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Thread: Freezing cornbread?

  1. #1
    Nancy Young Guest

    Default Freezing cornbread?

    Stupid question (yes, there are stupid questions), does it
    freeze well? It goes bad so fast, and I bought too much.

    What can I say, I like Whole Foods cornbread.

    nancy

  2. #2
    Tracy Guest

    Default Re: Freezing cornbread?

    Nancy Young wrote:
    > Stupid question (yes, there are stupid questions), does it
    > freeze well? It goes bad so fast, and I bought too much.
    >
    > What can I say, I like Whole Foods cornbread.
    >
    > nancy


    I've frozen my own. I cut the pan into squares and put them all in a
    zipper bag. When I want a piece I take a square out and nuke it for a
    minute.
    The DH doesn't like cornbread - but I gotta have cornbread with chili.

    -Tracy

  3. #3
    Nancy Young Guest

    Default Re: Freezing cornbread?

    The Cook wrote:
    > On Tue, 21 Oct 2008 09:26:58 -0400, "Nancy Young"
    > <[email protected]> wrote:
    >
    >> Stupid question (yes, there are stupid questions), does it
    >> freeze well? It goes bad so fast, and I bought too much.
    >>
    >> What can I say, I like Whole Foods cornbread.


    > It freezes just fine. Wrap it well and make sure you don't lose it in
    > the freezer.


    (laugh) You know me too well.

    nancy

  4. #4
    Nancy Young Guest

    Default Re: Freezing cornbread?

    Tracy wrote:
    > Nancy Young wrote:
    >> Stupid question (yes, there are stupid questions), does it
    >> freeze well? It goes bad so fast, and I bought too much.


    > I've frozen my own. I cut the pan into squares and put them all in a
    > zipper bag. When I want a piece I take a square out and nuke it for a
    > minute.
    > The DH doesn't like cornbread - but I gotta have cornbread with chili.


    You know, I never caught onto that combination, but next time
    I make chili, I'll make cornbread. Thanks.

    nancy

  5. #5
    Jean B. Guest

    Default Re: Freezing cornbread?

    Nancy Young wrote:
    > Stupid question (yes, there are stupid questions), does it
    > freeze well? It goes bad so fast, and I bought too much.
    >
    > What can I say, I like Whole Foods cornbread.
    >
    > nancy


    I do freeze my homemade cornbread. My daughter and I like it with
    chili, and it is convenient to have some that has already been made.

    --
    Jean B.

  6. #6
    Jean B. Guest

    Default Re: Freezing cornbread?

    Nancy Young wrote:
    > Tracy wrote:
    >> Nancy Young wrote:
    >>> Stupid question (yes, there are stupid questions), does it
    >>> freeze well? It goes bad so fast, and I bought too much.

    >
    >> I've frozen my own. I cut the pan into squares and put them all in a
    >> zipper bag. When I want a piece I take a square out and nuke it for a
    >> minute.
    >> The DH doesn't like cornbread - but I gotta have cornbread with chili.

    >
    > You know, I never caught onto that combination, but next time
    > I make chili, I'll make cornbread. Thanks.
    >
    > nancy


    My daughter is pretty rigid about what goes with what foodwise.
    So, a meal of chili demands cornbread. Come to think of it, now
    that it is cooling down, and some warmth would be nice in the
    house, I can make chili! And other things.

    --
    Jean B.

  7. #7
    Nancy Young Guest

    Default Re: Freezing cornbread?

    Jean B. wrote:
    > Nancy Young wrote:


    >> You know, I never caught onto that combination, but next time
    >> I make chili, I'll make cornbread. Thanks.


    > My daughter is pretty rigid about what goes with what foodwise.
    > So, a meal of chili demands cornbread. Come to think of it, now
    > that it is cooling down, and some warmth would be nice in the
    > house, I can make chili! And other things.


