Cornbread

[Nick Cramer]

I've been reduced to using Jiffy brand cornbread mix. What's a better way?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~

[Boron Elgar]

On 16 May 2013 14:00:25 GMT, Nick Cramer <n_cram...@pacbell.net>
wrote:

>I've been reduced to using Jiffy brand cornbread mix. What's a better way?

Actually, if you are going to go the mix route, Jiffy is definitely
the way to go.

If you want cornbread from scratch, you need to make a decision as to
whether you want the southern style, which is not sweet at all, or the
northern style which is.

AND then you get to decide whether you want it plain or jazzed up.

Let us know what your preferences are and it'll be easier to point you
to decent recipes.

Boron

[Nick Cramer]

Thanks, Boron. Being originally from da Bronx, I guess northern style is
what I'm used to, although I do like my grits with just butter and
sometimes cheese or jalapenos.

[Boron Elgar]

On 16 May 2013 15:09:22 GMT, Nick Cramer <n_cram...@pacbell.net>

wrote:

>Boron Elgar <boron...@hootmail.com> wrote:
>> On 16 May 2013 14:00:25 GMT, Nick Cramer <n_cram...@pacbell.net>
>> wrote:
>>
>> >I've been reduced to using Jiffy brand cornbread mix. What's a better
>> >way?
>>
>> Actually, if you are going to go the mix route, Jiffy is definitely
>> the way to go.
>>
>> If you want cornbread from scratch, you need to make a decision as to
>> whether you want the southern style, which is not sweet at all, or the
>> northern style which is.
>>
>> AND then you get to decide whether you want it plain or jazzed up.
>>
>> Let us know what your preferences are and it'll be easier to point you
>> to decent recipes.
>
>Thanks, Boron. Being originally from da Bronx, I guess northern style is
>what I'm used to, although I do like my grits with just butter and
>sometimes cheese or jalapenos.

I have no tried and true recipe, as I basically go by what I have in
the fridge to use up - buttermilk, sour cream, butter, etc.

Check these out and see what appeals to you. All are reliable sources.
You will need to read a few, see the commonalities and the
differences, then take the plunge and bake one.

Cornbread is quite flexible...if you go on the sweeter side, you can
toss in blueberries or craisins. If you go for the savory, the
jalapenos and cheese additions are fun.

http://markbittman.com/good-old-fashioned-corn-bread/

http://www.foodnetwork.com/recipes/ina-garten/jalapeno-cheddar-cornbread-recipe/index.html

http://www.marthastewart.com/859136/classic-cornbread

http://thepioneerwoman.com/cooking/2010/10/skillet-cornbread/

http://www.kingarthurflour.com/recipes/maple-cornbread-recipe

http://www.thepiggly-wiggly.com/2010/10/cooks-illustrated-all-purpose-cornbread.html

[Janet Bostwick]

On Thu, 16 May 2013 11:26:02 -0400, Boron Elgar

Doesn't Reinhart have one -- with cheese and peppers maybe?
Janet US

[Alan]

"Nick Cramer" wrote in message news:20130516100025.357$B...@newsreader.com...

Now that is a faint glimmer from the past. Try this one on for size. It will
give you a whole new appreciation for corn bread.

Alan

East Coast Grill Corn Bread

2 cups all-purpose flour
1 cup yellow cornmeal
3/4 cup white sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
1 1/2 cups whole milk
1 1/2 tablespoons vegetable oil
1/4 cup melted butter
2 cups fresh or frozen corn kernels

1. Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in
the oven to heat up.

2. In a large bowl, sift together the flour, cornmeal, sugar, salt and
baking powder. In another bowl, whisk together the eggs, milk and oil. Pour
the wet ingredients over the dry ingredients, add the melted butter and the
corn and stir together until just mixed.

3. Remove the hot cast-iron pan from the oven and pour into it the batter,
then give the pan a smack on the countertop to even it out. Return pan to
oven and bake, approximately 1 hour, until the corn bread is browned on top
and a toothpick or a thin knife inserted into the top comes out clean.

[Nick Cramer]

"Alan" <alz...@frontier.com> wrote:
> "Nick Cramer" wrote in message

> I've been reduced to using Jiffy brand cornbread mix. What's a better
> way?

