Corn bread cook-off
Well, picnic season has ended which means that my bi-monthly picnic club now turns into the cook-off extravaganza club. I have been challenged by my roommate to a corn-bread cook off tomorrow. So once again I turn to the ever knowledgeable serious eaters to HELP ME!!! does anyone have any kick a** corn bread recipes or advice, anything?.....I want to win:)
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10 Comments:
When you get ready to put the cornbread in the pan (black Iron) make sure you pre-heat the pan before you pour the batter into it to bake, cooks a nice crusty outside and nice smooth inside, just put the pan in the oven when your preheating the oven to temp..
Markbb at 2:40PM on 09/13/08
some fresh corn added to the batter this time of year would be lovely.
cybercita at 2:58PM on 09/13/08
jalapeno and cheddar.
sailordave at 11:14PM on 09/13/08
If you're looking for "northern" corn bread (sweet), try the Neely's recipe on FN. They use both sugar and honey. I tried it the other night and it was really tasty with a few adaptations. The recipe is actually for cornbread muffins made with paper cupcake liners. I nixed the liners and baked them in a buttered non-stick muffin pan to get that nice crunch on the outside. I also subbed out half the milk to buttermilk. Finally I diced up 4 canned chipotle peppers in adobo minus seeds and membranes and added them at the end. The sweet/spicy combo was a real hit.
Josdean at 11:44AM on 09/14/08
I've had luck with the Pioneerwoman's recipe - I am not sure if this could be classified as "northern" or "southern" corn bread, but it is also cooked in a cast iron skillet that is heated up ahead of time. I tried to find the recipe on her site, but appears to be gone. Anyone got it archived?
Maureen at 12:08PM on 09/14/08
Creamed corn, diced green chiles, and sharp cheddar. For cornmeal, I always use self-rising, and if you can find it, there's some in a yellow bag with wire wrapped around the top to close it (and I can't remember the name because I haven't seen it since I moved to California). Aunt Jemima is 2nd best (that's readily available). If fat content isn't an issue, you can also add 1/2 stick of melted butter to the recipe to replace that amount of oil.
beth1 at 7:30PM on 09/14/08
here's a link to pw's cornbread recipe... scroll down past the beans.
http://thepioneerwoman.com/cooking/2007/08/beans_and_cornb/
cybercita at 10:17PM on 09/14/08
I always soak the cornmeal either in milk or whatever your recipe calls for, because it seems to soften it somewhat. I sometimes use a can of creamed corn. It makes it creamier than fresh corn.
cucinacecilia at 10:39PM on 09/14/08
I just joined yesterday so my comments are too late to help with your competition ...... :(
But... if you are serious about your cornbread, here's a link to the National Cornbread Festival held each year in Tennessee. Super recipes!! Most dishes are one skillet dinners with good stuff on the bottom of the skillet and then topped off with amazing cornbreads. I've been making some of these dishes for years and they are extremely popular around my house.
Be sure to use a good quality cast iron skillet. I find that the American made brand "Lodge" is excellent. (Here's a tip...It's available on the camping aisle at Walmart quite inexpensively). Other stores sell it much higher.
http://www.nationalcornbread.com/index.html
(There's a link on there to past recipes) Enjoy!
catadams at 12:45AM on 09/15/08
Well I won!! thank you, thank you all of you. some of the comments came to late for the competition. So I guess I'll have to do it again!!
waterbaby at 12:08PM on 09/15/08