    I hear ya! Just a couple of weeks ago, I had the A/C on,
    this morning it was in the 30s. Perfect weather for cooking.
    I'm gearing up to make minestrone on Saturday for the
    cook-in or I'd make chili today.

    I have a personal limit of 1 bean concoction a week. (laugh)
    (sorry, my chili contains beans, though I am committed to
    making Texas chili this year)

    nancy

  8. #8
    Michael \Dog3\ Guest

    Default Re: Freezing cornbread?

    Tracy <[email protected]> news:gdkli2$7td$[email protected]: in
    rec.food.cooking

    > Nancy Young wrote:
    >> Stupid question (yes, there are stupid questions), does it
    >> freeze well? It goes bad so fast, and I bought too much.
    >>
    >> What can I say, I like Whole Foods cornbread.
    >>
    >> nancy

    >
    > I've frozen my own. I cut the pan into squares and put them all in a
    > zipper bag. When I want a piece I take a square out and nuke it for a
    > minute.
    > The DH doesn't like cornbread - but I gotta have cornbread with chili.


    I agree Tracy. It's not really chili unless there is some cornbread to go
    with. Preferably habanero and/or jalapeno cornbread

    Michael

    --
    Find me at: - michael at lonergan dot us dot com

  9. #9
    The Cook Guest

    Default Re: Freezing cornbread?

    On Tue, 21 Oct 2008 09:26:58 -0400, "Nancy Young"
    <[email protected]> wrote:

    >Stupid question (yes, there are stupid questions), does it
    >freeze well? It goes bad so fast, and I bought too much.
    >
    >What can I say, I like Whole Foods cornbread.
    >
    >nancy


    It freezes just fine. Wrap it well and make sure you don't lose it in
    the freezer.

  10. #10
    hahabogus Guest

    Default Re: Freezing cornbread?

    "Nancy Young" <[email protected]> wrote in news:3XkLk.85204$xU3.58470
    @newsfe19.ams2:

    > You know, I never caught onto that combination, but next time
    > I make chili, I'll make cornbread. Thanks.
    >
    > nancy
    >
    >


    @@@@@ Now You're Cooking! Export Format

    Alan's Green Chile Corn bread

    alan, quick breads/biscuts, tested

    -----wet stuff-----
    1/2 cup sour cream
    1 (4 oz.)can green chiles
    2 chipotle chiles in adobo sauce; minced optional
    4 strips bacon; cooked & crumbled optional
    1 cup shredded cheddar cheese
    1 (14 oz) can creamed corn
    3 eggs
    3 tbsp. vegetable oil
    ----dry stuff----
    1-1/2 cup cornmeal
    3/4 tsp. baking powder
    3/4 tsp. baking soda
    1/2 tsp. salt
    2 tbsp Sugar; more or less

    preheat oven to 400F

    Combine wet stuff in a bowl...mix well.
    Combine dry stuff in another bowl... mix well.


    Add the 2 mixtures together and stir well and immediately pour it into a
    Pam Sprayed 9'X9' pyrex pan.

    The Idea is to to get it into the preheated oven soonest.

    Bake at 400 F. for 40 min or so. Cool in pan for 10 min., then transfer to
    wire rack to cool completely.




    good with the green chiles, creamed corn, ,bacon and cheese


    ** Exported from Now You're Cooking! v5.84 **



    --

    The beet goes on -Alan




  11. #11
    Nancy Young Guest

    Default Re: Freezing cornbread?

    hahabogus wrote:
    > "Nancy Young" <[email protected]> wrote in
    > news:3XkLk.85204$xU3.58470 @newsfe19.ams2:
    >
    >> You know, I never caught onto that combination, but next time
    >> I make chili, I'll make cornbread. Thanks.


