DuckSouth.com

hillhunter wrote:

the doctor wrote:Agree on the don't over think part but a good skillet the right heat and oil are key. I actually use the old crisco white grease - best I've found. Melt a little and put in the batter as well as the pan.

the doc

I like this kind of grease too, but my other half has banned it from the house.

The FDA has put a ban on Crisco (and Margarine) that will go into effect within the next year or two so you might better adjust that.

A good iron skillet and bacon fat (we keep a mason jar of it) works here.


Now, if you want to get uppity, try this:

http://www.foodnetwork.com/recipes/emer ... ecipe.html

It's sinful.

Yea i keep a jar of bacon grease above the stove and add a spoonful to just about every vegetable cooked whether it needs it or not, haha

gps4 wrote:

davidees wrote:

gps4 wrote:

http://youtu.be/BYK9-KLQVfw

Well played, sir....well played.

Video response. Top notch.

I can't do it like Carrey did it.

i almost ashamed to say - but I like sweet corn bread, like the Yankees and the democrats eat it.

I'll put my recipe against anyone's.....well, I used to help my grandmother make it all the time and tweaked this from her over the years. She's been gone for 20 years now.

Preheat oven to 425 deg
Place cast iron skillet in there while preheating with 1/8-1/4 cup of oil (i use peanut oil)

In a bowl mix:
2 cups Martha White Self Rising Corn meal
1 1/4 cup buttermilk
1/4 cup oil
1 egg
1 diced onion
handful of graded cheese
diced jalapeno

Take out skillet and pour bowl in...you'll hear it start sizzling (that's the key to it not sticking and getting a slightly crispy bottom

Place right back in oven and bake on the 425 for 25 mins.

I immediately place a plate over skillet and turn it upside down and it comes out perfectly

Why would the fda ban crisco? It hasn't had transfat in it for years. Can you provide a link to this?

southdeltan wrote:

hillhunter wrote:

the doctor wrote:Agree on the don't over think part but a good skillet the right heat and oil are key. I actually use the old crisco white grease - best I've found. Melt a little and put in the batter as well as the pan.

the doc

I like this kind of grease too, but my other half has banned it from the house.

The FDA has put a ban on Crisco (and Margarine) that will go into effect within the next year or two so you might better adjust that.

A good iron skillet and bacon fat (we keep a mason jar of it) works here.


Now, if you want to get uppity, try this:

http://www.foodnetwork.com/recipes/emer ... ecipe.html

It's sinful.

Love me some cornbread.

https://www.youtube.com/watch?v=P7a2EMsN3OI

But, ......MF, you can't have my cornbread.

https://www.youtube.com/watch?v=nmMT0ZbNOHY


WARNING: The linked youtube video contains language that might be considered offensive to some of the delicate snowflakes who lurk here. If you even think that you might be offended, then DO NOT click on this link. I repeat, TO ALL THE DELICATE SNOWFLAKES, DO NOT CLICK ON THIS LINK. You have been warned.

Po Monkey Lounger wrote:Love me some cornbread.

https://www.youtube.com/watch?v=P7a2EMsN3OI

Is that Val Kilmer on the accordion?

It's his alter ego, Beau Jocque

Aaaaiiiiieeeeeeeeeeeeeeee!!

Po Monkey Lounger wrote:But, ......MF, you can't have my cornbread.

Consequences and repercussions!

I considered myself skilled in the art of cornbread until I saw this fella turn some out the other day

http://www.foodrepublic.com/recipes/mak ... ad-recipe/

Any recipe that starts with Benton's bacon can't go wrong.

DoubleBandMS wrote:Why would the fda ban crisco? It hasn't had transfat in it for years. Can you provide a link to this?

It was in the first few articles I read. I don't use Crisco so I don't keep up with the ingredients

You are (mostly - the butter flavored has trans fat) correct, however.

http://vitals.lifehacker.com/the-fda-is ... 1712013592

Seems there's no or low transfat margarine but it's not recommended for baking due to low fat content.

Deltaquack wrote:I'll put my recipe against anyone's.....well, I used to help my grandmother make it all the time and tweaked this from her over the years. She's been gone for 20 years now.

Preheat oven to 425 deg
Place cast iron skillet in there while preheating with 1/8-1/4 cup of oil (i use peanut oil)

In a bowl mix:
2 cups Martha White Self Rising Corn meal
1 1/4 cup buttermilk
1/4 cup oil
1 egg
1 diced onion
handful of graded cheese
diced jalapeno

Take out skillet and pour bowl in...you'll hear it start sizzling (that's the key to it not sticking and getting a slightly crispy bottom

Place right back in oven and bake on the 425 for 25 mins.

I immediately place a plate over skillet and turn it upside down and it comes out perfectly

BUMP
For the record, I made cornbread for the first time last night. I searched the board & ended up using this recipe.
It was a WIN! The only thing is I had to bake it longer than 25 minutes, but I know different ovens cook differently. Not sure if it matters, but mine is gas.
Anyway, outstanding recipe Deltaquack. Thanks for sharing!