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Now, who will admit to crumbling cornbread into a glass of buttermilk? That's something several folks in this area like to do. However, it doesn't sound very good to me.
There are a lot of transplants in this part of Dixie, so the argument regarding sweet yellow vs savory white cornbread is often hotly debated. Heck, some of the cornbread is as sweet as a pound cake.
My grandpa used to do that. While I love buttermilk cornbread.. DRINKING buttermilk is another story.. And, having chunks of cornbread in it.. I don't even like pulp in my OJ... I start to gag even thinking about that.
Now, who will admit to crumbling cornbread into a glass of buttermilk? That's something several folks in this area like to do. However, it doesn't sound very good to me.
There are a lot of transplants in this part of Dixie, so the argument regarding sweet yellow vs savory white cornbread is often hotly debated. Heck, some of the cornbread is as sweet as a pound cake.
i like sweet cornbread for dessert. i went to a restaurant which offered skillet cornbread as a side dish. there was brown sugar and pecans under the sweet cornbread. i can't imagine who thought that would go well with dinner. i ordered it for dessert with a side of ice cream. it was very good cake.
yeah, I made mine with creamed corn at one time, and tried this...and love it...I would say it's a tad better...but really believe making it in the cast iron pan makes a difference. I don't believe it matters if you use whole corn or creamed corn?
I've made so many different recipes, and while making this one, I thought, "yeah, yeah", but was quit surprised...
Yes, that is what my wife does. She also uses buttermilk instead of regular milk. We cannot have cornbread and guests at the same meal because it would be embarrassing for them to see how much cornbread I can eat
hmmmmm
bet buttermilk makes it really good, will have to try that!
My wife fixes this and its so simple and really good.
7 TBS corn meal
1 TBS flour
1/2 cup of milk + dash or two of lemon juice. Allow to curdle. Or just use buttermilk.
1 egg
2 TBS chopped onion
Mix all together well. Heat pan to about 400-450 with oil.
Drop a spoon full in for each pattie and fry both sides.
Now, who will admit to crumbling cornbread into a glass of buttermilk? That's something several folks in this area like to do. However, it doesn't sound very good to me.
There are a lot of transplants in this part of Dixie, so the argument regarding sweet yellow vs savory white cornbread is often hotly debated. Heck, some of the cornbread is as sweet as a pound cake.
your right, I like it semi sweet....
My DIL, made cornbread stuffing once, it was awesome! So I tried it, but....didn't know you shouldn't use sweet cornbread? LOL, didn't taste so good.
i like sweet cornbread for dessert. i went to a restaurant which offered skillet cornbread as a side dish. there was brown sugar and pecans under the sweet cornbread. i can't imagine who thought that would go well with dinner. i ordered it for dessert with a side of ice cream. it was very good cake.
I agree - its not something to be eaten with dinner. Its cake.
It goes well with tea or coffee.
I made the OP's recipe with two changes : half the milk was buttermilk and we added a minced jalapeno pepper to the mix.
We took it to our Boy Scout banquet and everyone loved it. Very moist and , yes, sweet, some ate more for desert.
So glad to hear you all enjoyed it...I'm making it when my kids come home. But I'm going to put less sugar in it...
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