    > @@@@@ Now You're Cooking! Export Format
    >
    > Alan's Green Chile Corn bread
    >
    > alan, quick breads/biscuts, tested
    >
    > -----wet stuff-----
    > 1/2 cup sour cream
    > 1 (4 oz.)can green chiles
    > 2 chipotle chiles in adobo sauce; minced optional
    > 4 strips bacon; cooked & crumbled optional
    > 1 cup shredded cheddar cheese
    > 1 (14 oz) can creamed corn
    > 3 eggs
    > 3 tbsp. vegetable oil
    > ----dry stuff----
    > 1-1/2 cup cornmeal
    > 3/4 tsp. baking powder
    > 3/4 tsp. baking soda
    > 1/2 tsp. salt
    > 2 tbsp Sugar; more or less
    >
    > preheat oven to 400F
    >
    > Combine wet stuff in a bowl...mix well.
    > Combine dry stuff in another bowl... mix well.
    >
    >
    > Add the 2 mixtures together and stir well and immediately pour it
    > into a Pam Sprayed 9'X9' pyrex pan.
    >
    > The Idea is to to get it into the preheated oven soonest.
    >
    > Bake at 400 F. for 40 min or so. Cool in pan for 10 min., then
    > transfer to wire rack to cool completely.


    Thanks, ha! That sounds great, and I even have most of the
    ingredients.

    nancy ( putting chipotle chiles in adobo sauce and creamed corn
    on the shopping list)

  12. #12
    The Cook Guest

    Default Re: Freezing cornbread?

    On Tue, 21 Oct 2008 09:36:08 -0400, "Nancy Young"
    <[email protected]> wrote:

    >The Cook wrote:
    >> On Tue, 21 Oct 2008 09:26:58 -0400, "Nancy Young"
    >> <[email protected]> wrote:
    >>
    >>> Stupid question (yes, there are stupid questions), does it
    >>> freeze well? It goes bad so fast, and I bought too much.
    >>>
    >>> What can I say, I like Whole Foods cornbread.

    >
    >> It freezes just fine. Wrap it well and make sure you don't lose it in
    >> the freezer.

    >
    >(laugh) You know me too well.
    >
    >nancy


    I know me too well. I can lose it in the refrigerator or freezer.

  13. #13
    l, not -l Guest

    Default Re: Freezing cornbread?


    On 21-Oct-2008, "Michael \"Dog3\"" <[email protected]> wrote:

    > > I've frozen my own. I cut the pan into squares and put them all in a
    > > zipper bag. When I want a piece I take a square out and nuke it for a
    > > minute.
    > > The DH doesn't like cornbread - but I gotta have cornbread with chili.

    >
    > I agree Tracy. It's not really chili unless there is some cornbread to go
    >
    > with. Preferably habanero and/or jalapeno cornbread
    >
    > Michael


    Though I love cornbread, I don't recall ever eating with chili; but, I
    always have cornbread with beans. I made a big pot of pintos a couple of
    nights ago, with smoked shanks to flavor it and served it up with thick
    wedges of buttermilk cornbread - mighty tasty.

    When I have chili, I usually eat it in a bowl with beans (cooked
    separately, not in the chili), crackers (oyster crackers preferred) and
    chopped onion (that was last night's dinner, with salad). My next most
    favored way is chili as a topping; either chili mac with grated cheese and
    chopped onion or, as a Slinger, which will be tomorrow's breakfast.
    --
    Change Cujo to Juno in email address.

  14. #14
    Kajikit Guest

    Default Re: Freezing cornbread?

    On Tue, 21 Oct 2008 09:26:58 -0400, "Nancy Young"
    <[email protected]> wrote:

    >Stupid question (yes, there are stupid questions), does it
    >freeze well? It goes bad so fast, and I bought too much.
    >
    >What can I say, I like Whole Foods cornbread.
    >
    >nancy


    Yes, like all cakes, it freezes perfectly well.

  15. #15
    Omelet Guest

    Default Re: Freezing cornbread?

