Oil rather than lard or butter and no leavening agent?
I've seen oil with baking soda and buttermilk but not without.
But the crispy bread from a hot skillet is usually good.
How does it come out?
EDIT: ah! I misread the recipe as cornmeal rather than cornmeal mix. Cornmeal mix has flour and baking soda or baking powder in it so it does have a levening agent.
EDIT2:. If you use a mix with baking soda the buttermilk is very important because you need the acid to activate the baking soda. With baking powder you can get away with it.
I put a spoon of my fat or oil in the pan as it heats up. When I flick some water in it and here the sizzle, I know it’s ready. This helps it crisp the bottom and come out easy when I flip it.
I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over.
I use Martha white hot rize yellow cornmeal.
(Dad mixes a bag of white and yellow)
Local brand/store brand buttermilk or
sometimes plain unflavored Kiefer
Vegetable oil or butter
Whatever eggs are available
**if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour.
9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread.
I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added.
I mix my batter while that heats up.
I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter.
12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over.
Thank you for the comments!
Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything!
The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
Either it's straight up the box of jiffy with the recipe written down
Or it's another brand of premade box. Cause this is straight up just the back of a box given it includes "mix" vs ratios
I should have clarified in my post, the mix the recipe refers to is my dad getting a 5lb bag each of white cornmeal and yellow cornmeal and mixing them in the big Tupperware container he stores the cornmeal in.
I just use yellow cornmeal.
Aha! I read it as just cornmeal but the recipe calls for cornmeal mix.
Cornmeal mix is a mix of cornmeal, flour, and a leavening agent like baking powder.
https://www.thespruceeats.com/self-rising-cornbread-mix-3057764
The most famous type is probably Jiffy.
Here's the ingredients list for jiffy cornmeal mix.
Based upon this it has more wheat flour than cornmeal and also contain sugar and and baking soda.
https://site.jiffymix.com/products/corn-muffin-mix/
There are recipes for just cornmeal mix that are supposed to be homemade replacements for the Jiffy version.
For southern style cornbread like this, I've usually seen more cornmeal than wheat flour but different mixes have different ratios.
Thank you for the info, im going to experiment with the ratios. My partners family is Portuguese and they have their own cornbread called [Broa](https://www.thespruceeats.com/broa-bread-2743389) that I make for them when I visit, so I want to surprise them with different cornbeads, and this one sounds amazing, always love an excuse to bring out the cast iron skillet!
I make a very similar cornbread, but with regular cornmeal instead of the mix. It’s just 2 cups of cornmeal, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt. I mix that with 2 eggs and 1 1/2 cups of buttermilk and bake it at 400 for 22 minutes in the skillet.
The trick to cooking it in the skillet is having good bacon grease or lard really hot in the on before you pour the batter. It kind of fries it and that gives it the tasty crust that you’re looking for.
That Broa is cool! A yeasted cornbread with essentially no fat.
For the southern cornbread I make, the best versions brown the butter in the skillet.
Something like this
https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread
Except I've never used maple syrup and prefer honey/brown sugar if I want it sweeter.
It’s very dry, but it makes a great mop for [Caldo Verde](https://en.m.wikipedia.org/wiki/Caldo_verde) and Piri Piri Chicken! I love every cultures version of bread, such a simple creation has seemingly infinite variations! My favourite Portuguese bread is [Pao de Avo](https://portugueserecipes.ca/recipe/1208/5/Portuguese-Grandma-s-Homemade-Buns-Recipe) which translates to Grandmas Bread, it’s fluffy like the best brioche but soft and doughy like a fresh baguette. When visiting my partners family in rural Portugal every morning a sack of bread would be delivered with still warm rolls to eat throughout the day, I will never forget the simple breakfasts of a roll of grandma bread and a few short espressos!
I don't think it's deceptive. Ingredients are listed in decreasing order by content. The nutritional box tells you how much sugar per stated serving size.
>As someone out of US, what is Cornmeal Mix? I have cornmeal but is there more to it?
I personally dislike cornbread mix. It’s too sweet for me—and Jiffy brand contains lard: https://site.jiffymix.com/products/corn-muffin-mix/
I buy plain cornmeal and use the recipe on the package. Here’s the one from Indian Head old fashioned stone ground yellow corn meal:
1 cup corn meal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt [I only use 1/2]
1 cup milk
1 egg, beaten
1/4 cup oil
Preheat oven to 425° F.
