Cornbread Recipes

Hunt all the receipts you'uns lak but don't hunt the bears.They tend to git a little ear-a-tated.Have you ever seen a mad hillbilly bear?He's makes a junkyard dawg look lak a lap puppy.

Will Rogers:
"Live in such a way that you would not be ashamed to sell your parrot to the town gossip."

Do I see a lot of feathers flyin' around yer house?

1 1/2 to 2 c. white corn meal
boiling hot water
pinch of salt  (may use more or less depending on taste)

Pour only enough hot water in corn meal to mix all ingredients well. It should not be too watery or the meal will not hold together. Form in small round patties(or tiny little pones). Deep fry for about 6 to 8 minutes in a skillet, on each side, or until golden brown and crisp.
Variation: May add 1/2 cup boiled corn to mixture.
 

Southern Cornbread Dressing

This is how a lot of our grandmothers and mothers made it.

1 yellow onion, chopped
6 green onions, chopped
3 stalks celery, chopped (chop some of the leaves from a couple of stalks)
1  8 or 9 inch cornbread (can use a mix or homemade)
6 pieces white bread, toasted
1 raw egg, beaten
Chicken broth to moisten  (can use canned or homemade)
salt and pepper to taste

Cook onion and celery in some unsalted butter until they are soft, do not
brown. Remove from heat. Crumble the cornbread and toast into a large bowl,add the onion mixture and mix well. Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy. Add the egg, salt and pepper, mix well. Turn the mixture into a baking dish and smooth with a spoon.

Bake at 350° until golden brown on top.This can also be used to stuff the turkey, chicken, etc.The stuffing has a better flavor if mixed the day before you need it then bake right before serving.  If you like sage, a pinch adds even more flavor.(I use a lot since I love the flavor.)

1  c.  plain corn meal
1/2  c.  plain flour
3 tsp.  baking powder
1 tsp.  salt
1 c. grated extra sharp cheddar
cheese
1   8 oz. carton sour cream
1/4  c. Crisco oil
1  medium  onion (chopped)
1   10 oz. can whole kernel corn (with liquid)
2  eggs
1  jalapeno pepper, sliced(your choice on amount)

Place seasoned iron skillet with 1 tbs.. oil in it in oven and heat  to 350°. mix all dry ingredients together. add other ingredients (saving a little cheese) and mix well with a spoon. 2.  Pour into hot skillet,  sprinkle cheese on top and *(jalapeno pepper slices) and bake in a hot-hot large (9 in.) "seasoned iron skillet" until light brown (25-30  minutes).

*jalapeno peppers optional, may be added to top before baking.
 

2 tbs. shortening
1 3/4 c. all purpose flour
1 c. enriched cornmeal
1 c. quick or old fashioned oatmeal, cooked
1/2 c. sugar
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. soda
2 c. buttermilk
2 eggs
1/4 c. vegetable oil or melted shortening
1/3 c. sliced green onions

Place shortening in 10-inch iron ovenproof skillet; heat in preheated moderate 375° oven. Combine flour, cornmeal, oats, sugar, baking powder, salt and soda. Stir in buttermilk,eggs, oil and green onions. Pour into hot prepared skillet;bake in moderate 375 ° oven for 30 to 35 minutes. Make on 10-inch round.

1 c. self-rising cornmeal
1 egg
1 c. buttermilk

Mix the ingredients and fry in a frying pan as you would pancakes. Turn only once, when brown on one side. Then flip to the other side. Will make about 8 cakes.

Disneyland Cornbread

This recipe does not indicate what size baking pan is needed!
 

2/3  c. sugar
1 tsp. salt
1/3 c.  butter (or margarine), softened
1 tsp. vanilla
2  eggs
2 c. flour
1 tbs. baking powder
3/4 c. cornmeal
1 1/3 c.  milk

Combine sugar, salt, shortening and vanilla and mix 5 min. Add eggs
one at a time and beat 3 min.

Mix flour, baking powder, and cornmeal.

Add half of flour mixture to sugar mixture.

