When I make regular cornbread or Mexican cornbread I do...but I never did in hot water cornbread...where'd you get your recipe? Can you share it? I'd love to look at it.Quote:
Originally Posted by latech80
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When I make regular cornbread or Mexican cornbread I do...but I never did in hot water cornbread...where'd you get your recipe? Can you share it? I'd love to look at it.Quote:
Originally Posted by latech80
Dawgmatic, et al:
Okay, before I begin, attribution is necessary. My 'secret" for excellent cornbread is the cornmeal, and I use Calhoun Bend Mills (www.calhounbendmill.com), and I use their recipe.
Now, that I'm through with the credits, here's the recipe, that is taken off the back of the bag:
Country Style Cornbread
Ingredients:
1 Cup of Calhoun Bend Mill Stone Ground Cornmeal
2 1/2 teaspoon sugar
1 egg
3/4 cup self-rising flour
1 cup milk
1 teaspoon salt
1 tablespoon melted butter (not oleo!)
1 1/2 teaspoons baking powder
Instructions:
1.) MIX dry ingredients.
2.) ADD egg, milk, and butter and stir until completely moist, mixing well.
3.) Coat bottom and sides of iron skillet with cooking oil and sprinkle bottom of
skillet with 1 teaspoon of cornmeal to prevent sticking.
4.) BAKE at 425 degrees for 20-25 minutes or until golden brown.
Let me add this qualifier. The cornmeal described is a bit more expensive than the store brand, but well worth it. I use their fish fry, corn muffin mix, and pie mixes, and they are all excellent.
BTW, do I just add the shortening and hot water to make the "hot water" cornbread, or what?
Now that I've shared my cornbread recipe, does anybody out there have a HOMEMADE biscuit recipe?
OK, since this is non-football related, I'll share my two cornbread recipes. I use only white cornmeal as that's all my mother ever used. My sister had yellow, which we used for Christmas dressing, and it just changes the taste completely even though everything else is the same. Anyway, here are the recipes:
Baked cornbread:
1 cup white cornmeal (yellow if you insist)
1 cup buttermilk
1 egg
1/2 tsp. baking soda
3/4 to 1 tsp. salt
Put about a tablespoonor two of oil in 8-inch black iron skillet (might work in regular pan, but I never use a regular pan) and heat up in oven as the oven heats to 425. When the oil is almost smoking (mine is ready when the oven reaches 425), pour in the batter. It should sizzle. Bake at 425 for 15-20 minutes til browned slightly on top and edges.
Hot water cornbread:
1 cup white cornmeal
1 cup BOILING water
1 tsp. salt (approximate)
You can adjust your amounts--it's one part meal to one part water. Mix ingredients, and mixture should be just a tiny bit "juicy." Let it sit while your oil is heating up. The meal will swell and soak up the water completely. Form into whatever shape and drop in hot oil and fry til brown. These are certainly not fancy recipes, but I had my mom write down both of these as she never had a recipe and I've used these measurements for like 30 years now.
Never have been able to do biscuits, though. I just stick to Mary B's frozen--pretty much like McDonald's.
CutiePie72,
Now this works! However, I've got to tell you that I prefer yellow cornmeal over white, particularly when it comes to frying fish, let alone making cornbread. I'm going to give it a go, and if I'm successful, I'll report back.
Happy New Year!
latech80, hope it turns out for you. I think my aversion to yellow cornmeal started in grade school. The cafeteria made this horribly dry yellow cornbread with their horribly stringy turnip greens. Those were the days I sneaked home to eat. And yellow meal for fish frying would probably be ok for me, although I don't think we've ever used it for that either. Will be watching for your report.
Ew... I remember those horrid menu items. The "cornbread" would crumble if you tried to pick it up. I think the canned turnip greens were WWII army surplus...they really stunk up the plate. :rolleyes4:Quote:
Originally Posted by CutiePie72
Okay, for all you culinary artists out there who get a kick out of amateurs' failures, this one is for you.
I tried making hot-water cornbread this time, and it came out looking like a hockey puck! Ingredients used were as follows:
1. ) 1 cup of Calhoun Bend Mills Cornmeal;
2.) Salt to taste
3.) One cup of boiling water.
Nothing else was added. Help me out...what ingredients were missing? BTW, if there is an idiot's guide to preparing this dish, I need all the help I can get.
This is a little off the beaten path, so to speak, but what radio stations do you guys listen to when you're in and around Ruston?
Yeah, I'd take Dawgmatic's word for this. She knows a thing or two about butter, I'm told.Quote:
Originally Posted by Dawgmatic
:icon_wink:Quote:
Originally Posted by Brian96
Okay, we're in the midst of one of the worst cold spells since they've been keeping records, but the last time we passed through Ruston, my wife started talking about, what else? Why, peaches, of course! When will we see the first crop of Ruston peaches?
BTW, does anyone have a peach cobbler recipe to die for?
:( OK, seems like I may have said one part meal to one part water, and I've made this a couple of times since and realized it needed more water. Maybe it's more like 2 parts water to 1 part meal. Anyway, start out with 1 to 1 and add boiling water as the meal swells until it gets just a tad "wet." (And, no, you didn't leave out anything except probably not enough boiling water.) Let it sit while your oil is heating and then form into shapes. They will be dry and hard if not enough water. You should be able to look at it and tell if the meal is still too dry. You can tell when they come out of the pan if you used too much water, but they'll still be edible although really crunchy. Sorry if I messed you up, but they really are easy to do.Quote:
Originally Posted by latech80
heard Tia Maria's closed (sorry if thats "germans"). I had noticed a pretty good decline in costomers when we had been in there but we didnt go there a whole lot. Was told it had been closed for 6 weeks or so and we're just now finding out. Now, if the Z'buffet or the old Catus Jacks closed down, we'd know within a day or two, im addicted to both.
You have the ingredients right. You have to get the consistency right. My cornmeal is HOT from the boiling water so I have to rinse my hands in cold water every time I make one piece. I guess I am a wimp. You can't have it too dry or too liquid. And don't cook it too long. It doesn't take too long to cook. I usually pat mine into patties. Some folks like to roll them out in their hands. I do it the way mama taught me.Quote:
Originally Posted by latech80
It has been a while but I think I can still make biscuits. With just the two of us there is no need to make them anymore. Biscuit making is a science. You cannot follow a recipe and get them right.
Look for major building improvements at former Tia Maria's, as the owner of The Sage (northside Monroe) is opening up a Ruston location. Very, very nice menu of item$.Quote:
Originally Posted by Choudawg86