Seeking cornbread recipes
 

My mother used to make great cornbread. It had just that perfect, grainy texture and yet remained moist enough that it didn't crumble apart as you tried to cut it in the pan - or as you took those delicious, slightly sweet bites as you held it in your hand.

She passed in 2002 - so I would find myself, on occasion, ordering it in restaurants, in place of a bread or rolls. But it always fell short of the standards set above and (of course) the comparison to my mom's.

We were recently in Kentucky and found ourselves having lunch with relatives at a place called Sonny's Bar-B -Q in Somerset (I highly recommend it!) The cornbread brought all those memories flooding back in an instant. And since my wife now seems to have an aversion to wheat/gluten and is looking for more corn-based menu items ... the gauntlet is now put before you Pelicans - I want to hear ANY and ALL of your home recipes that can bring back my, almost cake-like, sweet-cornbread loving days!

My wife makes a pretty good cornbread; I'll see if she's willing to share the recipe.

I see Sonny Tillman once a month or so at our local country diner... unfortunately, he sold out a few years back and is no longer involved with the Sonny's BBQ resturants, so I can't get his recipie.

I learned how to make it from a little old black lady (biscuits and sausage gravy too, but she died before I could master her fried chicken ....)

Will try to remember to go thru my notes in the kitchen at home tonight and see if I can post a recipie for you

Isn't there flour in corn bread?


Typos and bad grammar sponsored by iPhone!

This stuff is the shiznit, but bake in a cast iron pan greased with bacon grease or Crisco...
http://www.food.com/recipe/cornbread-souffle-simple-139619

It's a softer "wetter" version of cornbread, still firm and moist, but you can cut back on sour cream or/and cream corn to make it firmer. Everyone loves this stuff.

Even Jiffy Mix cornbread tastes great when you throw in a small can of jalapeno's.

http://forums.pelicanparts.com/uploa...1405624400.jpg

http://forums.pelicanparts.com/uploa...1405624909.jpg
or

http://forums.pelicanparts.com/uploa...1405624945.jpg

1 cup corn meal
3 cups flour
1 1/3 cups sugar
2 tablespoons Baking Powder
1 teaspoon Salt
2/3 cup vegetable oil
1/3 cup melted butter
2-4 tablespoons honey
4 eggs, beaten
2 1/2 cups milk

Preheat oven to 350 F, take large iron skillet and spray it generously with PAM or whatever cooking spray you prefer.

Mix cornmeal, flour, sugar, baking powder, and salt together. Pour in oil, butter, honey, eggs, and milk. Mix well. I use the 2 setting on my kitchen aid mixer. Pour batter into prepared skillet. Bake for 45 minutes or until the top starts to brown and show cracks.

This is the result of 2 years experimenting to find a moist, non crumbling cornbread.

You can also add chopped jalapeno, and red peppers to it, but that is up to you.

Enjoy !