but you're still using a packet mix?

alrighty, I picked a recipe vaguely at random (less sugar than most) and bought corn meal and buttermilk. Let's see if I can give it a whirl before the buttermilk goes off......

I looked at the mixes where you still need to add sugar, fat, egg, milk, and it seemed almost as much effort, plus so many preservative additives.... so I though sod it, one try won't hurt, just so we know....

Now i just have to get around to it...

Attachment 65131

Is this that sedition you were talking of?

Sent by magick

[Ibut you're still using a packet mix?][/i]

yes

Corn meal
Flour (I use Oat)
sugar
baking powder
salt
milk
egg
oil

I fiddle with ratios and sometimes toss a handful of fresh corn kernels in.
I sometimes add apple slices or blueberry rolled in brown sugar or molasses.

Just get a box of sweet Jiffy. Your children think that you would know how to make cornbread, because mom can do anything she sets her mind to do.

If you think making cornbread from scratch is a mess then try making dumplings.lol.

Cornbread from scratch is cheap, quick, easy and delicious.
It becomes more of each with every try.
Recipe on back of the meal container.

Looks like I sort of killed this thread last fall. Sorry.
A couple of days ago I made some according the plan above.
Alber's Enriched and Degermed Yellow Corn Meal.
Recipe (the one to use) on the back says you can double it, which I did.
I have almost always used a 8 x 8 Pyrex pan, but the doubled recipe needed a 9 x 13, so I used a metal one.
For some reason it rose nearly twice as much as usual and turned out to be the best cornbread I've ever made (and maybe ever had).
Leftover the next day was also simply mouthwatering.
Ingredients gotta be about 2 or 3 bucks, preparation 10 minutes with 25 to bake.
Old Cellar threads never die!

I like corn bread.

Momdigr and Grandmadigr say if it ain't cooked in a skillet, it ain't right.

I agree.

It might still be cornbread, maybe even good tasting cornbread, but it ain't right.

Ahh both are good , but i prefer skillet

Skillet in oven or on range top?
I was thinking the better heat transfer in the thin metal instead of thick glass might have been the source of extra yum.

Oven only

When I hear skillet I immediately think cast iron.