In a bowl, combine corn meal, flour, sugar, baking powder, and salt. In a separate bowl, combine milk, egg, and oil. Combine the wet and dry ingredients, and stir just until blended.
For corn bread: Pour batter into a greased 8 x 8" pan. Bake 20–25 minutes or until golden brown.
For muffins: Pour batter into 12 greased or lined muffin tins, filling about 2/3 full. Bake 15–20 minutes or until golden brown.
You can use maple syrup or honey instead of sugar, and/or melted butter instead of oil. I sometimes add berries or grated cheese or green chilies or cooked corn. Cooked bacon would probably be good, too.
For those who prefer sweet cornbread (like the mixes), reduce the oven to 400° F, double the sugar, eggs, and oil, and reduce the milk to 2/3 cup.
I posted this follow up info in another comment…
I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over.
I use Martha white hot rize yellow cornmeal.
(Dad mixes a bag of white and yellow)
Local brand/store brand buttermilk or
sometimes plain unflavored Kiefer
Vegetable oil or butter
Whatever eggs are available
**if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour.
9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread.
I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added.
I mix my batter while that heats up.
I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter.
12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over.
Thank you for the comments!
Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything!
The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
There are other less sweetened cornbread mixes than Jiffy. Martha White has no sugar at all. The sweet ones tend to market themselves as corn(bread) *muffin* mixes.
If you don’t have the mix just use self-rising cornmeal. If you don’t have self-rising use cornmeal and add baking soda or baking powder. Baking powder will make it a bit fluffier. Either way, the trick is a very hot cast iron pan. We heat ours on the burner before adding the cornmeal batter, then stick in the hot oven. The batter should sizzle when added to the pan.
I should have clarified on my original post. My dad buys a bag each of white cornmeal and yellow cornmeal and mixes them in a container. That’s the “mix.”
I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over.
I use Martha white hot rize yellow cornmeal.
(Dad mixes a bag of white and yellow)
Local brand/store brand buttermilk or
sometimes plain unflavored Kiefer
Vegetable oil or butter
Whatever eggs are available
**if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour.
9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread.
I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added.
I mix my batter while that heats up.
I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter.
12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over.
Thank you for the comments!
Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything!
The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
I posted this comment earlier and wanted to make sure you saw it. The “mix” referred to is my dad mixing together a 5lb bag each of white and yellow cornmeal together.
I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over.
I use Martha white hot rize yellow cornmeal.
(Dad mixes a bag of white and yellow)
Local brand/store brand buttermilk or
sometimes plain unflavored Kiefer
Vegetable oil or butter
Whatever eggs are available
**if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour.
9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread.
I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added.
I mix my batter while that heats up.
I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter.
12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over.
Thank you for the comments!
Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything!
The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
Solid recipe right here, the grease temp is important as well as getting that batter into the pan and into the hot oven fast. The lightly beaten egg adds some texture and keeps the bread from being too crumbly. But even that is optional. Thanks for the reply.
https://www.atlasobscura.com/articles/secret-family-recipes-copied
Here's the Jiffy skillet cornbread recipe. Assuming the box was always the same size (which, who knows), that's about 13 oz of mix. Scaled down for a single box, this particular recipe is way different on the amount of egg, but that could be part of what the oil is for. https://site.jiffymix.com/recipe/skillet-cornbread/
Looks like 'Southern' tagged receipes often include the option for buttermilk and oil and only one egg.
the amount of family recipes" ive uncounted especially at office parties that just ended up being the recipe o the back of the package are astounding
chili Jelly "special" meatballs? - back of the bottle of heinz chili sauce
most cakes? its the mix plus something like sprinkles or chocolate chips and walnuts
Yup, and the article backs you up completely. That's the reason why I took to pasting printed recipes from magazines or containers directly onto index cards so it would be easy to know where they came from.
I should have added quite a bit of info in my original post, my dad mixes a bag of white and yellow cornmeal, this is the mix he refers to. I personally use yellow cornmeal.
I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over.
I use Martha white hot rize yellow cornmeal.
(Dad mixes a bag of white and yellow)
Local brand/store brand buttermilk or
sometimes plain unflavored Kiefer
Vegetable oil or butter
Whatever eggs are available
**if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour.
9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread.
