/ck/ - Food & Cooking

>>14240943
Here's a hint. Whenever you utter the word "cornbread" you have to pronounce it like COOOOOOWWWWN BREEEEYYYUUUUD

>>14240948
In my language its majs(maize) not corn

>>14240943
My preference is stone-ground cornmeal if possible, no sugar, and do not add wheat flour. That recipe produces the most authentic southern US style cornbread and I love it.

Do not add whole corn (or at least try and make some batches without it). Jalapenos would be yummy, but again try to make some without them.

>>14240943
>30-40 people
>small party
goddamn normies

This is my favorite recipe:
https://www.seriouseats.com/recipes/2015/11/southern-unsweetened-cornbread-recipe.html
Cast iron is preferable, but a baking dish will work as well. For 30 people, you'd probably want to triple the recipe. If you make it correctly, it'll be rich and dense and you won't need white flour, sugar, cheese or anything else. I'm a New England swamp yankee but even I can tell you Southern cornbread is much better than the cakey crap that's cooked up here.

>>14241038
Its mostly family, I wish I had that amount of friends that would just come over for bbq/party

>>14241043
I'll try this as the 'simple' version and make another one with the gimmicks. I hope the baking dish can achieve some good crispyness on the bottom.

When I was a kid our school took us to a fid trip to learn about natives. They fed us traditional native food, one of things being corn bread. It didn't look anytying like your pic. It was very dense, doughy and had quite a few large grains in it. It was good. Donr know what they called it. They put some syrup on it and it wws served as a desert

>>14240943
>small party (30-40 people)

>>14240943
if its that many people it would probably be a good idea to make a couple varieties. One with ched and jalapeno, one with cream corn mixed in, One plain, with the option to add honey or whatever on top.
I usually use butter or lard, whichever I have on hand. Also Ive never heard it called corn flour, its corn meal, but maybe thats like a regional difference in language, IDK where your located.
My husband likes to put a slice in a bowl with milk and honey, like some sort of weird mushy cake cereal. Taste good, but I was incredibly confused the first time I saw him do it, apparently his family has done it for generations.

>>14241131
If you have a thick baking dish and preheat it first, you'll get an effect similar to cast iron.

Oh man. I haven't had decent cornbread since I moved out of that shit hole called Georgia. Neighbor Lady used to make it for us all the time, had actual bits of corn in it, never seen that anywhere else. You could have it as breakfast or desert. It rode the sweet line that close. Some good sausage gravy on there or home made peach ice cream, Oh fuck, if it wasn't such a backwards cesspool in every other way I would still live there. Still, Go Dogs.

>>14240955
Your country sounds sub-par.

Definitely lard
I just throw it together corn meal some wheat flour eggs milk oil salt n pepper maybe some corn

I like to add ground chorizo jalapeno and jam sometimes

>>14242159
Cheddar not jam. I'm high as fuck

>>14240943
>30-40 family members is a small party
>in my country its majs
Mexican detected

Stone ground cornmeal
Butter
No cheese
Diced jalapenos (and habaneros if you like it really spicy)
Both sweet and savory are good
Cooked in a cast iron pan in the oven

I wish you luck, cornbread anon. Kinda curious now, how's your chili?

I strongly suggest adding fennel seeds.

>>14240943
>a small party (30-40 people)

>>14240943
As a southerner, the only way i could ever tolerate cornbreadand its tendency to be dry, was to add mayonnaise to it

>>14242333
I wish I could slap you via wifi you disingenuous little cunt.

>>14242143
Its denmark so your coastals practically worship us, except for our fair skin.

>>14242281
Since a lot of small kids are coming I don't want it very spicy, and I'm not adding chocolate.

>stonecut or fine cornflour?
stonecut.
>butter, lard, bacon fat or veg. oil?
Veg. Oil
>cheese/cheddar?
yes
>jalapeños?
yes
>sweet or savory?
savory
>butterhoney?
no
>regular flour with the cornflour?
god no, don't do this.
>whole kernels mixed in? (canned or fresh)
no.

Use butttermilk, if you can't find any sour some milk with lemon before using.
Use a cast iron and get it up to heat before pouring in your batter.

>>14240955
no, that shit you mix with limewater or ash is maize, that shit that gets ground into a coarse powder without treatment is referred to as cornmeal, or pig feed, or chicken feed, or cow feed or whatever

>>14240943
>jalapeños
green chiles actually

>>14241997
>had actual bits of corn in it, never seen that anywhere else

Lol I was raised Baptist (known for their food) in the very rural south, and this shit is/was literally everywhere. Which sucked because I just happen fucking *hate* cornbread that has actual corn in it.

It'd be like eating bread that had Wheat kernels in it, it's fucking retarded in my opinion. Cornmeal =\= corn kernels. The only sing that comes close to it is Unsweetened cornbread, that shit is just pointless.

