A Special Topic for All Our Southern Goddesses

[Miss Philicia]

(this thread is dedicated to Mademoiselles Jeffrey and Guilhermina of Mexico)

[Jeff G]

Homemade cornbread should never be sweet . It should always be done in a iron skillet that's is preheated piping hot so that the outside is crispy fried goodness . No Exceptions . I never add any sugar and people love my cornbread ... even the ones who add a little bit of sugar has never mentioned it .

If you want some sweet bread make a damn cake .

[Miss Philicia]

I haven't been pre-heating my BACON GREASED iron skillet but I do put in one tablespoon of sugar.

DO YOU USE BUTTERMILK? IT MUST HAVE THIS IMO.

If you want some sweet bread make a damn cake .

#wumpyfail++

[WillyWump]

Just because Jeff lives in Alabamer doesnt mean she is cornbread queen

To have proper cornbread you have to add 1/4 cup sugar, not a full cup. you also have to use corngrits.

PERIOD.

THERE IS NO OTHER WAY.

Here are the ingredients for proper perfect cornbread:
1 cup flour
1/4 cup sugar
4 tsp baking powder
3/4tsp salt
1/2 cup yellow cornmeal
1/2 cup very fine ground corn grits
2 eggs
1 cup milk
1/4 cup shortening.

Silly yanks trying to make cornbread. LMAO!!!!!

[Miss Philicia]

If you buy organic, stone-ground cornmeal then you don't have the need for grits -- so that's a huge failure right there.

And flour? Pa-leez. Shortening instead of bacon grease? Pa-leez.

This is all proof that you're nothing but a fake Southerner living in a colony of Mexico, surrounded by fake Mexicans and fake high-sodium tacos.

[Jeff G]

That recipe is not southern corn bread and Willy is obviously been influenced by satin for giving out such a blasphemous recipe . I am the corn bread Queen .   

[Miss Philicia]

I was raised on cornbread that had pork cracklins in it so both of you lose, not to mention neither of you know shit about spoon bread.

But yeah, Wumpy is a big time loser here. Such public failure.

[WillyWump]

If you buy organic, stone-ground cornmeal then you don't have the need for grit

WTF! NO ONE IN THE SOUTH BUYS ORGANIC STONE GROUND CORNMEAL!

I am the corn bread Queen .   

k

[Jeff G]

I was raised on cornbread that had pork cracklins in it so both of you lose, not to mention neither of you know shit about spoon bread.

But yeah, Wumpy is a big time loser here. Such public failure.

Wrong . I lived in Virginia and learned that spoon bread is the same as we make here by another name .

I was already cooking soul food when yall were still living off delivered pizzas .

[Miss Philicia]

Wrong . I lived in Virginia and learned that spoon bread is the same as we make here by another name .

I was already cooking soul food when yall were still living off delivered pizzas .

Actually I made a four-course meal when I was 14 -- all French, from recipes translated from a French cookbook and converting all metric measurements to imperial.

Soul food is easypeasy compared to doing that.

ps: both you and Wumpette only lived in Virgnia for one hot second, so let's not even go there with the glories of the Old Dominion. My family has lived there since the colonial era.

[Miss Philicia]

WTF! NO ONE IN THE SOUTH BUYS ORGANIC STONE GROUND CORNMEAL!

Jeff does. I bet James does too if he comes into this thread.

Supermarket-grade cornmeal is laughable.

[WillyWump]

Jeff does. I bet James does too if he comes into this thread.

Right, but we've already established that Jeff is a cornbread wannabe. So your argument is of no consequence

[Ann]

You're all wrong, wrong, WRONG!!!! Everyone who's anyone knows that Jiffy Corn Muffin Mix^TM makes far superior cornbread to this fancy-ass shit you guys make.



Good thing I'm going out now to help Frank celebrate his birthday so I won't be here to witness all the insults coming my way.

[Miss Philicia]

So am I the only one here raised on cornbread containing pork cracklins? My grand mother generally made both a "with" and "without" version at the same time.

[hope_for_a_cure]

Oh my!  Cornbread!!! 

There are so many good kinds, but for me, I like the sweet kind.  Yea... its frowned upon down here in SC to prefer the sweeter version.  My father, if he were still alive, would have something to say about this for sure.  The local supermarket that I would frequent when I lived in Maryland would sell it in their bakery and that became my favorite. 

Mom fixes cracklin bread muffins.  They would be my second favorite cornbread treat.  Never heard of 'crackling bread'?  Let me tell you... that is some good eating!
I see Miss P knows about this. 

