Post by wildfire on Aug 13, 2005 10:46:26 GMT -5
Cornbread
The history of cornbread is as old as corn itself! I know this sounds dreary, but it's true. In the USA, we've known about and eaten cornbread since arrival of the Europeans. Apparently Native Americans learned early to dry and grind corn into corn meal, the basic component of cornbread. When mixed with eggs and corn flour, the easiest and simplest of cornbreads can be made. Thin, dense, and flat (like my very first efforts at making this bread), it was just the way to transport healthy food for long distances over periods of time without all the weight. Elsewhere in the world, you can almost always find some form of cornbread wherever corn is harvested for food.
Modern cornbread is made in much the same way it always has been, although there are as many ways to cook cornbread as there are varieties.
Cornbread will be here for many years. It is very cheap and easy to make, can be prepared so that most anyone will enjoy eating it, and is very nutritious.
To make good cornbread, you must have good cornmeal. What do I mean by that? It should have a coarse, sandy texture. Stone-ground cornmeal, available at natural food stores and many supermarkets, is best. Be sure the cornmeal is fresh, as it contains oils that can turn rancid easily. As a precaution, always store your cornmeal in the refrigerator (something Southern cooks rarely have to do, because they use up the cornmeal so quickly, it doesn't have a chance to turn on them).
Use a well-seasoned, never-been-washed cast-iron skillet to make this bread.
INGREDIENTS
2 cups yellow or white cornmeal, preferably stoneground
3/4 cup all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 cup creamed corn
2 large eggs, beaten
1/4 cup vegetable oil, preferably sunflower, plus additional for the pan
Position a rack in the center of the oven. Generously oil a 9- to 10-inch cast-iron skillet (or a 9-inch cake pan) and place it on the rack. Preheat the oven to 450°F.
Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl to combine. Make a well in the center. Whisk the buttermilk, eggs, and oil in another bowl until the eggs are well combined. Pour into the well and stir just until the batter is moistened — do not overbeat.
Remove the hot skillet from the oven and pour in the batter. Bake until the bread springs back when pressed in the center, 15 to 20 minutes. Let stand 5 minutes, then turn out onto a plate or serve directly from the skillet.
Variations
Roasted Tomato, Onions, and Cheddar Cornbread
Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 1 coarsely chopped medium onion. Cook, stirring often, until the onion is golden, about 6 minutes. Stir in 2 minced garlic cloves and 1/2 teaspoon each chopped fresh thyme and oregano, and cook for 1 minute. Cool. Make the batter, stirring just until moistened and lumpy. Stir in the cooled vegetable mixture and 1/2 cup shredded extra-sharp Cheddar cheese (preferably a farm-style imported British Cheddar). Stir just until smooth. Spread in the hot skillet. Top the batter with 8 Oven-Roasted Tomatoes. Bake as directed above.
Fresh Corn, Chile, and Cheese Cornbread
Preheat the broiler. Broil 1 poblano chile, turning occasionally, until the skin is scorched. Cool. Remove the skin, ribs, and seeds, and chop into 1/2-inch pieces. Make the batter, stirring just until moistened and lumpy. Stir in the chopped chile, 1 cup fresh corn, cut from the cob, husks reserved, 4 cooked and crumbled bacon strips, 1/2 cup shredded queso blanco or Monterey Jack cheese, 2 tablespoons of chopped fresh cilantro, and 1 teaspoon of chile powder. Stir just until smooth. Line the skillet with corn husks. Pour in batter. Bake as directed above.
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Justin Wilson's Hush Puppies
2 cups yellow cornmeal
1 tsp. ground cayenne pepper
1 cup plain flour
2 eggs beaten
1 tsp. baking powder
1 cup buttermilk
1 tsp. salt
1 cup green onion, finely chopped
2 tsp. baking soda
2 tbs. bacon drippings, hot
2 Cup parsley, finely chopped
2 tsp. garlic powder
oil for deep frying
Combine all dry ingredients. Add eggs, buttermilk, onions, and bacon drippings.
Mix well. Drop in hot oil by spoonfuls and brown on all sides.
Makes about 48.
Best served hot!!
