Where can I get an easy simple recipe for cornbread?

~~~~~~ CARROT-FLECKED CORN BREAD ~~~~~~


Prep: 10 min / Cook: 25 min





GRATED CARROTS DON'T CHANGE THE FLAVOR, BUT THEY DO TRANSFORM AN ORDINARY QUICK BREAD INTO A NUTRITIOUS SUPER FOOD.





2 tbsp vegetable oil


2 cups white or yellow cornmeal


1/3 cup all-purpose flour


2 tsp baking powder


1 tsp baking soda


2 tbsp sugar


1 tsp salt


13/4 cups low-fat buttermilk


1 large egg, lightly beaten


2 medium carrots, peeled and finely shredded





1. Preheat oven to 400 deg F. Swirl oil in 8 x 8 x 2-inch-square baking pan. Place pan in oven for 5 minutes while preheating.





2. Meanwhile, in large bowl, combine cornmeal, flour, baking powder, baking soda, sugar, and salt. Stir in buttermilk, egg, and carrots. Carefully pour in oil from baking pan. Mix well. Pour batter into hot pan.





3. Bake until toothpick inserted in center comes out clean, 25 minutes. Let cool in pan 10 minutes. Turn out onto wire rack. Let cool slightly before cutting. Serve warm.





Did you know... that corn bread made with cornmeal only, no flour, is a Southern tradition in the u.s.? And in the South, they are likely to add bacon fat or even pork cracklings (fried pork skin) to the batter for richer flavor and crispy texture. Northern corn bread is made with a mixture of cornmeal and flour, and has a texture that is more cake like than its Southern cousin.





Have fun %26amp; good luck! ..._;-)Where can I get an easy simple recipe for cornbread?
It's on the box of Quaker cornmeals. I like the yellow meal. I usually double the recipe. Don't leave out the sugar although they say it is optional. I do leave out the salt. Delicious.Where can I get an easy simple recipe for cornbread?
Buy a box of Jiffy corn bread mix. It's fast, easy and delicious.
EASY CORNBREAD





1 c. sifted all purpose flour


3 tbsp. sugar (opt.)


3 tsp. baking powder


1 tsp. salt


1 c. cornmeal


1 egg, beaten


1/4 c. Wesson oil


1 1/4 c. milk





Heat oven to 425 degrees. Sift together flour, sugar, baking powder and salt. Stir in cornmeal. Combine egg, oil and milk; add to dry ingredients and mix quickly. Turn into oiled 11'; x 7 1/2'; pan. Or, heat oil in 10'; round, iron skillet, quickly pour in batter. Bake 30 minutes. Batter may be topped with diced, uncooked bacon before baking. To make cornsticks, heat cornstick pan in oven. Remove from oven, brush with oil, fill hot pan 2/3 full. Bake at 425 degrees for 15 to 20 minutes.
Usually, the easiest recipes are found on the back of the self-rising cornmeal package needed for the cornbread. I use the Martha White brand, but you may have a different brand readily available at your local grocery store. No matter the brand, the recipe remains the same:





2 cups self-rising corn meal mix


1 3/4 cups buttermilk


1/4 cup oil or melted shortening





1 . Heat oven to 450 degrees F. Grease 9-inch ovenproof skillet or 9-inch square pan; place in oven to heat. (I prefer a cast iron skillet)


2 . In large bowl, combine all ingredients; mix well. Pour batter into greased, heated pan.


3 . Bake at 450 degrees F. for 20 to 25 minutes or until golden brown.
Right here!





Sugar Pie's Bisquick Cornbread





1录 cups Bisquick


1录 cups yellow cornmeal


2 eggs


1陆 cup milk





Whisk Bisquick and cornmeal together. Whisk milk and egg together. Fold the the two mixtures together; lumpy batter is OK. Bake in greased black iron skillet at 400潞F for 20 minutes.





--Sugar Pie


___________________________





If you have a few mor ingredients, these are good, too.





Best Ever Cornbread





1 cup yellow cornmeal


陆 cup A/P flour


1 tsp. salt


1 tsp. baking powder


陆 tsp. baking soda


1 cup buttermilk


陆 cup evaporated milk


陆 stick of butter, melted


1 egg





Preheat oven to 450潞F. Grease a 9'; cast iron skillet and warm it in the oven during preheat.





Whisk all dry ingredients together in large bowl. Whisk all wet ingredients together, then add to dry ingredients. Pour into skillet, and bake for 15 minutes. Yield: 4-6 servings





--';Deep in the Heart'; cookbook


_____________________________





Kicked Up Cornbread





1 cup onion, chopped


3/4 C. cream-style corn


1 C. cornmeal


1/2 C. flour


1 C. buttermilk


1/4 C. cooking oil


2 eggs, slightly beaten


1 tsp. Salt


1/2 tsp. Baking soda


2 jalapeno peppers, chopped


1 C. Cheddar cheese, grated





Add ingredients to large bowl in order given. Mix well. Place in 13-by-9-by-2 inch pan that has been well greased. Cook at 350潞F for 45 minutes, or until done.





Yields: 10 servings.
Buttermilk Cornbread





* 1 tablespoon vegetable oil


* 2 1/2 cups white cornmeal


* 1 cup all-purpose flour


* 2 teaspoons salt


* 2 teaspoons baking powder


* 1/2 teaspoon baking soda


* 1 cup buttermilk


* 1 cup low-fat milk


* 2 large eggs


* 2 to 3 tablespoons melted butter





Preheat oven to 400掳.Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.


In a mixing bowl, combine the meal, flour, salt, baking powder and soda.


In another bowl, whisk buttermilk and milk with eggs and melted butter. Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.


Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Pour batter into the skillet then return to oven. Reduce heat to 350掳. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned.Cut into squares or wedges.
Jiffy corn muffin mix in the blue box. Sprinkle a little sugar on top before baking.... Yummmm!
Cornbread Mexicana





Ingredients:





1 1/2 cups flour


2 1/2 cups cornmeal


5 teaspoons baking powder


1 1/2 teaspoons salt


4 tablespoons sugar


1 tablespoon cumin


1 teaspoon chili powder


1 can whole kernel corn (15 ounce), drained


1 can green chiles (4.5 ounce), diced


2 eggs, beaten


2 cups milk


1 stick butter, melted, (1/2 cup)


1 cup grated cheddar cheese





Preparation:





Preheat your oven to 425掳F.





Add all of the dry ingredients to a large mixing bowl and incorporate. Add drained corn and green chilies. Add eggs, milk, melted butter, and cheddar cheese.





Mix well. Pour into a 13 X 9 pan (1/4 sheet), or muffin pans that have been sprayed with cooking spray. Bake for 20 minutes or until golden brown. Freezes well.
Jiffy Cornbread Mix...follow the directions on the back of the box...they give different ideas as to how it can be prepared...jonny cakes or regular corn bread...it's all good.