> Now that is a faint glimmer from the past. Try this one on for size. It
> will give you a whole new appreciation for corn bread.

> East Coast Grill Corn Bread
>
> 2 cups all-purpose flour
> 1 cup yellow cornmeal
> 3/4 cup white sugar
> 1/2 teaspoon salt
> 1 tablespoon baking powder
> 2 large eggs
> 1 1/2 cups whole milk
> 1 1/2 tablespoons vegetable oil
> 1/4 cup melted butter
> 2 cups fresh or frozen corn kernels
>
> 1. Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it
> in the oven to heat up.
>
> 2. In a large bowl, sift together the flour, cornmeal, sugar, salt and
> baking powder. In another bowl, whisk together the eggs, milk and oil.
> Pour the wet ingredients over the dry ingredients, add the melted butter
> and the corn and stir together until just mixed.
>
> 3. Remove the hot cast-iron pan from the oven and pour into it the
> batter, then give the pan a smack on the countertop to even it out.
> Return pan to oven and bake, approximately 1 hour, until the corn bread
> is browned on top and a toothpick or a thin knife inserted into the top
> comes out clean.

Thanks, Alan. The use of corn kernals sounds interesting.

[Boron Elgar]

On Fri, 17 May 2013 15:18:37 -0600, Janet Bostwick
<nos...@cableone.net> wrote:

>On Thu, 16 May 2013 11:26:02 -0400, Boron Elgar
><boron...@hootmail.com> wrote:
>
>>On 16 May 2013 15:09:22 GMT, Nick Cramer <n_cram...@pacbell.net>

>>

>>Cornbread is quite flexible...if you go on the sweeter side, you can
>>toss in blueberries or craisins. If you go for the savory, the
>>jalapenos and cheese additions are fun.
>>
>>http://markbittman.com/good-old-fashioned-corn-bread/
>>
>>http://www.foodnetwork.com/recipes/ina-garten/jalapeno-cheddar-cornbread-recipe/index.html
>>
>>http://www.marthastewart.com/859136/classic-cornbread
>>
>>http://thepioneerwoman.com/cooking/2010/10/skillet-cornbread/
>>
>>http://www.kingarthurflour.com/recipes/maple-cornbread-recipe
>>
>>http://www.thepiggly-wiggly.com/2010/10/cooks-illustrated-all-purpose-cornbread.html
>
>Doesn't Reinhart have one -- with cheese and peppers maybe?
>Janet US

There is the one at this link, with bacon.

http://breadbasketcase.blogspot.com/2009/09/peter-reinharts-corn-bread.html

There may be others, but that would mean I actually have to pull the
book off the shelf, rather than sit on my butt and google. Horrors!

How are you, Janet?


Boron

[Janet Bostwick]

On Sun, 19 May 2013 10:50:00 -0400, Boron Elgar

I'm feeling good, no medical problems, just went back to work. Body
is in bad shape from all the laying around doing nothing but I'm
working on that. I started planted my garden this week. The tomatoes
that I started mid-February are chest high and bearing blossoms and
baby tomatoes. So far, the weather hasn't tried to kill anything. I'm
planting winter squash and corn today. I'll work on my deck garden
bit by bit. As usual, I got carried away at the nursery.

I will make bread tomorrow and teach my step daughter some tricks of
the trade so that her husband doesn't have cause to make comments
about her bread any longer. I thought autolyse would be a good tip.
What would you pass along as bread tips?
Janet

[Boron Elgar]

On Sun, 19 May 2013 13:29:07 -0600, Janet Bostwick
<nos...@cableone.net> wrote:


>>
>>How are you, Janet?
>>
>>
>>Boron
>
>I'm feeling good, no medical problems, just went back to work. Body
>is in bad shape from all the laying around doing nothing but I'm
>working on that.

Oh, I am so very happy to hear your are feeling well, Janet.

> I started planted my garden this week. The tomatoes
>that I started mid-February are chest high and bearing blossoms and
>baby tomatoes. So far, the weather hasn't tried to kill anything. I'm
>planting winter squash and corn today. I'll work on my deck garden
>bit by bit. As usual, I got carried away at the nursery.