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Mexican Cornbread
Makes 6 servings
Ingredients:
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream style corn
2 (4 ounce) can chopped green chile peppers (Mild for those that don’t like it hot, HOT for those that do the chilies add GREAT flavor), drained
2 cup shredded Monterey Jack cheese
2 cup shredded Cheddar cheese
1 cup all purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Directions:
1) Preheat oven to 300 degrees F
Lightly grease a 9x13 inch baking dish. (I use a 10” skillet)
2) In a large bowl, beat together butter and sugar. Beat in eggs one at a time.
Blend in cream corn, chilies, Monterey Jack and Cheddar cheese.
3) In a separate bowl, stir together flour, cornmeal, baking powder and salt.
Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4) Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
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Amusement Park Cornbread (Johnny Cake))
A delicious cornbread that will transport you to a magic kingdom of flavor.
This recipe can also be used for cornbread muffins. Prep Time: approx. 10 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 30 Minutes
2/3 cup white sugar
1 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 cups all purpose flour
1 tablespoon baking powder
3/4 cup cornmeal
1 1/3 cups milk
Directions
1 Preheat oven to 400 degrees F (200 degrees C). Lightly
grease an 8 inch skillet.
2 In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
3 Bake in preheated oven for 20 minutes, or until golden brown.
Serve warm.
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Best Ever Corn Muffins
This recipe was handed down to me from my mother. It's easy to make and
the ingredients are probably already in your kitchen. Enjoy! Prep Time:
approx. 8 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 38 Minutes.
Makes 1 dozen (12 servings).
1/4 cup butter, softened
1/2 cup and 1 tablespoon white sugar
2 eggs
1 tablespoon vanilla extract
1 1/2 cups biscuit baking mix
1/4 cup yellow cornmeal
2/3 cup milk
Directions
1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or
line with paper muffin liners.
2 In a large bowl, cream together the butter and sugar until light and
fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
3 In a separate bowl, stir together baking mix and cornmeal. Blend this
mixture into the butter/egg mixture, alternately with the milk; stir just until
combined. Spoon batter into prepared muffin cups.
4 Bake in preheated oven for 20 to 30 minutes, until golden.
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Billy's Hush Puppy Recipe
1 cup self rising flour
2 cups self rising cornmeal
3 tablespoons sugar
½ tablespoons baking powder
4 tablespoons oil
2 eggs, beaten
1 large onion, finely chopped
1 jalapeno pepper, finely chopped or ground in food processor
1 cup buttermilk
Combine flour, cornmeal, sugar and baking powder in a large bowl and mix well. Combine oil, eggs, onion, pepper and buttermilk, stirring well.
Add to dry mixture and mix well.
Batter will be stiff. Use 2 tablespoons of batter (or an ice cream scoop) to form each hush puppy. Drop into hot oil (350) and fry approximately 4 minutes or until brown.
Yield: 20 25 hush puppies
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Grandma's 365-Day Buttermilk Cornbread
3 tablespoons bacon drippings
2 eggs
1-1/2 cups corn meal
1 teaspoon salt
1/2 teaspoon baking soda
1-1/4 cups buttermilk
Preheat oven to 400°F.
This cornbread is best baked in a 10-inch cast-iron skillet but if you don't have one, a Pyrex dish will do just fine. If you halve this recipe, use an 8-inch square dish; if not, use a 9x13-inch dish or pan.
Put the bacon drippings in your baking dish or skillet and let them melt while the oven is preheating and you're mixing up the batter.
Beat the eggs in a medium bowl until frothy.
Add the corn meal, salt and baking soda, and stir to thoroughly combine.
Add the buttermilk and stir well.
Remove the hot pan from the oven.
Swirl the pan to make sure it is coated with melted bacon drippings, and pour the bacon drippings into the batter. Stir well to combine.
Pour the batter into the pan, and bake 25 to 30 minutes. Cornbread will begin to pull away from the sides of the pan.
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Buttermilk Cornbread (without Flour)
2 cups corn meal (white or yellow)
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 Egg, lightly beaten
1-1/2 cups buttermilk
2 tablespoons melted shortening or vegetable oil
Preheat oven to 450°F. Sift together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds. Bake about 15 minutes for muffins or corn sticks, and 20-25 minutes for pan or skillet. Cornbread will begin to pull away from sides. Makes approximately 12 muffins, corn sticks or pieces.