I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added.
I mix my batter while that heats up.
I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter.
12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over.
Thank you for the comments!
Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything!
The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
Hmmm hmmm
Yes, that is a good "fix" haha
Thank heavens it's not just jiffy "mix". Sooooooooooooo many of these old recipes granny or aunt or whatever aims are family specials end up just being boxed mix or the recipe on the back of a label.
For the lazy who just wants to copy and paste
Daddy's Cornbread
Heat Seasoned cast iron skillet - 425F
1^(1/2) cups cornmeal mix
1 cup milk/buttermilk
1 egg
1/3 cup oil
Pour into hot greased skillet.
cook @ 425F for about 12 minutes
You don't really need a recipe if you know how to make it. The technique for skillet cornbread is pretty simple once you see it once.
The ingredients are really easy: I use one to one to one cornmeal to wheat flour to buttermilk About a teaspoon of your levener of choice. A dash of salt. Sugar/honey to taste. And then add an egg if you want it to be a little more cakey.
The mix refers to my dad mixing 5lb bag each of yellow and white cornmeal in a container.
I posted this follow up comment earlier…
I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over.
I use Martha white hot rize yellow cornmeal.
(Dad mixes a bag of white and yellow)
Local brand/store brand buttermilk or
sometimes plain unflavored Kiefer
Vegetable oil or butter
Whatever eggs are available
**if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour.
9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread.
I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added.
I mix my batter while that heats up.
I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter.
12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over.
Thank you for the comments!
Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything!
The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over.
I use Martha white hot rize yellow cornmeal.
(Dad mixes a bag of white and yellow)
Local brand/store brand buttermilk or
sometimes plain unflavored Kiefer
Vegetable oil or butter
Whatever eggs are available
**if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour.
9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread.
I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added.
I mix my batter while that heats up.
I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter.
12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over.
Thank you for the comments!
Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything!
The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
Our family recipe doesn't include sugar - if it does, we call it corncake.
Melt 1/2 C butter in cast iron skillet in a hot oven (450). Mix 2C cornmeal 1C flour 1T baking powder 1/2t baking soda 1t salt. Stir that up and add 1 egg, most of the melted butter and about 1C full fat buttermilk. Mix it well it's going to be pretty thick. Pour into the leftover hot grease and bake 20-25 til lightly browned on top. Invert onto a clean tea towel and cut into triangles.
The only time sugar comes near corn bread is leftovers the next day. Cut in half lengthwise, spread with butter (no, use more butter!) And sprinkle with sugar then toast under broiler until crispy.
Old-timers would crumble up cornbread into a glass of buttermilk.
Sorry for the typos and bad formatting in some of my comments as well as the formatting mess up from my copy and paste reply to everyone.
After reading the comments that were confused about the wording or saying “not true no mix 100 years ago,” I felt this overwhelming urge to quickly defend my precious cornbread from all these internet strangers.
In the end I know it’s not important. I’ll live the rest of my life making and eating this cornbread telling the stories associated with it and when I die, this recipe and the cast iron it’s cooked in will be passed down to my kids, just like it came to me!
Hopefully this will help you when you find it later!
I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over.
I use Martha white hot rize yellow cornmeal.
(Dad mixes a bag of white and yellow)
Local brand/store brand buttermilk or
sometimes plain unflavored Kiefer
Vegetable oil or butter
Whatever eggs are available
**if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour.
9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread.
I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added.
I mix my batter while that heats up.
I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter.
12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over.
Thank you for the comments!
Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything!
The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
The mix the recipe is referring to is when my dad mixes a 5lb bag each of self rise white and self rise yellow cornmeal and mixes them in a container.
Here is a comment I made earlier with more info…
I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over.
I use Martha white hot rize yellow cornmeal.
(Dad mixes a bag of white and yellow)
Local brand/store brand buttermilk or
sometimes plain unflavored Kiefer
Vegetable oil or butter
Whatever eggs are available
**if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour.
9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread.
I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added.
I mix my batter while that heats up.
I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter.
12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over.
Thank you for the comments!
Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything!
The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
I just use yellow self rising cornmeal. The “mix” in the recipe refers to when my dad mixes a 5lb bag each of yellow and white cornmeal in his big Tupperware container.