Add half of milk to flour and sugar mixture and mix.
Add remainder of milk and flour mixture and beat to blend.

Bake at 400 ° for 20 minutes or golden brown.  Enjoy while warm
with butter; honey-butter (mix 2 tablespoons honey with 1/2 stick
softened butter); or your favorite jam or jelly.

1 c. yellow cornmeal
1 c. all purpose flour
1/3 c. sugar
4 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1 c. milk
1/4 c. vegetable oil
1 tbs. grated orange peel

 Combine cornmeal, flour, sugar, baking powder, and salt. In another
 bowl combine egg, milk, oil, and orange peel. Add to cornmeal
 mixture, stirring just until moistened. Fill greased muffin tins 2/3
 full. Bake at 425 ° for 13-15 minutes or until lightly brown.
 Remove and serve warm. ****can substitute lemon peel ****can mix in
 pecans Yields 12 muffins

Southwest Corn Muffins

1 c. yellow corn meal
1 c. flour
1 tbs. baking powder
2 tbs. sugar
1 egg
1 c. milk
1 c. creamed corn
1 can Spam Lite ® (12 oz) diced into 1/4 inch pieces
1 can diced mild green chilies (4 oz)
1/2 c. jalapeno cheese, grated
1/2 c. diced red bell pepper

 Combine dry ingredients in bowl and mix well. Beat egg and milk
 together; add corn. Mix well. Add bell pepper, green chilies and
 cheese to dry ingredients, then add SpamLite ® that you have browned
 and drained on paper towels. Stir until just mixed. Pour into greased
 pans. Bake at 400 °for 30 mins or until toothpick in center comes out
 clean.

NOTE: This makes 6 very large muffins, 12 regular muffins or
 24 very small muffins. You can also use an 8 inch square pan for the
 above batter. Serve with a nice green salad.

2 c. all-purpose flour
2 c. yellow cornmeal
1 c. dry milk powder
1/4 c. sugar
2 tbs. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 2/3 c. water
1/2 c. butter or margarine, melted
2 eggs, beaten
1 tbs. lemon juice
honey

BUTTER:
2 tbs. honey
1/2 cup butter, softened (no substitutes)

 In a bowl, combine flour, cornmeal, milk powder, sugar, baking
 powder, salt and baking soda. Add water, butter, eggs and lemon
 juice; stir until dry ingredients are moistened. Spoon into 24
 greased muffin cups. Bake at 425°for 13-15 minutes. In a small
 mixing bowl, beat together honey and softened butter. Serve with the
 muffins. Yield: 2 dozen.

 From the files of Al Rice, North Pole Alaska.    Feb. 1994

1/2 c. corn meal
1 c. flour
1 tbs. baking powder
1 tsp. salt
3/4 c. milk
1 tbs. butter or margarine; melted

Mix dry ingredients.  Add lightly beaten egg, milk and butter. Bake
in muffins tins lined with cupcake papers for 20 minutes at 400°F .Be
careful not to over beat these (or any muffins) or they will have air
tunnels and pointed tops. Food Exchanges: 1 STARCH/BREAD EXCHANGE +
 1/2 FAT EXCHANGE; CAL: 95

 Source: Sugar Free...That's me by Judith Majors Brought to you and
 yours by Nancy O'Brion and her Meal-Master

 Creole Corn Muffins

2  eggs,beaten
1 1/2  c. milk
3/4 c. vegetable shortening,melted
2 tbs. bell pepper,chopped
2 tbs. onion,chopped
2 tbs.pimiento,chopped
3/4 c. American cheese,grated
3/4 c. cheddar cheese,milk,grated
2 1/2 c.flour,all-purpose
1 tsp. salt
2 tbs. baking powder
2 tbs. sugar
2 tbs. cornmeal
 

Mix eggs, milk and shortening.
In another bowl, combine remaining ingredients.
Add milk mixture and stir just to mix (there will be lumps).
Pour into greased muffin cups and bake in preheated 400°F. oven 25
to 30 minutes, or until done.

