spike, the thodoks basementhold has graduated from the unfortunate jiffy mix stage of cornbread creation, and we encourage all who similarly relish cornbread to do the same
spike, tell me about your cornbread preparation regimen
truth be told, i've actually never made cornbread. however, my wife makes a delicious corn souffle that always goes fast at potluck gatherings. i believe jiffy mix (for convenience) and copious amounts of butter are involved.
Joined: Fri Oct 22, 2004 12:47 pm Posts: 9282 Location: Atlanta Gender: Male
I go the cast iron skillet route. Sugar is banned from my cornbread. I heat either butter or oil in the skillet and leave it in the oven until It's ready to pour into the mix. I prefer stone ground corn meal and I like to add a really nice aged cheddar to the mix and occasionally a Jalapeno. The first time I tried Jalapeno's I put in too many and it was really hot a little too hot so if I go that route I add fewer now.
The next time I make corn bread I'm going to lay sage leaves in the skillet after I pour the oil (butter or bacon drippings) into the mix.
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