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Author Topic: Starting the cornbread war all over again  (Read 8639 times)

K Frame

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Re: Starting the cornbread war all over again
« Reply #50 on: November 22, 2016, 10:07:46 AM »
Quote from: MillCreek on November 22, 2016, 09:20:52 AM
^^^That is what we use as the base for the jalapeno cornbread that we make: add a small can of creamed corn, a small can of jalapenos and one cup of shredded sharp cheddar cheese and then bake.  A very moist and flavorful cornbread.

DAYAM! That sounds really good!

When you say small can, are you talking the 14 to 16 ounce size can, or the smaller 8 to 10 ounce size? Do you use the same amount of milk (1/3rd cup) and an egg, or do you adjust those ratios?
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MillCreek

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Re: Starting the cornbread war all over again
« Reply #51 on: November 22, 2016, 10:30:13 AM »
The 8 to 10 ounce can of creamed corn, and we do not adjust the egg and milk ratios.  Using the creamed corn seems to take care of the necessary added moisture.
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K Frame

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Re: Starting the cornbread war all over again
« Reply #52 on: November 22, 2016, 10:53:18 AM »
Know what, I need to stop by the store anyway... I think I'll pick up the fixings for this, and Sunday when I get back from Pennsylvania I'll make it to go along with the pork roast I'm intending on having.

I think I may do green chilies instead of jalapenos, though...
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MillCreek

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Re: Starting the cornbread war all over again
« Reply #53 on: November 22, 2016, 11:08:53 AM »
Quote from: Mike Irwin on November 22, 2016, 10:53:18 AM
Know what, I need to stop by the store anyway... I think I'll pick up the fixings for this, and Sunday when I get back from Pennsylvania I'll make it to go along with the pork roast I'm intending on having.

I think I may do green chilies instead of jalapenos, though...

We have done green chilies, jalapenos or chipotle peppers in adobo sauce.  It depends on our mood and what we have in the pantry.
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MillCreek
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Quote from: Angel Eyes on August 09, 2018, 01:56:15 AM
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makattak

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Re: Starting the cornbread war all over again
« Reply #54 on: November 22, 2016, 11:25:44 AM »
Quote from: MillCreek on November 22, 2016, 11:08:53 AM
We have done green chilies, jalapenos or chipotle peppers in adobo sauce.  It depends on our mood and what we have in the pantry.

We will have to try that... sometime when the children are out of the "SPICY!" stage where "spicy" means anything with the slightest bit of heat or interesting flavor.
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K Frame

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Re: Starting the cornbread war all over again
« Reply #55 on: November 22, 2016, 12:10:12 PM »
I don't think I'd like the chipotles in the cornbread. Those I like to put in the chili, but I don't think I'd use them otherwise.

Fresh Anaheims, though, would likely be a great addition.
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brimic

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Re: Starting the cornbread war all over again
« Reply #56 on: November 23, 2016, 12:45:17 PM »
 [popcorn]
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BobR

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Re: Starting the cornbread war all over again
« Reply #57 on: November 23, 2016, 06:56:31 PM »
Quote from: brimic on November 23, 2016, 12:45:17 PM
[popcorn]
In cornbread? Doesn't that make a mess in the oven when it starts popping?  =|  ;)


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K Frame

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Re: Starting the cornbread war all over again
« Reply #58 on: November 24, 2016, 09:53:52 PM »
One of my Mom's livein caregivers made Thanksgiving dinner this year, and one of the things she made was the Jiffy cornbread with the extra creamed corn in it.

It cooked up like spoonbread and was just fantastic.
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