Sweet Cornbread 2

1 package of Jiffy ® corn muffin mix
1 package of Jiffy ® yellow cake mix
eggs
milk
water

Blend corn muffin and yellow cake mixes together. Add eggs, milk, and
water (the amounts are specified on the back of the packages) to the dry
mixture.  Bake according to package directions.

This easy "corncake" has a sweet taste, and a very light texture.

1 can cream style corn
2 egg whites
2 tbs. finely chopped onion
2 tsp. sugar
1/4 c. lite evaporated milk
1 c. self rising cornmeal mix

Preheat oven to 400° F. Place paper baking cups in muffin tins and set
aside. In a large bowl, combine all ingredients. Mix until cornmeal is
completely moistened. Pour batter into baking cups 3/4th full. Bake for 15 minutes or until golden brown.
Makes 10 muffins.
Calories  .76  Fat  0.8 g  Fiber  1 g.

  1 pound Owens Country Sausage, regular
  2/3 c. milk
  3 green onions with tops, chopped
  1/2 c. thick and chunky picante sauce
  1 1/2 c. biscuit mix
  1 egg, slightly beaten
  1 c. cornmeal
  2 tsp. hot pepper sauce or to taste
  1 c. grated Longhorn cheese
  1 jalapeno pepper, seeded and chopped(optional)
 

Makes 12 side-dish servings

Preheat oven to 400° F. Crumble sausage into large skillet. Add onions. Cook over medium heat until sausage is browned, stirring occasionally. Drain off any drippings. Place sausage mixture in large bowl; add remaining ingredients, mixing well with wooden spoon. Spread mixture evenly into greased 11x7-inch baking dish. Bake 20 minutes. Cool on wire rack 20 minutes before cutting into squares. Serve warm or at room temperature. Refrigerate leftovers.

  1/2 pound Owens Country Sausage, regular
  1 c. chicken or turkey broth
  3 c. dried or toasted fresh bread cubes
  2 tbs. minced fresh parsley
  3 c. crumbled prepared cornbread
  1 tsp. salt
  1 large apple, peeled and chopped
  1 tsp. rubbed sage or poultry seasoning
  1 small onion, chopped
  1/4 tsp. black pepper
  Additional canned chicken broth (optional)
 
 

Makes 8 side-dish servings, enough for a 5 pound chicken

Crumble sausage into small skillet. Cook over medium heat until browned, stirring occasionally. Place sausage and drippings in large bowl. Add all remaining ingredients except additional broth; toss lightly. Bake loosely stuffed in bird or place stuffing in greased 13x9-inch baking dish. Add additional broth to adjust moistness, if necessary, and bake 30
minutes in 350° F oven. Leftover stuffing should be removed from bird and stored in the refrigerator separately. Reheat thoroughly before serving.

Serving suggestion: Double recipe and bake loosely stuffed in 12- to 15-pound turkey.

Hominy Corn Bread

1 c. hominy
1 tbs. shortening, melted
2 eggs, beaten
1 c. milk
1/2 c. cornmeal
1/2 tsp. salt
1 tsp. baking powder
 

Combine hominy, shortening, eggs, and milk. Add cornmeal, salt and
baking powder. Let stand 5 minutes. Add 1 tablespoon more of milk if
desired. Pour into large well oiled pan and bake at 425°F for 35
minutes or until a deep golden brown.

1  1/2 c. flour
1 tbs. baking powder
3/4 c. shredded white cheddar
1  1/2 c. fine yellow corn meal
1  1/2 c. whole milk
1 tbs. salt
4 eggs, beaten
1/4 c. honey
4 oz. butter, melted
2 c. fresh corn kernels (If available)

Preheat oven to 375 °. Mix all dry ingredients together Add beaten eggs, honey, milk. Fold in cheese and melted butter. Bake in greased pan until golden brown and toothpick comes out clean. Allow to cool on rack and turn out of pan. (Use a spatula to help remove
from pan if bread appears to stick)

Buckwheat Corn Muffins

1 c. buckwheat flour
1/2 c. yellow or white corn meal
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. sugar
2 eggs, beaten
1 1/4 c. milk
1/4 c. melted butter

Preheat oven to 400°F.  Line 12 muffin cups with paper liners or
grease well.  Mix together flour, corn meal, baking powder, salt
and sugar.  Combine eggs, milk and butter and stir into dry
ingredients until just moistened (batter will be thin).  Fill muffin
tins 2/3 full.  Bake 15 to 20 minutes or until done.  Makes 12.

