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Found 7 results

  1. Corn Bread test run successful. Texture, crumb and taste good. This is last recipe from the Breads Made with Yeasted Pre-Ferments section of Jeffrey Hamelman Book “ Bread, A Baker’s Book of Techniques and Recipes 2nd edition. Next week I will be starting the Levain Breads ( Sourdough based). There is 25 recipes in the Levain Section of the book. I am learning lots from this book.
  2. I haven’t cooked up some Red Beans and Rice for a long time. I’ve made something like this before but it was not this recipe and not nearly as good. This was a much truer representative to what authentic Red Beans and Rice should taste like. (Sorry this is a long one) Here are the ingredients: (another recipe from Chef John on FoodWishes.com that I tweaked) 1 tablespoon vegetable oil 12 ounces Andouille sausage, sliced or cubed 1-1/2 cup finely diced onion 1 cup diced celery 1 cup diced green peppers 4 cloves minced garlic 1 teaspoon freshly ground black pepper 3 smoked ham hock 3 bay leaves 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper, or to taste. (The Andouille adds heat already so be careful with how much you add) 2 quarts chicken broth or water, plus more as needed to adjust consistency 1 pound red kidney beans, soaked overnight about 2 teaspoons kosher salt, or to taste Hot sauce to taste Veggies diced. I sliced up the sausage and took everything out to my gas side burner. I seared up the sausage and then added the veggies and cooked them until they started to wilt. I then added the seasoning, stirred and let it cook for another minute. I added the Ham Hocks and let it cook for another 5 minutes. Then the beans and chicken stock. I covered it and brought it up to a boil. I then put it on my preheated (to 225) kamado and cooked it indirect for 3 1/2 hours. Here it is at 3 hours with the meat starting to fall of the bones. I then stirred it up and started smashing beans against the side to thicken it up. Right before I pulled it off the kamado, I mixed up a batch of my Cheesy Corny Bread. Here are the ingredients: And here is a link to the recipe: http://www.kamadoguru.com/topic/19890-cheesy-corny-bread/ On the kamado. After the corn bread was done I cooked up some Cajun Grilled Shrimp. First I picked a lemon off my tree for some fresh lemon juice. I took 5 ea. U13 / 15 shrimp and peeled the shell and tail. I made up a marinate of crushed garlic, salt, Cayenne pepper, paprika, lemon juice and olive oil and let them get happy together and then skewered them. Took out the indirect deflector plate and grilled them direct at 400 degrees for 2 to 3 minutes per side. And they’re done. While all that was happening I had also made up some rice and took a low-ball glass and made up a rice cylinder and placed it in the middle of the plate. Here it is everything plated with a Ballast Point Grapefruit Sculpin IPA and Corn Bread. Oops, forgot the corn bread. And the money shot. It was so delicious! Thank for looking.
  3. I make this bread fairly often. This is the base recipe and you and can add or subtract ingredients (sugar, corn or cheese) as you wish depending on the flavor you’re going for. I was trying for a sweeter flavor profile here but needed more sugar in my opinion. (I’ve made it differently before with onion and diced Hatch chili’s for a more Mexican taste) Here are the ingredients I used: 2 boxes of Jiffy Corn Muffin mix 2 eggs 1 cup of butter milk 1 - 15 oz. can of corn (Drained) ½ tsp. salt ¼ cup of oil. (Most recipes call for corn oil but all I had was Canola) ¼ cup of brown sugar (or white) 1 cup of Mexican blend cheese of Costco (or cheese of your choice) Instructions: Whip the salt, eggs, buttermilk and oil together. Add this, plus the corn, to the cornbread mix and mix together. Now add the cheese, mix together and then the sugar and mix that. Add 2 tbsp. of oil to C.I. skillet and add the corn bread mixture to it. Place it on the pre-heated (to 350) kamado for in-direct cooking. Bake 40 to 45 minutes. More Pictures: Whip the salt, eggs, buttermilk and oil together. Add this, plus the corn, to the cornbread mix and mix together. Now add the cheese, mix together and then the sugar and mix that. Add 2 tbsp. of oil to C.I. skillet add the mixture to it and place it on the kamado for in-direct cooking. Bake at 350 for 40 to 45 minutes. Here are the results. It got a little overdone as I didn’t remove it right after the alarm went off. It was on for another 6 minutes and that was just a little too much. The taste was still good but the color was a little off from what I wanted. The picture at the top is what it’s supposed to look like. Also it wasn’t near as sweet as the sweet corn cakes so I’ll add half a cup of sugar next time and see if that’s enough.