[Miss Philicia]

The local supermarket that I would frequent when I lived in Maryland would sell it in their bakery and that became my favorite. 

Yeah, see the cornbread that they sell at ever-illustrious Di Bruno Bros. here is on the sweet side, and airy not dense.

The thing with using stone ground corn meal is that it provides a better granular texture to the finished product, plus of course that is how it was traditionally made until the modern era of industrial scale production using metal grinders that result in a fine ground, completely changing the finished dish.

Now I just need Jeff's red bean recipe to go with my cornbread, which seems close to his version.

[hope_for_a_cure]

Homemade cornbread should never be sweet . It should always be done in a iron skillet that's is preheated piping hot so that the outside is crispy fried goodness . No Exceptions . I never add any sugar and people love my cornbread ... even the ones who add a little bit of sugar has never mentioned it .

If you want some sweet bread make a damn cake .

Is this also known as 'lace cornbread'?  That is good with a batch of field peas and a pork chop on the side.  MMMMMM!

[Miss Philicia]

Any of you prissy homosexuals use one of these?

[Jeff G]

I make craklin corn bread and I have cracklins in the freezer right now .

[Miss Philicia]

 

believe it or not but this quasi-faux Yank knows where to score cracklin mere blocks aways at the Italian Market's prime pork butcher shop Cannuli's. They also do whole pig roasts per order.

I haven't had cracklin bread since we had to put Gran Gran in a nursing home 15 years ago. She was such a fierce grandmother and I still really miss her and tear up thinking about her -- proof that Miss P's heart is not made of stone, but then I cry during J-Lo movies too.

I keep planning on buying a bag of cracklin and taking it home for a holiday and making them for my parents. Sadly my mother didn't carry on the tradition and I don't find her cornbread memorable..

[GSOgymrat]

Any of you prissy homosexuals use one of these?

I got my mother's after she died but I have not used it because I prefer a cast iron skillet. My partner hates cornbread so I rarely make it but he will eat the Jiffy Corn Muffin Mix that Ann mentioned. Traditional cornbread isn't sweet. For sweetness I recommend spreading it with orange blossom honey.

[Miss Philicia]

I'm contemplating making buttermilk biscuits now -- MISS P DOES NOT USE BISQUICK LIKE MOST SOUTHERN FOLK BECAUSE IT IS BIG TIME CHEATING.

recipe: The New Basics (1989) -- this cook book is a must-have in addition to the updated 75th Anniv. edition of Joy of Cooking. I'm on my second copy because my first one was paperback and fell apart, and you can score hardback versions for very cheap now.

[Ann]

For sweetness I recommend spreading it with orange blossom honey.

I like putting maple syrup on mine. (real maple syrup, not that fake stuff)

[mitch777]

I've been waiting since 6 pm to get the best recipe! Did the squirrel eat through the main power cord again? 

[Ann]

I've been waiting since 6 pm to get the best recipe! Did the squirrel eat through the main power cord again? 

Power cord? The hamster fell out of his wheel. Again.

[Jeff G]

I think Miss P logged out of the forum for the first time since 2006 and it shut the whole place down .

[Theyer]

I like putting maple syrup on mine. (real maple syrup, not that fake stuff)

This is the basis off my alarm amazement on my first visit to the North America,s the insane brave mixture off sweet and savory.

[Miss Philicia]

This is the basis off my alarm amazement on my first visit to the North America,s the insane brave mixture off sweet and savory.

It's why we get along with the Chinese so well.

[BT65]

Hot water cornbread is tasty also.  Don't ask me how to make it, I have a couple friends who do. 

[Theyer]

It's why we get along with the Chinese so well.

And I thought it was about the only saving grace off Nixon.

[Theyer]

Hot water cornbread is tasty also.  Don't ask me how to make it, I have a couple friends who do.

That,s how i like to cook also Betty.

[leatherman]

without a doubt, Southern cornbread contains 1/4 cup of sugar and buttermilk. I just made a skillet last night.

1 1/4 cups cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
1 ts salt
2 ts baking powder
1/2 ts baking soda
1 1/3 cup buttermilk
2 eggs, beaten
8 tbs butter, melted

Preheat the oven to 425 degrees and place cast iron skillet inside to heat while you make the batter.
then reduce oven temperature to 375 degrees F. Pour the batter into the skillet. Bake 20 to 25 minutes.

[Miss Philicia]

That sounds more like a cake -- all that butter, flour and sugar? Paleez.