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Food and Drink Essential to sustain life; near the top of the hierarchy of needs

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Old 09-30-2018, 09:41 PM   #16
monster
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Quote:
Originally Posted by zippyt View Post
in skillet in the oven with a dollop of bacon grease ,
heat the skillet with the bacon grease ,
when you pour in the mix it should sizzle ,
we call it a poan of corn bread ,
the bacog grease makes a LOVELY brown ring at the top ( the BESTEST part ifn you ask me ) .
but you're still using a packet mix?
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Old 09-30-2018, 09:54 PM   #17
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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...

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Old 10-01-2018, 04:10 AM   #18
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Is this that sedition you were talking of?

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Old 10-01-2018, 06:38 AM   #19
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[Ibut you're still using a packet mix?][/i]

yes
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Old 10-01-2018, 06:53 AM   #20
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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.
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Old 10-01-2018, 08:55 AM   #21
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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.
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Old 10-01-2018, 10:14 AM   #22
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Old 10-01-2018, 12:13 PM   #23
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Cornbread from scratch is cheap, quick, easy and delicious.
It becomes more of each with every try.
Recipe on back of the meal container.
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Old 04-05-2019, 05:40 PM   #24
Diaphone Jim
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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.
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Old 04-06-2019, 12:19 PM   #25
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I like corn bread.

Momdigr and Grandmadigr say if it ain't cooked in a skillet, it ain't right.
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Old 04-06-2019, 02:56 PM   #26
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I agree.

It might still be cornbread, maybe even good tasting cornbread, but it ain't right.
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Old 04-06-2019, 03:03 PM   #27
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Ahh both are good , but i prefer skillet
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Old 04-06-2019, 06:38 PM   #28
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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.
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Old 04-06-2019, 10:09 PM   #29
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Oven only
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Old 04-07-2019, 12:33 AM   #30
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When I hear skillet I immediately think cast iron.
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