No sweet cornbread, never!

• Sweet or not sweet cornbread? - nm
  • Sweet! Sweet! Sweet! - nm - San Francisco
  • one of my fav cornbread receipes - sm
    • My mom, a southern born girl, likes her crumbled - in a cold glass of buttermilk. nm
  • I've only had cornbread twice.... - Hayseed
    • Ah heck, she just made you a cake - Cornbread
  • No sugar in my cornbread - just in my tea! - Southern MT
  • Grandpa from Tennessee taught me to cook it - sweet. nm
    • My grandpappy from Arkansas taught - Retta
    • Sweet for me... but then again I'm a "sweet kinda gal" nm - medtype
      • LOL! Now that I'm older and more tolerant -sm - tnmt
    • Ya, but was he from the HILLS? - tnmt
      • Totally agree, cornbread, milk, egg - Eastern Tennessee here
      • and don't forget...sm - southern girl
        • LOL that's what my MIL does! - tnmt
          • No Crisco, no lard here but using - Southern girl #2
  • Definitely not sweet...nm - southern girl
    • No sweet cornbread, never! - Southern girl #2

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WARNING:  I do everything by eye....a pinch here, a smidgeon there...I just throw it all in a bowl and guesstimate.

Ya make 'em kinda like pancakes in a cast iron skillet on the stove and it doesn't heat the house up as much as baking. 

Boil at least a cup of water in the microwave

Put about 1 to 2 cups of self-rising cornmeal in a bowl.  Add 1 beaten egg and mix thoroughly.  Then you add the boiling water in bits, slowly mixing it until the right consistency....not thin like pancakes.... kinda like what you would make for regular cornbread almost.  

Heat skillet with about 1/8 to 1/4 inch oil heated med to med/hi.... then use a good sized serving spoon to dollop the mixture into the pan.  Watch carefully and try not to burn      

DO NOT, under any circumstances use jiffy mix.   

After 25 years I've finally gotten it nearly right (darn Yankee that I am).   Happy vows tomorrow!      

The first time when I was a kid and my mom tried making (bland New England palate here) it.  It was so dry and yucky I swore I'd never eat any ever again.

About 10 years ago a co-worker made cornbread to go with lasagne (she's 1/2 black 1/2 italian and a 100% spitfire!) and OH MY GOSH it was soooo good!  She had like this layer of sugar on top that was kinda melted and it was so moist...I could've eaten that whole pan myself.  I asked her for the recipie but she said something like, "Ancient family secret" or some such thing to bum me out.  Cornbread with lasagne.  Never had it since and probably never will.  :(  I wicked miss her but yeah, she made one heck of a cornbread and that sweet style certainly suited my tastebuds!

Vidalia Onion Cornbread (from Paula Deen)

1 box Jiffy corn muffin mix

1/2 stick butter

1 large Vidalia or other sweet onion, chopped

1 egg, beaten

1/3 cup whole milk

1 cup sour cream

1 cup grated Cheddar cheese, divided

1/4 tsp salt

1/4 tsp dill weed (which I leave out)

Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray. In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

I double the recipe and bake it in a 9x13 or even 11x15 pan and it comes out great. And to keep the cheese from getting too dark, I add it the last 10 minutes instead of at the beginning. So yummy!

Second favorite is corn casserole, very similar to the onion cornbread.

Corn Casserole

1 pkg Jiffy corn muffin mix

8 oz sour cream

1 cup shredded Cheddar cheese

1 egg

1 can whole kernel corn (do not drain)

1 can cream-style corn

1 stick of butter

Melt the butter in an 8x8 baking dish in a 400-degree oven. Meanwhile, mix the corn muffin mix, juice from whole kernel corn, egg, and sour cream until well mixed. Add remaining ingredients and pour into dish with butter. Stir slightly to mix in the butter. Bake 30-45 minutes or until set in the middle.

Again, I have doubled this recipe and baked in a 9x13 pan; however, do not double the butter or it is too greasy.

I didn't want to post "little change in condition" but thank you for asking so I will post an update.  It is getting worse but not progressing as quickly as I thought it would back on Saturday.  I'm having to hand feed her and am trying to find goodies that will tempt her to eat.  I had some liquid pain medicine from before and so she was taking that in tuna water (which she used to love) but now won't even drink that so I can't get any pain medication in her.  She didn't sleep well last night.  She keeps looking at me and meowing and I wish I could speak cat.  The time is close I think.  I'll let you know when.   

Wish my baby was still sweet. She's a black lab now 1-1/2 years old and sure knows how to rule hubby. She gives him heck every time he won't do what she wants.

I can't sit on the couch when he's working or she jumps right up on me and lays upside down on my lap. She's no lightweight, either. She weighs 80 pounds.