cornbread help

[sherri]

My office is having a "Soul Food" luncheon for one of our co-workers and I am bringing the cornbread. I am not sure what type of corn bread I should make...sweet, creamy, crumbly, etc??? There really are so many different types. I asked several people and they all gave me a different response.
I am not a southern girl, so I have no idea if the corn bread I make/eat would be "acceptable" at our luncheon. Any ideas???? TIA!!

[lhall]

There are different kinds? :confused: :D

Just kidding. Sorry, I only know 1 way to make cornbread.

I always make mine in my iron skillet and it's not sweet. I personally don't like the cakey/sweet cornbread. I like crumbly, "I" would say that's more southern, but others may not agree.

I don't have a recipe either it's just something I 'know' how to make.

Leigh

[wallycat]

I'm not a southern gal, but I never add a sweetener.....(unless i'm making a dessert :D ) I hate sweet cornbread..

[kmccabe]

Since this is supposed to go with soul food (greens, fried fish, chicken, ribs, etc.), I would suggest plain and simple corn bread. At a lot of church dinners I've been served corn bread made from a Martha White mix. I use the recipe on the Quaker corn meal box. Adding bacon fat might be a nice authentic touch, but I am not a big bacon fan and have never done that myself.

Sometimes, I add jalapenos or corn to my bread, but soul food is primarily comfort food and not particularly spicy so I'd leave it out here.

Hope this helps--

KM

[sherri]

Thanks
I also have never added sweetner to my corn bread. I think I will go with your basic cornbread. No, bacon meat though!!!

[Jill123]

I'm all about boxed mixes, if it makes your life easier. (I'm probably in the minority on this!) And there's nothing easier -- or yummier -- than Jiffy Corn Bread. It's not too sweet, and is moist and delicious.

[kmccabe]

Originally posted by Jill123
I'm all about boxed mixes, if it makes your life easier. (I'm probably in the minority on this!) And there's nothing easier -- or yummier -- than Jiffy Corn Bread. It's not too sweet, and is moist and delicious.

I'm with you on that. Jiffy Corn Bread is a good one too--as are the cake mixes.

KM

[Curleytop]

Yes, JIFFY, and the price is right! (4 boxes for $1.00)

[kmccabe]

For neater eating, you might want to make corn bread muffins. Just pour the batter in a lined muffin/cupcake pan. I think the baking time might be a little different, but the box will probably tell you what to do. Tastes the same as regular corn bread, but not so many crumbs.

KM

[lhall]

:eek: :eek: :eek: :eek: :eek:

Shock! Horror! Cornbread Mix!!!!

Ok, so I said I only know 1 way to make cornbread, but I'm a purist where this is concerned. I will only buy plain cornmeal, no cornmeal mix, no boxed cornmeal in my house.


Leigh,
just teasing:D

[Kahlico]

I grew up on unsweetened corn bread, DH on sweetened.

Make it regular (no added sweetners) and bring along some honey or maple syrup for those who like sweet cornbread. They can do what DH does with my mom's cornbread -- drown it in honey!

Also, make it in a cast iron skillet if at all possible. Heat the skillet with shortening or butter or lard or whatever you want to use for greasing for 20 minutes in your oven (as you're preheating the oven), carefully remove the skillet and poor in the batter. Now that's some good cornbread making!

:D
~emilie

[dcornelius]

You can also add green chilis and some cheese if you want. That is the most soulful corn bread you can get. No sweetner of course. Now if it were I making this bread for my family I would definetly add sweetner and some fresh corn. I grew up on Jiffy and can't eat unsweetened corn bread and enjoy it.

[lhall]

Originally posted by Kahlico
Also, make it in a cast iron skillet if at all possible. Heat the skillet with shortening or butter or lard or whatever you want to use for greasing for 20 minutes in your oven (as you're preheating the oven), carefully remove the skillet and poor in the batter. Now that's some good cornbread making!

:D
~emilie

Yes, do this! I do on ocassion use my cast iron skillet for other things, but I never remember mom making anything but cornbread in hers. With the butter/margarine coating it gets a nice crispy, brown crust and should slide out of the pan onto a plate. Then cut it like a pie.

Leigh