “Blowin’ in the Wind.” Sad.
Miki
My favorite cornbread recipe. Add-ins work well. Looks like this when I make it. Yum.
prostratedragon
Wanting something quick and simple this weekend, and being lucky enough to find the ingredients easily, I tried some amatriciana. Was amazed at how good and satisfying it was as an entree. Probably works quite well with any bacon, very thick diced strips preferred, but get real pecorino if you can.
Miki
@Betty Cracker: Here’s a decent recipe for Homemade Sazon.
KrackenJack
I revived a sourdough starter in December to make a couple of country loaves using Ken Forkish’s extremely precise directions. Since I hate to waste the discard, I used it for two KAF recipes: Sourdough Banana Bread and Sourdough English Muffins – which used cornmeal for the bottoms! (They are on the Sourdough Discard Recipes page.). Also made some vegetarian black bean chili to use up some of the numerous varieties of dried chilies in the pantry. No recipe for that, just eyeballed some web hits. May add some corn if we decide we like it enough to extend it.
Hazmat
@Kosh III:
My (white, southern) grandmother made cornbread using fine ground white corn meal, water and salt, poured 1/2″ deep into a cast iron skillet containing hot oil, or maybe sometimes bacon grease? Fried and turned once until crisp and bubbly at edges with a crispy outside and a little mushy in the center. Then turned out and sliced into wedges, to be eaten with collard greens etc. That was cornbread to me growing up. So good, and I’ve never seen it cooked that way anywhere else. My understanding is hoecakes are cooked in a skillet in the oven, so a bit different, maybe? And what about hush puppies, maybe another cousin of the same idea. Yum.
stacib
@Geminid: Hmmm, that sounds like what my family calls hot water cornbread. It’s fast, but not nearly as tasty as oven bread. It’s a stove-top cook, too, and kinda reminds me of pita bread.
brantl
@WaterGirl: You haven’t met the right men.
Miki
@frosty: Looks really similar to the recipe I use, which turns out great!
brantl
@Professor Bigfoot: what’s kerrygold?
catclub
@zhena gogolia: Must have been pretty old.
Pete Seeger has died and he was in his 90’s
catclub
@brantl: irish butter
Miss Bianca
@RaflW: I make a pumpkin pudding myself, but not this recipe – I feel like I should be bookmarking this entire thread!
zhena gogolia
@catclub: He was 86.
KM in NS
@Kosh III: Agree! Cornbread isn’t sweet… nor should ice tea be sweet!! I grew up down South and my family never drank sweet tea.
brantl
@Jackie:
INGREDIENTS
2 cups All purpose flour
1 cup yellow corn meal
3/4 cup Granulated sugar
1/2 teaspoon Salt
1 tablespoon Baking powder
2 large Eggs
1 1/2 cups Whole milk
1 1/2 tablespoons Vegetable oil
1/4 cup Butter ; melted
2 cups Fresh corn kernels
INSTRUCTIONS
Preheat oven to 350 degrees. Lightly oil a 9″ cast iron skillet and put it in the oven to heat up.
In a large bowl, sift together the flour, corn meal, sugar, salt, and baking powder. In another bowl whisk together the eggs, milk, and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick inserted into the top comes out clean. (googled)
Jackie
@WaterGirl: Thanks! It sounds delish! l love all cornbread, but especially ones with whole kernels of corn incorporated. Perfect accompaniment to chili.
scribbler
@WaterGirl: Probably too late for you to see this, but I’d love to see your recipe for cherry galette!
Jackie
@Albatrossity: Thank you, too!
LeftCoastYankee
@prostratedragon:
Amatriciana is tasty and quick. Pancetta works good for the meat. Smoke flavored bacon was a big mistake IMO. Cherry tomatoes and red chili are good options for substituting. I like a little onion but it overpowers leftovers. I haven’t made it with white wine in a long time.
Pecorino is clutch. As is Bucatini if its available.
I think I’m off to the grocery….
prostratedragon
@Hazmat: Southern friend used bacon fat and, iirc, yellow cornmeal, with the preheated iron skillet method described above. Delicious, and I normally can take or leave it. My mother used jiffy, but what I really liked were these corn cakes she would make with white meal and probably less water than your mother’s, so they could be shaped into patties about the size of burger buns. Fried, cut crosswise, and spread with butter, those made some good eating.
prostratedragon
@LeftCoastYankee: Yeah, I was lucky enough to find guanciale locally without paying Eataly’s prices. Did use bucatini, and decided to stick to the most basic recipe just to see why people would rave over a pasta with no garlic or onion. I have seen. Going to try carbonara while I still have half the block of pecorino.
Betty Cracker
@zhena gogolia: After we closed on our house (the view alone sold us on it), I realized there was ONE drawer in the kitchen. ONE! How is that even possible?
Luckily, my mother-in-law is a wizard at finding good quality used furniture and found us a lovely high chest with six drawers that fits right inside the laundry room just off the kitchen.
WaterGirl
@scribbler: How about if I use that as a starter for another recipe post the week or next?
zhena gogolia
@Betty Cracker: Very resourceful!
JaneE
I still prefer my mother’s cornbread recipe. Only 1 tbsp of sugar, and the oil was always bacon dripping. Don’t make it much anymore. All the stuff you get in boxes or in restaurants tastes like cake to me.
sab
@Professor Bigfoot: I totally agree on Jiffy bread sweetness.
LeftCoastYankee
@prostratedragon:
I will have to look for guanciole, it sounds like it’s more flavorful than pancetta. Maybe give the wine a go again.
Good luck with the Carbonara!
Kristine
@zhena gogolia: Saw him back in 2016 at the Egyptian Theater in Park City UT. It was a spur of the moment thing—I was in town for something else and decided why not?
It was a different kind of crowd because everyone else in the audience seems to have to have him. Almost like having someone perform in your living room
::goes back to copying/pasting recipes::
scribbler
@WaterGirl: I’ll look for it, thanks!
Chacal Charles Calthrop
@WaterGirl: please do!
sorry was under deadline today and only now am reading all the dead threads
Kristine
@Kristine:
Gah—seemed TO HAVE KNOWN HIM.
KayInMD (formerly Kay (not the front-pager))
@WTFGhost: If you’ve never popped popcorn in bacon grease on the stovetop, you’ve missed out on life.