    In article <3XkLk.85204$[email protected]>,
    "Nancy Young" <[email protected]> wrote:

    > Tracy wrote:
    > > Nancy Young wrote:
    > >> Stupid question (yes, there are stupid questions), does it
    > >> freeze well? It goes bad so fast, and I bought too much.

    >
    > > I've frozen my own. I cut the pan into squares and put them all in a
    > > zipper bag. When I want a piece I take a square out and nuke it for a
    > > minute.
    > > The DH doesn't like cornbread - but I gotta have cornbread with chili.

    >
    > You know, I never caught onto that combination, but next time
    > I make chili, I'll make cornbread. Thanks.
    >
    > nancy


    Yum. Cornbread and chili is an inseparable combo imho. :-d
    --
    Peace! Om

    "He who has the gold makes the rules"
    --Om

    "He who has the guns can get the gold."
    -- Steve Rothstein

  16. #16
    hahabogus Guest

    Default Re: Freezing cornbread?

    "Nancy Young" <[email protected]> wrote in news:K4mLk.54499$dN6.28398
    @newsfe18.ams2:

    > Thanks, ha! That sounds great, and I even have most of the
    > ingredients.
    >
    > nancy ( putting chipotle chiles in adobo sauce and creamed corn
    > on the shopping list)
    >
    >


    The chipotles are optional and really add ZING...the creamed corn is a
    must and so is the green chiles. Turns out very tasty. Try one
    chipotle if you aren't sure about your heat tollerence level. Two works
    for me but the guy beside me at work insisted he liked hot and 2 chipotles
    were too much for him. You get maybe 6 to 8 chipotles in a can in the
    adobe sauce. So you'll have some left over for use in your chilli or maybe
    a pork roast chipotle & peach glaze... as soon it won't be BBQ season.
    Melba posted a very adapitable I believe cherry and chipotle glaze I
    turned into a peach or appricot version.

    I eat the cornbread...buttered as a side for smoked pork butt. Jill would
    probably cut the sugar back to 1 tbsp


    @@@@@ Now You're Cooking! Export Format

    Al's Peach Chipotle Glaze

    alan, alan1, BBQ, Condiment, tested

    1.5 cup peach jam (approx)
    2 - 3 chipotle in adobo sauce (from a can; finely minced.)
    1/4 tsp nutmeg
    1/2 tsp mustard powder
    1/4 tsp ground ginger
    1/2 tsp granulated garlic
    1/2 tsp onion powder
    1 - 1.5 tbsps apple cider vinegar
    1 zest of 1 lime
    1 juice of 1 lime
    1/2 tsp crushed red chile flakes (approx)

    In a smallish pot over med-low heat dump everything in and infrequently
    stir to help it melt. When it just comes to a simmer (small bubbles around
    the edges) remove from heat & cool then bottle. Simmer it longer to get it
    thicker if desired.

    Good on pork, great on boneless skinless chicken breasts. Brush it on late
    in the grilling to prevent it from burning.

    A great idea...use differing jams...


    ** Exported from Now You're Cooking! v5.84 **



    --

    The beet goes on -Alan




  17. #17
    Nancy Young Guest

    Default Re: Freezing cornbread?

    hahabogus wrote:
    > "Nancy Young" <[email protected]> wrote


    >> Thanks, ha! That sounds great, and I even have most of the
    >> ingredients.
    >>
    >> nancy ( putting chipotle chiles in adobo sauce and creamed corn
    >> on the shopping list)


    > The chipotles are optional and really add ZING...the creamed corn is a
    > must and so is the green chiles. Turns out very tasty. Try one
    > chipotle if you aren't sure about your heat tollerence level.


    I will, thanks for the advice.

    > Two
    > works for me but the guy beside me at work insisted he liked hot and
    > 2 chipotles were too much for him.


    I was never much for hot food, but I have come a long way.
    Everyone is different. I once had lunch at a Mexican place
    with a guy who ordered hot wings. He almost fell over, they
    were so hot! Carefully, I tried one. Mild as could be.

