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Recipes - Main & Side Dishes
Jeff Wrangler:
--- Quote from: Front-Ranger on November 27, 2024, 12:19:34 pm ---I'm trying out a new cornbread stuffing recipe. It begins with making a batch of cornbread, which I made last weekend. Friends and I ate half of it though so I'm making another batch this morning. Here's the recipe:
https://cafedelites.com/easy-buttermilk-cornbread/
--- End quote ---
OMG I love cornbread! (I used to make it, but all I could do was make it from the Jiffy brand cornbread mix.) And I love cornbread stuffing, too!
Front-Ranger:
I don't think I've ever met a person who didn't like cornbread! I'm using polenta grits from George Washington's gristmill. It has a certain texture that I like very much. The other day when I made it, it was a breeze, but today, wouldn't you know, I had some timing troubles. I had to warm the brown sugar because it had hardened in the cupboard. And the milk didn't turn into buttermilk fast enough because it was too cold. By the time I was ready to add the buttermilk, the brown sugar was starting to harden again and the melted butter had unmelted slightly. But all turned out well.
Here's the recipe for the stuffing: https://www.seriouseats.com/cornbread-stuffing-sausage-sage-recipe
I like the cooking method, which uses a minimum number of pans and bowls. But I added two ingredients, thyme from my garden and sliced mushrooms. I'm holding a small amount back to make an experimental stuffing adding preserved lemon.
Sason:
I've tried cornbread once, I can't remember if it was in the States or in Canada.
We don't have it here.
Can't say I liked it much, it was way too sweet for my taste.
Had it been served as cake I probably would have liked it more.
serious crayons:
--- Quote from: Sason on November 27, 2024, 05:52:23 pm ---Can't say I liked it much, it was way too sweet for my taste.
Had it been served as cake I probably would have liked it more.
--- End quote ---
Not all cornbread is sweet. I'd say the ones intended to appeal to "the masses" mostly are. But I don't add any sweetener when I make it. Which is not often, but still.
I have both polenta and cornbread mixes from Bob's Red Mill. I also have some elote from the grocery deli, which I mix into all kinds of things, and bacon and cheese. I'm not making dressing, but was thinking of making that mixture into muffins. The elote will be a bit of a risk because it has other ingredients, but I like to mix corn kernels into my cornbread. Even frozen corn works -- especially the kind that has been "roasted."
Meanwhile, Chuck included a cornbread recipe on his blog.
Lee, I saw a photo you posted on FB of several of your grandchildren and I was tempted to ask if you would be serving cereal with peaches. :laugh:
Front-Ranger:
--- Quote from: serious crayons on November 27, 2024, 06:25:22 pm ---
Lee, I saw a photo you posted on FB of several of your grandchildren and I was tempted to ask if you would be serving cereal with peaches. :laugh:
--- End quote ---
Is this a Brokie reference? As it happens, I will be bringing spiced peaches (my mother's recipe) and no cereal, but cornbread dressing. I'm seriously thinking of making Chuck's cornbread casserole for later on, maybe during the weekend. It sounds fantastic!
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