The Great Cornbread Debate

Took said:
My Grandma would make it fried in a cast iron pan and it was thin and crispy. I spent a lot of time at her house growing up; this thread has made me miss her terribly.
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Sandman_NC said:
We always called them cornbread fritters.... had a little more chew to 'em. Still good though!
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That's what me and Fiona like with our chicken pastry. My recipe is a little different because I use a mix of yellow corn meal and masa, add some salt, pepper, and a pinch of sugar for balance and fry 'em thin in hot bacon grease.
 
Cornbread........ Yuck










































































JK, the best cornbread is first and formost my grandma's which I haven't had in years and it wasn't a sweet cornbread. Done in a cast iron skillet with more grease than cornbread mix and cast iron..... jk but she did make sure there was a good amount of grease

It went best thrown in a glass of whole milk. Those were great times sitting with my PawPaw him eating cornbread with a glass of buttermilk and me with my whole milk.... Or mixed up in some pintos

Then Indian cornbread, then Mexican cornbread come in second and third. I have never been a fan of sweet cornbread.....
 
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Don said:
This is what you put on cornbread:

View attachment 10346

AL meets GA!
Over 100 years ago, ALAGA Syrup Company found the secret formula for the “Sweetness of the South” when the original cane syrup recipe was created in 1906. ALAGA syrup was born out of love, and the “feeling of family” when a Georgia boy met and married an Alabama girl.

Whitfield Foods, Montgomery, AL
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@Don, do you remember Covingtons molasses out of wilmington? That's what all my family used to swear by.

My family would buy five gallon buckets and split it up by quarts amongst the clan.
 
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Shrek said:
@Don, do you remember Covingtons molasses out of wilmington? That's what all my family used to swear by.

My family would buy five gallon buckets and split it up by quarts amongst the clan.
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No. I don't remember my family being very big on molasses. Mama's mother kept a glass dish of honey and comb on the eating table. And Elaine would just buy a jar of Grandma's if she needed molasses. I also remember Mama mashing butter and brown sugar together and putting it on white bread for me and my sister. My Ex called that "butter and with it" and she's use molasses instead of brown sugar.

An old friend turned me onto Alaga years ago. When Kroger was still in Greensboro, they carried it. Now I have to order it from Whitfield Foods. I like it because it's not too sweet. I can't stand Aunt Jemima pancake syrup because it's so sweet. Now real maple syrup isn't bad but I don't like the artificial maple syrups.

I use Alaga as liquid and sweetener when I stew apples. Oh my goodness!
 
When my wife fixes cornbread, it's ALWAYS fried. Just corn meal, flour and salt. My grandmother, on my Dad's side, always baked her cornbread. I have no idea what she put into it. I remember that it was nothing like cake.

I'm going to try the recipe that @draco88 uses, in post # 8. I'm a bit hesitant about all that Duke's mayo.
 
Shrek said:
@Don, do you remember Covingtons molasses out of wilmington? That's what all my family used to swear by.

My family would buy five gallon buckets and split it up by quarts amongst the clan.
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I remember Covington's 5 gallon buckets well and owned one until a couple of years ago. The little mom and pop grocery stores would have them and sell it to you in pints, qts, half gallon, Mason jars drained from the 5 gal can.

A huge spoonful of homemade Jersey cow butter slapped down across a plate full of Covington's molasses along with a cake of hot flour bread or homemade biscuits made those slices of cured country ham fittin' for a country breakfast.
 
Brangus said:
I remember Covington's 5 gallon buckets well and owned one until a couple of years ago. The little mom and pop grocery stores would have them and sell it to you in pints, qts, half gallon, Mason jars drained from the 5 gal can.

A huge spoonful of homemade Jersey cow butter slapped down across a plate full of Covington's molasses along with a cake of hot flour bread or homemade biscuits made those slices of cured country ham fittin' for a country breakfast.
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Oh Lord @Brangus, thats a small piece of heaven right there. Boy, that brings back memories...
 
Dang right , he's killing this old hillbilly!
 
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powwowell said:
I'm going to try the recipe that @draco88 uses, in post # 8. I'm a bit hesitant about all that Duke's mayo.
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Since draco88 uses regular milk in his recipe rather than buttermilk I suspect the mayo, especially if it's Duke's, adds the slightly sour taste that you would get from the buttermilk.
 
Don said:
Since draco88 uses regular milk in his recipe rather than buttermilk I suspect the mayo, especially if it's Duke's, adds the slightly sour taste that you would get from the buttermilk.
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You do...I have used buttermilk with it, but its just too much, at least for us.
 
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@draco88 I fixed some of your cornbread this morning. I didn't think too much of it. It was missing something? I just sampled another piece, about 10 minutes ago. Dang, that is good. What do you know . . . I have cornbread that needs aging.

I think I'll add another quarter teaspoon of salt in the next batch.
 
powwowell said:
@draco88 I fixed some of your cornbread this morning. I didn't think too much of it. It was missing something? I just sampled another piece, about 10 minutes ago. Dang, that is good. What do you know . . . I have cornbread that needs aging.

I think I'll add another quarter teaspoon of salt in the next batch.
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Yeah...cornbread is one of those thing thats just a little different for everybody.
I tried as little as 3 and as many as 8 tbsp of mayo before I hit what was good for us.
 
The wife and I swear by Duke's Light. We're trying to cut back on calories and sugar. We're still fat.
 
Shrek said:
My question is - what type of meal are you using? That usually has as much to do with taste as anything.
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Regular ol Martha White cornmeal. Sometimes we pick up Quaker cornmeal...and yeah, theres a difference. Not much, but enough to taste.
 
powwowell said:
The wife and I swear by Duke's Light. We're trying to cut back on calories and sugar.
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I'm sure you have done this but check the ingredient label for both Light and regular Dukes. I have found that companies put more sugar/corn syrup in "Light" foods to make up for the lose of taste of the fat they're taking out.
 
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