Discussion in 'Off-topic Zone' started by lane, Jan 22, 2011.
martha white's mexican style
damn it's good.
Martha White's White cornbread mix.
Strangely enough, the Trader Joe's brand is really good.
I've been using the Marie Callender brand and I think it's really good.
Why in tarnation would you need a "MIX" for cornbread!?
It's flour, cornmeal, baking powder, eggs, milk, butter, salt, oil and a cast iron skillet.
Takes like 5 minutes to mix together while the skillet and oil's heating in the oven. 25 mins to bake.
It takes longer to open the box of pre-mixed, chemical-stabilized dust, then add all the crap to it, then it does to make it from scratch.
This and hot water cornbread, but if im fillin lazy jiffy with jalapenos and cheese
Ditto, except only a litle organic flour, lots of organic cornmeal, free range eggs, fresh whole unpasturized milk, home-churned butter, lard from truly pastured pork instead of partially hydrogenated GMO vegetable oil and sea salt instead of refined sodium chloride. Those changes will not only make it taste better but it will become a much healthier food.
After that, the only improvement would be baking it in that cast iron skillet in the oven of a wood stove, preferably burning oak instead of mesquite, since there is no hickory around here.
Oh yeah, it helps to mix it in a stoneware bowl using a wooden spoon and any woman in the kitchen must be wearing a long skirt.
Yeah, that's right, uh-huh, we lives in the back woods, uh-huh.
I only seem to be joking, that's actually the way we make cornbread, except for the wood stove - that was my grandma's way.
If y'all would try our cornbread y'all would not ever go back to any mix.