Old Fashioned Cornbread

Yield: 10 servings
 

4 c.  cornmeal
2 tsp. baking soda
2 tsp. salt
4  eggs, beaten
4 cup  buttermilk
1/2 c. bacon drippings

  Combine dry ingredients; add eggs and buttermilk, mixing well. Stir in
  bacon drippings.  Heat a well greased 10 1/2 inch cast-iron skillet
  in a 400 °oven for 3 minutes or until very hot. Pour batter
  into hot skillet.  Bake at 450 for 40 minutes or until golden brown.

Cream Cornbread
 

3 large eggs, lightly beaten
1 cup self rising cornmeal
1 can (8 3/4 ounce) cream style corn
1 carton (8 ounce) sour cream
1/4 c. vegetable oil
 

Heat a lightly greased 8 inch cast iron skillet in a 400 ° oven for 5 minutes. In a bowl,combine all ingredients, and mix until all is moistened. Pour batter into hot pan. Bake in oven at 400 ° for 20 minutes or until golden.

Sourdough Corn Bread

 1 c. sourdough starter (recipe below)
 1 1/2 c. evaporated milk
 1 1/2 c. yellow corn meal
 2 tbs. sugar
 2 whole eggs, beaten
 1/4 c. butter, melted
 1/2 tsp. salt
 1/2 tsp. soda

 Mix the starter, milk, corn meal, sugar, and eggs; stir thoroughly
 in a large bowl. Stir in melted butter, salt, and soda. Turn into
 a 10 inch greased frying pan and bake in a hot oven (450°F) for 20
 minutes or until it tests done.  Buttered corn stick pans may be
 also used:  bake in a hot oven (425°F) for 20 minutes or until they
 test done.
 

MILK STARTER

 1 c. milk
 1 c. flour
 1/4 c. sugar
 1 tsp. yeast

 Mix together in a crock and let stand at room temperature uncovered
 for 2 to 4 days.  Stir down 2 or 3 times a day.  To use starter,
 take it out of the refrigerator at least 8 hours before using and
 add another cup of flour, cup of milk, and 1/4 cup sugar.  Mix well
 and let stand in a warm place free from drafts.

1/2  c. butter
1 c. sugar
2 whole eggs
1 cup yellow cornmeal
1 1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. milk

Cream butter and sugar together by stirring around until soft and
combined. Break the eggs into the butter and sugar and beat together
with a large spoon. Beat well.  Add the corn meal; then sift in the
flour, alternating with the milk, and beating after each addition, until
all ingredients are combined. Turn into a greased baking pan about to 2
1/2 inches deep. Turn oven to 375 ° and bake for 30 to 40
minutes. Test with cake tester or tooth pick.

Honey Corn Bread

1 c. cornmeal
1 c. sifted flour
2 tsp. baking powder
1 tsp. salt
2 tbs. honey
2 tbs. butter
2 eggs -beaten
1 c. milk

Sift cornmeal, flour, baking powder and salt together.  Mix honey and
butter.  Add beaten eggs and milk.  Add sifted dry ingredients and mix
well.  Bake in buttered pan in moderated oven (375 ° F) 20 to 30
minutes.  Makes 1 (9 inch) square.

Recipe By     : The Dairy Cookbook; Culinary Arts Institute; copyright 1941

1 teacup boiled rice (about 1/2 c.)
1 1/2 teacup corn meal (about 3/4 c.)
1 tsp. salt
1 tbs. lard or butter
3 eggs
1/2 teacup sweet milk (about 1/4 c.)

