Georgia cornbread?

My kid went to Georgia to spend the holidays with a friend and friend's family. So my boy comes back saying his friend's mama makes the best cornbread he's ever had....better than dad's!

I actually take a lot of pride in my Betty Crocker buttermilk cornbread. What gives?

It's a Southern thang...you probably won't understand...lol

I got to have me some jalapenos in mine!

Probably made with real cornmeal, not a store bought mix of some sort. And also, most likely, no sugar what so ever. Real cornbread is NEVER sweet.
Like Lewis Grizzard said, if you want sweet, get the pound cake.

To this northerner, cornbread tastes like poverty, just like menudo and lima beans

My Betty Crocker recipe calls for 1.5 cups of cornmeal, 1/2 cup flour, two eggs, 1.5 cups of buttermilk, 1 tea. salt, 1 tea. sugar, 1/2 tea. baking soda, 2 tea. baking powder and 1/4 cup oil or melted butter.

My dad used to grind our homegrown Indian corn into meal, but I've been buying pre-ground store bought semi-coarse yellow.

Flour and sugar, there's your problem.

1 1/2 cup plain corn meal
1 teaspoon salt
1/2 teaspoon soda

1 1/3 cup buttermilk
1 lg egg
2 heaping tablespoons bacon grease

Mix dry, in another bowl mix buttermilk and egg.

Heat skillet with bacon grease in 425° oven. Just as the grease gets hot quickly mix wet and dry, mix well. Pour in hot grease, it should sizzle, mix until thoroughly blended. Pour into hot skillet and bake at 425° for 25 minutes or until the top browns to a deep golden brown.

If your skillet is properly seasoned it should easily flip out onto a plate.

Toss in a half cup of pork cracklings to make crackling bread. Chopped and lightly fried bacon or diced onion in the same amount is also good.

x2

Probably like grits. If it comes out of a box, it's pretend.

I had cornbread at Thanksgiving….was the best I’ve ever had. It had maple syrup added to it.

Never added but it's acceptable to pour cane syrup over. Though folks will undoubtedly bless your heart.

Now red eye gravy goes great over cornbread or grits.

So warrior, no baking powder in your cornbread?

Just soda.

Jiffy mix is the best. LOL

Warrior nailed it.

My mom always made it in a cast iron skillet. For whatever reason it isn't the same baked in glassware or an aluminum cake pan.

Mike

I make mine in an iron skillet as well. I'm thinking that the main difference might be the omission of baking powder. My recipe calls for two teaspoons.

Aint no way you can compete with Deez Country folks

My good buddy from Florida sent me two fifths of homemade cane syrup the other day. Its good over a cathead biscuits too.

Do the cornbread, do the hog maw, do the neck bone !!! OMG LMAO

Butter Sugar Eggs ..Yellow Cornmeal ..flour...baking powder...salt...milk... For this Yankee

Baking soda works with the acid in the buttermilk to make the cornbread rise. A little more trouble but the taste is better. Make buttermilk biscuits like his too.

Yup, same principle as the vinegar soda volcanoes we all made in elementary school.

In a southern household there is one cast iron skillet that shall not be washed. That is the cornbread skillet, perfectly seasoned. Just wipe it out when done. At most rinse under water and dry well.

May God have mercy on anyone that causes the cornbread to stick.

I'm going to show Warrior's last post to my wife who has been flirting with divorce for abusing the golden cast iron skillet rule! Ain't fun to have to re-season those suckers.

Try a heaping spoon of mayo if you have no eggs that day.