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| 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???
Janice |
Follow-Up Postings:
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- Posted by Ginger_St_Thomas (My Page) on Sun, Feb 27, 05 at 5:18
| Using less regular flour will make the cornbread denser. |
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- Posted by Teresa_nc7 (My Page) on Sun, Feb 27, 05 at 8:45
| 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. |
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- Posted by Carol_in_California (My Page) on Sun, Feb 27, 05 at 20:28
| Too bad my MIL didn't write down her recipe for corn bread. Everything she baked came out really heavy! LOL |
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- Posted by Mrscharms1 (My Page) on Sun, Feb 27, 05 at 23:20
| Thanks, I'll give it a try!!! Janice |
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- Posted by Virginia7074 (My Page) on Mon, Feb 28, 05 at 15:33
| 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. |
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- Posted by Mrscharms1 (My Page) on Thu, Mar 3, 05 at 0:49
| I found a recipe today in the local newspaper called "Sweet Wet Cornbread"...and I am going to try this!! 3 cups of water --------- 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! Janice |
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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 Preheat oven to 400ºF. In a bowl whisk the flours, cornmeal, sugar, baking powder and salt. 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. Sol |
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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. |
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- Posted by Terri_PacNW (My Page) on Thu, Mar 3, 05 at 14:45
| I always a few squirts of honey in my bread. Another "nice" change is to swirl a bit of raspberry jam through the batter. Mmmmmmmm |
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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! CORN BREAD 1/2 cup soft butter 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. |
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| I have made this cornbread for a long time and it is really good. 2 eggs place 2 tb canola oil in large cast iron skillet in 450 oven beat eggs, pour in milk, add dry sifted ingredients Bake 25-30 min or until golden brown. |
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- Posted by happy_go_lucky_gayle (My Page) on Wed, Sep 19, 07 at 11:05
| Thanks Guys! I'm saving all of these receipes. Corn Fed Gal Here! I will add diced green chillies! |
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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 Source: White Lily. 2 cups White Lily cornbread mix (white, self-rising) 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 |
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