Recipe:
Southern Cornbread
2 Cups Self Rising Cornmeal
2 Eggs
1/4 Cup of Canola Oil (or vegetable will do)
2 Tablespoon of Sugar
In bowl lightly beat eggs....gentely whisk in oil and milk....add cornmeal and sugar....mix until combine...pour in hot iron skillet....don't oil your skillet until you get it hot first....bake until golden....very easy and never fails (do not mix until ready to go into oven).
Enjoy!What is your favorite cornbread recipe?
Like many Texans, we like many spicy foods... the influence from south of our border. We have this along with a steaming bowl of chili when those '; Blue Northers'; blow down in Jan and Feb.
Chili Corn Bread
1 ( 8 oz) corn muffin mix
1/4 C. melted butter
1 can ( 8 1/2 oz) cream style corn
1 can ( 4 oz) diced green chilis, drained
1/2 C. grated cheddar
Prepare muffin mix. Combine other ingredients and fold into the corn bread mixture.
Butter a 9 in pie plate. Pour in batter. Sprinkle some additional cheese over top.
Bake in preheated 400 oven for 25 minute or until toothpick comes out clean. Then pass the butter.What is your favorite cornbread recipe?
Martha White's recipe! Golden Cornbread: Mix in bowl in order listed: 2 eggs slightly beaten, 1 cup milk (I use buttermilk). Add on top all dry ingredients before stirring in order listed: 1 1/2 cups yellow corn meal, 1 cup (scant, I use about 3/4 cup) all purpose flour, 1/4 cup sugar, 2 1/4 teaspoons baking powder, 3/4 teaspoon salt. Mix and add 1/4 cup veggie oil (I use canola). Heat oven to 450 degrees F and heavily grease (shortening) an 8'; or 9'; round or square pan. Put in the batter and let set at least 5 minutes before putting in oven. Bake 20-25 minutes. (DON'T overbake! My gas oven takes 23 minutes) Turn out right away onto wire rack and serve, any leftovers should be wrapped in plastic after bread is cooled and stored in refrig. Heat in microwave covered with plastic with a vent hole for about a minute. (Cover with plastic for re-heating to keep moist--vent hole to prevent an explosion!)
Best Cornbread Ever
2 boxes Jiffy corn muffin mix
4 eggs, beaten
3/4 cup butter, melted
1 (12 ounce) package frozen corn, thawed
1 medium onion, diced fine
1 cup small curd cottage cheese
1 pinch sugar
Preheat oven to 375 degrees.
Combine all ingredients and mix well -- it will be thicker than you expect.
Pour into buttered 9'; x 13'; casserole dish.
Bake in oven for 35-40 minutes until golden brown.
This cornbread is very moist and dense.
For a little variation, add one or more of the following: a can of chopped green chiles, 1 cup of cheddar cheese, 1 cup of pepperjack cheese, 1/2 cup chopped fresh cilantro.
Let it cool for 10 minutes for best flavor. %26lt;*-*%26gt;
4 cups all purpose white (I used King Arthur organic)
2 1/2 cups uncooked polenta + 1/2 cup stoneground organic cornmeal
4 1/2 Tablespoons Baking Powder
1 Tablespoon Sea Salt
1 cup raw sugar granules
2 rounded cups corn kernels (I used frozen corn from farm fresh cobs from last summer)
3 eggs
1 stick butter melted
3 cups Buttermilk
Mix all dry ingredients together including corn kernels (used fingers). Wisk eggs, then wisk in Buttermilk and butter. Pour wet ingredients into dry and then mix together (I used my hand again) only until all of the flour is hydrated but no more. Pour into a greased pan. I used one that is rectangular, probably an 8X14 or around there. Bake at 350 for about 40 minutes or until a toothpick comes out fairly clean from the middle. And it rises! It is big and thick and makes a lot.
So, if you like cornbread, your in for a treat. Make this if you dare, but be prepared!
It is really perfect the way it is, but I am wonderng if a few chopped up hot chile peppers might make it even more sinful!
Enjoy!
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