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Discussion Starter #1 (Edited)
Koanbred's Creole-Styled Cornbread

This recipe takes two days:

1st Day (PM)

a) Soak 2 cups of yellow cornmeal in 4 cups of buttermilk in a large ceramic bowl over night

b) Bake 7 slices of bacon at 300 F until brown all over, place bacon on paper towels, pat dry and cover with paper towels. Leave the bacon out over night. Save the bacon grease in metal cup for the next day


2nd Day (AM)

Preheat oven at 350 F

a) Crumble the bacon into tiny bits

b) In a large stainless steel mixing bowl, place 3.50 cups of sifted all-purpose flour

c) Add 2 tsp salt to the mixing bowl

d) Add 3.0 TBS baking powder

e) Add .5 tsp baking soda

f) Add .5 cup brown sugar

g) Add .5 cup regular granulated sugar and stir the entire mixture for 20 seconds

h) Place 6 large eggs into a cup, beat 'em up real bad, set them aside, and wait for the police! :D

i) Place 4 TBS of honey into a small fry pan that has been warmed and add 4 TBS of unsalted butter. Wait for butter to melt and then stir for 5 seconds. This pan should NEVER be HOT!

j) Pour this honey/butter mixture into the cup containing the beaten eggs. Quickly stir for 5 seconds.

k) Now add the egg/honey/butter mixture to the ceramic bowl containing the soaking cornmeal. Quickly stir for 10 seconds.

l) Now add the contents of the ceramic bowl to the stainless steel bowl and frantically mix all ingredients with a whisk for 2 minutes.

m) Into the stainless steel bowl containing the mixture that you have just mixed, place 1.5 cups of whole kernel corn and the bacon bits from the previous night. Stir mixture for 6 seconds with a wooden spoon.
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* Do not pour mixture into pan until bacon grease has been melted in pan.

Into a 12 X 16 inch baking pan (or whatever will hold mixture) with about .25 inch clearance from the top, place about 3 TBS (tablespoons) of bacon grease into the pan.

Place pan into oven for about 90 seconds or until bacon grease has completely melted.

Next, use paper towels to soak up bacon grease and to wipe the sides and the bottom of the pan, leaving only approximately 1 TBS of melted bacon grease remaining.

Now pour the cornbread mixture into the pan and stir slowly for 20 seconds, with wooden spoon.

Finally, place the pan and its contents into the 350 F preheated oven and bake until the top surface is golden brown
(30-45 minutes) or until done. Internal Temperature should registure 185 F at the center below the surface of cornbread.
Do not open oven before 1/2 hour has passed.:)

PS.

For Thanksgiving Dressing, use half of all the ingredients in this recipe, except for the granulated sugar, the brown sugar, and the honey. Omit all of those sweets!
After making this new batch for the Dressing, freeze it until the day before Thanksgiving. Thanksgiving eve, thaw it out overnight.
 

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Well, my printer is broke so I just hand copied all this. I plan to try it over the next two days if I can. Sure sounds GOOOOOOD!!!! In fact, that sounds like a GENUINE GRAN'MA RECIPE if I've EVER heard one.

I'm thinking I'll put it into two cast iron pans and add some jalapenos to one of them. MMMMmmmmm!
 

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Well, just tonight got around to starting this recipe. The cornmeal and buttermilk are soaking now. Must be a big batch! Already got a good bowl full with just the meal and milk! I'll finish it mid day tomorrow and take some to work with me.
 

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The Troll Whisperer (Moderator)
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We're waiting for the results with great anticipation, Dave!
 

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Well, an hour after it was done I felt like a puppy that just got off the teat....

Fat but happy!

This is the very first cornbread I've ever made but I've eaten quite a lot of it. I'd say it's right there at the top of some of the best I've ever had. My wife and I were real happy with it.

FYI, it's a LARGE batch of cornbread. I didn't want to do it in a cake pan because I just love my cast iron so I figured to put it into two different pans. I've got two matching pans that measure about 12 inches across and thought that would be about right but I didn't know if the stuff raised like a cake or not. I filled the big pan about half way full or maybe two thirds and looking in the bowl knew it wouldn't fill the second pan as far so I switched to a smaller pan that is about 9 inches and dumped the rest in that one.

The small pan was done perfectly in about 40 minutes but the large pan was still soupy inside. It wiggled when I gave the handle a jiggle so I left that one in longer. It was done at about 50 to 55 minutes but boy is it ever a load of cornbread! It DOES raise like a cake and the big pan batch got about 3" tall. Next time I will use about 3 or 4 of my 8 or 9 inch pans instead of the big one. It'll cook faster that way too. Then again, looking back, I'd bet that divided equally between the two big pans it would have cooked up just about right too. It got pretty thick/tall in the big pan I did today so less of it per pan would have been just right.

Another thing I might change is I just used cheap frozen corn for the cup and a half of whole kernel corn you add. I'm gonna try either home canned or creamed corn. My Mom used to can all our corn and she'd cut it off the cob then scrape the cobs with the back of the knife and get all the leftover pulp and juice. It all got cooked up together and I guess it was between regular corn and creamed corn. THAT stuff would be perfect.

All in all a GREAT cornbread recipe. Sure I'll mess around and try some variations but that is not to take away anything from this recipe, it's just what I do. Can't hardly seem to help myself. You could hand me a recipe for the unanimously voted on worlds best ANYTHING and I'd make it once and probably the next time try changing something just to find out what happens.

Oh, and don't let the "two days to make it" thing scare ya away. I put the cornmeal and buttermilk in a bowl at bed time and mixed up the rest before lunch the next day. Really not difficult at all.
 

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The Troll Whisperer (Moderator)
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Mmmmm................mouth watering for it now. The wife used to make cornbread (Southwest style), but now just buys the box stuff that tastes like the box it came from. May have to get her to read this! ;)
 
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