Good homemade cornbread recipes?

Prefer yellow cornmeal to white...Good homemade cornbread recipes?
Mexican Corn Bread


Serves 8


1 1/2 cups self-rising cornmeal








3/4 cup cooking oil





2 eggs





1/2 cup onions, chopped





2 Tbsp green pepper, chopped





2 or 3 jalapeno peppers, chopped





8 oz sour cream





8 oz cream style corn (one small can)





3 oz pimentos (one small can)





1 cup grated cheddar cheese








1


Preheat oven to 325F


2


Mix all ingredients except cheese together.


3


Pour half of mixture in a well-greased skillet. Use an iron skillet if you have one. Spread cheese over the mixture, then pour remaining batter on top.


4


Bake in 325F or oven for 1 1/2 hours, or until done.


5


Serve warm.Good homemade cornbread recipes?
Follow the recipe on the box of cornmeal


If you like it sweet, add sugar or honey


If you like it savory, add cumin and chili powder


Bake in preheated 8'; cast iron skillet with bacon drippings for that old time flavor.
1 cup cornmeal (yellow preferred)


1 cup all-purpose flour


1/4 cup sugar


4 teaspoons baking powder


3/4 teaspoon salt


2 eggs


1 cup milk


1/4 cup shortenning (I use butter-flavored), softenned





Sift together your dry ingredients. Add the rest and beat just until smooth. Bake in a greased 9x9x2 pan at 425 for 20 to 25 minutes.





Incidentally, this is also good for cornbread muffins. But if you make muffins, cut the baking time to 14 minutes.
Southern Cornbread





1 cup self rising yellow cornmeal


1/2 cup self rising flour


2 Tablespoons sugar


3 Tablespoons oil


11/4 cups of buttermilk


2 eggs slightly beaten








Prep:





prehaeat oven to 400


combine in a bowl the cornmeal, flour and sugar. Stir to blend.


add the oil, eggs and buttermilk, mix well.


heat a iron skillet on the stove. add 1 Tablespoon of oil and cover the bottom of the skillet. When the skillet is hot, pour the cornbread mix into it and spread out even.


Bake for 25 minutes
i don't have an exact recipe.. we here down south..';eyeball it'; i'm guessing about 2 cups of cornmeal, 1 egg, and buttermilk 1/2cup to 1+cup... enough so that it's smooth and pourable, but not watery. if it's got too much milk it will never cook all the way, and if the mix is dough like then your cornbread will be dry and nasty wehn cooked. you can always add sugar for a sweeter taste, jalpenoes for spice, corn or any number of other ingrediants.


wish i could help more...
go to allrecipes.com!
Cornbread is a way of life down south!! Take a cast iron skillet ( not metal, must be black cast iron ) %26amp; melt 2 tablespoons of Crisco. In a large mxing bowl, combine 2 cups yellow cornmeal, 1 tablespoon flour, 1 egg %26amp; enough buttermilk to form a thick batter ( don't add too much or else it will never cook - about 1/2 - 1 cup a little at a time) Pour the melted crisco into the batter %26amp; mix thru. Bake @ 500 degrees for about 15 - 20 minutes or until top is golden brown. Serve with fresh veggies, homemade pinto beans, chow-chow %26amp; green onions fresh from the garden.
Go to foodtv.com, search for cornbread, and use the recipe that comes up for the show Good Eats. It uses creamed corn and buttermilk in the recipe. YUMMY!
Mexican Cornbread Recipe:


3/4 cup cornmeal





1 1/4 cup flour





3 tsp. baking powder





1 tsp. sea salt





1/4 cup sugar





1 cup cream style corn (pureed in a blender)





1/4 cup melted butter





1 egg, beaten





1 medium yellow onion, finely chopped





2 Tbs olive oil





1 clove garlic minced





1-3 jalapeno peppers,depending on your desire for heat, finely chopped





1 - 4 oz. can of green chiles (I use ortega brand) minced and drained





1 1/4 cups grated, monterey jack or cheddar cheese, or a little of both





3/4 cup skim milk








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In a large bowl add the cornmeal, flour, baking powder, sea salt, and sugar and mix well.





Saute the onion in the olive oil for 25 - 30 minutes, starting out on medium high heat and then lowering to low after the onion starts cooking. Stir frequently. At the end of 30 minutes the onion should have cooked down to about 1/2 of what you started with and be a golden brown.





Add the minced garlic and saute an additional 5 minutes being careful not to burn the garlic. Stir constantly.





Remove the onion/garlic mixture to a small bowl.





Add a little more oil to the pan and saute the jalapeno for 8 - 10 minutes on medium high heat.





Add the jalapeno and green chiles to the onion/garlic mixture.





Now add the cream style corn, butter, milk, and egg to the dry ingredients and mix until just moistened. Do not over mix.





Stir in the onion, garlic, jalapeno, green chile mixture, and cheese till just mixed in.





Pour the cornbread mixture into a greased 9 inch square glass oven-proof dish. Bake at *375 for 25 -30 minutes. Enjoy!
3 cups yellow or white cornmeal 1 cup self rising flour 2 eggs 3 cups buttermilk 1/4 cup oil pour in pan and bake golden brown thats how I do it but I prefer white
Personnally...I don't think you can improve on Jiffy Cornbread.


I've tried everything else and found it not to be worth the bother.