I have just discovered the wonderful taste of cornbread and want more!
I remember someone in the chat room offering me a slice, as this is not typically a Canadian delicacy I was hoping you could help me!
Could someone please send me the instructions on how to make this wonderful stuff?
Hungry Elf…
Hello Sandy,
was it a bread with full corn (single or mixed) or shredded corn bits in there, sunflower or pumpkins seeds added? There are probably a few hundred different kinds of cornbread in Germany (land of the bread and beer), if you know which one you would love to try to make, I can see if I can find a recipe for you and translate it. If you have a “german” shop around they may have ready backing mixtures available as well.
Brigitte
Hmmmm…lemme grab the box of cornmeal in our pantry…brb…
1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup vegitable oil
1 egg, lightly beaten
to be continued
COMBINE cornmeal, flour, sugar,baking powder and salt in medium bowl. Combine milk, oil and eggs in a small bowl, mix well.
ADD milk mixture to flour mixture; stir just until blended. Pour into greased 8 inch square pan.
BAKE in preheated 400F oven for 20-25 minutes or until wooden toothpick inserted in center comes out clean. Serve warm.
I suppose you mean the American cornbread, made from cornmeal. Traditionally, around here it is made rather dry and without sugar, but it seems to be becoming more common to make a more cake-like cornbread, undoubtedly influenced by the pre-packaged mixes.
walden
[ This Message was edited by: Walden on 2003-01-22 08:01 ]
PERSONAL OBSERVATIONS ON CORNBREAD
In my experience, it is imperative to use a cast iron skillet or cast iron cornbread molds. First, add a little oil…if using cornbread molds, about 1 teaspoon of oil to each mold…if using a skillet, about 1/4 cup of oil to the skillet. PREHEAT the oil and the skillet for at least 10 minutes beyond the point that the oven has reached cooking temperature. You want the batter to sizzle when you add it to the pan. This will create the crispy-crunchy crust.
THINGS TO ADD TO CORNBREAD
A can of whole kernal corn, drained
A can of diced roasted mild chilis, drained
A can of diced roasted not-so-mild chilis, drained
Shredded Cheddar cheese (Canadian cheddar is superb)
Also, cornbread can be sweet or savory. The amount of sugar varies widely between recipes.
Just my two cents worth…okay, maybe it was 25 cents worth 
Good luck,
Eric
Cornbread all by itself is good but for a real treat try hushpuppies and deep fried fish. Hushpuppies are deep fried cornbread balls. Yummmm..Here’s a reciepe but I can’t vouch for it because I’ve never cooked them.
http://www.recipedude.com/recipes/hushpup.html
Here’s some more Hushpuppies.
http://www.old97wrecords.com/hushpuppies/home.html
Another way to eat cornbread is cornbread stuffing in turkey.
Steve
http://kochbuch.unix-ag.uni-kl.de/Bin/kategorie?Brot
this is a few hundred bread recipies on a university server, if there is anything interesting from the “vollkorn” mixtures…
Go to http://www.recipe.com for just about any recipe, including cornbread. When I was a kid my family used to eat cornbread and butterbeans.
On 2003-01-22 05:17, ScottStewart wrote:
When I was a kid my family used to eat cornbread and butterbeans.
Reminds me of a couple of songs the Clodhopper Brothers used to sing
One of them went something like this,
“Cornbread and buttermilk,
A country boys delight!
I et it ev’ry morning,
And et it ev’ry night!”
Which reminds me of my grandfather, who always ate cornbread crumbled in a glass of milk, despite the fact that it always gave him heartburn (perhaps he’s lactose intolerant).
The other song, sung to the tune of Just a Closer Walk With Thee,
“Just a bowl of butterbeans,
Pass the cornbread if you please,
I don’t want no blackeyed peas,
Just a bowl of butterbeans.”
Having grown up on Southern cornbread–salty, not sweet–I found myself unable to eat a well-meaning friend’s “Yankee” cornbread with flour and sugar.
I’ve since overcome that uneducated prejudice (though I prefer the sweet ones in muffin form). Even so, the southern-style goes better with vegetable soup or chili.
I concur that a cast-iron skillet is essential! I have a hard time getting the little pones out of the corn mold intact.
M
Once you have sampled cornbread you should go on to try polenta, a northern Italian dish made with coarsely ground corn meal, water and salt. It is used like pasta and goes with almost anything. For some unknown (by me)reason the Italian refer to corn meal, made from maize, as granoturco (turkish grain). The mountain people of north Italy and southern Switzerland swear that polenta should be made in a cast iron pot over a wood fire. Since have neither we use a non-stick pan and our gas stove.
Mike
Man, it’s a good thing I already had breakfast, cause this has gotten me thinking about serving suggestions.
Cornbread goes perfectly with chili.
I like polenta baked topped with a little tomato sauce, shredded green peppers, and cheese, possibly a little crumbled meat.
A couple more members of the cornbread family are tamales (corn flour batter stuffed with goodies and steamed in a corn husk) and hush puppies (corn meal batter deep fried).
In the part of Alabama that my wife’s family was from it was traditional to eat fried chicken, blackeyed peas and cornbread on New Year’s Day. This was in the vicinity of Selma and that general region. Anybody from there? Is that still a tradition? We had it this past New Year’s.
