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#3413366 - 10/22/13 08:56 AM Re: Cornbread Debate [Re: HAWKEYE]
BuckWild
TnDeer Old Timer
12 Point


Registered: 09/27/99
Posts: 5659
Loc: Memphis or Birdsong Creek

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I flip it out on a plate when I take it out of the oven. Stops the cooking and helps prevent drying out. Can't handle dry cornbread.
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#3413376 - 10/22/13 09:04 AM Re: Cornbread Debate [Re: HAWKEYE]
The_Utility_Dude
8 Point


Registered: 12/21/01
Posts: 1763
Loc: East Tennessee

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Flip ours out on a plate. Never seen it done any other way. Don't really want a 500 degree cast iron skillet on the supper table.

How many put sugar in your cornbread. That'll show who's a yankee. \:D
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#3414093 - 10/22/13 05:12 PM Re: Cornbread Debate [Re: The_Utility_Dude]
mike243
16 Point


Registered: 09/06/06
Posts: 11560
Loc: east tn

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crusty side up on a plate,no sugar please
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#3414130 - 10/22/13 05:39 PM Re: Cornbread Debate [Re: mike243]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6465
Loc: Shelby County, TN

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I just ate some made in the form of little pan-fish(cast-iron mold).

I haven't met a form of cornbread I really disliked. \:\)
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#3414207 - 10/22/13 06:32 PM Re: Cornbread Debate [Re: BamaProud]
tailchaser
6 Point


Registered: 08/14/13
Posts: 583
Loc: Tennessee

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Leave it in.
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#3415219 - 10/23/13 10:42 AM Re: Cornbread Debate [Re: tailchaser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12563
Loc: Tennessee

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Here's mine:

Combine and mix in a bowl

2 Cups self rising corn meal
1 cup oil (peanut)

Combine and mix in different bowl:

4 eggs, beaten
16 oz. Sour Cream
1 Cup of Extra Sharp Cheddar Cheese
1 Can of White Cream Corn
2 Tbs Sugar
2 Tsp Salt

Combine the two bowls and mix thoroughly

-Preheat oven to 425 and heat up cast iron skillet (10 minutes) with a bit of oil on the surface
-Dust the surface of the skillet with cornmeal
-pour the mixture into skillet and place in oven for approx 40 minutes
-use the toothpick test to check for doneness

You can alsu use the above recipe for Johnny Cakes.
You can also add Jalapenos if in the mood.
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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3415225 - 10/23/13 10:46 AM Re: Cornbread Debate [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12563
Loc: Tennessee

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Interesting bit of Cornbread history: Traditionally, Southerner's cornbread only used white cornmeal where Northerners preferred Yellow cornmeal. At some point in the last 50 or so years, that tendency has disappeared.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3415253 - 10/23/13 11:03 AM Re: Cornbread Debate [Re: Poser]
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1360
Loc: Cleveland & Bedford CO

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If it aint got sugar in it, it aint fit to eat.
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#3415828 - 10/23/13 05:18 PM Re: Cornbread Debate [Re: TheRealSpurhunter]
DaveB
10 Point


Registered: 09/03/08
Posts: 3655
Loc: Shelby County

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I think white cornbread has a very bland taste. I have tried it with and without some sugar and honey, really can't taste much difference.

Now, the class of butter you use, that's a different topic.

And if you use it sop up white beans and hamhocks while biting on thick cut white onions, man, that is one great meal.

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#3415852 - 10/23/13 05:40 PM Re: Cornbread Debate [Re: DaveB]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12563
Loc: Tennessee

Offline
 Originally Posted By: DaveB
I think white cornbread has a very bland taste. I have tried it with and without some sugar and honey, really can't taste much difference.

Now, the class of butter you use, that's a different topic.

And if you use it sop up white beans and hamhocks while biting on thick cut white onions, man, that is one great meal.





Ain't much better than supping up some fatty, white beans with some good cornbread.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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