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I am born and bred a Southerner so I have my families secret recipes that have been handed down. My husband is a Texan and we have his family recipes which are indeed different but also delicious. So, it's all good and it depends on your taste and culture!
My secret is to have my cast iron skillet hot when I put my batter in it. That's not much of a secret but rather a tip.
Chef Sean Brock makes a hoe cake variation by adding Carolina Gold rice to the cornbread batter. It looks interesting - he presents some amazing recipes in season 2 of "The Mind of a Chef" series on PBS (and available on Netflix).
We go to that festival - it's in South Pittsburg, where Lodge cookware is made.
Never took you for being around my stomping grounds. Lodge is great, we have an outlet store in Pigeon Forge that I shop at, especially picking up gifts at reasonable prices. Cast iron makes the best cornbread and glass bakeware after that.
2.5 cups yellow cornmeal
1.5 cup all purpose flour
1 T baking soda
1 teaspoon salt
2 cups milk
2 eggs, beaten
6 tablespoons butter, melted
Comfort food from the past ... Mom would make enough cornbread batter to fill a greased 9 x 13 dish. Cut raw hot dogs length-wise but not all the way through. Then she put a slice of cheddar cheese in the cut, and laid the hot dogs (cheese side up) on top of the cornbread. Baked until the cornbread was done. (375° about 20 - 30 minutes). Everybody got their own rectangle with a hot dog in the middle
2.5 cups yellow cornmeal
1.5 cup all purpose flour
1 T baking soda
1 teaspoon salt
2 cups milk
2 eggs, beaten
6 tablespoons butter, melted
Comfort food from the past ... Mom would make enough cornbread batter to fill a greased 9 x 13 dish. Cut raw hot dogs length-wise but not all the way through. Then she put a slice of cheddar cheese in the cut, and laid the hot dogs (cheese side up) on top of the cornbread. Baked until the cornbread was done. (375° about 20 - 30 minutes). Everybody got their own rectangle with a hot dog in the middle
I've had this recipe - it's moist and fluffy. However, I haven't had it with hotdogs - sounds like a variation of "Toad in the Hole."
My two grandmothers used to fry corncakes like those mentioned.
OH they were so good!! Back when it was not so frowned upon, we smeared them with butter and enjoyed immensely.
Quote:
Originally Posted by elston
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.
YES, sour cream addition makes for the most delicious and MOIST cornbread.
I have also used low fat cottage cheese with same results.
Other additions I use: buttermilk, onion, cheese, jalapenos, sauteed red peppers and even fresh spinach (NOT frozen or canned)...but not all at the same time!
I love sweet cornbread and unsweetened and anything in between
QUOTE=believe007;36387475]Mmmmm now I'm craving some cornbread
This recipe is pretty similar to my go to recipe-
Sour cream is the secret...
Yummm
You do have your cast iron skillet pre-seasoned dontcha?
Thank you for the link I will have to go through that thread and see if I can finally make cornbread that is edible.
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Never took you for being around my stomping grounds. Lodge is great, we have an outlet store in Pigeon Forge that I shop at, especially picking up gifts at reasonable prices. Cast iron makes the best cornbread and glass bakeware after that.
- sounds like a variation of "Toad in the Hole."
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