[ARCHIVED THREAD] - Cornbread Thread. (Page 1 of 2)
Posted: 5/12/2015 2:48:53 PM EDT
| Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) |
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) If the recipe calls for a 1/2 cup of oil, use a 1/2 cup of oil. Or substitute at your own peril. |
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Quoted: If the recipe calls for a 1/2 cup of oil, use a 1/2 cup of oil. Or substitute at your own peril. Quoted: Quoted: Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) If the recipe calls for a 1/2 cup of oil, use a 1/2 cup of oil. Or substitute at your own peril. This. |
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If the recipe calls for a 1/2 cup of oil, use a 1/2 cup of oil. Or substitute at your own peril. Quoted:
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) If the recipe calls for a 1/2 cup of oil, use a 1/2 cup of oil. Or substitute at your own peril. I substituted at my own peril (oven baking) I had to hurry up but I think it may yet turn out fine. ETA: Made decision before seeing replies also. |
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Quoted: Ended up putting some in but since there was butter in it not too much. Quoted: Quoted: You short the oil in cornbread and it'll be dry. Ended up putting some in but since there was butter in it not too much.  |
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It might be a little dry. Next time if you really want to cut back on the fat but keep it moist add some creamed corn. It keeps it moist and adds a lot of corn flavor. You may find that you will need to cook it longer. Use a tooth pick in the middle and if it pulls clean it is done. We do a double batch and use 10oz can of creamed corn.
I like to really preheat the pan, pour in the the hot oil and coat the pan then pour in the batter. The sides fry up nice and crisp!
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It might be a little dry. Next time if you really want to cut back on the fat but keep it moist add some creamed corn. It keeps it moist and adds a lot of corn flavor. You may find that you will need to cook it longer. Use a tooth pick in the middle and if it pulls clean it is done. We do a double batch and use 10oz can of creamed corn. I like to really preheat the pan, pour in the the hot oil and coat the pan then pour in the batter. The sides fry up nice and crisp! Will post pic when done.
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1/2 cup of oil in corn bread??? Is that a Yankee thing or something?
Here is Alton's recipe, it's pretty close to what we do, except Alton forgot to add the bacon grease to the bottom of the skillet. Alton's Corn Bread |
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) Hey, man, no oil. And, no sugar, but since you're in PA I'm sure you'll do it anyway. 1 egg 1/2 cup bacon grease 2 cups buttermilk selfrising cornmeal to a texture that I can't convey to you without being there (probably 2 cups) If no selfrising cornmeal, you need 1 tsp baking soda, 1 tsp baking powder. Mix, put in Crisco'd and HEATED 10" skillet, 25 minutes at 350 deg. 7th gen recipe from my people in the State of GA. I salute you for making cornbread. It's a lost art. |
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Hey, man, no oil. And, no sugar, but since you're in PA I'm sure you'll do it anyway. 1 egg 1/2 cup bacon grease 2 cups buttermilk selfrising cornmeal to a texture that I can't convey to you without being there (probably 2 cups) If no selfrising cornmeal, you need 1 tsp baking soda, 1 tsp baking powder. Mix, put in Crisco'd and HEATED 10" skillet, 25 minutes at 350 deg. 7th gen recipe from my people in the State of GA. I salute you for making cornbread. It's a lost art. Quoted:
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) Hey, man, no oil. And, no sugar, but since you're in PA I'm sure you'll do it anyway. 1 egg 1/2 cup bacon grease 2 cups buttermilk selfrising cornmeal to a texture that I can't convey to you without being there (probably 2 cups) If no selfrising cornmeal, you need 1 tsp baking soda, 1 tsp baking powder. Mix, put in Crisco'd and HEATED 10" skillet, 25 minutes at 350 deg. 7th gen recipe from my people in the State of GA. I salute you for making cornbread. It's a lost art. Just following the recipe on the back of Indian Head Old Fashioned Stone Ground Yellow Corn Meal I will get a real southern recipe such as that one time and do it. |
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I substituted at my own peril (oven baking) I had to hurry up but I think it may yet turn out fine. ETA: Made decision before seeing replies also. Quoted:
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) If the recipe calls for a 1/2 cup of oil, use a 1/2 cup of oil. Or substitute at your own peril. I substituted at my own peril (oven baking) I had to hurry up but I think it may yet turn out fine. ETA: Made decision before seeing replies also. Then what was the point of the thread? You're one of those people that ask for advice and then does whatever they originally was gonna do anyway even though everyone tells you its a bad idea. Posted Via AR15.Com Mobile |
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Then what was the point of the thread? You're one of those people that ask for advice and then does whatever they originally was gonna do anyway even though everyone tells you its a bad idea. Posted Via AR15.Com Mobile Quoted:
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) If the recipe calls for a 1/2 cup of oil, use a 1/2 cup of oil. Or substitute at your own peril. I substituted at my own peril (oven baking) I had to hurry up but I think it may yet turn out fine. ETA: Made decision before seeing replies also. Then what was the point of the thread? You're one of those people that ask for advice and then does whatever they originally was gonna do anyway even though everyone tells you its a bad idea. Posted Via AR15.Com Mobile I really had to run and do something before I got any replies. Now I'm just learning. |
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Did you intend on eating the entire thing yourself, in one sitting? 