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Buttermilk Cornbread (with Flour)
2 cups corn meal (white or yellow)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg, lightly beaten
2 cups buttermilk
2 tablespoon melted shortening or vegetable oil
Preheat oven to 450°F. Sift together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds. Bake about 15 minutes for muffins or corn sticks, and 20-25 minutes for pan or skillet. Cornbread will begin to pull away from sides. Makes approximately 12 muffins, corn sticks or pieces.
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Mexican Creamed Cornbread
2 tablespoons bacon drippings
2 large eggs
1/4 cup canola oil
1 cup buttermilk
small can of chopped green chilies
9-ounce can creamed corn
2 tablespoons finely chopped pimientos
1/4 cup finely chopped onion
1/2 cup sour cream
1 cup yellow cornmeal (white cornmeal is fine if you don' have yellow)
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1-1/2 cups grated, sharp cheddar cheese
Preheat oven to 400°F. Put the bacon drippings in a 10-inch cast iron skillet or dish or pan of approximate size. Place skillet in oven to heat while you mix the batter.
In a medium bowl, beat the eggs, oil and buttermilk until well blended. Add the chiles, creamed corn, pimientos, onion and sour cream.
In a separate, large bowl, combine the cornmeal, flour, salt, baking powder, and cheese. Stir until thoroughly blended.
Add the dry ingredients all at once to the egg and buttermilk mixture, stirring just enough to blend everything.
Remove skillet from oven, and pour batter into hot drippings. It should sizzle. Bake at 400°F for 30 minutes or until brown on top.
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Mexican Cornbread
1 cup cornmeal, preferably yellow
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon chili powder
1 cup grated Cheddar cheese (4 ounces)
4-ounce can chopped green chiles, drained
2 tablespoons minced onion
1-1/4 cups buttermilk
1/3 cup vegetable oil
2 eggs
1 tablespoon bacon drippings
Preheat oven to 375°F.
Melt bacon drippings in an 8- or 9-inch skillet or pan. Set in the oven to heat while you mix the cornbread batter.
Combine the cornmeal, flour, baking powder and salt in a bowl. Stir in cheese and chilies.
Separately, beat together the milk, water, oil and eggs. Stir in the dry ingredients just until moistened.
Pour batter into hot pan and bake at 375°F for 30 to 35 minutes.
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Sweet Milk Cornbread (without Flour)
Ingredients:
2 C Cornmeal (white or yellow -- doesn't affect taste)
1-½ t Baking powder
1 t Salt
1 Egg, lightly beaten
1-½ C Milk
2 T Melted shortening or vegetable oil
Directions:
Preheat oven to 450°F.
Combine the cornmeal, baking powder and salt, and set aside.
Stir together the egg, milk and vegetable oil. Combine cornmeal mixture with milk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds.
Bake 12 to 15 minutes for muffins or corn sticks, and 18 to 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan. Makes approximately 12 muffins, corn sticks or pieces.
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Sweet Milk Cornbread (with Flour)
Ingredients:
1 C Cornmeal
1 C Sifted flour
3-½ t Baking powder
1 t Salt
1 Egg, lightly beaten
1 C Milk
¼ C Melted shortening or vegetable oil
Directions:
Preheat oven to 450°F.
Sift together the cornmeal, flour, baking powder and salt and set aside.
Stir together the egg, milk and vegetable oil. Combine the cornmeal mixture with the milk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds.
Bake 12 to 15 minutes for muffins or corn sticks, and 18 to 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan. Makes approximately 12 muffins, corn sticks or pieces.
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Southern Cornbread
Ingredients:
1 1/2 cups of cornmeal
1/2 cup of flour
2 teaspoons of baking powder
1 teaspoon of soda
1 teaspoon of salt
1 beaten egg
2 cups of buttermilk
1/4 cup of melted butter
2 tablespoons of sugar
Combine dry ingredients and mix well. Add buttermilk, egg and butter. Stir until moistened but don’t beat. Pour into greased 8” square pan. Bake at 425 degrees for 20 to 25 minutes or until golden brown.