Steve
On 2003-01-22 03:01, vaporlock wrote:
PERSONAL OBSERVATIONS ON CORNBREAD
In my experience, it is imperative to use a cast iron skillet or cast iron cornbread molds. First, add a little oil…if using cornbread molds, about 1 teaspoon of oil to each mold…if using a skillet, about 1/4 cup of oil to the skillet. PREHEAT the oil and the skillet for at least 10 minutes beyond the point that the oven has reached cooking temperature. You want the batter to sizzle when you add it to the pan. This will create the crispy-crunchy crust.
THINGS TO ADD TO CORNBREAD
A can of whole kernal corn, drained
A can of diced roasted mild chilis, drained
A can of diced roasted not-so-mild chilis, drained
Shredded Cheddar cheese (Canadian cheddar is superb)Also, cornbread can be sweet or savory. The amount of sugar varies widely between recipes.
Just my two cents worth…okay, maybe it was 25 cents worth >
Good luck,
Eric
Have you ever melted butter in the skillet rather than oil? The crust is crispie and there is no need to spread butter on the cornbread.
I prefer the sweet cornbread. And leftover sweet cornbread is yummy for breakfast.
Laura
I agree with using an iron skillet..I like my cornbread on the sweet side you might have to experiment..Cornbread is great for breakfast especially if its stale, butter it heat it add sugar and milk Yum! You can also eat it with butter and maple syrup thats good too..And of course if its crumbled into a big bowl of beans thats really good…This stuff is pretty versatile…
On 2003-01-22 08:11, SteveK wrote:
In the part of Alabama that my wife’s family was from it was traditional to eat fried chicken, blackeyed peas and cornbread on New Year’s Day. This was in the vicinity of Selma and that general region. Anybody from there? Is that still a tradition? We had it this past New Year’s.Steve
Oh man, this thread is making me hungry! Corn bread, polenta, hush puppies…a few of my favorite things!
Throughout the South, black eye peas are traditional on New Years…they symbolize prosperity. In NC, they’re usually eaten with greens (the peas represent coins and the greens, dollar bills), and the idea is that you will be prosperous in the New Year if you don’t fail to eat this on New Year’s Day!
Now, back to cornbread…I prefer the unsweetened Southern style myself. There’s also a treat called “Mexican cornbread” (not really Mexican, but still…) made with corn meal, canned creamed corn and chili powder (yum!). Another thing I’m fond of is the sweetened corn “pudding” you get at some Mexican restaurants.
Oh, and Sandy…if you like cornbread and chili, you will also like Tamale Pie, which is basically chili baked with a cornbread topping. I have to run off at the moment, but I’ll post the recipe later…it’s a family favorite!
Redwolf
The cornbread we had was from a resturant called “Montanas” It has a cowboy motif thing going. The cornbread is amazing! It is sweet with a crispy oily kind of crust along the side.
So first off, I have to buy a cast Iron pan of some sort, then cornmeal, I can handlle this!!
As chili is a favorite among certain family members, I’ll try the tamale pie as well!
I’ve never had black eyed peas before, I don’t even know what they look or taste like! Do you buy them fresh, dried, frozen or in a tin? (One of those mysteries from the age of television!)
Being raised by an English mother and a Scottish Grandmother, I know plenty about shortbread and mint peas and nothing about cornbread and black eyed peas!
Thanks for all the ideas!
Sandy
On 2003-01-22 11:04, Sandy Jasper wrote:
I’ve never had black eyed peas before, I don’t even know what they look or taste like! Do you buy them fresh, dried, frozen or in a tin? (One of those mysteries from the age of television!)
Black eyed peas are really beans, I think. Anyway, they’re light colored and look like beans with a dark spot. We get them dry. Here’s a page with some info.
http://southernfood.about.com/library/weekly/aa123198.htm
Steve
I LOVE cornbread. I’m upstairs at the moment but I’ll post a “Sweet cornbread” recipe when I go down to the kitchen later. My grandmother made awful cornbread but I suffered through it anyway because I liked the taste of cornbread in general. A few years ago I discovered “sweet” cornbread and find I very much prefer that.
I always eat mine hot, with butter and real maple syrup on it. Mmmmmmmmmmmmmmmmmmmm!!!
About the cast iron pan–I’ve never used one to make mine. I’ve always just used my 8x8 glass casserole dish and baked it in the oven. It turns out fine as long as I make sure to take it out on time and not let it overcook. The one time I did have it in a cast iron pan, it was horrible–the person in Texas who made it burned the outside black and the inside was soooo dry. They seemed to find nothing wrong with it, like they eat it like that all the time.
Some of the best non-homemade cornbread I’ve ever had include Marie Callender’s Cornbread mix (available at most grocery stores in Utah, at least) and also the complimentary cornbread they serve at the Frontier Pie restaurants.
Also, the little Betty Crocker or Jiffy-type corn muffin mixes in the baking aisle at the grocery store are pretty good and quite easy.
Martin, have you ever tried making that cornbread yet???
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[ This Message was edited by: Cees on 2003-01-22 11:24 ]