  4. I’ve made some bread somewhat like this before but I was trying for a different flavor profile. (It had onion and diced Hatch chili’s) Well this time I was going for more of a sweet cornbread profile. (Something like the sweet corn cakes you get at a Mexican restaurant) Here are the ingredients I used: 2 boxes of Jiffy Corn Muffin mix 2 eggs 1 cup of butter milk 1 - 15 oz. can of corn (Drained) ½ tsp. salt ¼ cup of oil. (Most recipes call for corn oil but all I had was Canola) ¼ cup of brown sugar 1 cup of Mexican blend cheese of Costco Whipped the salt, eggs, buttermilk and oil together. Add that plus the corn to the cornbread mix and mix together. Now add the cheese, mix together and then the sugar and mix that. Add 2 tbsp. of oil to C.I. skillet add the mixture to it and place it on the kamado for in-direct cooking. Bake at 350 for 45 minutes. Here are the results. It got a little overdone as I didn’t remove it right after the alarm went off. It was on for another 6 minutes and that was just a little too much. The taste was still good but the color was a little off from what I wanted. It wasn’t near as sweet as the sweet corn cakes so I’ll add half a cup of sugar next time and see if that’s enough.
  5. Pulled Pork. With the price of pork now days I pulled a Pork Picnic out of the freezer I got on sale a few months back. Try to find them for $.89 lb. now days. (Note: This is a continuation of the “What is DerHusker Cooking? Hmmm!” thread) I was running out of Pork Rub so I had to make up a new batch. My wife dubbed it JK’s Pork Rub but really this is John’s recipe. So now everything is ready to start. First I need to remove the skin. (I love this knife) Ready to be rubbed down. And onto the kamado with some Peach wood at 275. We have company so at this time I left and we went out to breakfast. Once we got back I waited for the bark was set and it hit an IT of 160. I then placed it in an aluminum pan with some apple juice and some root beer and covered. I also bumped up the kamado temp to 310. Now we left and went for a drive down at the beach. When I got back the IT was 210 and I pulled it off the kamado. Now open up the vents and let the temp. come up. I was shooting for 425 but it crept up to 450. On goes some corn bread. I let the pork rest for an hour and here it is ready to pull. It almost fell apart it was so tender. Corn Bread is done. (A little over done actually) And here we are at the table ready to start eating. Oh Yeah!
  6. Chipotle Cheddar Cornbread in a Cast Iron Pan: Ingredients: 2 cups yellow corn meal 1 tsp kosher salt 1 tbsp sugar 2 tsp baking powder 1/2 tsp baking soda 1 cup buttermilk 2 eggs, beaten 1 cup creamed corn 1 cup shredded cheese 1-2 finely chopped chipotle peppers in adobo sauce 1-2 tbsp cooking oil Directions: Heat your grill or oven to 425 degrees. Put a 10" cast iron pan in the grill or oven for 10-15 minutes to preheat while you make your cornbread batter. Mix the dry ingredients together in a mixing bowl. Mix the wet ingredients together in a mixing bowl. Add the dry ingredients to the wet ingredients and mix well. Add a tablespoon or two of oil (I used peanut oil) to your cast iron pan and coat the pan. Put the batter in the pan and spread it evenly. Cook at 425 for 20-25 minutes until done. This cornbread recipe is really delicious and its open to a lot of interpretation... Have fun with it! Enjoy!
  7. I wanted to make Cornbread to go with the ribs I was Qing but wasn’t finding an exact recipe for was what I was looking for so this is the combination of 4 different recipes. As someone said (Jerry I think) “it’s fun to experiment and you get to eat the results”. Start out with the ingredients: 2 boxes of Jiffy Corn Muffin mix 2 eggs 1 cup of milk 1 - 15 oz. can of corn ½ tsp. salt 1 – 4 oz. can of Hatch fire roasted diced green chilis (These were mild. I'll use 2 cans of medium next time) ¼ cup of oil. (Most recipes call for corn oil but all I had was Canola) ¾ of a medium onion (Slivered - See comments below) 1 cup of Mexican blend cheese of Costco (I’ll use 1 ½ cups next time) I beat the eggs, milk, oil & salt together add that plus the corn & chilis to the cornbread mix And blend Add cheese And blend I heated some oil in a 10" CI skillet And sautéed the slivered onion I poured the cornbread mixture into the skillet on top of the onions and bake at 350 degrees for 50 minutes. And here is the results Let the skillet cool and then put a plate on top and invert to get this. (I sprinkled some cheese on top) Observations: The Cornbread part was really good but the onions were a disappointment. Next time I’ll either not sauté the onions at all or just mix the onions into the mixture as you can see they caramelized a little too much.
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