We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
This makes the best cornbread I've ever had - and I have had plenty of cornbread. I'll never bother with another brand. What makes it special is the sort of corn meal they use: coarse-ground with corn hunks so it comes out chewy but with a crunchy crust.
They sell it at Costco. Also, I was surprised to see, at Amazon. Try it.
Roasted cornmeal is the foundation for exquisite cornbread. That, and baking it in a well seasoned cast iron skillet. Only a yankee would think that cornbread made from unroasted cornmeal or something coming out of a box is cornbread. How sad.
We don't tell you how to make oyster chowder, don't tell us how to make cornbread. Is that too harsh? :-) I do, however, have an excellent recipe for catfish chowder.
I see no need for a cornbread mix. I often make a cornbread which is an adaptation of Sopa Paraguaya ( Paraguayan soup). I add soy flour,jalapeņos, vinegar, garlic and onions w spices to it, which could make a complete meal if one so chooses.
IIRC, one difference between Northern and Southern versions of cornbread is that Northern versions use sugar.
Continuing the topic of corn, I find commercial corn tortillas here to be tasteless concoctions compared to the thick, tasty homemade versions found south of the border- which actually taste like corn.
Rodger ... Some yankees do need a mix for cornbread, simply because yankees don't eat cornbread as often as southerners do. I find that southern cornbread is quite unleavened and sinker-like compared to the cornbread I ate in childhood. I'm thinking of buying a mix and adding sugar to it, to see if I like that.
Some manufacturer used to make what they called Corn Toaster Cakes, which were frozen and could be thawed and heated in a toaster. My southern husband always liked these on weekends, but apparently they are no longer available.
I need to post the ultimate sourdough biscuit recipe and pictures. Sort of reaching out to y'all...and do the same with Cornbread....but have to do the ham hock and beans with it for the whole experience....
Stand by gentle people, gonna do some cookin next week.
My Texas grandmother made corn pone, those skinny but crispy sticks, using corn-off-the-cob along with cornmeal, baking soda, baking powder, eggs and buttermilk. They were very light inside. Haven't seen the cast iron pone pans for sale in years.
I prefer my cornbread moist with a touch of sweetness smothered with honey butter. Mrs. Tralfaz likes her's dry and thin. She's a Okie and I'm a Montanan so it kind of fits with Northern state folks preferring a sweeter cornbread model.
In my travels I've found cornbread to be a regional thing. Where I'm from cornbread is made with yellow cornmeal, comes out of the oven in an iron skillet and there darned sure better not be any sugar or flour in it.
Big Bob from Eastern Kentucky
I agree that this is the BEST EVER corn bread for the very reasons you cite. YUMMY!
I tried this Penguin Mix, I followed the instructions to the tea, they came out looking nice and they tasted ok at first but 1/2 cup oil really made them have an oily taste, it was pretty nasty when I started burpin up oil flavored burps, disgusting. If I try this again, I'm going to have to cut out the oil or lessen it by a lot.