Does any one have a good corn bread and biscuit recipe I need some help LOL
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Does any one have a good corn bread and biscuit recipe I need some help LOL
Can't help you with biscuits. I've never tried.
Cornbread I do.
First, get and season a cast iron 9 inch skillet. Seasoning is accomplished by wiping it down with vegetable oil and placing it in a 375 degree oven which is turned OFF.
Fortunately you only have to season it once. The next day you can make cornbread.
Southern Style easy cornbread:
2 cups self-rising cornmeal mix.
2 extra-large (3 medium) eggs
2 cups milk.
1/2 cup vegetable shortening.
Preheat oven to 450 degrees.
During preheating, melt shortening in a cast iron skillet.
In a medium mixing bowl, add eggs to cornmeal mix and break yolks. Stir in milk and stir until lumps are almost gone.
When oven preheats, remove skillet and swirl melted shortening to ensure sides of skillet are coated. Pour shortening into cornmeal batter and mix in well.
Pour batter into skillet and bake until top is golden and sides start to pull away from skillet(about 30 - 45 minutes).
Flip cornbread onto plate immediately. Cut into wedges and serve buttered while hot.
Thanks catsmime I am going to try that out tonight!my husband will thank you LOL
I don't have a traditional one so I am going to try Catsmine also. I have plenty of seasoned Cast Iron pans.
I do have a simple one with a twist.
"Kellys Corn Thang"
1 cup sour cream
1 7 oz. jiffy corn muffin mix
2 eggs
2-3 TBLS sugar
1 can cheap creamed corn
1/2 cup butter
Mix everything together except butter.
Melt the butter in 8" pan
pour in the mixed ingredients
bake 40-45 mins until it cracks and is golden on sides
It is requested all the time at my home and the 8" is plenty, because it is rich.:)
I don't know, I just got the recipe a couple of years ago?
'Hoe' as in... what?:eek:
Hoe as in an implement for weeding corn. A stick with a blade on one end. As compared to a female gangsta which is a Ho.Quote:
Originally Posted by Just Dahlia
Edit: now be nice
Oh, I get it:D
I have a great recipe for puttenesca from the 'Hoes' in Italy, so wasn't sure.:rolleyes:
Give it up!Quote:
Originally Posted by Just Dahlia
A simple biscuit recipe:
1/3 cup shortening
1 3/4 flour
2 1/3 t baking powder
3/4 t salt
3/4 cup milk
Heat oven to 450 degrees. Cut shortening into flour, baking powder and salt until mixture reembles fine crumbs. Stir in just enough milk do dough leaves side of bowl and rounds up into a ball.
On lightly floured surface, knead 10 times. Roll 1/2 inch thick. Cut with 2 inch biscuit cutter (if you don't have one, cut a 2 inch diameter circle with a floured knife). Bake on ungreased cookie sheet, 1 inch apart, 10-12 minutes. Makes a dozen biscuits.
If you are interested, there are all kinds of varieties using this basic recipe - such as buttermilk, cheese, cornmeal, or whole wheat.
'Give it up' like "shut up already"?:confused:Quote:
Originally Posted by Catsmine
Give it up like "I dare you to write it."Quote:
Originally Posted by Just Dahlia
"Puttanesca"
Named after the Italian ladies of the night, lore has it that the scent wafted through the open windows and the rest is history...
This is a little revised, but oh so good and easy
1/4 cup olive oil
4 large clove garlic minced
2 cups chopped tomatoes, mashed
4 anchovy fillets, chopped or 3 tsp anchovy paste (easier)
2 TBLS tomato paste
4 TBLS capers
20 greek olives (no real need to count) pitted and coarsely chopped.
1 teas. Crushed red pepper flakes
Heat oil in skillet over low heat. Add garlic until golden. Add toms cook 5 minutes.
Stir in achovie stuff, and then tom paste, add capers, olives, and red pepper. Cook 10 minutes. Stirring occasionally.
I actually cook on low for an hour or so, the flavors will mesh.
It's good with any thin noodle, i.e. spaghetti, linguini, etc as long as you don't rinse.:)
Got to spread the love, Dahlbaby, but that sounds REALLY good. Where'd the printscreen button go on this laptop.
Newlywed, How'd the cornbread go over?
It went really good! Thank you it tasted delicious with the cornbread! :)
Any leftovers should be fried to crisp the outside in butter and served hot. What did you serve it with?Quote:
Originally Posted by newlywed801
Northern beans! I cooked the beans all day with some bacon!
That's what I served it with! And I also fried some potatoes to go with it :)
Yeah it turned out pretty good
So what's next? Biscuits? Puttanesca?
I make biscuits often but they never turn out just right one time I made it it tasted like it had too much flower and the next time to crumblely LOL I can't get it at the happy middle
The recipe I have been using was
2 cups of flower(I use all purpose so I don't need baking powder)
4 Tablespoons of butter or shortening (I use shortening)
1 1/2 tsp of salt
And about 3/4 cups of milk
I mix it up with my hands and then roll it out then cut it out and put it in a greased pan and cook it at 400 degrees and cook it 12-15 min
And I just can't get them to turn out right
My wife (Cat1864) is much better at biscuits. I'll leave this one for her.
I put a recipe above. I think the problem with yours is that it doesn't use anything like paking powder. Try mine. I make it all the time and it always comes out good, and it's easy. :)Quote:
Originally Posted by newlywed801
Just to make sure: You are using Self-Rising All-Purpose flour?Quote:
Originally Posted by newlywed801
The self-rising flour is the one that has baking powder, etc. in it. Plain all-purpose flour is straight flour without the baking additives. (Someday I may share how I learned that they are now packaging Self-rising Flour as All-purpose Self-rising Flour. :) )
One thing that can make biscuits hard is over-working the dough by mixing or kneading too much. Unlike yeast bread doughs that need the work-out, quick breads like biscuits like a gentle hand.
It sounds like you may be using the "rub in" method for adding the shortening. I like the "cut in" method of using two knives or a pastry cutter to add it. I tend to over-work the dough using the "rub in" method.
It's my fault, she sent me to the store. It said All-Purpose... it did.Quote:
Originally Posted by Cat1864
Yeah it is self rising and I am pretty sure that I was working my dough too much and what I did that has help me out some was take some of the flower out of the measuring cup before mixing my dough up and you it to work it in instead of adding more flower I think when I added more flower when I was rolling them out I ended up adding too much
Sounds like your learning. :)
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