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Old January 28, 2006   #1
bully
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Default Corn and Cornmeal Recipes

Ok here's what you do.
Buy popcorn kernels in bulk
buy brown paper bags
put 1/3 cup of popcorn into brown paper bag
staple once in the middle (though it's metal the staple is too small for the microwaves to bother it or do any damage)
Put in the micro wave and hit the popcorn button
If you don't have a popcorn setting then buy a new microwave that does....or just listen for the kernels popping and when they slow down then pull it out.
You'll burn it a few times till you figure it out.

Oh yeah..eat it with a tomato..this is a tomato recipe forum..or eat it while looking through the tomato catalogs.

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Old January 29, 2006   #2
coronabarb
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Ha, ha...that's funny, bully - 'eat with a tomato'..
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Old February 8, 2006   #3
TomatoDon
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Sprinkle in a little Tabasco before you pop and you're perfect!

Don
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Old February 23, 2006   #4
SelfSufficient1
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Sprinkle with garlic powder, parmesian cheese and salt after popping instead of butter. Healthier and less fattening.
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Old February 26, 2006   #5
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Quote:
Originally Posted by SelfSufficient1
Sprinkle with garlic powder, parmesian cheese and salt after popping instead of butter. Healthier and less fattening.
And you don't get the remote all greasy
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Old February 28, 2006   #6
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Default Ha !


Very good recipe - good use of tomatoes.
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Old March 3, 2006   #7
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has anyone tried it yet?
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Old March 3, 2006   #8
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Default recipe

I don't have any tomatoes yet - ask me again in May
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Old March 6, 2007   #9
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Default Corn and Cornmeal Recipes

I see all kinds of recipes for cast iron skillets or little square pans but I need a big recipe for two 9 x 13 inch pans, like for a Super Bowl party. Or at least one pan and then I can double it. All I ask is that it's not dry. Thank you!
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Old March 12, 2007   #10
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Don't know if this will help, but here's my favorite cornbread recipe. It's really buttery and moist. I have made this recipe in an oblong pan - mine's slightly smaller than 9 x 13, but it should be fine.

3/4 cup (1-1/2 sticks) butter, softened
1/2 cup sugar
4 eggs
1-14 oz. can cream style corn
1/2 cup cheddar cheese
1/2 cup Monterey jack cheese
4 - 6 slices bacon (optional)
1 cup flour
1 cup yellow corn meal
4 tablespoons baking powder
1 teaspoon salt
1. Fry bacon, drain and chop. Preheat oven to 350°F. Cream butter and sugar. Add eggs, one at a time, and beat just until light and fluffy. Fold in remaining ingredients.
2. I use four 6” round x 1” deep cast iron pans to bake the cornbread*. Since you probably won’t have that size, you can use a well seasoned cast iron skillet or cornbread pan instead. Spray the cast iron with a non-stick cooking spray or rub lightly with bacon grease or vegetable oil, and add batter. Bake at 350°F for 25-30 minutes.
3. You may have to increase the time depending on the size skillet you use. Also good if you stick the skillet under the broiler when cornbread is done baking to lightly brown the top crust (watch very carefully!).
*My round cast iron pans hold about 2 cups of water each. If your cast iron skillet can hold 8 cups of water, the cornbread batter won’t run over and make a mess in your oven.
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Old March 12, 2007   #11
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Thank you! If it has bacon in it, it has to be good.
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Old March 12, 2007   #12
felpec
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I got that recipe from a friend in Tennessee - my DH Hates (with a capital H) dry cornbread. He says this is the best he's ever had. Hope you like it!
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Old March 15, 2007   #13
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I made the recipe below and really liked it...I had a quart of buttermilk that I needed to use and found this recipe. Please note that I doubled the servings from 8 to 16...so use two 9" pans.

INGREDIENTS
  • 2-1/2 cups cornmeal
  • 2 cups all-purpose flour
  • 1-1/3 cups packed brown sugar
  • 2/3 cup sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 egg
  • 2 cups buttermilk
  • 1-1/2 cups vegetable oil
DIRECTIONS
  1. In a mixing bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full). Bake at 425 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Serve warm.
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Old March 16, 2007   #14
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Aha...brown sugar! Very interesting! I love the tangy flavor buttermilk gives pancakes and fried chicken too. Sounds good. Thanks, Mark!
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Old March 16, 2007   #15
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Hi Mark,

Is this a thick batter? I have a 9x9 sq in. springform pan. I would love to try the recipe in this pan, but if the batter is thin....Yikes!!!
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