Posted on 05/21/2015 3:20:53 PM PDT by Jamestown1630
I grew up with cornbread and spoon bread as meal staples, usually made from mixes. Some years ago my husband and I discovered this recipe for cornbread that we think is the best we've had.
The only problem is that while it's wonderful warm out of the oven, it doesn't keep-over well to the next day - it gets heavy and dry, and I've never figured out how to fix that. But perhaps it's true of all cornbread.
Anyway, here's the recipe; I cut it from a newspaper or magazine, and can't attribute it; but it was called
Extreme Corn Bread
1 T vegetable shortening (or other method of greasing the pan)
8-1/2 oz. box of Jiffy Corn Bread mix
1 Cup Sour Cream (plus additional for garnish)
1 stick unsalted butter, softened
2 eggs
8-3/4 oz. can Kernel Corn, drained
8-1/4 oz. can Creamed Corn
Corn Salsa for garnish
Preheat oven to 350. Grease the bottom and sides of a 10-inch cast-iron skillet with the shortening.
In a large bowl using an electric mixer on medium speed, combine the corn bread mix, sour cream, butter and eggs until blended, about 30 seconds.
Using a spatula or wooden spoon, stir in the drained corn kernels and creamed corn until well-blended. Pour the mixture into the skillet and bake 40 to 45 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
It's suggested to serve it with a dollop of sour cream and a spoonful of corn salsa.
Another one we like a lot is this, originally from Gourmet Magazine, Cheddar-Jalapeno Corn sticks:
http://www.epicurious.com/recipes/food/views/cheddar-jalapeno-corn-sticks-104644
And here's a traditional Southern spoon bread recipe:
http://southernfood.about.com/od/spoonbreadrecipes/r/bl00927a.htm
-JT
Quick Breads, this week - especially ‘Corny’ ones!
(If you would like to be on or off of this weekly cooking thread, please send a private message.)
-JT
That’s the corn casserole recipe we have every holiday. If I could, I’d take the bowl to a corner make it all mine.
Corn Fritters is also quick. Mix up some sweet cornbread and dump in some drained corn. Fry until golden. Lots cheaper and better than those ordered at drive thru chicken joints.
Once, I made hush puppies with some canned parm cheese. The teens sleeping over couldn’t get enough. Can’t give a a recipe as I usually just throw a mix together.
I really like Corn Bread but do not like anything added to it. Except butter once it is cooked. When it has cooled put leftovers in a Ziploc bag, it will last for a few days. It is required for any bean or other soup around my house!
The secret to revitalizing any bread or pastry that has gotten stale or dry:
Sprinkle with water and/or butter, ( not margarine ), prior to popping it back into the oven to get it hot again. I usually sprinkle with water AND rub it down with butter, either refrigerated, soft or melted butter. The Butter amount does not matter. Too much water and it will simply get soggy. You may have to practice with how much water to use but after you get that down pat then the bread/pastry should be good to go! ;-)
Any pastry or bread will come out of the oven as if freshly baked and smell like it, too! ;-)
The problem is that I do not know how much to charge you for this wisdom! LOL
I use that same recipe, but add cubes of cheddar cheese to it.
wonderful with beans or chili.
I always look forward to this thread. Thanks for doing it.
I often buy several baguettes from WalMart and freeze them. We live quite far from town, so I like to have them on hand. I use the same method to freshen them. Works every time!
1. Lightly grease microwave-safe dinner plate with butter or margarine.
2. Peel potato[s] and shred onto plate with box grater and shape into level patty.
3. Microwave 5 minutes uncovered on high. A minute or so more for a bigger pile.
4. Remove plate [it will be screaming hot!] and slide potatoes into hot, oiled fry pan with spatula.
5. Cook to desired level of crunch. Yum! Way quicker, as they're already half-cooked going into the fry pan.
Thank You! I will try your method.
With some breads, like rolls and biscuits, I have found that steaming them for a short time on a rack over simmering water brings them back; but the cornbread seemed too dense for that to work.
-JT
This is a recipe we call corn pudding. We refrigerate left overs and it reheats very well. But I try not to overcook. It is a family/reunion favorite!
It’s my great pleasure!
(And I like the adding-cheese idea :-)
-JT
Sprinking with water definitely works. Another trick which works well, at least when it comes to cookies, is to store them with a couple of bread slices. The cookies stay very soft. I wonder if it would work with cornbread.
That looks fast, too!
-JT
I’m thinking about giving ceramic coated cookware a try.
Anyone have any experience with it? Is the coating safe around birds? I’ve looked up info on that and it’s hit or miss. Most of the problems I’ve read about any brand is that it chips and loses it’s non stick coating quickly.
Seeing some of the comments for revitalizing breads reminds me of revitalizing that pack of brown sugar that has turned into a brick.
I put the bag of hard brown sugar into a plastic ziplock bag. Be sure the bag holding the sugar brick is open. Take a paper towel and fold it into quarters. Dampen the paper towel until it is moist, but not dripping water. Place the moist paper towel in the ziplock bag but outside the brown sugar bag. Zip and let set a couple of days. The brown sugar will soften. Then, periodically, dampen the paper towel and return it to the ziplock bag to keep the brown sugar from turning into a brick again. If it does dry out, repeat the process.
To keep your home made breads and cakes fresh overnight, put them in a plastic container, with a piece of store bought bread (like Wonder.) Whatever garbage they put in that bread won’t contaminate your baked goods, but it will regulate the humidity.
Thanks for the ping!
It sure is faster, and if you like to fry sliced potatoes, the same trick works for them as well. Also, nuking them removes some of the water, too—less splatter. :)
FWIW, cornbread made from undegerminated corn meal from the health food store is much better than from a mix. Though you have to make sure the corn meal is fresh, it goes rancid pretty quickly. Which is of course why they usually degerminate it.
Here’s a suggestion that we have enjoyed for many years now. When you’re going to grill some nice steaks, whether filets, ribeyes, or whatever, try marinating them overnight (or even two nights) in pineapple juice. Turn them regularly in the marinade, as usual, while they soak in the fridge. The pineapple juice is a natural tenderizer, and it lends the meat a wonderful, sweet flavor.
I promise MMMMMMMM! :-)
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