This is the first year in decades I am not doing extensive gardening.
As I have mentioned before, most of my gardening is dong on two huge
decks we have. Well, they have to be rebuilt, and what we thought
would be done quickly, now involves so much hoop jumping by the
township, that I do not think they can even begin work for a couple of
months. I am heartbroken.

>
>I will make bread tomorrow and teach my step daughter some tricks of
>the trade so that her husband doesn't have cause to make comments
>about her bread any longer. I thought autolyse would be a good tip.
>What would you pass along as bread tips?
>Janet

Hmmm, bread tips. Teach her:

- stretch and fold
-pre-ferments
-cold retard in the fridge
-about parchment paper

Boron

[Janet Bostwick]

thanks, good tips all.
The township has to approve rebuilding your existing deck?
Janet US

[Alan]

"Janet Bostwick" wrote in message
news:5k9ip8pdg9dno3n2b...@4ax.com...

From a technical point of view, I might point out that putting in the salt
later than sooner is better. But, from a real importance factor, that bread
baking is a most wonderful process that relaxes and banishes all cares of
the day.

Alan

p.s. If her husband is one to continually make comments, perhaps he should
be taught to bake bread, too.

[Janet Bostwick]

On Sun, 19 May 2013 19:36:36 -0700, "Alan" <alz...@frontier.com>
wrote:

>
>
>"Janet Bostwick" wrote in message

snip

>
>I will make bread tomorrow and teach my step daughter some tricks of
>the trade so that her husband doesn't have cause to make comments
>about her bread any longer. I thought autolyse would be a good tip.
>What would you pass along as bread tips?
>Janet
>
>From a technical point of view, I might point out that putting in the salt
>later than sooner is better. But, from a real importance factor, that bread
>baking is a most wonderful process that relaxes and banishes all cares of
>the day.
>
>Alan
>
>p.s. If her husband is one to continually make comments, perhaps he should
>be taught to bake bread, too.

Yeah, like that is going to happen. ;o) We'll try improving her
technique first.
Janet US

[Boron Elgar]

On Sun, 19 May 2013 18:56:25 -0600, Janet Bostwick

You daughter in law could ask for no better teacher than you. You're
aces.

>The township has to approve rebuilding your existing deck?
>Janet US

Yeah. The upper deck runs to the side of the house, the lower deck
runs beyond it. We originally just wanted to get it repaired,
re-footed, etc. It's a wooden deck that is at least 30 years old.

But the contractors told us they could not pull permits to repair it,
as the original construction was not up to current code (what is up to
code 30 years later?), so would have to be torn down and re-built.
VERY expensive proposition, so we decided only to rebuild the large,
upper deck off the kitchen. Well, the code says you cannot build that
close to the property line (remember, that is where the house ends on
that side) without a variance.

The first step towards getting a variance was paying a fee for the
township could do a tax lien search on the property. We have been
there 20 years. You'd think it'd be pretty easy to see if our taxes
were up to date...like 10 seconds, but that is check #1 for the town
so far.

IF that goes through, then we have to make 20 copies of all drawings,
surveys and appropriate forms (pages and pages of them) and turn them
in along with another check for fees. Then we have to wait until they
go through the paper work and see if they accept it as complete. If
not, they turn it back. If so, it goes before the board.

Boron

[Janet Bostwick]

On Mon, 20 May 2013 11:35:10 -0400, Boron Elgar

We've got to have our side and back deck re-done. Husband just went
ahead and did the back deck with Trex and had them say bad boy after.
The side deck is ready for us to fall through. We've lived here 40
years. During that time, they've pronounced us a flood/natural zone.
If we burn down, we better still have a foundation, because we will
only be allowed to re-build over current footprint. However, the deck
is too close to the live stream, can't be re-built -- we can legally
repair smidges at a time. If it comes down, no re-build, even though
it is the second means of egress from the dwelling (2 means of egress
are required by law). Congratulations! We are in the twilight zone.
Janet

[Boron Elgar]

Welcome to Catch 22.

We originally wanted Trex, but the cost was $33k! Yikes - so we backed
off to wood and figure we'll be dead before this one rots.

Boron