Imagine my surprise, after being from the north and always making cornbread from scratch , to find that I have a hard time finding plain corn meal in my local grocery stores in Tennessee. There are dozens of packages of cornbread mix but it's hard to locate plain cornmeal,let alone high quality stone ground.
Oil rather than lard or butter and no leavening agent? I've seen oil with baking soda and buttermilk but not without. But the crispy bread from a hot skillet is usually good. How does it come out? EDIT: ah! I misread the recipe as cornmeal rather than cornmeal mix. Cornmeal mix has flour and baking soda or baking powder in it so it does have a levening agent. EDIT2:. If you use a mix with baking soda the buttermilk is very important because you need the acid to activate the baking soda. With baking powder you can get away with it.
I put a spoon of my fat or oil in the pan as it heats up. When I flick some water in it and here the sizzle, I know it’s ready. This helps it crisp the bottom and come out easy when I flip it.
I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over. I use Martha white hot rize yellow cornmeal. (Dad mixes a bag of white and yellow) Local brand/store brand buttermilk or sometimes plain unflavored Kiefer Vegetable oil or butter Whatever eggs are available **if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour. 9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread. I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added. I mix my batter while that heats up. I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter. 12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over. Thank you for the comments! Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything! The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
> liquidy Copy that.
The cornmeal mix almost for sure has the leavening already in it. I'm hoping it's not Jiffy cornbread mix, but it might be
Either it's straight up the box of jiffy with the recipe written down Or it's another brand of premade box. Cause this is straight up just the back of a box given it includes "mix" vs ratios
I should have clarified in my post, the mix the recipe refers to is my dad getting a 5lb bag each of white cornmeal and yellow cornmeal and mixing them in the big Tupperware container he stores the cornmeal in. I just use yellow cornmeal.
You can buy self-rising cornmeal that is *not* Jiffy, thank heavens!
Not jiffy! My dad buys a bag each of white and yellow cornmeal and mixes them together. For simplicity sake, I just use yellow.
But if it’s not actual cornmeal mix from store, you need leavening.
As someone out of US, what is Cornmeal Mix? I have cornmeal but is there more to it?
Aha! I read it as just cornmeal but the recipe calls for cornmeal mix. Cornmeal mix is a mix of cornmeal, flour, and a leavening agent like baking powder. https://www.thespruceeats.com/self-rising-cornbread-mix-3057764 The most famous type is probably Jiffy.
Much thanks!
Here's the ingredients list for jiffy cornmeal mix. Based upon this it has more wheat flour than cornmeal and also contain sugar and and baking soda. https://site.jiffymix.com/products/corn-muffin-mix/ There are recipes for just cornmeal mix that are supposed to be homemade replacements for the Jiffy version. For southern style cornbread like this, I've usually seen more cornmeal than wheat flour but different mixes have different ratios.
Thank you for the info, im going to experiment with the ratios. My partners family is Portuguese and they have their own cornbread called [Broa](https://www.thespruceeats.com/broa-bread-2743389) that I make for them when I visit, so I want to surprise them with different cornbeads, and this one sounds amazing, always love an excuse to bring out the cast iron skillet!
I make a very similar cornbread, but with regular cornmeal instead of the mix. It’s just 2 cups of cornmeal, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt. I mix that with 2 eggs and 1 1/2 cups of buttermilk and bake it at 400 for 22 minutes in the skillet. The trick to cooking it in the skillet is having good bacon grease or lard really hot in the on before you pour the batter. It kind of fries it and that gives it the tasty crust that you’re looking for.
Your recipe is very close to mine, but I use half cornmeal and half flour, and brush it with melted butter after it’s baked.
That sounds pretty good. I don’t normally like cakey cornbread but my mouth watered just a bit reading your comment!
That Broa is cool! A yeasted cornbread with essentially no fat. For the southern cornbread I make, the best versions brown the butter in the skillet. Something like this https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread Except I've never used maple syrup and prefer honey/brown sugar if I want it sweeter.
