"Mama Loves Cornbread" Super cornbread recipe for the Super Bowl

If you like moist and sweet corn bread try this one.  I got it by taking the best of 4-5 recipes and combining it to make it my own.  Served it at a party with 20 people and nearly everyone asked for the recipe..Happy Super Bowl 
 
GO GRANDPA WARNER! GO CARDS!! GO JETS! 
 
1 c all purpose flour
3/4 c good quality yellow corn meal
1/4 c yellow grits (gives it great crunchy texture - experiment that worked)
Do not use instant grits!
1/2 c sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
 
1/2 c sharp grated cheddar
1 jalapeno (seeded) and chopped
1 can creamed corn (10-14 oz)
1 small can whole kernel corn (fully drained)
1 extra lg egg (room temperature) well beaten
3/4 c buttermilk (whole is better - low fat ok)
1/2 stick butter (salt is ok)
 
Mix wet into the dry..don't over mix.  A hand wisk is perfect... 
 
Use a 8" cast iron skillet if possible - oil it
Pre heat 400 - Bake for 20-25 minutes..
When bread just comes away from the side of the skillet it's done.
 

I don't care for sweet cornbread but this may change my mind!

Amen on go Grandpa Warner; he has lots of fans still in St. Louis.  I'm one of them.

Love cornbread, either yellow meal or white meal, but leave out the sugar, please.  Cornbread should not be sweet, and should have a coarse texture.

Those that like soft yellow cake masquarading as cornbread, good for you, I'll just pass it by, thank you.  Jalapenos and sharp cheese, as above, though are nice additions.  We'll have to try this recipe, thanks, but I'll probably leave out the sugar.

Now that sounds like one awesome cornbread!

Here's another vote for sugarless cornbread. I have learned to tolerate sweet cornbread with chili or certain soups, but I can't imagine a big bowl of turnip greens or pinto beans, ripe tomatoes and Vidalia onions, eaten with something that tastes like corn cake. But, to each his/her own.

My family and I were in a restaurant once where the cornbread had jalapenos in it, and my husband joked to the waitress, "I might eat some of that if you will pick the jalapenos out of it." A few minutes later, she returned with a plate of corn muffins with all the peppers picked out! We had a good laugh, and she got a good tip!

I agree with leaving out the sugar but the rest is super.  I have never tried it with grits but that sounds pretty good.  I like jalapenos, onions and corn and I certainly like it in a hot pan pre heated at 425F in hot oil.  I usually baked it longer than 20-25 minutes and more like 45 minutes.  I like a good heavy crust on it.
 
Great with butter and any thing else.
 
Paul E. Smith
Knoxville, TN

Thanks for the recipe.  Our family much prefers the sweeter cornbreads.  Will try this for sure.

If you do not like sweet cornbread, I would not suggest this recipe.   There are plenty of others around.  The reason I love this one is it is sweet, but not overly so.

Hey, cornbread is one of those items...So many people like it in so many different ways.

Sundancer, I have made corn breads where the recipe called for the pan to be heated in the oven first and then the stick of butter is melted in the pan and the batter poured over it..It should sizzle. 
 
Mine calls for the butter to be melted into the batter.  I guess I could put some more butter and pre heat the skillet ..I may try it Sunday.  Yes, I am familiar with that process.

CAVANDRE - WHERE ARE YOU?  GO JETS!!

While I don't care for cornbread being sweet my BF does, he thinks my buttermilk cornbread is crap. I'm still willing to give it a try as I love all of the other ingredients.

Rusty..Try it..I really think he will like it..

That recipe sounds mighty good to me. Now, what to have with it?

Excellent recipe, Baah Ben!.Even though it sweet, I still think I will add some extra  jalapenos for fun.Sweet and hot!

Taco Soup! 

We're going to stop on the way home from Sarasota on Sunday..5 Guys first...Then U-pick berries in Plant City.  In from the fields and have a strawberry shake.  How bad can that be? 

Later for dessert as we watch the Cards do a number on the Steelers, we'll have butter pound cake with strawberries and legitimate whipped cream.

GO JETS!