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) Did you intend on eating the entire thing yourself, in one sitting?
No... |
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In Baking Thicker fats should be softened before mixing. You can swap for healthier oil, but make sure you don't go with too thin an oil when baking. Saute or pan frying you can go as thin as you want. |
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Hey, man, no oil. And, no sugar, but since you're in PA I'm sure you'll do it anyway. 1 egg 1/2 cup bacon grease 2 cups buttermilk selfrising cornmeal to a texture that I can't convey to you without being there (probably 2 cups) If no selfrising cornmeal, you need 1 tsp baking soda, 1 tsp baking powder. Mix, put in Crisco'd and HEATED 10" skillet, 25 minutes at 350 deg. 7th gen recipe from my people in the State of GA. I salute you for making cornbread. It's a lost art. Quoted:
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) Hey, man, no oil. And, no sugar, but since you're in PA I'm sure you'll do it anyway. 1 egg 1/2 cup bacon grease 2 cups buttermilk selfrising cornmeal to a texture that I can't convey to you without being there (probably 2 cups) If no selfrising cornmeal, you need 1 tsp baking soda, 1 tsp baking powder. Mix, put in Crisco'd and HEATED 10" skillet, 25 minutes at 350 deg. 7th gen recipe from my people in the State of GA. I salute you for making cornbread. It's a lost art. How do I know you're from the South? Because you know what Crisco is, and know that it and Bacon Grease are one of the greatest things that ever happened to corn bread. You also show NO sugar in that recipe. |
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Doesn't look dry. There would be a lot more crumbs from cutting it. It's not but maybe shouldn't have made it so deep? Outside is a little crisp (slightly black on bottom, dark brown on very top.) I'm guessing if it was thinner the inside would have cooked before that happened. |
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It's not but maybe shouldn't have made it so deep? Outside is a little crisp (slightly black on bottom, dark brown on very top.) I'm guessing if it was thinner the inside would have cooked before that happened. Quoted:
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Doesn't look dry. There would be a lot more crumbs from cutting it. It's not but maybe shouldn't have made it so deep? Outside is a little crisp (slightly black on bottom, dark brown on very top.) I'm guessing if it was thinner the inside would have cooked before that happened. Like I said, cook it in an iron skillet, not a breadpan. In the oven. Rub shortening in the skillet and preheat it in the oven, this keeps the cornbread from sticking. Then, take out the skillet and pour the batter in and cook. Folk tale: there are those that are superstitious about cutting cornbread bringing bad luck. You are supposed to break it. (just info, I cut it as if it was a pie) |
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Quoted: It's not but maybe shouldn't have made it so deep? Outside is a little crisp (slightly black on bottom, dark brown on very top.) I'm guessing if it was thinner the inside would have cooked before that happened. Quoted: Quoted: Doesn't look dry. There would be a lot more crumbs from cutting it. It's not but maybe shouldn't have made it so deep? Outside is a little crisp (slightly black on bottom, dark brown on very top.) I'm guessing if it was thinner the inside would have cooked before that happened. That's why you cook it in a cast iron skillet.  |
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Like I said, cook it in an iron skillet, not a breadpan. In the oven. Rub shortening in the skillet and preheat it in the oven, this keeps the cornbread from sticking. Then, take out the skillet and pour the batter in and cook. Folk tale: there are those that are superstitious about cutting cornbread bringing bad luck. You are supposed to break it. (just info, I cut it as if it was a pie) Quoted:
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Doesn't look dry. There would be a lot more crumbs from cutting it. It's not but maybe shouldn't have made it so deep? Outside is a little crisp (slightly black on bottom, dark brown on very top.) I'm guessing if it was thinner the inside would have cooked before that happened. Like I said, cook it in an iron skillet, not a breadpan. In the oven. Rub shortening in the skillet and preheat it in the oven, this keeps the cornbread from sticking. Then, take out the skillet and pour the batter in and cook. Folk tale: there are those that are superstitious about cutting cornbread bringing bad luck. You are supposed to break it. (just info, I cut it as if it was a pie) Neat, and next time I'll use a cast iron skillet. |
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How do I know you're from the South? Because you know what Crisco is, and know that it and Bacon Grease are one of the greatest things that ever happened to corn bread. You also show NO sugar in that recipe. Quoted:
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) Hey, man, no oil. And, no sugar, but since you're in PA I'm sure you'll do it anyway. 1 egg 1/2 cup bacon grease 2 cups buttermilk selfrising cornmeal to a texture that I can't convey to you without being there (probably 2 cups) If no selfrising cornmeal, you need 1 tsp baking soda, 1 tsp baking powder. Mix, put in Crisco'd and HEATED 10" skillet, 25 minutes at 350 deg. 7th gen recipe from my people in the State of GA. I salute you for making cornbread. It's a lost art. How do I know you're from the South? Because you know what Crisco is, and know that it and Bacon Grease are one of the greatest things that ever happened to corn bread. You also show NO sugar in that recipe. Damn right. 
