Delmonico

[Jinx]

Do you have any recipes for cornbread? I love cornbread and mixes just aren't the same. I make mine from scratch, but would love to try another recipe if you have one.

[imported_delmonico]

I'll dig some up, the ways of making it often vary with the region of the country esp in more historic times. My friends down south think it is a sin to put sugar in it. Folks up north most ofter perfer sweet. I cooked one time for a small group of Civil War ren-actors, both sides. The solution, one oven of damn yankee type, another of unrepented rebel type. Then you have the question of white vs yellow cornmeal. I always use white if I can, the reason, a good friend raises human consuption corn, the white kind. ;D

When I cook I am a throw and dump cook and vary to suit the crowd, I often have to use referances to write recipes so folks can understand them ;D

[imported_delmonico]

OK here is a basic one, more flour and less cornmeal will make it softer, one can use brown sugar, white sugar, mollasses (sorghum or sugar cane) or honey for the sweetener, or leave it out all together. The sweetener can be more or less than the recipe. A lot of honey or mollasses will need the milk reduced slightly. You need to end up with a batter that will just pour.

Basic Corn Bread

Beat the ingredients in a blow in order of listing

1 egg
1 1/2 cups of milk
1/2 cup all-purpose flour
1 1/2 cups cornmeal
1 teaspoon sugar (optional)
3 teaspoons baking powder
1 tsp salt (optional)
1/4 cup salad oil, melted veggie shortening or 2 1/2 tablespoons melted lard

Pour in a 9X9 greased pan or a 10 inch greased dutch oven and bake 20 minutes in a hot oven (around 450 degrees)

To check for doneness, insert a fork in the center, if it comes out clean it is done. (It is not a good idea to clean the rest of the silverware at this time though. ;D)

One can substitute buttermilk for the milk and use 1 teaspoon of salertus (baking soda) instead of the baking powder.

BTW I wrote this up using my 1955 copy of The Betty Crocker Cookbook as a guide. The 1950's vintage Betty Crocker and Better Homes and Garden cookbooks should be a must for any cooks library, these are one of the best for basic cooking and far better than the newer updated versions. I understand that the 1951 Betty Crocker is now in reprint.

You will also notice that when using lard you use less than the salad oil or veggie shortening. This is because it is a better shortening. Basic ratio is 2/3 lard to 1 part shortening in any baking recipe.

[Jinx]

Thank you very much! I'm making chili and this will be perfect with it. It's that chili and cornbread time of year. Thank you again!

[imported_delmonico]

No problem, glad to help.

You are usin' real meat, not hamburger in that chili ain't ya? ;D Don't forget beans should only be served on the side. (That's the trouble with them damned ol' folks who study food history, they is a pain in the butt. ) My friends up way north often add elbow macaroni and don't spice it up enough fer the name. :P

[Jinx]

I'm afraid we'll have to agree to disagree on the beans. Chili MUST have beans. :P But elbow macaroni? Eww, lol.

[imported_delmonico]

'Bout the only thing that will get you in as much trouble as discussing chili recipes is fried chicken recipes, the best is the way grandma made it. ;D I even use grandma's cast iron chicken frier. ;D

[kaisdad]

Delmonico, speaking of reprinted cookbooks, one of my favorites was just re-published. It's called The All New Purity Cookbook and was originally published in 1917, then again in 1932 and several times up to 1967. I grew up learning to cook from this book. Both my Mother and Grandmother had old, dog-eared copies. The 1967 version has be re-released and I was overjoyed to see it at the book store. I've been looking for my own copy for years, since my Mum won't give up hers. This book was given out free by the Purity Flour Company and is a bit of a Canadian institution. Just thought you might be interested.

http://www.amazon.com/Purity-Book-Cl...e=UTF8&s=books

[imported_delmonico]

Will put it on my wish list and one of the kids can get it for me for Christmas. I have the re-print of the 1906 Crosby-Washburn "Gold Medal Flour" Cookbook that Santa brought one year. In the 1920's Crosby-Washburn "hired" some fictional lady named Betty Crocker.

I do a lot of old time cooking from scratch, and use dutchovens a lot in public demonstrations. Going to feed 55-65 next Sat. at an old time farm demonstration. I've had two fellas older than me this year said I cooked something exacly like their Grandma did. Made me feel very proud.

[WeHeartLabs]

I am in the North and we always add Elbows...Matter of fact, it's even called Chili Mac lol

And I agree..beans in it are a must! Sorry del!