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CZfool68

CZfool68

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I have read about every opinion from North to South here about cornbread. So I know the popular Southern sentiment is more corn flavor, less sweet. Maybe a jalapeño piece or three. But as a heathen Yankee I like it sweet. But may have found the perfect concoction. Grabbed some corn muffons from Fresh Market and the sweet, round, female-like muffin top is sensuously sweet while the big ass base has some nice corn flavor with a little crunchiness.

God bless America and corn muffins.
 
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I like it sweet. And the Trader Joe’s box of cornbread mix is hard to beat. :p
 
bigfelipe said:
Box mix? Heathens...
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Sweet?

Double Dirty Dog Heathens.


Cornbread with plenty of butter and a glass of cold milk. Regular or buttermilk. Your choice.


Sweet. Like eating a stale yellow cake. Nope.

Just another "discussion" I had with the wife after we married.

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No sweet in my cornbread, I like to break it up in a bowl then pour extremely sharp buttermilk on it, YUMMMMmmmm.

Buttermilk needs to be "accidentally" left out of the Frigidaire most of a summer day to sharpen then put to the back of the frig to almost freeze.
 
bigfelipe said:
Box mix? Heathens...
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My Mama was the best southern cook the world has ever known and she swore by this.......

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.......... as the base for her cornbread. I regret that I never thought to ask for her complete recipe! I really miss my Mama! :(

Terry
 
draco88 said:
If a Southerner admits they don't really like cornbread at all, do they lose their Southern membership?
Asking for a friend...
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Never been hungry? Have you. Pinto's and cornbread. Ever founder yerself? On that I could.[emoji41]

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I'm from the south and don't like sweet breads or sweet tea. I suppose I must be an anomaly.
 
My Yankee NYC Brooklyn born Italian Mom also used the Jiffy mix and nobody complained.
 
BatteryOaksBilly said:
We had this one Before marriage...Charmin, Heinz, Duke's, Jif. No substitutions EVER.....
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I go out of my way to not buy Heinz. After learning a little about Mr. Kerry and his wife I don’t wish to fund those traitors. I buy stuff from little farmstands and specialty shops when I can. It’s an easy product to make and hard to screw up. Found some Chipotle Catsup dwon in SC a while back. Good stuff.
 
CZfool68 said:
I go out of my way to not buy Heinz. After learning a little about Mr. Kerry and his wife I don’t wish to fund those traitors. I buy stuff from little farmstands and specialty shops when I can. It’s an easy product to make and hard to screw up. Found some Chipotle Catsup dwon in SC a while back. Good stuff.
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Mrs. K. Owns about $3M worth of Kraft Heinz. Berkshire Hathaway assisted with the merger.
 
Inglis said:
My wife is Scottish and there is not any sugar in corn bread in my house.
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Well, sugar is kinda pricey... :D

I put a spoonful of molasses or sugar in my cornbread to help give the flavor a little body, but, if you can taste sweetness, it's too much.
 
kcult said:
Wifey prefers Hunt's.
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You married well Troy...…….you married well sir. That is all.



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Details
Made with fresh-picked, red-ripe juicy tomatoes, this Hunt's premium restaurant style tomato ketchup evokes a fresh-from-the vine taste. Made from a special blend of garlic powder, onion powder, and vinegar, this ketchup creates the perfect sweet and tangy flavor with a satisfyingly smooth texture, perfect for dipping or spreading. Provide it for guests to use on top of their favorite classic menu items, such as old-fashioned, hearty burgers or hot and crispy, golden french fries. This versatile condiment is a great accent for all types of dishes and appetizers, making it the ideal option to keep on hand at the counter or on your tables.

Hunt's uses fresh tomatoes to make their premium ketchup. The tomatoes are peeled with a flash steam process, allowing them to retain that juicy flavor and a beautifully-bright red color. Plus, this ketchup is all-natural and made without artificial flavors and preservatives. The large can ensures you have an ample supply on hand to add into your recipes or use to refill bottles for tableside service. Ketchup is a time-honored sauce that guests of your concession stand, restaurant, or cafeteria are sure to love!

Part of the Conagra brand, Hunt's has been bringing delicious and fresh products to the table since 1888. Dedicated to sustainability, the company has been using the flash steam process to peel product and ensure that no chemical by-products are being put back into the earth during their production practices. They are also careful to use each and every part of the tomato when creating their line of products, in order to create little waste and make a big difference. Plus, their tomatoes are 100% natural, including no artificial preservatives, so you can be sure every time you make a meal with Hunt's product, you're cooking with the very best.
 
Corn bread is very easy to make from scratch.
I only add sugar when I'm making corn muffin waffles for breakfast.


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doose said:
Mama used to make corn griddle bread on the stovetop. Cornbread batter that was fried. No leavening.

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Kind of what my family does but we make the batter thin and pour it into about a inch of hot oil. Frys up so thin and crisp it like looking thru a dollie.
 
Brangus said:
You married well Troy...…….you married well sir. That is all.



1632812.jpg


Details
Made with fresh-picked, red-ripe juicy tomatoes, .
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Cornbread to Ketchup is one helluva Segue. I guess its phoentics or somethin.
 
Miss Lily said:
I'm from the south and don't like sweet breads or sweet tea. I suppose I must be an anomaly.
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If there is more than 3/4 of a cup of sugar in it your doing it wrong, good sweet tea is dark, and slightly bitter. This bastardization that some people call sweet tea is nothing more then brown sugar water
 
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fishgutzy said:
Corn bread is very easy to make from scratch.
I only add sugar when I'm making corn muffin waffles for breakfast.


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I read an interesting piece a few months ago about how corn has changed and it’s no longer like you used to be able to get.i don’t recall when it changed exactly, though. It had something to do will the milling process(*). The adding of a teaspoon of sugar and cutting the corn meal with white flour supposedly make it more like it used to be.

* my grandfather ran a bakery and used to make “salt rising bread”. It used corn meal. It stunk but made excellent toast like none other.Sometime in the 80s the corn meal changed and it was never as good. After he retired he tried everything he could think of to recreate it, but never could.
 
noway2 said:
I read an interesting piece a few months ago about how corn has changed and it’s no longer like you used to be able to get.i don’t recall when it changed exactly, though. It had something to do will the milling process(*). The adding of a teaspoon of sugar and cutting the corn meal with white flour supposedly make it more like it used to be.

* my grandfather ran a bakery and used to make “salt rising bread”. It used corn meal. It stunk but made excellent toast like none other.Sometime in the 80s the corn meal changed and it was never as good. After he retired he tried everything he could think of to recreate it, but never could.
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I like to use the stone ground corn meal from the mill on 66 in Greensboro. It is available at multiple stores in the region or directly at the mill.

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I'm southern born and bred, and my Carolina roots go back to the 1700's. That said, I think Jiffy is God's gift to cornbread, and none of the home made cornbreads I've had come close.

Most sweet tea is too weak and too sweet. I like mine black as coffee with just enough sugar in it to take the edge off. If I go out, I'll often order unsweet tea, because the sweet stuff is like karo syrup.
 
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Talking about fried cornbread patties and such reminds me of the old Sandhills Cafe in Candor,NC. 'Ol Ms. Ewing had it down to an art. When I was a kid she always gave me a big, greasy, basket full. I shared mine with several NASCAR drivers of the 70's as many of them stopped there going to/from Rockingham.
 
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