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If the recipe calls for a 1/2 cup of oil, use a 1/2 cup of oil. Or substitute at your own peril. Quoted:
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) If the recipe calls for a 1/2 cup of oil, use a 1/2 cup of oil. Or substitute at your own peril. Baking is much different then cooking. If it calls for it you better use it, or you likely won't end up with the desired end product. Normal food? Not so much. |
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If the recipe calls for a 1/2 cup of oil, use a 1/2 cup of oil. Or substitute at your own peril. Quoted:
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) If the recipe calls for a 1/2 cup of oil, use a 1/2 cup of oil. Or substitute at your own peril. Baking is much different then cooking. If it calls for it you better use it, or you likely won't end up with the desired end product. Normal food? Not so much. |
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No... Quoted:
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) Did you intend on eating the entire thing yourself, in one sitting?
No... Then why do you fear oil? |
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) Cut down on the oil! Replace half of what the recipe calls for with honey. Bake at a lower temp. and keep a close eye on it. |
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Cut down on the oil! Replace half of what the recipe calls for with honey. Bake at a lower temp. and keep a close eye on it. Quoted:
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) Cut down on the oil! Replace half of what the recipe calls for with honey. Bake at a lower temp. and keep a close eye on it. Cooking is cooking, feel free to mess around with any recipe as you wish. Baking is science. Stick to the recipe unless you're willing to ruin a bunch of stuff. 1/4 cup of honey in cornbread? Really? 
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Like I said, cook it in an iron skillet, not a breadpan. In the oven. Rub shortening in the skillet and preheat it in the oven, this keeps the cornbread from sticking. Then, take out the skillet and pour the batter in and cook. Folk tale: there are those that are superstitious about cutting cornbread bringing bad luck. You are supposed to break it. (just info, I cut it as if it was a pie) Quoted:
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Doesn't look dry. There would be a lot more crumbs from cutting it. It's not but maybe shouldn't have made it so deep? Outside is a little crisp (slightly black on bottom, dark brown on very top.) I'm guessing if it was thinner the inside would have cooked before that happened. Like I said, cook it in an iron skillet, not a breadpan. In the oven. Rub shortening in the skillet and preheat it in the oven, this keeps the cornbread from sticking. Then, take out the skillet and pour the batter in and cook. Folk tale: there are those that are superstitious about cutting cornbread bringing bad luck. You are supposed to break it. (just info, I cut it as if it was a pie) Cook on the stove? |
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Quoted: Cook on the stove? Quoted: Quoted: Quoted: Quoted: Doesn't look dry. There would be a lot more crumbs from cutting it. It's not but maybe shouldn't have made it so deep? Outside is a little crisp (slightly black on bottom, dark brown on very top.) I'm guessing if it was thinner the inside would have cooked before that happened. Like I said, cook it in an iron skillet, not a breadpan. In the oven. Rub shortening in the skillet and preheat it in the oven, this keeps the cornbread from sticking. Then, take out the skillet and pour the batter in and cook. Folk tale: there are those that are superstitious about cutting cornbread bringing bad luck. You are supposed to break it. (just info, I cut it as if it was a pie) Cook on the stove? |
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Quoted: Quoted: Quoted: Doesn't look dry. There would be a lot more crumbs from cutting it. It's not but maybe shouldn't have made it so deep? Outside is a little crisp (slightly black on bottom, dark brown on very top.) I'm guessing if it was thinner the inside would have cooked before that happened. http://i.imgur.com/Wgr9IVS.png |
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How do I know you're from the South? Because you know what Crisco is, and know that it and Bacon Grease are one of the greatest things that ever happened to corn bread. You also show NO sugar in that recipe. Quoted:
