Friday, January 18, 2013

Pepper's Cornbread!

Missy, here. Pepper Basham shared a recipe in our Seekerville New Year's Eve celebration cookbook at the Seeker Blog. It sounded amazing to me, so I recently made it. I hope you like it, too!





Pepper's Scratch Cornbread 
1 c cornmeal
3/4 c flour
1 tsp sugar
1 tsp baking soda
dash of salt
2 eggs
1 cup milk
1 small can of cream of corn


Mix together. Bake at 350 until bread is done (usually about 45 minutes) This is the one I use, but it's VERY moist. If you want a drier cornbread, take out the cream corn and increase milk to 1 1/2 cups 

P.S. Missy again... I was out of all-purpose flour (I know you real bakers can't believe that! And I'm sorry to have to admit it. :)).  So I used 1-3/4 cups Cornbread Mix instead of separate cornmeal, flour, baking soda and salt.


Serve warm and drenched in butter!

To find a copy of our New Year's cookbook, click here and look in the side bar.

34 comments:

  1. googling corn meal wondering if its corn flour.

    ok in Aust they use polenta.

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    1. Jenny, it's literally ground up corn, so it's dry. Not like polenta. It's more like grits, only ground smoother. :)

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    2. Missy in australia we dont have it the closest is polenta so all the forums say. Very much an American thing. I always read about corn bread but never had a clue what it was.

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    3. When you're over here, you'll have to try some, Jenny!

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  2. Oh, YUM!!! I think I've had corbread once and it was sort of dry so I didn't try it again. I want to make this... msotly because I'd feel so Southern!

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    1. That's where the "slathered in butter" part helps. :)

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    2. LOL, Mary! So true.

      Virginia, adding the can of corn makes a big difference in how moist it is.

      I tend to forget it's more of a southern thing!

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    3. Virginia!!! You gave up on cornbread because it was sort of dry?

      Forget the butter, dear. Slather it with honey. Better yet, butter and then honey.

      Almost as good as chocolate :)

      You need to make this recipe. Have it on the side with some of your hubby's favorite beans.

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    4. I love cornbread with creamed corn in it. So delicious! And I'd like butter AND honey, thank you very much. Remember when Ma Ingalls made cornbread and they had no sugar? And Pa said, "The imprint of your hand is all the sweetenin' I need, darlin'." So Ma would press her hand into the fresh-baked bread to leave an imprint.

      How stinkin' sweet is that????

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    5. Oh definitely slathered in butter. Mmmmm
      So sweet, Ruthy. Pa Ingalls...now he's a sweetie!! And a fabulous cry-er.

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    6. Ma and Pa Ingalls...now they knew how to have romance on the prairie (and I'm talking the books - Michael Landon was a completely different romantic hero!)

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  3. I LOVE cornbread and this looks terrific. Thanks Missy and Pepper.

    As a northerner, I love seeing your pictures, Missy. They're always brands I've never heard of.

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    1. So you don't have White Lilly?

      Laura Lynn is actually a store brand for our Ingles Markets (a company that is based in North Carolina).

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    2. Never heard of White Lily til today.

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  4. my dad always poured buttermilk over his cornbread - gag!

    Susanna

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    1. Susanna, amen to that! My dad always crumbles cornbread into his big old nasty glass of buttermilk! GAG! In my opinion, buttermilk is only good for cooking.

      Just made some great waffles with it last night. :)

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  5. When we lived in Texas, I was introduced to southern cornbread. I saw the Pepper's cornbread only has 1 teaspoon of sugar in it, so it has to be southern.

    So different from the cornbread I was raised on.

    You've got to watch this video with Mark Lowry - and about 2:15 he mentions cornbread.

    http://www.youtube.com/watch?v=Ms429C0tcyQ

    Now, if you watched the video, you understand that for us northerners, cornbread needs sugar. Lots of it. My recipe calls for 1/4 cup sugar.

    And then I put the butter and honey on it.

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    1. Okay, not "the Pepper's", but "that Pepper's"

      And not "and about 2:15" but "at about 2:15"

      Maybe I should step away from the computer for awhile....

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    2. a woman at work makes a sweeter cornbread- I used a honey cornbread mix to top a mexican casserole and my dad complained it was too sweet. I"m not a huge cornbread fan but I like the sweet on that casserole and regular with beans.
      Susanna

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    3. Jan, that video was hilarious! :)

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    4. I like sweeter cornbread too. More like a corn muffin. Extra sugar is never a bad thing.

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    5. Honey? Really? Wow, I've never thought of putting honey on cornbread

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    6. Ha ha, Pepper! I've never thought of eating cornbread without honey!

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  6. Okay, here's the way to eat cornbread:

    Melt butter in an iron skillet in the oven. Once the skillet is nice and hot, pour in the batter. Bake. Take your slice and cut out all the soft innards of the piece and mix with your pinto beans. Then slather butter and honey on the crust and eat it alone.

    Now THAT'S the way to eat cornbread Missy style. :)

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    1. That sounds scrumptious! Dinner and dessert all in one :)

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  7. I love me a good cornbread, one that NOT sweet. Then it becomes a cake or muffin. Which is good in its own right, but not with a bowl of chili. And the cream corn adds texture and flavor. You could even throw in a can of diced green chilies.

    Uh-oh.... I have this sudden craving for cornbread.

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    1. I did not mean it to sound like I was faulting Pepper's recipe for having sugar. A teaspoon is fine. A tablespoon or more...? Cake.

      Just MHO.

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    2. I love a good, sweet corn muffin! :) But like you said, not with chili. Of course, I'd prefer corn CHIPS with chili! Some nice Fritos. :)

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  8. Hey guys!
    Yay! Cornbread! I'm so glad you liked it Missy!! We serve it with Crockpot Chili around here. Sometimes with some soup beans. YUM!!!

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