I'm making some today and want to see what TWW has to offer.

1/5/2010 2:15:34 PM

whatevers on the back of the jiffy corn bread mix box.

1/5/2010 2:17:13 PM

http://www.wrmills.com/cornbread.html

1/5/2010 2:21:25 PM

Fail and fail perhaps.

(Not using boxed stuff, just basic cornmeal and other ingredients)

Think I should do it in a cast iron skillet or in the oven?

I'm thinking about using bacon mmmmmm,

[Edited on January 5, 2010 at 2:24 PM. Reason : .]

1/5/2010 2:22:29 PM

message_topic.aspx?topic=584348

Quote :

"Think I should do it in a cast iron skillet or in the oven?"

Cook it in a cast iron skillet in the oven.

[Edited on January 5, 2010 at 2:25 PM. Reason : -]

1/5/2010 2:24:54 PM

^^you can take that recipe that I supplied and use generic stuff.

I can assure you that the cornbread is good. Go for the cast iron skillet if you've got it.

[Edited on January 5, 2010 at 2:26 PM. Reason : ^]

1/5/2010 2:26:01 PM

I'm just wondering if you can substitute straight corn meal for boxed corn muffin mix.

Is there something in the premade mix that would be missing if i just used corn meal?

1/5/2010 2:35:58 PM

well if you look at the ingredients:

http://www.jiffymix.com/product.php/19/Corn_Muffin_Mix

sugar, salt, leavener, etc are also in there

[Edited on January 5, 2010 at 2:41 PM. Reason : and most cornbread recipes call for those things in addition to the cornmeal, of course]

1/5/2010 2:39:42 PM

^^ LOL

yes, the box of Jiffy is nothing more than just cornmeal....nothing else....no substitutions necessary

just like Bisquick is just flour and spaghetti sauce is just tomatoes

[Edited on January 5, 2010 at 2:41 PM. Reason : 5]

1/5/2010 2:41:37 PM

yea, all jiffy is is the dry mix pre-measured.

1/5/2010 2:43:07 PM

From mom:

Quote :

"Hey Sweetie, This recipe calls for 1 box of Flako Corn Muffin Mix (12 oz) but I haven't been able to find it lately so I have been using 1 1/2 boxes of Martha White Corn Muffin Mix (7.5 oz size). Do not use Jiffy brand! Cornbread 1 1/2 boxes Martha White Corn Muffin Mix 1 stick real butter, melted 1 small can cream style corn 1 small can niblet corn, drained 8 oz sour cream 2 eggs Mix all ingredients until just combined, do not over mix. Bake in a greased 10-in cast iron skillet or 9 x 11 pan at 350 until golden Enjoy, Love Mom"

1/5/2010 2:47:02 PM

No questioning whether that was actually from your mom!

1/5/2010 3:14:28 PM

1/5/2010 5:48:30 PM

Going to try that.

Is it available in most grocery stores?

1/5/2010 6:11:37 PM

Try Whole Foods. If not available, http://www.bobsredmill.com

GNC and HT also carry a selection of their products.

1/5/2010 6:28:37 PM

Surprised there hasn't been a debate over sweet vs savory yet

* 2 cups white cornmeal
* 1 cup all purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2 1/2 cups buttermilk
* 2 large eggs
* 1/4 cup (1/2 stick) butter, melted, cooled

Preheat oven to 450°F. Butter castiron skillet. Mix first 5 ingredients in large bowl. Whisk buttermilk, eggs and butter in medium bowl to blend. Stir buttermilk mixture into dry ingredients to blend (do not overmix). Pour batter into prepared pan. Bake until tester inserted into center comes out clean and top is golden brown, about 25 minutes. Cool in skillet.

If I'm feeling randy I'll add some creamed corn to the mix for 1/2 cup of the buttermilk.

1/5/2010 7:22:21 PM