LOOKING for: 'Heavy' Corn Bread Recipe

Mrscharms1February 26, 2005

Hi everyone! What I am looking for is a "heavy" type of corn bread recipe...not the crumbly kind....Bobby bought some corn bread from a bake sale while on the road...it was very heavy and just wonderful...what would I add to regular corn bread to make it "heavy"...Lard???


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Using less regular flour will make the cornbread denser.

    Bookmark   February 27, 2005 at 5:18AM
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Agree with Ginger - find a recipe with only corn meal listed, no flour, try it and see if that's what you are looking for.

    Bookmark   February 27, 2005 at 8:45AM
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Too bad my MIL didn't write down her recipe for corn bread. Everything she baked came out really heavy! LOL

    Bookmark   February 27, 2005 at 8:28PM
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Thanks, I'll give it a try!!!


    Bookmark   February 27, 2005 at 11:20PM
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I, too, like a heavier cornbread. I seem to remember saving a recipe from a restaurant, that the requestor specifically like b/c it was "heavy". That aside, I usually just use more cornmeal and less flour - maybe 1/2 cup flour and 1-1/2 cups cornmeal. My mom called hers johnnycake - it was heavier and we ate it warm with milk and sugar.

    Bookmark   February 28, 2005 at 3:33PM
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I found a recipe today in the local newspaper called "Sweet Wet Cornbread"...and I am going to try this!!

3 cups of water
1 stick of butter
2 cups self rising cornmeal
1/2 cup flour
1 cup sugar
3 eggs
1-1/2 cups whole milk


Put 3 cups water and stick of butter in pot...bring to heavy boil...In large bowl use whisk to combine cornmeal, flour and sugar...In small bowl, beat 3 eggs, beat in milk...Pour in dry ingredients...Using whisk, mix up very well...Then add milk and egg mixture...stir til lumps are gone...pour into greased 9 x 13" pan...Bake at 400 degrees for one hour (????? that seems like a long time!!)....cool completely before removing from pan. I'm going to try it...will let you know if this is what I am looking for!


    Bookmark   March 3, 2005 at 12:49AM
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Janice, Let me know how it turns out. I love cornbread but have never made one with that much liquid or with water either. I have Sol's Honey Cornbread Muffins in the oven as I'm typing this.

Sol's Honey-Corn Muffins

4 tablespoons melted butter
1 cup AP flour
½ cup cake flour
1-1/3 cup cornmeal
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3 large eggs
1½ cups half & half or whole milk
½ cup plus 2 tablespoons vegetable oil
3 tablespoons honey
1½ teaspoons vanilla extract

Preheat oven to 400ºF. In a bowl whisk the flours, cornmeal, sugar, baking powder and salt.
In a separate bowl, whisk the eggs, milk, butter, oil, honey and vanilla.

Gradually add the dry ingredients to the wet, stirring gently with the whisk and stop just as soon as there's not a trace of flour left.

I use a greased, large muffin pan for these, so this recipe will yield 6 big muffins.
I also used a large ice cream scoop to pour the batter evenly into each cup, almost filling it to the top. Bake muffins for 30-35 minutes or until a toothpick inserted comes out clean. Cool on a rack for 5 minutes before removing from pan.


    Bookmark   March 3, 2005 at 10:10AM
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Heavy cornbread should be made with all meal and no flour. The more shortening you use the less crumbly it will be.

    Bookmark   March 3, 2005 at 10:18AM
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I always a few squirts of honey in my bread.
Another "nice" change is to swirl a bit of raspberry jam through the batter.

    Bookmark   March 3, 2005 at 2:45PM
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This is the only corn bread I have made for many years. It is "heavy" and so I am! This is absolutely the most dense and delicious corn bread ever!


1/2 cup soft butter
1 cup sugar
4 eggs
1/2 cup shredded cheddar cheese
1/2 cup shredded papperjack cheese
1 16-oz can cream-style corn
1 cup flour
4 teaspoons baking powder
1 cup cornmeal
1/4 teaspoon salt

Combine butter and sugar. Add eggs, cheese and creamed corn and stir to combine. Combine dry ingredients and mix to combine. Pour into a greased 9x13 pan and bake at 300 degrees for about 1 hour.

    Bookmark   September 12, 2007 at 8:48PM
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I have made this cornbread for a long time and it is really good.

2 eggs
1 1/2 cups milk
2 cups yellow cornmeal
3 tsp baking powder
1 1/2 tsp salt
1/8 - 1/4 cup sugar depending on how sweet you want it
2 tb melted canola oil
1/3 cup chopped onion (optional)

place 2 tb canola oil in large cast iron skillet in 450 oven
be sure to get your skillet really hot, that is what puts the crust on the bottom.

beat eggs, pour in milk, add dry sifted ingredients
take skillet out of oven and carefully coat the sides of the skillet and then pour off the hot oil into your batter,
stir and pour batter back into your skillet.

Bake 25-30 min or until golden brown.

    Bookmark   September 13, 2007 at 7:26PM
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Thanks Guys! I'm saving all of these receipes. Corn Fed Gal Here!

I will add diced green chillies!

    Bookmark   September 19, 2007 at 11:05AM
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this is cornbread from Georgia ... it should be cooked in a well-seasoned cast iron skillet. NO sugar. NO flour. Use buttermilk. Make sure the skillet is smoking hot before you pour the batter. If you're lucky the batter will push the shortening up and over the outside edge forming a delicious 1/2" crust all the way around.

Southern Corn Bread
Serves 8 Yanks, 4 Rebs.

Source: White Lily.
(I do not use the sugar.)

2 cups White Lily cornbread mix (white, self-rising)
1 1/2 cups buttermilk
1/4 cup melted Crisco
1 egg lightly beaten
1 to 2 tbsps sugar (optional)

Preheat well-greased 8 or 10" iron skillet in 425°F oven. Blend all ingredients, stirring just until moistened. The batter should be lumpy and rather thin. Pour into HOT skillet. Bake 20 to 25 minutes for 10" skillet or 25 to 30 minutes for 8" skillet or 8x8x2' pan. Serve hot with butter.

White Lily mix is not avilable in my area. If you can't import the real stuff from the deep South, substitute a stone-ground, self-rising WHITE cornbread mix. Better yet, order the real stuff from www.whitelily.com
Remember Southern cornmeal is ground from white corn and Southern cornbread is nothing like sweet Northern cake-like cornbread. It's even less like North Carolina cornbread which is similar to very sweet spoonbread which has collapsed.

    Bookmark   September 19, 2007 at 12:54PM
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