The history of cornbread is as old as corn itself! I know this sounds dreary, but it's true. In the USA, we've known about and eaten cornbread since arrival of the Europeans. Apparently Native Americans learned early to dry and grind corn into corn meal, the basic component of cornbread. When mixed with eggs and corn flour, the easiest and simplest of cornbreads can be made. Thin, dense, and flat (like my very first efforts at making this bread), it was just the way to transport healthy food for long distances over periods of time without all the weight. Elsewhere in the world, you can almost always find some form of cornbread wherever corn is harvested for food.
Modern cornbread is made in much the same way it always has been, although there are as many ways to cook cornbread as there are varieties.
Cornbread will be here for many years. It is very cheap and easy to make, can be prepared so that most anyone will enjoy eating it, and is very nutritious.
To make good cornbread, you must have good cornmeal. What do I mean by that? It should have a coarse, sandy texture. Stone-ground cornmeal, available at natural food stores and many supermarkets, is best. Be sure the cornmeal is fresh, as it contains oils that can turn rancid easily. As a precaution, always store your cornmeal in the refrigerator (something Southern cooks rarely have to do, because they use up the cornmeal so quickly, it doesn't have a chance to turn on them).
Use a well-seasoned, never-been-washed cast-iron skillet to make this bread.
INGREDIENTS
2 cups yellow or white cornmeal, preferably stoneground
3/4 cup all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 cup creamed corn
2 large eggs, beaten
1/4 cup vegetable oil, preferably sunflower, plus additional for the pan
Position a rack in the center of the oven. Generously oil a 9- to 10-inch cast-iron skillet (or a 9-inch cake pan) and place it on the rack. Preheat the oven to 450°F.
Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl to combine. Make a well in the center. Whisk the buttermilk, eggs, and oil in another bowl until the eggs are well combined. Pour into the well and stir just until the batter is moistened — do not overbeat.
Remove the hot skillet from the oven and pour in the batter. Bake until the bread springs back when pressed in the center, 15 to 20 minutes. Let stand 5 minutes, then turn out onto a plate or serve directly from the skillet.
Variations
Roasted Tomato, Onions, and Cheddar Cornbread
Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 1 coarsely chopped medium onion. Cook, stirring often, until the onion is golden, about 6 minutes. Stir in 2 minced garlic cloves and 1/2 teaspoon each chopped fresh thyme and oregano, and cook for 1 minute. Cool. Make the batter, stirring just until moistened and lumpy. Stir in the cooled vegetable mixture and 1/2 cup shredded extra-sharp Cheddar cheese (preferably a farm-style imported British Cheddar). Stir just until smooth. Spread in the hot skillet. Top the batter with 8 Oven-Roasted Tomatoes. Bake as directed above.
Fresh Corn, Chile, and Cheese Cornbread
Preheat the broiler. Broil 1 poblano chile, turning occasionally, until the skin is scorched. Cool. Remove the skin, ribs, and seeds, and chop into 1/2-inch pieces. Make the batter, stirring just until moistened and lumpy. Stir in the chopped chile, 1 cup fresh corn, cut from the cob, husks reserved, 4 cooked and crumbled bacon strips, 1/2 cup shredded queso blanco or Monterey Jack cheese, 2 tablespoons of chopped fresh cilantro, and 1 teaspoon of chile powder. Stir just until smooth. Line the skillet with corn husks. Pour in batter. Bake as directed above.
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Justin Wilson's Hush Puppies
2 cups yellow cornmeal
1 tsp. ground cayenne pepper
1 cup plain flour
2 eggs beaten
1 tsp. baking powder
1 cup buttermilk
1 tsp. salt
1 cup green onion, finely chopped
2 tsp. baking soda
2 tbs. bacon drippings, hot
2 Cup parsley, finely chopped
2 tsp. garlic powder
oil for deep frying
Combine all dry ingredients. Add eggs, buttermilk, onions, and bacon drippings.
Mix well. Drop in hot oil by spoonfuls and brown on all sides.
Makes about 48.
Best served hot!!