>>14242333
Why not butter? 3 pats. Mmmm mm good

>>14242854
This is pretty good advice, particularly the part about pre heating the cast iron and using buttermilk. I would argue than any of the other fats would be superior to veg oil though.

Pro tips:
Restaurants serve cornbread that is familiar to some people and might be their preferred kind: sweet and tender, mushy like rum cake, tons of added this or that, like jalapenos, corn, creamed corn or cheese, honey, but honestly what people make in their homes is pretty basic and is meant to complement the dinner paired with it, soaking up some of the richness. You will therefore find very different recipes out there. But, when you make a basic "southern style" recipe, you can serve it with pride with your chili, with butter and with a bit of maple or sugary syrup or honey to enhance it.
Fine cornmeal is for other purposes, like cookies and frying fish, corn flour is not either. Go ahead and buy normal stone-ground.
Cornbread rises best in a round pan, and cast iron holds heat and can take a preheat in the oven, but it doesn't need to be cast iron, can be a round cake pan, pie tin, etc. Double the recipe to bake in a 9x13 pan, if needed. Cornbread is not made too far in advance of dinner because it can dry out and even get too crumbly and hard to cut. It's typically the last item to come out of the oven and brought to the table hot in the skillet. For a crowd? I might suggest a bunch of muffins instead, it gives maximum crust and might be easiest to portion.

2 cups stone-ground cornmeal, white or yellow
1 cup all-purpose flour
1-2 tablespoons sugar, to your preference (I use 1)
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
4 large eggs
2 cups milk

Preheat 375F (and put pan in there). Two bowls, wet ingredients go into dry ingredients, and don't overmix, just until combined. Into preheated pan, a couple Tbsp of butter/oil/bacon grease/lard (your pick), and immediately pour in batter on the now hot oil and immediately back into the oven 25mins til golden and can be thumped/dry with toothpick, but the color will be golden, you'll know! This recipe is pretty and peaks very high, no cracking and deep golden color.

>>14242333
Mayonnaise is vile. I don't know why Americans (speaking as an American) love to drench their food in it.

This is the best recipe I know for the sweet style cornbread. I've made it many, many times.

https://www.allrecipes.com/recipe/17891/golden-sweet-cornbread/

>>14240943
dont make anything.
just rock up with a 24pack of beers like people normally do at parties.
if someone freaks out at you over it you have full license to glass them for being a cunt.

>>14243012
Americans do love mayo, but Dutch and Russians make them look like amateurs. Ranch is the more American white sauce obsession imo

https://theculturetrip.com/europe/russia/articles/why-russians-are-obsessed-with-mayonnaise/

Sweet bread is disgusting

>>14240943
Sweet cornbread is good as a dessert, but I never liked it as a side to a meal. I really like it with pickled jalapeno, cheddar, fresh corn, and green onion mixed into it.

>>14243628
Most people are soft cunts.

reported and saged

>>14242163

i actually think that blueberry or blackberry might work well with jalapeño cornbread

>>14240943
Ooh, i just made some for the first time.

I put equal weight flour and cornmeal (125g). I also used dark brown sugar and honey. The outcome was that it was something soft and tender, but has a slight cornmeal-ly dryness. Honey didnt do much. Molasses in the brown sugar didnt do much, cept maybe add some moisture. The bread was also a lot paler and a little brown instead of a nice yellow - im guessing cause of the molasses. I prefer a yellow color. I feel there should be more cornmeal than flour. By volume it was <1 cup of flour to <3/4 cup of cornmeal. So i'd bump up the cornmeal/reduce the flour ratio. I wouldnt use honey (2 tbsp), and I would just use regular sugar.

For the fat I used butter. This makes it drier than vege-oil, so I used a cup of buttermilk. If you want it even more moist, im thinking maybe a little heavy cream our sour cream would help. All of this would add more flavor than just oil.

As for the flavor, since the honey/molasses in the brown sugar didnt do much, I drizzled honey over the top of the cornbread. Hella good. I'd do it while it was baking to give it a better sheen. Putting corn in it would make it hella good. It'll sink to the bottom of the batter though, so maybe coat them with flour. If not honey, you could put blueberries in. If you do it straight in the batter, it'll sink to the bottom though, so im thinking maybe coat them with flour before you mix it in like the corn suggestion. Blueberry jam as a side works too. You could also make it savory with some peppers. If the cornbread is a sort of dessert, do sweet; if its a side, do savory.

I made in in a cheesecake pan cause i got no cast iron. The sides were nice and brown, but the bottom wasn't. Didnt butter the pan either. Im guessing the cast iron is only to get the nice bottom browning and solid.

>>14242898
I don't know, it was pretty damn good as I recall. Wasn't no pecan pie good, but still. Anyways, hope you made it out like I did, the south is a great place to be from, but not to live in as a grown man though. Ah but you could grow anything in that soil. None of you fuckers had a fig tree I bet.