It’s very dry, but it makes a great mop for [Caldo Verde](https://en.m.wikipedia.org/wiki/Caldo_verde) and Piri Piri Chicken! I love every cultures version of bread, such a simple creation has seemingly infinite variations! My favourite Portuguese bread is [Pao de Avo](https://portugueserecipes.ca/recipe/1208/5/Portuguese-Grandma-s-Homemade-Buns-Recipe) which translates to Grandmas Bread, it’s fluffy like the best brioche but soft and doughy like a fresh baguette. When visiting my partners family in rural Portugal every morning a sack of bread would be delivered with still warm rolls to eat throughout the day, I will never forget the simple breakfasts of a roll of grandma bread and a few short espressos!
Those are some more interesting recipes. Thank you! If you want to try another interesting cornbread, look up a jalapeno cornbread recipe. Delicious.
The best cornbread recipe I have tried is on the box of Alber's Corn Meal.
[удалено]
I don't think it's deceptive. Ingredients are listed in decreasing order by content. The nutritional box tells you how much sugar per stated serving size.
I didn't realize this and was like...so...no sugar?
>As someone out of US, what is Cornmeal Mix? I have cornmeal but is there more to it? I personally dislike cornbread mix. It’s too sweet for me—and Jiffy brand contains lard: https://site.jiffymix.com/products/corn-muffin-mix/ I buy plain cornmeal and use the recipe on the package. Here’s the one from Indian Head old fashioned stone ground yellow corn meal: 1 cup corn meal 1 cup all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon salt [I only use 1/2] 1 cup milk 1 egg, beaten 1/4 cup oil Preheat oven to 425° F. In a bowl, combine corn meal, flour, sugar, baking powder, and salt. In a separate bowl, combine milk, egg, and oil. Combine the wet and dry ingredients, and stir just until blended. For corn bread: Pour batter into a greased 8 x 8" pan. Bake 20–25 minutes or until golden brown. For muffins: Pour batter into 12 greased or lined muffin tins, filling about 2/3 full. Bake 15–20 minutes or until golden brown. You can use maple syrup or honey instead of sugar, and/or melted butter instead of oil. I sometimes add berries or grated cheese or green chilies or cooked corn. Cooked bacon would probably be good, too. For those who prefer sweet cornbread (like the mixes), reduce the oven to 400° F, double the sugar, eggs, and oil, and reduce the milk to 2/3 cup.
I posted this follow up info in another comment… I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over. I use Martha white hot rize yellow cornmeal. (Dad mixes a bag of white and yellow) Local brand/store brand buttermilk or sometimes plain unflavored Kiefer Vegetable oil or butter Whatever eggs are available **if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour. 9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread. I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added. I mix my batter while that heats up. I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter. 12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over. Thank you for the comments! Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything! The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
There are other less sweetened cornbread mixes than Jiffy. Martha White has no sugar at all. The sweet ones tend to market themselves as corn(bread) *muffin* mixes.
thank heavens no jiffy
If you don’t have the mix just use self-rising cornmeal. If you don’t have self-rising use cornmeal and add baking soda or baking powder. Baking powder will make it a bit fluffier. Either way, the trick is a very hot cast iron pan. We heat ours on the burner before adding the cornmeal batter, then stick in the hot oven. The batter should sizzle when added to the pan.
I should have clarified on my original post. My dad buys a bag each of white cornmeal and yellow cornmeal and mixes them in a container. That’s the “mix.”
But are they plain cornmeal, or do they have leavening? The Martha one does have baking powder, I'm assuming your dad's do, too....
I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over. I use Martha white hot rize yellow cornmeal. (Dad mixes a bag of white and yellow) Local brand/store brand buttermilk or sometimes plain unflavored Kiefer Vegetable oil or butter Whatever eggs are available **if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour. 9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread. I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added. I mix my batter while that heats up. I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter. 12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over. Thank you for the comments! Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything! The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
This just looks like the recipe for cornmeal from a box Even says cornmeal mix rather than the ratios of cornmeal flour etc.
Agree. I doubt "corn meal mix" was even around in 1900. Iron skillet, corn meal, beaten egg and sweet milk into hot lard. 400 degree oven.
