Great cornbread recipe
 

I'm feeling generous, so I'll share this. Goes great with chile, split pea soup, any
bean soup, etc.

Crusty Cornbread

Ingredients
2 cups all-purpose flour
2 cups finely ground yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons salt
2 1/4 cups milk
2 large eggs
6 tablespoons butter, melted and slightly cooled
2 tablespoons rendered bacon fat, butter, shortening or vegetable oil

Directions

Preheat the oven to 400 degrees F.
Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes.

Meanwhile, prepare the batter.
Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In
a medium bowl, whisk together the milk, eggs and melted butter.
Make a well in the center of the dry ingredients and pour the wet mixture into the
well. Use a fork or spatula to stir the batter until evenly combined.

Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour
the batter into the skillet and, using a spatula, spread the batter evenly across the
pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30
minutes. (Cooks Note: For a richer flavor, you can melt an additional 2 tablespoons
butter over the top of the cornbread when it comes out of the oven.) Remove from the
oven and serve directly from the skillet, if desired.
--

Ban idiots, not guns!

Great cornbread recipe
 

John H. wrote:
I'm feeling generous, so I'll share this. Goes great with chile, split pea soup, any
bean soup, etc.

Crusty Cornbread

Ingredients
2 cups all-purpose flour
2 cups finely ground yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons salt
2 1/4 cups milk
2 large eggs
6 tablespoons butter, melted and slightly cooled
2 tablespoons rendered bacon fat, butter, shortening or vegetable oil

Directions

Preheat the oven to 400 degrees F.
Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes.

Meanwhile, prepare the batter.
Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In
a medium bowl, whisk together the milk, eggs and melted butter.
Make a well in the center of the dry ingredients and pour the wet mixture into the
well. Use a fork or spatula to stir the batter until evenly combined.

Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour
the batter into the skillet and, using a spatula, spread the batter evenly across the
pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30
minutes. (Cooks Note: For a richer flavor, you can melt an additional 2 tablespoons
butter over the top of the cornbread when it comes out of the oven.) Remove from the
oven and serve directly from the skillet, if desired.
--

Ban idiots, not guns!


Sounds more like a cake than cornbread. Too much flour and need course
ground cornmeal. Problem with Jiffy and other packaged cornbread. Crappy
texture.

Great cornbread recipe
 

On 1/10/2016 9:26 PM, Califbill wrote:
John H. wrote:
I'm feeling generous, so I'll share this. Goes great with chile, split pea soup, any
bean soup, etc.

Crusty Cornbread

Ingredients
2 cups all-purpose flour
2 cups finely ground yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons salt
2 1/4 cups milk
2 large eggs
6 tablespoons butter, melted and slightly cooled
2 tablespoons rendered bacon fat, butter, shortening or vegetable oil

Directions

Preheat the oven to 400 degrees F.
Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes.

Meanwhile, prepare the batter.
Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In
a medium bowl, whisk together the milk, eggs and melted butter.
Make a well in the center of the dry ingredients and pour the wet mixture into the
well. Use a fork or spatula to stir the batter until evenly combined.

Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour
the batter into the skillet and, using a spatula, spread the batter evenly across the
pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30
minutes. (Cooks Note: For a richer flavor, you can melt an additional 2 tablespoons
butter over the top of the cornbread when it comes out of the oven.) Remove from the
oven and serve directly from the skillet, if desired.
--

Ban idiots, not guns!


Sounds more like a cake than cornbread. Too much flour and need course
ground cornmeal. Problem with Jiffy and other packaged cornbread. Crappy
texture.

To each his own.

Great cornbread recipe
 

On Sun, 10 Jan 2016 18:26:19 -0800, Califbill billnews wrote:

John H. wrote:
I'm feeling generous, so I'll share this. Goes great with chile, split pea soup, any
bean soup, etc.

Crusty Cornbread

Ingredients
2 cups all-purpose flour
2 cups finely ground yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons salt
2 1/4 cups milk
2 large eggs
6 tablespoons butter, melted and slightly cooled
2 tablespoons rendered bacon fat, butter, shortening or vegetable oil

Directions

Preheat the oven to 400 degrees F.
Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes.

Meanwhile, prepare the batter.
Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In
a medium bowl, whisk together the milk, eggs and melted butter.
Make a well in the center of the dry ingredients and pour the wet mixture into the
well. Use a fork or spatula to stir the batter until evenly combined.

Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour
the batter into the skillet and, using a spatula, spread the batter evenly across the
pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30
minutes. (Cooks Note: For a richer flavor, you can melt an additional 2 tablespoons
butter over the top of the cornbread when it comes out of the oven.) Remove from the
oven and serve directly from the skillet, if desired.
--

Ban idiots, not guns!


Sounds more like a cake than cornbread. Too much flour and need course
ground cornmeal. Problem with Jiffy and other packaged cornbread. Crappy
texture.

My bad. I forgot the modifications. I use only half the sugar, 2 1/2 cups stone
ground cornmeal, 1 1/2 cups flour. Use only stone ground cornmeal. Next time you're
in Indiana stop here and get a few pounds to throw in your freezer.

http://www.elkhartcountyparks.org/pr...ounty_park.htm

They grind it right there, and you can watch them doing it.
--

Ban idiots, not guns!

Great cornbread recipe
 

On Mon, 11 Jan 2016 05:41:09 -0500, Justan Olphart wrote:

On 1/10/2016 9:26 PM, Califbill wrote:
John H. wrote:
I'm feeling generous, so I'll share this. Goes great with chile, split pea soup, any
bean soup, etc.

Crusty Cornbread

Ingredients
2 cups all-purpose flour
2 cups finely ground yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons salt
2 1/4 cups milk
2 large eggs
6 tablespoons butter, melted and slightly cooled
2 tablespoons rendered bacon fat, butter, shortening or vegetable oil

Directions

Preheat the oven to 400 degrees F.
Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes.

Meanwhile, prepare the batter.
Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In
a medium bowl, whisk together the milk, eggs and melted butter.
Make a well in the center of the dry ingredients and pour the wet mixture into the
well. Use a fork or spatula to stir the batter until evenly combined.

Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour
the batter into the skillet and, using a spatula, spread the batter evenly across the
pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30
minutes. (Cooks Note: For a richer flavor, you can melt an additional 2 tablespoons
butter over the top of the cornbread when it comes out of the oven.) Remove from the
oven and serve directly from the skillet, if desired.
--

Ban idiots, not guns!


Sounds more like a cake than cornbread. Too much flour and need course
ground cornmeal. Problem with Jiffy and other packaged cornbread. Crappy
texture.

To each his own.

Well, I did forget my modifications. The method and the use of bacon grease is what I
really like about this recipe.
--

Ban idiots, not guns!