Well, John, I am making myself some hot wings.I bought raw wingettes today at the grocery for $.99 per lb, and will bake at 450 til crisp.Then toss them in a mixture of Texas Pete( my favorite since being down south) and butter.Bake some more til almost crispy.Sorry- no actual recipe-I cook in my head!

Then there is always Jiffy Cornbread...................................................!

I like it a bit sweet
Thanks, recipe looks good!

Or you could drop a spoonful of chopped barbecue pork in each muffin cup and have a Memphis Meat Muffin.

Something I saw on About.com

Susan - How bad could that be!  Great idea!  I'm not much of a baker ..Corn bread is one of the few baking items I will tackle.  I like to cook.

I'm wondering if the inside of the muffin will get done with that wet mixture?  How long would you have to cook those muffins? It would be an entirely different time and temperature.  Would you still get a nice crust?  I have no idea!

l'm also thinking far less sugar than my recipe calls for because of the sweetness of the pulled pork with the BBQ sauce.  Maybe reduce sugar and add more salt? 

Good idea!  Go for it.  Hey, add some cilantro to my recipe.  That would taste terrific in those muffins.  Serve them with some great slaw!  A meal in itself!!

Russ - Jiffy is not bad in a corn pudding recipe that is pretty famous.

Baah Ben
Are the grits cooked or raw??

annpeeples


Well, John, I am making myself some hot wings.I bought raw wingettes today at the grocery for $.99 per lb, and will bake at 450 til crisp.Then toss them in a mixture of Texas Pete( my favorite since being down south) and butter.Bake some more til almost crispy.Sorry- no actual recipe-I cook in my head!

 
Me too. Although I'm trying to be a little more specific with my posted rcipes.

Food - RAW

I got yellow grits and I made sure they were course..Don't get instant grits!  The thing you want is that crunchy texture.  It really adds a great deal to this corn bread.

Just mix in the raw grits with the corn flour and the regular flour...

Baah Ben -

Here is the link

http://americanfood.about.com/od/cornbreadrecipes/ss/Pork_Cornbread.htm

This thread has opened up a whole new world of cornbread thinking for me. Hmmm... some chopped smoked brisket w/ onions and pickled  jalapenos. Maybe some good BBQ sauce for dipping?
Joe

Baah Ben,
 
Boy does that sound good.  I may have to try it for game day. 
 
GO JoePa!!!  Oop's wrong game
 
PapaJoe, love that Texas spin

My BF prefers "Jiffy".  I took this recipe home last night and showed it to him and he said:  "Oh hell yeah...."

Thanks Joe!

Another big dish in Texas is slow cooked brisket w/ Mexican spices... and used for tacos. Your choice of corn or flour tortillas... and Fresh cilantro, chopped onions, and Mexican red and green sauces for optional toppings. You can find this dish at almost every flea marked in my neck of the woods.

This brisket might work in the cornbread also. Maybe some Mexican green sauce for dipping?@%*
Joe

There are many recipies for cornbread on the forum.  I like mine the best.  The addition of "sugar" in any cornbread recipe is a horrid error.

Dearfolk,
   All the title of this thread, "Mama Loves Cornbread" did was to send Perry Como back out to play on the involuntary jukebox in my head. Naturally, he's singing "Papa Loves Mambo."
   Well, in that song, Mama did love Pop so, so it might well carry over that both of them loved cornbread!
      Ponetically, Ort. Carlton in Amaizeing Athens, Georgia.

Adj... what to say #%&* I like all my recipes best tooooo. :~) Edit; I'm also not a fan of sugar in cornbread but a small amount in this recipe ?might? be ok.

Ort. I think ur right!!!!! I knew there was a song kinda like that but just couldn't think of it. Daaaa...
Joe

Ort Ort Ort  Both Mamma and Dadda love cornbread

I made my cornbread tonight and it needed a few extra minutes to bake..I know why..I used the entire 14 oz can of creamed corn.  Sometimes I leave a bit out.

Had two new people trying it tonight and they loved it.  I have not heard anyone complain about it ..Nobody said it was too sweet.   

You really should make this recipe in a iron skillet.  The skillet creates enough heat to brown and crisp up the bottom so you get this wonderful texture on both the top and bottom of this cornbread.