One tea-cup of rice boiled nice and soft, to one and a half tea cupful of corn meal.
Mix together then stir the whole until light. One teaspoonful of salt, one
tablespoonful of lard or butter, three eggs, half tea-cup of sweet milk.The rice must be mixed into the meal while hot. Can be baked (350° ) in either muffin cups or a pan. From What Mrs. Fisher Knows

About Old Southern Cooking by Mrs. Abby Fisher, pub. 1881
 

  1 1/2 c. cornmeal (white water ground is best for this)
  1/2 cup self rising flour
  1 tsp. salt
  1 medium onions, finely chopped
  2 eggs
  1 c. buttermilk
  Dash of Tabasco ®
  3- 4 c. vegetable oil

Combine the cornmeal, flour, salt and onions. Whisk together the egg, milk and Tabasco and stir into the cornmeal mixture.Heat 2 to 3 inches of oil in a skillet. Drop the batter into the hot oil by Tablespoons.Fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels and serve hot.

2 c. white corn meal (water ground is best)
1 tsp. salt
1 1/2 c. cold water (or enough to make a soft mixture that can be spooned like pancake batter

4 tbs. oil (vegetable or olive oil)

Mix corn meal, salt and water.  Preheat oven to 475 ° and heat oil in a 9 inch round iron skillet in the hot oven.  Carefully spread mixture evenly in hot skillet and spoon some of the fat that comes to the edges up on top of the batter.
Bake for about 15 minutes or until golden brown.  Broil for the last 2 - 3
minutes to make it extra golden brown and crispy around the edges.

Cut into pie shape slices and serve .

Panhandle Cornbread

Serves 4
1 c corn meal; yellow
1 tbs. baking powder
1 c cheddar; sharp, shredded
2 eggs; lg., beaten
1/2 c vegetable oil
1 c dairy sour cream
8 oz corn; cream style, 1 can
4 oz green chile peppers; chopped

Preheat the oven to 400 ° F.
and generously grease a 12 cup bundt or 9 inch tube pan; set aside.
In a large bowl, combine the cornmeal and baking powder.
Stir in the cheddar.
In a medium bowl, beat the eggs, oil, sour cream, corn and chilies
together.
Add to the cornmeal mixture.
Stir until just moistened and then spoon the batter into the prepared
pan.
Bake for 40 to 50 minutes in the preheated oven until a wooden pick
inserted in the center comes out clean.
Cool on a rack for 10 minutes then invert over a serving plate.

Corn Dodgers

Serves 12
1 c  cornmeal
1 c  boiling water
2 tbs. bacon drippings
1/2 tsp. salt

Combine all ingredients well.
Mound batter by tablespoonfuls onto a lightly greased baking sheet.
Bake at 400 ° for 30 minutes or until done.

                                  An old Southern recipe.
1/2 pound finely diced pork
1 tsp. salt
1 small onion, finely chopped
1 1/2 cups cornmeal
1/2 cup all-purpose flour
3 tsp. baking powder
1/2 tsp. baking soda
2 eggs, beaten
2 tbs. honey
1/2 cup buttermilk
1 cup orange juice
2 tbs. reserved fat
 
 

Preheat oven to 350 ° F .

In a 10 inch oven-proof skillet, fry the pork till crisp. Add onion, and cook till just tender. Drain off liquid fat, and reserve 2 tablespoons.

In a large mixing bowl, combine corn meal, flour, baking powder, soda, and salt. Combine eggs, honey,buttermilk, and juice: mix into cornmeal mixture. Stir in pork and onions.

Return reserved fat to skillet, and heat till very hot. Pour batter into skillet. Transfer to oven, and bake for 30 to 35 minutes.
 Makes 1 round loaf

Corn Fritters(love these)
 

 16 servings

1 1/2 c sifted flour
1 egg, slightly beaten
1 1/2 tsp. baking powder
1 c corn oil
1 tsp. salt
powdered sugar
16 oz can cream style corn

Sift together dry ingredients. Mix together corn and egg. Add dry
ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop
batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2
minutes on each side until golden brown. Drain on absorbent paper, and
dust with powdered sugar if desired. Makes 16 fritters.

Note: Mom's way of making these were to add a little extra sugar in the batter.We never used the powdered sugar after frying.

