Could somebody please explain the whole no true scotsman mentality that surrounds cornbread? I've never had cornbread in my whole life and I would be interested in trying to make some but trying to find a good recipe for the stuff is like searching for the holy grail apparently.
Also give me your cornbread recipes, southerner anons.
Well user, it's probably like bread in general. There's no one way to make bread
I feel ya op. Usually I just follow the recipe on my bag of cornmeal, sometimes with regular flour, sometimes without. I also omit the sugar and salt it more heavily and if I have bacon drippings/any meat drippings around I'll use those as opposed to like, vegetable oil. Butter might even work in a pinch.
How plain do you take it? It's also pretty decent to saute some chilis and throw them in and possibly throw in a handful of cheese or something. The cheese might be a little overdoing, but the chilis add a nice zing to it
Southern Cornbread is more akin to actual bread.
Northern Corn"""""bread""""" is more like Corn Cake.
because there are many types of cornbread and the ones that add wheat flour and sugar and shit could be seen as 'adulterated' as they compensate for the lack of the right kind of cornmeal.
...
Just get some jiffy, add heavy cream, a spoonful of sugar, maybe bacon/jalapeno/cheddar if you want, then throw it in the oven.
Or form an opinion after making it for a lifetime, then join one of the camps about what is "proper" cornbread.
3? cups cornmeal flour, maybe more, I forget
1 eggs
1 can homestyle creamed corn
1/2? cup of sour cream
mix by hand probably and bake at whatever.
You remind me, my hastily typed recipe at
Needs egg, corn, and sour cream. Nice to fry up the corn until browned at the edges, then blend half with cream.
Also like to do maple syrup butter on the top when it comes out the oven, and bacon fat to coat the pan.
This man is correct. Jiffy is GOAT.
smittenkitchen.com
smittenkitchen.com
I won't claim that these are "authentic," but they're fucking good
Failing that, you can just make polenta thick enough to be eaten like bread
i like making a dense honey cornbread as a side to a hotter chili. i usually put powdered sugar on top to serve
>Could somebody please explain the whole no true scotsman mentality that surrounds cornbread?
Do you have a fucking clue what you're talking about?
cornbread is the ONE AND ONLY time i use butter-flavored crisco.
maybe it's a nostalgia thing 'cause my mom made it that way. but it tastes so goddamn delicious with that artificial transfat.
i've tried using real butter. it's not the same.
also: use plenty of sugar. i want my cornbread to be like a dessert cake.
>sweet cornbread
no
probably not at all authentic but this is good
seriouseats.com
Buy this op.
Would that be a good use in buffalo wing sauce?
There is a "butter flavored oil' called Whirl that some restaurants use and I'm wondering if that stuff is similar.
I add corn and jalapeños. Bretty gud.
honestly op i made corn "bread" once and it was AWFUL.
i would suggest you make sweetened corn bread, it's really satisfying
It was pretty easy to understand, dumb user.
OP doesn't know why people insist that the only True Cornbread that exists is their personal version, and crossing over to other cornbread versions would desecrate their ancestors.
It's kind of like how people like to say "No true chili has beans in it", and so on. OP wants to know the True Cornbread Path (tm), or at least comprehend why we're so anal about it.
That being said, I'll place my vote for using bacon drippings, eggs, and roasted corn kernels. Savory cornbread is great with stew.
You can make buttery, sugary cornbread if you want to eat cake with dinner. I won't judge you. I just don't like to make it that way myself.
>that's not cornbread
>but it's a bread made of corn
>no true cornbread has sugar
>this one does
>IT'S NOT CORNBREAD
I'll just add on a recipe from ATK for cornbread using fresh corn kernels pureed and cooked down and folded into the cornmeal dough (seek to 17:10):
youtube.com
it's okay for things to be clear and distinct and have rules/cutoff points
Not sure if that's the same as the one in their cookbook, that was breddy gud.
Cornbread:
1 Cup Yellow Cornmeal
1 Cup All Purpose Flour, sifted
1 Tablespoons Sugar, granulated
4 Teaspoons Baking Powder
½ Teaspoon Kosher Salt
1 Egg, Beaten
1 cup plain yogurt mixed with 1/2 cup water
3 Tablespoons Vegetable Oil (can use bacon drippings, or any fat, really....)
Mix dry ingredients.
Mix yogurt and milk until it's the consistency of milk and add.
Beat the egg and add.
Mix all ingredients thoroughly.
Pour into a greased / buttered pan.
Cook at 425 for 30 mins or until brown.
The plain yogurt can be substituted with buttermilk if you keep that on hand. I don't, but I always have plain yogurt, so that's what I use, and it turns out awesome. I also add 4-5 Habanero peppers into my batter for the heat and flavor.
I love corn bread