Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Scout26 on July 20, 2017, 09:27:22 PM
-
You all are Jiffy Boxers, eh? Fought for the cast iron? Scratch cooking ain't exactly soldiers' work.
Cornbread war long done, we're all just folks now.
One box Jiffy mix, follow box directions. Add a bit of sugar.
Cook in oven in a cast iron skillet.
-
How much extra sugar? And you forgot the can of creamed corn :P
-
Buttermilk cornbread.
1-1/2 c. yellow cornmeal
1/2 c. flour
2 tsp aluminum-free baking powder
1/2 tsp baking soda
1 tsp sugar
1 tsp salt
2 eggs
1-1/2 c. buttermilk
1/4 c. oil (anything clear and relatively tasteless) or bacon drippings (pork fat rules!)
Use an 8x8 baking dish for thick pieces, a large cast iron skillet for thinner pieces. For a casserole or 13x9 baking dish, double the recipe. 450 deg for 20-25 min.
Brad
-
I know I'm a heathen. Deal with it.
Mrs. came across this in the store an gave it a shot.... It's amazing.
(https://i5.walmartimages.com/asr/8e09fafe-50ff-476e-93cb-927aa72fc2cb_1.e24494f648d49533d0ad0f7fec1fb550.jpeg?odnHeight=450&odnWidth=450&odnBg=FFFFFF)
-
Call it cornbread, corncake, or corn-based dessert, but this is the recipe that I use. I pretty much failed at making cornbread until I followed this recipe. This comes out perfect every time I make it, and tastes great. I make it in a 10" cast iron pan, and it comes out a perfect size for me.
http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe-2012669
-
I've been know to use Jiffy.
But I've also been known to make my own cornbread from scratch.
With creamed corn.
And copious amounts of sugar.