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I'm talking about cornbread. You know, that simple side item that comes with a Southern meal. I know, it's not just a Southern thing.
Anyway, I want to know how you make your cornbread, because there are so many family secrets and special techniques to making this "simple" staple.
I've had corn pone, sweet cornbread, white cornbread, fluffy cornbread, dense cornbread, buttery cornbread, jalapeño cornbread, etc. - and I love them all. However, I just know there are some other techniques and ingredients out there that I haven't tasted - and I really want to taste them.
What makes your cornbread special and, most importantly, will you share it with us?
At two Soul Food restaurants I have been to, they serve what appears to be a corn cake, poured on the griddle....and fried up like a thick, high corn griddle cake. Much thicker than a pancake.....with crispy outsides and fluffy insides, and very good. That is the style at the Utopia Café in Ft Myers.
I have always liked cornbread, especially buttered, with a bowl of chili. My problem with cornbread is that it usually crumbles in my hand when trying to put the butter on it. Anyone have a fix for that?
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Originally Posted by theatergypsy
I have always liked cornbread, especially buttered, with a bowl of chili. My problem with cornbread is that it usually crumbles in my hand when trying to put the butter on it. Anyone have a fix for that?
Try putting some canned creamed corn in the mix (I believe a standard can is ~12-14oz and I'd use half for a cast iron skillet sized batch), I usually add cheese and jalapenos too but it's the creamed corn I believe that makes the bread less prone to crumbling.
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Jiffy mix, sometimes with creamed corn and peppers. Always in cast iron skillet with bacon drippings.