Johnny Cake
 

3/4 c all-purpose flour
1 tsp. baking soda
2 tbs. sugar
1/2 tsp. salt
1 1/4 c cornmeal
2 eggs, beaten
1/4 c vinegar
1/4 c shortening, melted
 
 

Sift together flour, soda, sugar and salt; stir in cornmeal. Combine eggs, vinegar, and  shortening; add to dry, ingredients, stirring just until moistened.

Heat a well greased 9 inch cast-iron skillet in a 400 ° oven for 3 minutes or  very hot. Spoon batter into hot skillet. Bake at 400 degrees for  30 minutes or until  lightly browned.

From "The Southern Heritage Breads Cookbook"Gary, Atlanta, GA

Bacon Corn Bread
 

 1 c corn-meal
 1 c white flour
 3 tsp. baking powder
 1/2 tsp. salt
 1 tbs. sugar
 1 egg, well beaten
 1 c sweet milk
 1/4 c diced bacon
 

Sift flour, measure, and sift with baking powder and salt. Add corn-meal. Combine egg, milk, and bacon which has been crisped. Add dry ingredients. Fill well oiled  muffin tins 2/3 full. Bake in hot oven (450° F) 15 minutes. 10  minutes.
Mrs. Fred  Snell, Erie, PA.

Cherokee Corn Pones
 

2 c cornmeal
1/4 tsp. baking soda
1 tsp. salt
1/2 c shortening
3/4 c buttermilk
3/4 c milk
butter
 
 

Combine cornmeal, baking soda, and salt; cut in shortening until  mixture resembles  coarse meal. Add buttermilk and milk, stirring just until dry  ingredients are moistened.

Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle. Bake at 400 ° for 15 minutes. Turn and bake an additional 15 minutes. Serve hot with  butter .

Kentucky Corn Pones

1 c cornmeal
1/2 tsp. salt
1/2 c boiling water
1/2 c whipping cream
1 tbs. butter
1 tsp. baking powder
 

Combine cornmeal and salt; add boiling water and stir well. Add remaining ingredients.Drop mixture by tablespoonfuls onto a greased griddle. Bake at 450° for 15 minutes or until edges are lightly browned .

White Soda Cornbread
 

2 cups Martha White Corn Meal
3/4 tsp. salt
1/2 tsp. soda
1 tbs. baking powder
1 1/2 cups buttermilk

Preheat oven to 450 °. Grease a 9" cast iron skillet. Measure meal and add remaining ingredients and stir until smooth. (I add a little water to make it a bit soupy.) Pour into a greased cast-iron skillet that is very hot. The sizzle you hear when the batter hits the skillet is the sound of the crispy bottom and edges beginning to form. Bake at 450° for 25 minutes or until golden brown. Cut in wedges.

Arkansas Cornbread

cooking oil
1 cup corn meal
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1 cup buttermilk
1 egg
 

Preheat oven to 400 °. Cover bottom of a medium size cast iron skillet with 1/8 inch oil, and heat the oil. In a bowl, mix all ingredients. Carefully pour oil into other ingredients (don't scrape the oil from the pan) and mix. Pour batter back into pan. Place in oven and bake 15 minute. Turn oven to broil to brown the top. It takes only a minute, so keep an eye on it; cornbread can burn very quickly. Tip: Instead of buttermilk, you can substitute plain yogurt, or mix 1 cup milk and 2 tablespoons vinegar and let set for 20 minutes.

Buttermilk Skillet Double Cornbread

Canned corn makes this bread richer in taste, easier to prepare

1 1/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 tbs. granulated sugar
1 tbs. baking powder
1 cup milk
1/4 cup corn oil
1 egg
1 can (15 1/4 ounces) whole kernel corn, drained

Preheat oven to 400 ° F. Coat a 9 or 10 inch cast iron skillet or heavy inch square baking pan with nonstick vegetable spray. Place in oven for 5 minutes to preheat.