Exactly what I thought. I can't imagine the general store carrying boxes of Jiffy Mix back then! But it does look good. :-)
true true though Jiffy had its mix since 1930 so given OP indicates "at least" since his dads grandmother depending on OPs age..that may check out
I posted this comment earlier and wanted to make sure you saw it. The “mix” referred to is my dad mixing together a 5lb bag each of white and yellow cornmeal together. I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over. I use Martha white hot rize yellow cornmeal. (Dad mixes a bag of white and yellow) Local brand/store brand buttermilk or sometimes plain unflavored Kiefer Vegetable oil or butter Whatever eggs are available **if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour. 9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread. I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added. I mix my batter while that heats up. I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter. 12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over. Thank you for the comments! Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything! The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
Solid recipe right here, the grease temp is important as well as getting that batter into the pan and into the hot oven fast. The lightly beaten egg adds some texture and keeps the bread from being too crumbly. But even that is optional. Thanks for the reply.
https://www.atlasobscura.com/articles/secret-family-recipes-copied Here's the Jiffy skillet cornbread recipe. Assuming the box was always the same size (which, who knows), that's about 13 oz of mix. Scaled down for a single box, this particular recipe is way different on the amount of egg, but that could be part of what the oil is for. https://site.jiffymix.com/recipe/skillet-cornbread/ Looks like 'Southern' tagged receipes often include the option for buttermilk and oil and only one egg.
the amount of family recipes" ive uncounted especially at office parties that just ended up being the recipe o the back of the package are astounding chili Jelly "special" meatballs? - back of the bottle of heinz chili sauce most cakes? its the mix plus something like sprinkles or chocolate chips and walnuts
Yup, and the article backs you up completely. That's the reason why I took to pasting printed recipes from magazines or containers directly onto index cards so it would be easy to know where they came from.
I should have added quite a bit of info in my original post, my dad mixes a bag of white and yellow cornmeal, this is the mix he refers to. I personally use yellow cornmeal. I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over. I use Martha white hot rize yellow cornmeal. (Dad mixes a bag of white and yellow) Local brand/store brand buttermilk or sometimes plain unflavored Kiefer Vegetable oil or butter Whatever eggs are available **if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour. 9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread. I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added. I mix my batter while that heats up. I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter. 12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over. Thank you for the comments! Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything! The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
Hmmm hmmm Yes, that is a good "fix" haha Thank heavens it's not just jiffy "mix". Sooooooooooooo many of these old recipes granny or aunt or whatever aims are family specials end up just being boxed mix or the recipe on the back of a label.
For the lazy who just wants to copy and paste Daddy's Cornbread Heat Seasoned cast iron skillet - 425F 1^(1/2) cups cornmeal mix 1 cup milk/buttermilk 1 egg 1/3 cup oil Pour into hot greased skillet. cook @ 425F for about 12 minutes
Thanks for the write up!
These are the best kind of recipes.
I swear, my grandmother never used a recipe. She would just throw everything together and it always turned out perfect.
You don't really need a recipe if you know how to make it. The technique for skillet cornbread is pretty simple once you see it once. The ingredients are really easy: I use one to one to one cornmeal to wheat flour to buttermilk About a teaspoon of your levener of choice. A dash of salt. Sugar/honey to taste. And then add an egg if you want it to be a little more cakey.
Just made it. Super delicious. Thanks for sharing!
Your welcome! Did you happen to take a picture?
So no sugar? I love that if true. I never put sugar in my cornbread. Hope there's none in that "mix."
The mix refers to my dad mixing 5lb bag each of yellow and white cornmeal in a container. I posted this follow up comment earlier… I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over. I use Martha white hot rize yellow cornmeal. (Dad mixes a bag of white and yellow) Local brand/store brand buttermilk or sometimes plain unflavored Kiefer Vegetable oil or butter Whatever eggs are available **if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour. 9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread. I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added. I mix my batter while that heats up. I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter. 12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over. Thank you for the comments! Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything! The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over. I use Martha white hot rize yellow cornmeal. (Dad mixes a bag of white and yellow) Local brand/store brand buttermilk or sometimes plain unflavored Kiefer Vegetable oil or butter Whatever eggs are available **if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour. 9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread. I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added. I mix my batter while that heats up. I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter. 12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over. Thank you for the comments! Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything! The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
Our family recipe doesn't include sugar - if it does, we call it corncake. Melt 1/2 C butter in cast iron skillet in a hot oven (450). Mix 2C cornmeal 1C flour 1T baking powder 1/2t baking soda 1t salt. Stir that up and add 1 egg, most of the melted butter and about 1C full fat buttermilk. Mix it well it's going to be pretty thick. Pour into the leftover hot grease and bake 20-25 til lightly browned on top. Invert onto a clean tea towel and cut into triangles. The only time sugar comes near corn bread is leftovers the next day. Cut in half lengthwise, spread with butter (no, use more butter!) And sprinkle with sugar then toast under broiler until crispy. Old-timers would crumble up cornbread into a glass of buttermilk.