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) Hey, man, no oil. And, no sugar, but since you're in PA I'm sure you'll do it anyway. 1 egg 1/2 cup bacon grease 2 cups buttermilk selfrising cornmeal to a texture that I can't convey to you without being there (probably 2 cups) If no selfrising cornmeal, you need 1 tsp baking soda, 1 tsp baking powder. Mix, put in Crisco'd and HEATED 10" skillet, 25 minutes at 350 deg. 7th gen recipe from my people in the State of GA. I salute you for making cornbread. It's a lost art. How do I know you're from the South? Because you know what Crisco is, and know that it and Bacon Grease are one of the greatest things that ever happened to corn bread. You also show NO sugar in that recipe. I just use Alton Brown's recipe. The man is born, raised (and still living) in Georgia. A little sugar is fine. 
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) And all that crap about lubricating an AR is crap too (nobody needs lube on it) (AR). 
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Recipe calls for 1/4 cup or oil I'm doubling that so is one stick of butter fine or will that mess up the recipe (nobody needs a half damn cup of oil in it) (Cornbread) Hey, man, no oil. And, no sugar, but since you're in PA I'm sure you'll do it anyway. 1 egg 1/2 cup bacon grease 2 cups buttermilk selfrising cornmeal to a texture that I can't convey to you without being there (probably 2 cups) If no selfrising cornmeal, you need 1 tsp baking soda, 1 tsp baking powder. Mix, put in Crisco'd and HEATED 10" skillet, 25 minutes at 350 deg. 7th gen recipe from my people in the State of GA. I salute you for making cornbread. It's a lost art. How do I know you're from the South? Because you know what Crisco is, and know that it and Bacon Grease are one of the greatest things that ever happened to corn bread. You also show NO sugar in that recipe. Damn right. http://www.somegif.com/gifs/13924742111596534766.GIF This. Fuck that Southern candy cornbread bullshit. |
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Shit, I don't use flour at all. Or oil.  Quoted:
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The only thing I think that might not be okay is I used bread flour because there wasn't any all purpose left. Tastes fine though. Shit, I don't use flour at all. Or oil. I know some people don't use flour but I didn't feel like trying my luck right now doing something new. Other hand everyone says use oil because it keeps it from getting dry. ETA: And if not oil, bacon grease. |
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Sugar is for tea, not cornbread. To quote Emeril, "you put sugar in it, you adulterate it." Quoted:
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I just use Alton Brown's recipe. The man is born, raised (and still living) in Georgia. A little sugar is fine. Sugar is for tea, not cornbread. To quote Emeril, "you put sugar in it, you adulterate it." I'll grant that you're not making cake (it shouldn't be sweet), but a one lil' ol' tablespoon of sugar in a batch is a nice touch. |
| The biggest problem I have with cornbread is there is almost never any actual corn in it. Alton calls for creamed corn, which is close but you really don't get any big pieces. I take two boxes of cheap Jiffy mix, mix in half a can of creamed corn, half a can of whole kernel, a half cup of Parmesan cheese, reduce the amount of liquid called for on the box and top with crumbled bacon and shredded cheddar cheese. I do it at least once a month for dinner with baked beans on the side, first time I made it I was still in high school and my Mom still asks me to make it for the family when I visit. |
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The biggest problem I have with cornbread is there is almost never any actual corn in it. Alton calls for creamed corn, which is close but you really don't get any big pieces. I take two boxes of cheap Jiffy mix, mix in half a can of creamed corn, half a can of whole kernel, a half cup of Parmesan cheese, reduce the amount of liquid called for on the box and top with crumbled bacon and shredded cheddar cheese. I do it at least once a month for dinner with baked beans on the side, first time I made it I was still in high school and my Mom still asks me to make it for the family when I visit. I had baked beans with it last night (not homemade Bush's) And I thought the only reason it was called cornbread is because it was made with cornmeal instead of flour. The pieces of corn being optional by the person. |