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Well guys, if my grandmother was alive, I'd ask her how she did it. She made the best cornbread! I have her recipe and several others, but I have the same problem. Sometimes it's just right and other times it ends up as corn bread stuffing later on in the week because it crumbles. I haven't figured it out either. I'm guessing it's a combination of the right amout of oil or shortening and not baking it too long.
Hi, C'est Noelle femme de pat
We both just love cooking and would love to try some of your recepies but some terms just don't translate,
Can you please tell me how much a stick is???
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In the USA, butter is commonly packaged in a 1 pound package. This package is divided into 4 inner packages of 1/4 pound each. A "stick" is slang (vernacular) for a 1/4 pound inner package.
It also equals 1/2 cup in standard cooking measurement.
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I Had no idea that there would be so many Men so pationate about corn bread. There used to be a water driven Mill about a mile away from my house that cut wood and ground corn once a year for a get together they used to have I was probly about 6 or 7 and would make sure I got as many of those little brown Bags full of ground corn as I could becuase I knew there would be fresh muffIns for breakfast the next day. I just love my CORNBREAD AND MUFFINS.
Well guys, I would like to tell you that you are more than welcome to post recipes and such or offer suggestions or inputs to the Better Half Forum. This is the right place for it as I am sure the ladies don't mind and are probably enjoying this as much as I am. This is what we call the sharing of ideas. And cooking and eating of such cooking products is much enjoyed by most.
Yes Marion(57 Loboy), please post your Great-Grandmother's recipe for pumpkin bread. I for one would love to try it. It is always interesting to try some of the great family classics. Make it a new thread ok.
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Hey Guys & GALS...The secret to good tastin' cornbread is simple .
1) Only use White Lilly cornbread mix...OR White Lilly corn muffin mix (both made right here in Knoxville, TN).
2) Only make cornbread in a seasoned, cast iron skillet.
3) Pre-heat oven to 400 degrees...(place your seasoned skillet...pre-greased with bacon fat or Crisco in the oven while preheatin').
4) 1/3 cup of milk + 1 egg (beaten) + 1 package White Lilly mix.
5) Use wire wisk to blend ingrediants together (don't overbeat).
6) Remove pre-heated skillet...add mixture...replace in oven for 20 minutes. Use toothpick in center of cornbread to test if it's done. When tooth pick comes out of center of bread CLEAN (no wet mix on it)...IT's READY!
7) Remove from oven...use cake rack rested on top of skillet to remove cornbread when you turn the skillet upside down. Turn the cornbread over on it's rightside up on the cake rack and let her rest for 20 or 30 minutes before serving! YUUUUUMMMM !
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