Roxy's Kicked Up Corn Bread

roxy · Posted: May 25 2006 Post subject:

Dawg:

You did stir the pot with your post, as you do most of the time. Your remakes were unwanted and uncalled for. You dont miss a chance to slam something with a negative attitude, that may be you, but it is growing old dude.

If you got a problem with me...

Get over it.
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007bond-jb · Posted: Sep 19 2006 Post subject:

Good start for cornbread except the sugar I also add corn cut off the cob, green onions, & no cheese. with 3 eggs it will be more like a cake I only use 1 egg. Here's some more fun after baking the cornbread cut slices in half and lightly brown em in butter Shocked

twice cooked Razz

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awilly1 · Joined: 19 Sep 2006 Posts: 4 Location: Hudson, IA

I used this recipe this weekend to go with my very first run on the Chargriller. For what it's worth coming from a newbie, this was really, really good cornbread, and it went over well with everybody. I also used Roxy's potato salad recipe, which is also excellent.

roxy · Posted: Sep 26 2006 Post subject:

roxy · Posted: Nov 21 2006 Post subject:

Interesting that this post be renewed here as I have been "banned" from another forum where I posted this recipe for rude and incensative comments to someone asking the same dang question. So I will do my best to be civil, conciderate and respond with tact;

Here goes..

As I recall, the recipe does say that it is "about 45 minutes". That would suggest that there is some leeway in that regard. As you might have also noticed, the cooking temp is 300 degrees unlike most cornbread recipes that suggest much higher temps, so it will take some more time to cook. Most good cake recipes that use a temp around 300 degrees require that the cake be cooked for at least 1 hour with most requiring even longer cook times.

I like to brown the corn bread to a nice golden colour and give it a good crust so that would be why I recomend that amount of time.

I would suggest that you try the recipe as I have posted it, but check after 25 or 30 minutes, if its done then take it out... If not, let it cook some more.
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Chargriller Akorn
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LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

Jeff T · Posted: Nov 21 2006 Post subject:

Very nice Roxy you are getting better. Very Happy

roxy · Posted: Nov 21 2006 Post subject:

Jeff T · Posted: Nov 21 2006 Post subject:

Med`s or not if ya get banned here i`m leaving with ya. You is a good cook and a hellofa guy.
Happy Thanksgiving
Jeff

roxy · Posted: Nov 21 2006 Post subject:

Heres hoping that never happens. Wink

Happy Thanksgiving to you and your family as well Jeff.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

vctino · Joined: 05 Feb 2007 Posts: 2

Roxy~
I think I am a fan of your recipes Very Happy

I made this cornbread today too and it was a hit all around the family! Thanks again for sharing great recipes!

roxy · Posted: Feb 05 2007 Post subject: Re: A Fan!

pafisher · BBQ Pro Joined: 08 Jan 2008 Posts: 535 Location: Pa.

Roxy rules , ive tried a few of his recipes , all of them were great . and he always shares them with no problem. dont let the jelous ones bother you Roxy . your a great member of this forum.
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roxy · Posted: Mar 25 2009 Post subject:

fredaevans · Posted: Nov 01 2011 Post subject:

Very similar to what I've had out of a Dutch Oven done with charcoal brickets as the heat source. One way to 'kick this up a notch is to add a small can of (drained) corn or a small can of creamed corn.

roxy · Posted: Nov 02 2011 Post subject:

fredaevans · Posted: Nov 03 2011 Post subject:

With, or without, the addition Roxy .... the end product is DELICIOUS! With butter or Honey .... food of the Gods.

roxy · Posted: Nov 03 2011 Post subject: