We made cornbread from scratch in the cast iron skillet tonight for the first time.
The recipe we used called for 1.5 cups cornmeal, 1/2 cup flour, 1.25 cups buttermilk (had none so did milk + lemon juice), 1 egg and 6 tbsp butter.
Bake for 20 minutes at 400F.
It came out kinda dry! Besides adding more liquid and baking a little less. Any other tips?
Do you have a great recipe to share?
grapefruit / 4903 posts
My secret is adding a dollop of canned creamed corn whether making from scratch or a box. It keeps it super moist and adds a little actual corn.
GOLD / wonderful pomegranate / 28905 posts
@rattles: my MIL mentioned that! Corn and all? What's a dollop? One big spoonful? Tbsp?
grapefruit / 4903 posts
@regberadaisy: Yup, corn and all! I'm a recipe follower usually, but honestly, I just dump some in without measuring! More than a dollop - maybe 1/3 a can? It doesn't seem to make too much difference when I've added more or less.
coconut / 8498 posts
I cook it by feel, not recipe. Heat a layer of oil in the pan first - sure hot. The ingredients are cornmeal mix (there's a difference between just cornmeal and the mix... And I don't mean the Jiffy mix), 1 egg, and buttermilk. Mix the egg and cornmeal Mixtec add buttermilk until its the right consistency. It always comes out perfect.
GOLD / wonderful pomegranate / 28905 posts
@Weagle: what's the consistency you go for? Runny? Watery?
grapefruit / 4213 posts
I add honey to mine. Not sure if that would help with the dryness but it adds a nice background sweetness.
coconut / 8498 posts
@regberadaisy: Kind of like a thick-ish batter. A tiny bit thicker than brownie batter. Oh, and to tell if your pan and oil are hot enough, drop a little bit of the batter in it.
GOLD / wonderful pomegranate / 28905 posts
@MapleMoose: Oooh good idea!
@Weagle: thanks, knew that trick. 
my recipe told me to put the pan and heat it in the oven with the fat on. Worked out well bc we got a great crust!
coconut / 8498 posts
@regberadaisy: And I guess all of this depends on what kind of cornbread you want - buttery and crumbly or sweet and cakey. If you want the latter I can't help at all. I don't even really consider that cornbread
GOLD / wonderful pomegranate / 28905 posts
@Weagle: haha not sure yet bc I haven't had a ton of cornbread! Def not cakey but I wouldn't mind a hint of sweetness. Today's was just dry not a good crumbly.
GOLD / cantaloupe / 6581 posts
I make it two ways... Either I add a couple tbls of honey, or I add frozen corn and some cut up jalapenos 
| Today | Monthly Record | |
|---|---|---|
| Topics | 0 | 0 |
| Posts | 1 | 0 |
Ask for Help
Make a Suggestion
Frequently Asked Questions
Bee Levels
Acronyms
Most Viewed Posts
Hellobee Gold
Hellobee Recipes
Hellobee Features
Hellobee Contests
Baby-led Weaning
Bento Boxes
Breastfeeding
Newborn Essentials
Parties
Postpartum Care Essentials
Sensory Play Activities
Sleep Training
Starting Solids Gear
Transitioning to Toddler Bed
All Series
Who We Are
About the Bloggers
About the Hostesses
Contributing Bloggers
Apply to Blog
Apply to Hostess
Submit a Guest Blog
Hellobee Buttons
How We Make Money
Community Policies
- Google Plus
- Stumbleupon
- Twitter
- Facebook
- Pinterest
- Favorite0
11 comments