an easy task by any means,,,but it's gettin there. I made some corn bread from scratch last night.   Interesting stuff. It wasnt thick like the jiffy mix kind I am used to. since I have never done that from scratch before...is it supposed to be kinda flat,lololol. Didnt taste bad,,, just maybe not what I am used to,lol.
Anyone have a good corn bread recipe I can compare with?

Quote from: Elfie on December 12, 2010, 07:50:57 AM
an easy task by any means,,,but it's gettin there. I made some corn bread from scratch last night.   Interesting stuff. It wasnt thick like the jiffy mix kind I am used to. since I have never done that from scratch before...is it supposed to be kinda flat,lololol. Didnt taste bad,,, just maybe not what I am used to,lol.
Anyone have a good corn bread recipe I can compare with?

I will dig you up one.  May have been your baking powder was flat.  :)

Quote from: Solars Toy on December 12, 2010, 07:54:59 AM
I will dig you up one.  May have been you baking powder was flat.  :)

didnt call for that....... I even put the spectacles on to be sure I didnt screw up the recipe,lol.  I got the recipe off the cornmeal container....

Quote from: Elfie on December 12, 2010, 07:57:41 AM
didnt call for that....... I even put the spectacles on to be sure I didnt screw up the recipe,lol.  I got the recipe off the cornmeal container....

Did it say to use "self" rising flour....I will go look at it.   ??? ???

Hmmmm....Don't remember making it with out baking powder.

oh crap rotfl...... it does and I didnt,,there fore I screwed it up,lolol... Honestly didnt see that....so never mind scribble this,lmao....duhhh on me the whole lot,lololol

Hope this helps.

This recipe is from the back of the Alber's yellow cornmeal box.

Ingredients:

3/4 cup yellow cornmeal
1 cup low fat milk
1 cup all-purpose white flour
4 tsp. baking powder
1/4 cup granulated white sugar
1 egg
1/3 cup canola or corn oil

Method:

Preheat the oven to 400°.  Spray a 9-inch by 13-inch Pyrex baking pan with no-stick spray and set aside.
In a large bowl, whisk the corn meal, flour, baking powder, salt and sugar.
In a medium bowl, whisk the eggs, milk and oil until smooth.
Add the egg mixture to the cornmeal mixture. Stir with a spoon until just incorporated.
Pour the batter into the prepared pan.

Bake 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.


    * When baking with leavening ingredients such as baking powder or baking soda, use the batter immediately to take advantage of the fizz. When chemical leavening comes in contact with moisture, it releases carbon dioxide that helps quick breads rise.
 
http://www.examiner.com/baking-in-los-angeles/fun-with-cornbread-basic-cornbread-recipe

Thanks ST..... maybe next time I do it I will put my glasses on first n not miss anything,lmao.... I am gonna do another batch today....
jeez I hate when I screw up,lol.

Quote from: Elfie on December 12, 2010, 08:15:59 AM
oh crap rotfl...... it does and I didnt,,there fore I screwed it up,lolol... Honestly didnt see that....so never mind scribble this,lmao....duhhh on me the whole lot,lololol

It happens.....I can remember some of my more memorable cooking mistakes.  At least your is edible... :) :)

Quote from: Solars Toy on December 12, 2010, 08:16:25 AM
Hope this helps.

This recipe is from the back of the Alber's yellow cornmeal box.

Ingredients:

3/4 cup yellow cornmeal
1 cup low fat milk
1 cup all-purpose white flour
4 tsp. baking powder
1/4 cup granulated white sugar
1 egg
1/3 cup canola or corn oil

Method:

Preheat the oven to 400°.  Spray a 9-inch by 13-inch Pyrex baking pan with no-stick spray and set aside.
In a large bowl, whisk the corn meal, flour, baking powder, salt and sugar.
In a medium bowl, whisk the eggs, milk and oil until smooth.
Add the egg mixture to the cornmeal mixture. Stir with a spoon until just incorporated.
Pour the batter into the prepared pan.

Bake 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.


    * When baking with leavening ingredients such as baking powder or baking soda, use the batter immediately to take advantage of the fizz. When chemical leavening comes in contact with moisture, it releases carbon dioxide that helps quick breads rise.
 
http://www.examiner.com/baking-in-los-angeles/fun-with-cornbread-basic-cornbread-recipe

Wow!!  That is a lot of sugar.  Nice thing about making from scratch you can adjust, a box mix you are locked in. 

Quote from: walkstall on December 12, 2010, 08:57:35 AM
Wow!!  That is a lot of sugar.  Nice thing about making from scratch you can adjust, a box mix you are locked in.

The cooks notes says you can adjust the sugar to your preference...  Some people consider cornbread to be a dessert. 8)

Quote from: Solars Toy on December 12, 2010, 08:41:01 AM
It happens.....I can remember some of my more memorable cooking mistakes.  At least your is edible... :) :)

least I'm not afraid to admit it,lol

Quote from: Elfie on December 12, 2010, 09:03:16 AM
least I'm not afraid to admit it,lol

It can make for great stories later on...like the sticky buns that even the neighbors pit bull couldn't break up or eat..... ;D ;D ;D

Quote from: Solars Toy on December 12, 2010, 09:02:36 AM
The cooks notes says you can adjust the sugar to your preference...  Some people consider cornbread to be a dessert. 8)

I remember way back when I was a young pup.  It was said you could live on just Corn Bread and Bean for a very long time.  I remember them day more then once.  LOL  Even today I have a problem eating corn bread, but then  we only used 2 tea/s of sugar.

Quote from: walkstall on December 12, 2010, 09:22:57 AM
I remember way back when I was a young pup.  It was said you could live on just Corn Bread and Bean for a very long time.  I remember them day more then once.  LOL  Even today I have a problem eating corn bread, but then  we only used 2 tea/s of sugar.

My ex use to put a piece in a glass of milk with additional sugar and eat it as dessert....yuck. :o