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View Poll Results: What ingrediants are req'd for "corn bread"
both egg and buttermilk 12 60.00%
either egg or some type of milk 3 15.00%
neither are req'd, just cornmeal 5 25.00%
Voters: 20. You may not vote on this poll

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Old 05-27-2010, 08:30 AM
 
Location: Bradenton, Florida
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Quote:
Originally Posted by censusdata View Post
I'm having a friendly debate with some family members over whether to be called "corn bread" it has to have the following ingrediants: cornmeal mix, eggs, and buttermilk.

My sister makes it w/ buttermilk but no egg, my aunt makes it with egg but regular 2% milk instead of buttermilk. IMO if it hasn't got both egg and buttermilk it is not cornbread.

What do you all think?

heck, I can't remember if the recipe I had called for egg or not. Probably not, since it had creamed corn in it.
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Old 05-27-2010, 09:17 AM
 
Location: In a house
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I use an egg and normal regular milk, not buttermilk. I also add a small can of corn to the batter, and drizzle the whole thing with honey when it comes out of the oven.
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Old 05-27-2010, 09:33 AM
 
Location: Silver Springs, FL
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Quote:
Originally Posted by TKramar View Post
heck, I can't remember if the recipe I had called for egg or not. Probably not, since it had creamed corn in it.
Usuallya recipe like that calls for an egg. I have a wonderful recipe for jalapeno cornbread, and it calls for an egg and the creamed corn.
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Old 05-27-2010, 12:00 PM
 
Location: Edmond, OK
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If it's made with cornmeal, then I'd call it cornbread. I typically use a mix packet, adding egg, and regular milk, and I add some sour cream to make it moist. If I happen to have some buttermilk on hand, then I will make it from scratch using a combinaiton of cornmeal, a small amount of flour, baking soda, backing powder, eggs, buttermilk, oil and usually a little sour cream, maybe a little sugar, but not much. My family doesn't do "sweet cornbread".
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Old 05-28-2010, 12:53 PM
 
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yup gotta have cracklins and sour cream
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Old 05-30-2010, 05:56 PM
 
Location: USA
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Never had cornbread with buttermilk as the milk part, tho it might be pretty good. Always used bacon drippings melted in the cornbread skillet and then poured into the batter leaving some behind in the skillet. After baking, the bread just pops out of the skillet like magic.

Now what we always call hot water cornbread is cornbread batter with hot water added instead of milk, spooned into, and fried in a skillet in about just under an inch of hot oil. If its fried on a griddle, I thought those were called hoecakes or johnnycakes. Only had that in Kentucky when I visited up there.
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