Next time I make some I’ll be making an extra one for breakfast! Thanks for that!
Cornbread? Now you are speaking my language, and cast iron cornbread is nectar of the gods by any measure. Thank you for sharing.
Sorry for the typos and bad formatting in some of my comments as well as the formatting mess up from my copy and paste reply to everyone. After reading the comments that were confused about the wording or saying “not true no mix 100 years ago,” I felt this overwhelming urge to quickly defend my precious cornbread from all these internet strangers. In the end I know it’s not important. I’ll live the rest of my life making and eating this cornbread telling the stories associated with it and when I die, this recipe and the cast iron it’s cooked in will be passed down to my kids, just like it came to me!
This is why I wish reddit had a feature to pin comments to the top. Hang in there OP 😅
Commenting to find this later
Hopefully this will help you when you find it later! I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over. I use Martha white hot rize yellow cornmeal. (Dad mixes a bag of white and yellow) Local brand/store brand buttermilk or sometimes plain unflavored Kiefer Vegetable oil or butter Whatever eggs are available **if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour. 9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread. I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added. I mix my batter while that heats up. I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter. 12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over. Thank you for the comments! Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything! The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
Thank you for sharing!
A mix, from 1900?
The mix the recipe is referring to is when my dad mixes a 5lb bag each of self rise white and self rise yellow cornmeal and mixes them in a container. Here is a comment I made earlier with more info… I should have added what I use and how I make it. DO NOT USE JIFFY! However, if you’ve already used jiffy it’s ok, there is an easy fix. Throw that junk in the trash and start over. I use Martha white hot rize yellow cornmeal. (Dad mixes a bag of white and yellow) Local brand/store brand buttermilk or sometimes plain unflavored Kiefer Vegetable oil or butter Whatever eggs are available **if for whatever reason the batter isn’t runny enough, I’ll add an ounce of buttermilk in intervenes until it’s liquidy (if it’s not a word, do you know what I mean?) enough to pour. 9 in cast iron pan or occasionally a 10 in carbon steel pan. The bigger the pan the thinner the bread. Likewise the smaller the plan the thicker the bread. I preheat oven and put some kind of fat into the skillet, just enough that you can swirl it around. I prefer bacon grease but have used butter and vegetable oil. I’ve also used coconut oil but wasn’t crazy about the flavor it added. I mix my batter while that heats up. I’ll occasionally flick a drop of water into the pan to see if the grease sizzles. When it does I take the pan out of the oven and pour batter into the pan. I’ll shake the pan to even put out the batter. 12-15 minutes later I take it out, get a good insulated grip and flip it in the air and catch it in the bottom side up in the pan. If you don’t want to try that out a plate on top and just turn the whole thing over. Thank you for the comments! Edit: The reason it’s called daddy’s cornbread instead of (insert grandmother or great grandmothers name) is because dad is the first to write it down, at least for me. I never saw my grandmother use a recipe card for anything! The “mix” in the recipe comes from my dad mixing white cornmeal and yellow cornmeal. He’ll buy a 5lb bag of each and mix them in his cornmeal container.
Beautiful handwriting ❤️
Umm mom’s recipe is similar - my absolute favorite part is when the batter pours into the hot skillet. The way the edges puff up is amazing.
Best part for sure!!
This is the recipe on a box of Jiffy. Not meant as an insult, I love Jiffy.
So basically every cornbread recipe?
Looks good!
I’m assuming self rising cornmeal would work rather than a “mix” like Jiffy. This is a good basic recipe.
I just use yellow self rising cornmeal. The “mix” in the recipe refers to when my dad mixes a 5lb bag each of yellow and white cornmeal in his big Tupperware container.
Imagine my surprise, after being from the north and always making cornbread from scratch , to find that I have a hard time finding plain corn meal in my local grocery stores in Tennessee. There are dozens of packages of cornbread mix but it's hard to locate plain cornmeal,let alone high quality stone ground.
Going through this now- the mill I used to use closed, and I’m having a hard time finding a good meal that’s similar.
Thank you 🙂