hsingscrapper Posted October 31, 2012 Share Posted October 31, 2012 We're having chili at the in-laws. The bread needs to travel. Need ideas for a low-resource version. Help!! Quote Link to comment Share on other sites More sharing options...
jfletcher8091 Posted October 31, 2012 Share Posted October 31, 2012 Cornbread. I usually bake it in muffin tins. Quote Link to comment Share on other sites More sharing options...
Tammyla Posted October 31, 2012 Share Posted October 31, 2012 Cornbread muffins. Quote Link to comment Share on other sites More sharing options...
hsingscrapper Posted October 31, 2012 Author Share Posted October 31, 2012 My recipes call for sour cream or, *gasp*, creamed corn. I need a bare bones recipe that isn't dry. Quote Link to comment Share on other sites More sharing options...
Alte Veste Academy Posted October 31, 2012 Share Posted October 31, 2012 My recipes call for sour cream or, *gasp*, creamed corn. I need a bare bones recipe that isn't dry. I made this cornbread recipe the other day. I doubled everything except the sugar and replaced the vegetable oil with butter (used 1 stick in the doubled recipe). It was perfect, very moist but not too crumbly. The recipe for me from now on. Quote Link to comment Share on other sites More sharing options...
Tammyla Posted October 31, 2012 Share Posted October 31, 2012 I always make it from scratch, like my mom = no recipe. However, I do often add in things to keep it moist or give it a twist. Salsa Mexican corn a bit of sugar the cream corn, sounds like Grandma's baked corn recipe and it is yummy. You can also top it with melted butter to keep it moist and yummy. Quote Link to comment Share on other sites More sharing options...
TheCoffeeChick Posted October 31, 2012 Share Posted October 31, 2012 We always pair ours with this cornbread. You can leave out the honey if you don't have any. Quote Link to comment Share on other sites More sharing options...
Cinder Posted October 31, 2012 Share Posted October 31, 2012 I made this cornbread recipe the other day. I doubled everything except the sugar and replaced the vegetable oil with butter (used 1 stick in the doubled recipe). It was perfect, very moist but not too crumbly. The recipe for me from now on. The recipe I use is almost the same as the one linked except mine uses only 1/4 cup sugar and 3 tsps baking powder. Cook it just until done. It will dry out if it's overcooked. Quote Link to comment Share on other sites More sharing options...
KatieJ Posted October 31, 2012 Share Posted October 31, 2012 I have made these frequently. Easy. I would just keep them in the pan, covered while you travel. http://www.bettycrocker.com/recipes/butter-dipped-biscuits/2512f59a-9ebb-4d86-b6de-73739d624ceb#?st=6&term=bisquits&ps=9&pi=9 Quote Link to comment Share on other sites More sharing options...
wulfbourne Posted October 31, 2012 Share Posted October 31, 2012 I made this cornbread recipe the other day. I doubled everything except the sugar and replaced the vegetable oil with butter (used 1 stick in the doubled recipe). It was perfect, very moist but not too crumbly. The recipe for me from now on. Very similar to mine, also from allrecipes.com: Homesteader Cornbread Quote Link to comment Share on other sites More sharing options...
Wabi Sabi Posted October 31, 2012 Share Posted October 31, 2012 Cornbread made from a cheap box of Jiffy mix. I've tried all sorts of homemade cornbread recipes and none comes even close to being nearly so yummy. Quote Link to comment Share on other sites More sharing options...
Saddlemomma Posted October 31, 2012 Share Posted October 31, 2012 I always make homemade cornbread with my chili. Quote Link to comment Share on other sites More sharing options...
Alte Veste Academy Posted October 31, 2012 Share Posted October 31, 2012 The recipe I use is almost the same as the one linked except mine uses only 1/4 cup sugar and 3 tsps baking powder. Cook it just until done. It will dry out if it's overcooked. I do think I could cut the sugar to 1/4 c. instead of 1/3. Consider giving the extra baking powder a try. I did think it was a great deal of baking powder (especially doubled!) but, oh my word, it started fluffing up and rising just as soon as it was mixed! It was exceptionally light and airy, practically inhaled by my family. Should have quadrupled it... :lol: Quote Link to comment Share on other sites More sharing options...
hsingscrapper Posted November 2, 2012 Author Share Posted November 2, 2012 We always pair ours with this cornbread. You can leave out the honey if you don't have any. That's the recipe I ended up using. I was informed by my crew that it was a keeper and should be added to the family recipes. Thank you all! Quote Link to comment Share on other sites More sharing options...
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