How do you make your cornbread tasty ?

Discussion in 'Food & Cooking' started by berndy, Dec 3, 2014.

  1. berndy

    berndy

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    I ever liked the taste of cornbread. Now I am stuck wit 3 packages of Jiffy Corn muffin mix I got as a gift.

    How can I make it edible ?
     
  2. laurenlulu

    laurenlulu

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    I like cornbread so I'm not sure how to help there. It can be used as a catfish fry - dredge fish in mustard then dry cornbread mix, make hush puppies, corn dogs, Johnny cakes - fry batter like pancakes.. make stuffing.. lots can be done but all will taste like cornbread cept for the fish fry
     
  3. meezenplaz

    meezenplaz

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    Firstly, it depends what you don't LIKE about it. If it's the cornmeal taste itself, you're probably screwed. lol

    If however its the sweetness combined with the cornmeal you don't like (like me) sometimes making it sweeter

    gets it done. Like adding brown sugar, or molasses or maple syrup, etc.

    You can also use the Jiffy as an ingredient in things like breads, cakes & cookies, adding a box of cake

    mix, or pumpkin puree, things like that.

    Such as:

    Jiffy Pumpkin Bread
    2 cups “JIFFY”  Mix
    1/3 cup cooking oil
    1 cup sugar
    1 & 1/2 tsp. cinnamon
    1 tsp. nutmeg
    2 eggs
    1 cup pumpkin puree or pumpkin pack


    350° oven. Grease/flour a 9x5″ loaf pan. Combine oil, sugar & spices. Add eggs, baking mix and pumpkin. Blend. Pour into prepared pan.

    Bake 50-60 minutes or until toothpick in center comes out clean. Remove from pan, cool on rack before slicing.
     
    Last edited: Dec 4, 2014
  4. mikeswoods

    mikeswoods

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    I like a bit of bacon--and bacon grease--then add a cup of creamed corn and some cheddar cheese--Diced jalipinos if you like spicy
     
    Last edited: Dec 4, 2014
  5. berndy

    berndy

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    Thank you mice  en place , I love pumpkin and will try this pumpkin bread recipe.
     
  6. meezenplaz

    meezenplaz

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    You're welcome.

    That one sounds pretty damn good Mike!
     
  7. mike9

    mike9

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    I use Jiffy all the time it's one of the better box mixes out there.  Jiffy pancakes are good too.  You can add some chopped bacon as mentioned, some cheddar and jalapeno to the mix as well.  Sometimes I'll take it out of the oven poke holes all over the top with a chop stick and drizzle molasses over the top then back into the oven to caramelize a little.
     
  8. maryb

    maryb

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    Instead of 1 egg in the Jiffy mix add 2, makes it a lot moister! As mentioned, bacon pieces/fat, sharp cheddar, fresh corn kernels are my favorite. Lots of veg is good in it, onion, sauteed carrots and celery, breakfast sausage pieces cooked off... Add 6 eggs per box and make a cornbread breakfast bake...
     
  9. koukouvagia

    koukouvagia

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    Butter. Lots of it.
     
  10. chefwriter

    chefwriter

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    I'll add that much may depend on which corn bread mix you have. Or rather what part of the country it came from. Mix companies formulate their products differently for different areas of the country. Cornbread is more cake like and sweeter in the NE, not so sweet and not as cake like in the South, yellow on east coast, white on west coast. I may have gotten that partly wrong but you get the idea. 

    So the mix itself may be as intended, just for a different audience. I hope that helps you make adjustments. 
     
  11. teamfat

    teamfat

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    I've had good luck with Jiffy cornbread mix.  I decided to try their pizza crust mix once. NEVER AGAIN!

    Best cornbread is baked in a heavily buttered cast iron skillet. And yes, cheese, jalapenos, onions and such various additives can adjust the flavor to one's taste.

    mjb.
     
  12. mikeswoods

    mikeswoods

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    I like to play with corn bread----it lends itself to experimentation---

    I've made dumplings using Jiffy mix---add extra eggs---especially tasty with a cream chicken stew.
     
  13. captains

    captains

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    We don't have Jiffy mix in OZ. never heard of it.  I add creamed corn & pickled sweet green chilli.  I only ever made my first corn bread last year and have never had it before. We love it.
     
  14. mikelm

    mikelm

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    I'm with teamfat

    "Best cornbread is baked in a heavily buttered cast iron skillet. And yes, cheese, jalapenos, onions and such..."

    We like the red-hot iron skillet approach, though we favor bacon grease as the base.  Plenty of time for lots of butter at the table.  All those adds. Crumbled bacon is good too; add enough stuff and you've got a meal.   We use the ATK recipe for Southern-style (not-sweet) cornbread, making it with Bob's Red Mill brand stone-ground coarse yellow cornmeal.  

    This discussion has made me hungry. May do some for dinner tonight!

    Mike
     
  15. teamfat

    teamfat

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    A friend of mine who recently married a woman from North Carolina turned me onto these products:

    http://www.lakesidemills.com/yeltons_best_products.htm

    Grits and cornbread are not exactly main staples of the Utah diet, so it was nice to find a source of some authentic stuff that makes cornbread and grits like I remember.

    mjb.
     
  16. mike9

    mike9

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    I get my grits and self rising corn meal from here - http://www.boonvillemill.com/Products.html   What I love is you place your order, they mail you the goods then you send them a check.  Now that's Old School.  
     
  17. teamfat

    teamfat

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    No doubt there are many small. family mills back east that have been in business for generations.  Any grits or cornmeal produced west of the Mississippi just doesn't cut it.

    mjb.
     
  18. flipflopgirl

    flipflopgirl

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    Posted with tongue in cheek

    Come on guys.
    Boutique cornmeal?
    Cornbread snobbery?
    Next thing we will see is sugar to the point of candy levels in your recipes.....

    mimi

    Or worse... those pans with the wedges :eek:
     
    Last edited: Dec 21, 2014
  19. brianshaw

    brianshaw

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    I'm a bit surprised that nobody has mentioned Martha White yet.

    (But for Yankee-style cornbread, Jiffy is very inexpensive option that actually isn't as bad a some might think.  Best if batter is made and then left to sit/hydrate for a while before baking.)
     
    Last edited: Dec 21, 2014
  20. hfrink

    hfrink

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    Hi, For corn bread especially boxed mixes I always add real maple syrup at home, it usually makes it a bit more moist and gives it some flavor.  One of my favorite recipes to use for homemade corn bread has shredded carrots it it which makes it taste much better.  Also in this past Novembers' issue of Food Network Magazine they had a recipe for cornbread stuffing, which could be a way to use it up without having to eat it plain.

    I hope you find your solution.