Best boxed cornbread mix?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If you want good corn bread, do not make it from a box

Yes- and don't buy ground corn. You can put dried kernels into a Vitamix and make your own.

+1. And don’t buy corn at the store. You can grow corn and harvest it in the fall then dry it to use all winter

+1 Just be aware that it's really important to use heirloom varieties when growing your corn from seed! Try this site: https://www.seedsavers.org/category/corn

+1- You never know what chemicals they use when they grow the corn. Now that we have the corn covered, make sure you churn your own butter, have hens to lay the eggs and you are good to make your own cornbread. Yum!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If you want good corn bread, do not make it from a box

Yes- and don't buy ground corn. You can put dried kernels into a Vitamix and make your own.

+1. And don’t buy corn at the store. You can grow corn and harvest it in the fall then dry it to use all winter

+1 Just be aware that it's really important to use heirloom varieties when growing your corn from seed! Try this site: https://www.seedsavers.org/category/corn

+1- You never know what chemicals they use when they grow the corn. Now that we have the corn covered, make sure you churn your own butter, have hens to lay the eggs and you are good to make your own cornbread. Yum!

+ Don't forget the locally sourced salt and honey-you should be able to get them at your farmer's market if you don't have your own hive.

[Anonymous]

Jiffy!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If you want good corn bread, do not make it from a box

Yes- and don't buy ground corn. You can put dried kernels into a Vitamix and make your own.

+1. And don’t buy corn at the store. You can grow corn and harvest it in the fall then dry it to use all winter

+1 Just be aware that it's really important to use heirloom varieties when growing your corn from seed! Try this site: https://www.seedsavers.org/category/corn

+1- You never know what chemicals they use when they grow the corn. Now that we have the corn covered, make sure you churn your own butter, have hens to lay the eggs and you are good to make your own cornbread. Yum!

+ Don't forget the locally sourced salt and honey-you should be able to get them at your farmer's market if you don't have your own hive.

Wait -- you people are not throwing your own pots and carving your own cooking utensils? I knew something was off the moment I opened this thread.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I love Jiffy, and I don't even care. It's sweet, but not too sweet, and super easy. I make Jiffy at least once a month, for sure.

+1

IMO, the only ones to avoid are any brands they sell at whole foods. They are all heavy, over salted, not sweet, not good.

Cornbread isn't sweet. You're looking for corn cake.

And there is not best mix. Cornmeal, balking powder, baking soda, salt, buttermilk and eggs. It all needs to be super fresh and baked in a smoking hot cast iron pan, preferably with bacon grease. No wonder people in the north think they don't like cornbread. It's like saying you don't like pizza because you've only ever had it from the freezer section of the grocery store.

[Anonymous]

Anonymous wrote:

Anonymous wrote:If you want good corn bread, do not make it from a box

Agreed but I need a good recipe!! Please share your favorite.

Not pp, but the one that I've found that is closest to my grandmother's is Edna Lewis': https://www.foodandwine.com/recipes/southern-corn-bread

My Granny used baking soda instead of cream of tarter, but I've made it both ways and it tastes the same. Also, she suggests putting it all into one big pan, but I prefer to bake it in multiple smaller pans. I have quite a few cornbread pans that I've inherited over the years that make the cornbread into different shapes. It gives you a lot more crust, which I prefer.

[Anonymous]

And definitely don't make it ahead and freeze it. Your guests will all know. It will taste off.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I love Jiffy, and I don't even care. It's sweet, but not too sweet, and super easy. I make Jiffy at least once a month, for sure.

+1

IMO, the only ones to avoid are any brands they sell at whole foods. They are all heavy, over salted, not sweet, not good.

Cornbread isn't sweet. You're looking for corn cake.

And there is not best mix. Cornmeal, balking powder, baking soda, salt, buttermilk and eggs. It all needs to be super fresh and baked in a smoking hot cast iron pan, preferably with bacon grease. No wonder people in the north think they don't like cornbread. It's like saying you don't like pizza because you've only ever had it from the freezer section of the grocery store.

Uh huh.

So, anyway...Jiffy!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If you want good corn bread, do not make it from a box

Yes- and don't buy ground corn. You can put dried kernels into a Vitamix and make your own.

+1. And don’t buy corn at the store. You can grow corn and harvest it in the fall then dry it to use all winter

+1 Just be aware that it's really important to use heirloom varieties when growing your corn from seed! Try this site: https://www.seedsavers.org/category/corn

+1- You never know what chemicals they use when they grow the corn. Now that we have the corn covered, make sure you churn your own butter, have hens to lay the eggs and you are good to make your own cornbread. Yum!

+ Don't forget the locally sourced salt and honey-you should be able to get them at your farmer's market if you don't have your own hive.

Wait -- you people are not throwing your own pots and carving your own cooking utensils? I knew something was off the moment I opened this thread.

Cornbread tastes so much better since I cast my own skillet-it was a steep learning curve, but I'll never go back!

[Anonymous]

Jiffy’s vegetarian.

[Anonymous]

Fessing up here- I'm the poster who said to grind your own corn in a Vitamix and get your own hens. It was a ruse... I'm all for the box of Jiffy or better yet, buying it at the store.

[Anonymous]

Anonymous wrote:And definitely don't make it ahead and freeze it. Your guests will all know. It will taste off.

It would never occur to me to make ahead and freeze. why would anyone do that???

[Anonymous]

Anonymous wrote:Jiffy’s vegetarian.

No, it's not unless you get the specially marked one that I've never actually seen in stores.

"WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, ANIMAL SHORTENING (LARD, HYDROGENATED LARD, TOCOPHEROLS PRESERVATIVE, BHT PRESERVATIVE, CITRIC ACID PRESERVATIVE), CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, WHEAT STARCH, NIACIN, REDUCED IRON, TRICALCIUM PHOSPHATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SILICON DIOXIDE."

[Anonymous]

I ate Washington’s growing up, but I prefer Jiffy. When I lived abroad, I had my mom send boxes at an extravagant shipping and duty rate when I was homesick.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Jiffy’s vegetarian.

No, it's not unless you get the specially marked one that I've never actually seen in stores.

"WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, ANIMAL SHORTENING (LARD, HYDROGENATED LARD, TOCOPHEROLS PRESERVATIVE, BHT PRESERVATIVE, CITRIC ACID PRESERVATIVE), CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, WHEAT STARCH, NIACIN, REDUCED IRON, TRICALCIUM PHOSPHATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SILICON DIOXIDE."

NP. I don't think this poster meant "Jiffy is vegetarian," I think he or she meant "Jiffy's [possessive] vegetarian" as in "the vegetarian version sold by Jiffy." Kind of like "McDonald's Filet-o'-Fish" doesn't mean "McDonald's is Filet o'-Fish."