    > I eat the cornbread...buttered as a side for smoked pork butt. Jill
    > would probably cut the sugar back to 1 tbsp


    Works for me.

    nancy

  18. #18
    Gregory Morrow Guest

    Default Re: Freezing cornbread?


    Nancy Young wrote:

    > Tracy wrote:
    > > Nancy Young wrote:
    > >> Stupid question (yes, there are stupid questions), does it
    > >> freeze well? It goes bad so fast, and I bought too much.

    >
    > > I've frozen my own. I cut the pan into squares and put them all in a
    > > zipper bag. When I want a piece I take a square out and nuke it for a
    > > minute.
    > > The DH doesn't like cornbread - but I gotta have cornbread with chili.

    >
    > You know, I never caught onto that combination, but next time
    > I make chili, I'll make cornbread. Thanks.



    Cornbread is GREAT with chili and other hearty cool weather soups 'n stews,
    Nancy...

    I like to make corn muffins and freeze 'em in Ziplocs. When you need a
    couple just take them out and use. Normally I just use Jiffy or some othe
    mix if I have it, but you can make yer own dry mix very easily from scratch,
    too. I like to add grated cheddar cheese, some chopped green chilies or
    japs, kernel corn (creamed corn is good), onion, curry powder, etc. to the
    mix...dont forget to brush the tops with butter whilst they are still warm.

    :-)

    I've mentioned that for summer cookouts I always make corn muffins, people
    snap them right up...

    OH, they are great with baked beans, too...


    --
    Best
    Greg



  19. #19
    Jean B. Guest

    Default Re: Freezing cornbread?

    Nancy Young wrote:
    > Jean B. wrote:
    >> Nancy Young wrote:

    >
    >>> You know, I never caught onto that combination, but next time
    >>> I make chili, I'll make cornbread. Thanks.

    >
    >> My daughter is pretty rigid about what goes with what foodwise.
    >> So, a meal of chili demands cornbread. Come to think of it, now
    >> that it is cooling down, and some warmth would be nice in the
    >> house, I can make chili! And other things.

    >
    > I hear ya! Just a couple of weeks ago, I had the A/C on,
    > this morning it was in the 30s. Perfect weather for cooking.
    > I'm gearing up to make minestrone on Saturday for the cook-in or I'd
    > make chili today.
    > I have a personal limit of 1 bean concoction a week. (laugh)
    > (sorry, my chili contains beans, though I am committed to making Texas
    > chili this year)
    > nancy


    I LOVE beans in chili. I have made the version with no beans,
    hunks of meat, etc., but to me that is a whole 'nuther dish.
    Maybe Texans (et al.) could regard this type in the same way?

    I do find it interesting that the very old Texas cookbooks had
    beans in a majority of chili recipes.

    --
    Jean B.

  20. #20
    aem Guest

    Default Re: Freezing cornbread?

    On Oct 21, 11:37 am, "Nancy Young" <rjynly...@comcast.net> wrote:
    > [snip]
    > I was never much for hot food, but I have come a long way.
    > [snip]


    Jumping in here just to express a preference. I like to use corn
    bread as an offset or contrast to whatever I'm eating. If it's a
    spicy, multi-flavored chili, I want the cornbread to be plain and firm
    and mild -- no spices, no peppers, no cheeses. I want to use it to
    calm down my mouth between bites of the chili. But if I'm eating
    plain pinto beans not gussied up with tomatoes and peppers and chiles,
    then the cornbread can be one of the adventurous kinds.

    By the way, if you make the recipe with chipotles in adobo you will
    have most of the can left over. One use for them is a shrimp dish --
    basically just sauteed and a couple of the peppers added with some of
    the sauce, a bit of onion and a couple small tomatoes. Delicious with
    rice. It's in Mark Bittman's "Best Recipes in the World." I'll post
    it if you want. -aem

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