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Check out this book too. It will give you ideas you never had on your own, but you're glad somebody did.

Here's a line from the inside cover about the writer's goals. The rest of the book has a similar tone.

Jeremy Jackson has four goals:
*Make cornbread one word. Once and for all.
*Have cornbread named the official bread of the United States.
*Find a wife.
*Think outside the box of cornmeal about the Possibilities, potentialities, and promises of cornbread.
Being mountain folks with lots of cast iron,we would disdain it-but The Jiffy Mixes are readily available,cheap,easy.

Not a real cornbread,but try this as a side.

Add some onions,japs,bacon -if you like.

We take it alot, as a quick and easy.

Corn Casserole Recipe courtesy Paula Deen
See this recipe on air Friday Mar. 25 at 4:00 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 8 minutes
Inactive Prep Time: 5 minutes
Cook Time: 55 minutes
Yield: 6 to 8 servings
User Rating:

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Episode#: PA1C14
Copyright � 2003 Television Food Network, G.

Let it set 30 mins before serving.

Good warmed up.
You're a mtn. feller!? What unforgivalble sin did you commit to be sentence to the FLAT lands of a God-Forsaken place like FL? Eeker
Again, we "TRUE to the mountains folk" Wink don't know nuttin' 'bout no sweet cornbread.
Take sweet(yellow) store mix and mix with regular(white) 50/50.
Replace 1/2 the milk with REAL cream and REAL butter(melted.) The real cream thing is something I learned from my neighbor...BTW she is from CA by way of TX or visa-versa, this ole girl CAN COOK! Ask Aerosmith or Van Halen, and Skynard Wink --that is another story.
She makes the BEST CB I have EVER eaten.(Her pone is 4-5" thick! NO joke. It's even done in the center and NOT burnt!)That EVEN includes my Moma who even made cracklin' bread that would kill you!
BTW... this is NOT her recipe, But a good one.
For sweeter CB use 1/4 reg. mix to 3/4 sweet.
Good Luck!
Here's a REAL good one that I have baked and everyone likes.
1 1/2 cups flour
2/3 cup sugar
1/2 cup yellow corn meal
1 tbls baking powder
1/2 tsp. salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup vegetable oil
4 tbls butter, melted

Preheat oven to 350 F
Grease an 8 inch square baking pan
Combine milk, eggs, oil, butter in small bowl and mix well. Add to flour mixture and stir till blended, pour into pan.
Bake for 45 minutes or until toothpick inserted in center comes out clean.
Raider Bill,
Here's a recipe from the Old Mill Resturant in Pigeon Forge, Tn. It is the best!!!

They are fried fritters...

1/2 cup bread flour
1/2 cup self rising flour
2 Tbs. Milk
1 Tbs. melted Butter
1/4 cup creamed corn
2 Tbs. Sugar
1 egg
1/2 tsp. baking powder

mix, drop by tsp. into 350 oil, cook until browned

MUST SERVE with the following butter

1 stick salted butter
3 Tbs. maple syrup
1 Tbs. sugar
whip and serve
Sunshack, that recipe for Corn Fritters sounds absolutely fantastic. I've eaten at the Old Mill but it's been a while ago and don't specifically remember the fritters but all their food was really great. I'll be sure to make these next time I have my fryer fired up.

BTW, if you don't have self rising flour and want to make it yourself, here's how.

1 Cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt.

Just mix it up. It's as easy as that.

My Grandma always had cornbread around her house whether it was hoecake or pones.I dont recall the hoecake recipie,but I cook the pones as she did.Use a 2 pound bag of Hoovers Fine Grind corn meal dumped in a large mixing bowl, add 1 tblspn salt and mix well,then dig out a hole in the middle of the mix and add hot water from the tap and slowly mix together a small patty(should be almost soggy but not quite) making hand sized patties and drop them in hot veggie oil in the cast iron skillet and let fry till almost golden brown!MMmmm!!When we had a fish fry she would mix in some finely diced onion for onion bread as she called it.Sometimes,she would drain a couple cans of tuna fish and add a little to each patty also.Man that was always good eats at Grandmas!!EnjoySmiler
Last edited by Former Member
Try it again. My Momma called them corn cakes.

2 c. Martha White self rising white corn meal( I have never been able to find Martha White white in Texas so you can sub another self rize)
1 egg
Buttermilk to smooth batter
1/3 c oil or bacon grease in skillet.

Combine corn meal, egg, buttermilk and whisk to pancake type batter consistency. Heat grease in skillet. Coat bottom of skillet with grease and pour remainder of grease in batter. Fry like you would a pancake.
I love cornbread, but I love these mo better.

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