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Mexican Cornbread
Makes 6 servings
Ingredients:
1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream style corn
2 (4 ounce) can chopped green chile peppers (Mild for those that don’t like it hot, HOT for those that do the chilies add GREAT flavor), drained
2 cup shredded Monterey Jack cheese
2 cup shredded Cheddar cheese
1 cup all purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Directions:
1) Preheat oven to 300 degrees F
Lightly grease a 9x13 inch baking dish. (I use a 10” skillet)
2) In a large bowl, beat together butter and sugar. Beat in eggs one at a time.
Blend in cream corn, chilies, Monterey Jack and Cheddar cheese.
3) In a separate bowl, stir together flour, cornmeal, baking powder and salt.
Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4) Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
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Amusement Park Cornbread (Johnny Cake))
A delicious cornbread that will transport you to a magic kingdom of flavor.
This recipe can also be used for cornbread muffins. Prep Time: approx. 10 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 30 Minutes
2/3 cup white sugar
1 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 cups all purpose flour
1 tablespoon baking powder
3/4 cup cornmeal
1 1/3 cups milk
Directions
1 Preheat oven to 400 degrees F (200 degrees C). Lightly
grease an 8 inch skillet.
2 In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
3 Bake in preheated oven for 20 minutes, or until golden brown.
Serve warm.
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Best Ever Corn Muffins
This recipe was handed down to me from my mother. It's easy to make and
the ingredients are probably already in your kitchen. Enjoy! Prep Time:
approx. 8 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 38 Minutes.
Makes 1 dozen (12 servings).
1/4 cup butter, softened
1/2 cup and 1 tablespoon white sugar
2 eggs
1 tablespoon vanilla extract
1 1/2 cups biscuit baking mix
1/4 cup yellow cornmeal
2/3 cup milk
Directions
1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or
line with paper muffin liners.
2 In a large bowl, cream together the butter and sugar until light and
fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
3 In a separate bowl, stir together baking mix and cornmeal. Blend this
mixture into the butter/egg mixture, alternately with the milk; stir just until
combined. Spoon batter into prepared muffin cups.
4 Bake in preheated oven for 20 to 30 minutes, until golden.
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Billy's Hush Puppy Recipe
1 cup self rising flour
2 cups self rising cornmeal
3 tablespoons sugar
½ tablespoons baking powder
4 tablespoons oil
2 eggs, beaten
1 large onion, finely chopped
1 jalapeno pepper, finely chopped or ground in food processor
1 cup buttermilk
Combine flour, cornmeal, sugar and baking powder in a large bowl and mix well. Combine oil, eggs, onion, pepper and buttermilk, stirring well.
Add to dry mixture and mix well.
Batter will be stiff. Use 2 tablespoons of batter (or an ice cream scoop) to form each hush puppy. Drop into hot oil (350) and fry approximately 4 minutes or until brown.
Yield: 20 25 hush puppies
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Grandma's 365-Day Buttermilk Cornbread
3 tablespoons bacon drippings
2 eggs
1-1/2 cups corn meal
1 teaspoon salt
1/2 teaspoon baking soda
1-1/4 cups buttermilk
Preheat oven to 400°F.
This cornbread is best baked in a 10-inch cast-iron skillet but if you don't have one, a Pyrex dish will do just fine. If you halve this recipe, use an 8-inch square dish; if not, use a 9x13-inch dish or pan.
Put the bacon drippings in your baking dish or skillet and let them melt while the oven is preheating and you're mixing up the batter.
Beat the eggs in a medium bowl until frothy.
Add the corn meal, salt and baking soda, and stir to thoroughly combine.
Add the buttermilk and stir well.
Remove the hot pan from the oven.
Swirl the pan to make sure it is coated with melted bacon drippings, and pour the bacon drippings into the batter. Stir well to combine.
Pour the batter into the pan, and bake 25 to 30 minutes. Cornbread will begin to pull away from the sides of the pan.
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Buttermilk Cornbread (without Flour)
2 cups corn meal (white or yellow)
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 Egg, lightly beaten
1-1/2 cups buttermilk
2 tablespoons melted shortening or vegetable oil
Preheat oven to 450°F. Sift together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds. Bake about 15 minutes for muffins or corn sticks, and 20-25 minutes for pan or skillet. Cornbread will begin to pull away from sides. Makes approximately 12 muffins, corn sticks or pieces.
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Buttermilk Cornbread (with Flour)
2 cups corn meal (white or yellow)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg, lightly beaten
2 cups buttermilk
2 tablespoon melted shortening or vegetable oil
Preheat oven to 450°F. Sift together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds. Bake about 15 minutes for muffins or corn sticks, and 20-25 minutes for pan or skillet. Cornbread will begin to pull away from sides. Makes approximately 12 muffins, corn sticks or pieces.
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Mexican Creamed Cornbread
2 tablespoons bacon drippings
2 large eggs
1/4 cup canola oil
1 cup buttermilk
small can of chopped green chilies
9-ounce can creamed corn
2 tablespoons finely chopped pimientos
1/4 cup finely chopped onion
1/2 cup sour cream
1 cup yellow cornmeal (white cornmeal is fine if you don' have yellow)
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1-1/2 cups grated, sharp cheddar cheese
Preheat oven to 400°F. Put the bacon drippings in a 10-inch cast iron skillet or dish or pan of approximate size. Place skillet in oven to heat while you mix the batter.
In a medium bowl, beat the eggs, oil and buttermilk until well blended. Add the chiles, creamed corn, pimientos, onion and sour cream.
In a separate, large bowl, combine the cornmeal, flour, salt, baking powder, and cheese. Stir until thoroughly blended.
Add the dry ingredients all at once to the egg and buttermilk mixture, stirring just enough to blend everything.
Remove skillet from oven, and pour batter into hot drippings. It should sizzle. Bake at 400°F for 30 minutes or until brown on top.
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Mexican Cornbread
1 cup cornmeal, preferably yellow
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon chili powder
1 cup grated Cheddar cheese (4 ounces)
4-ounce can chopped green chiles, drained
2 tablespoons minced onion
1-1/4 cups buttermilk
1/3 cup vegetable oil
2 eggs
1 tablespoon bacon drippings
Preheat oven to 375°F.
Melt bacon drippings in an 8- or 9-inch skillet or pan. Set in the oven to heat while you mix the cornbread batter.
Combine the cornmeal, flour, baking powder and salt in a bowl. Stir in cheese and chilies.
Separately, beat together the milk, water, oil and eggs. Stir in the dry ingredients just until moistened.
Pour batter into hot pan and bake at 375°F for 30 to 35 minutes.
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Sweet Milk Cornbread (without Flour)
Ingredients:
2 C Cornmeal (white or yellow -- doesn't affect taste)
1-½ t Baking powder
1 t Salt
1 Egg, lightly beaten
1-½ C Milk
2 T Melted shortening or vegetable oil
Directions:
Preheat oven to 450°F.
Combine the cornmeal, baking powder and salt, and set aside.
Stir together the egg, milk and vegetable oil. Combine cornmeal mixture with milk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds.
Bake 12 to 15 minutes for muffins or corn sticks, and 18 to 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan. Makes approximately 12 muffins, corn sticks or pieces.
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Sweet Milk Cornbread (with Flour)
Ingredients:
1 C Cornmeal
1 C Sifted flour
3-½ t Baking powder
1 t Salt
1 Egg, lightly beaten
1 C Milk
¼ C Melted shortening or vegetable oil
Directions:
Preheat oven to 450°F.
Sift together the cornmeal, flour, baking powder and salt and set aside.
Stir together the egg, milk and vegetable oil. Combine the cornmeal mixture with the milk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds.
Bake 12 to 15 minutes for muffins or corn sticks, and 18 to 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan. Makes approximately 12 muffins, corn sticks or pieces.
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Southern Cornbread
Ingredients:
1 1/2 cups of cornmeal
1/2 cup of flour
2 teaspoons of baking powder
1 teaspoon of soda
1 teaspoon of salt
1 beaten egg
2 cups of buttermilk
1/4 cup of melted butter
2 tablespoons of sugar
Combine dry ingredients and mix well. Add buttermilk, egg and butter. Stir until moistened but don’t beat. Pour into greased 8” square pan. Bake at 425 degrees for 20 to 25 minutes or until golden brown.