In a mixing bowl, use a whisk to combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon each salt and freshly ground pepper. In another bowl, whisk together milk, oil and egg. Add liquid to dry ingredients, along with corn. Stir until all ingredients are moistened and combined. Spoon into prepared and preheated skillet or pan. Bake until cornbread is firm, golden and pulls away from the sides -- 20 or 25 minutes. Let cool slightly, then cut into wedges or squares to serve warm or at room temperature.

Makes 8 servings

Old Time Cornbread

2 eggs
1 1/2 c  buttermilk
1 tsp.  salt
3/4 tsp.  soda
1 1/2 c  cornmeal
3 tbs. lard, melted
1 c  flour

Beat eggs, milk, and lard together. Add remaining ingredients and mix
well. Pour into greased 11" X 7" X 2" and bake in hot (400°) oven about 30 minutes.

Corn Bread Sticks
 

1 1/2  c corn-meal
1 tsp. salt
1 tsp.baking powder
1 tbs. sugar
1/2 c  flour
1 tsp. baking soda
2 c sour milk
2 eggs, well beaten
3 tbs. melted shortening

Sift flour, measure, and sift with salt, baking soda,baking powder, and sugar.  Combine eggs, milk, and shortening.  Add dry ingredients. Beat thoroughly.
Fill well oiled corn stick pans 2/3 full. Bake in hot oven (425° F) 20-25 minutes. 12 servings.
The Household Searchlight - 1941

Fresh Corn Spoon bread

      Yield: 8 servings

1 1/2 c.  low fat milk
1 c.  buttermilk
1 c.  cornmeal
1 c.  fresh uncooked corn kernels
1/4 c.  butter or margarine
1 tbs.  sugar
1/2 tsp.  baking soda
3 lg. eggs, separated

TO VARY THE FLAVOR
           A little sautéed onion
      1 c  Grated Swiss cheese
           Some fresh herbs

  Adapted from "Corn: Meals and More" by Olwen Wodler.

  This soufflé type of preparation must be served directly from the
  oven.

  Preheat oven to 350°F. and grease a 1 1/2 quart casserole. Heat milk
  and buttermilk until just boiling; add cornmeal in a thin stream,
  stirring until mixture is thick and smooth. Remove from heat and stir
  in kernels, butter, sugar and baking soda. Beat egg yolks and stir
  into mixture. Beat eggs whites until stiff and gently fold into
  batter. Pour into casserole and bake 45 minutes. Spoon bread will be
  puffed and golden brown. Serve immediately.

Crackling Corn Bread

Note: This recipe tells my age.I've had to explain what "lard" and "cracklins" are.Oops!I would tell you I'm "well preserved" but that makes me feel like I belong in a pickle jar:)

1 tbs. lard (shortening:)
1 c. self rising cornmeal
1 c. self rising flour
1 tbs. sugar
2 eggs
1 1/2 c. buttermilk -- or sweet milk
1/2 c. cracklins  :)
 

Put lard in a 6 x 12 inch loaf pan and let it melt.
Mix all other ingredients together well. Pour the batter into the pan
and bake in 425° degree oven for 20 to 25 minutes. Source: Best of the
Best from Virginia, Selected Recipes from Virginia's Favorite Cookbooks.

Southwestern Cornbread
(This is yummy.I can make a meal out of just this.)
 

1 c. yellow corn meal
1 tbs. baking powder
1 1/2 tsp. salt
2 eggs
2/3 c. melted butter/bacon grease
1 c. sour cream
2 c. kernel corn
1/4 lb. Jack or cheddar, grated
4 oz. green chilies, chopped
1/2 c. bacon bits

 Preheat oven to 375 °F.  Grease 9" square pan or large cast iron skillet. Mix dry ingredients together and make a well in center. Add eggs, butter and sour cream and blend thoroughly. Fold in corn kernels.

Pour half of batter into prepared pan.  Cover with grated cheese and chilies.  Pour remaining batter on top. Add bacon bits if desired. Bake 30 to 40 min.

Easy Cornbread
 

1 1/4 c. all purpose flour
3/4 c. corn meal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. vegetable oil
1  egg, beaten

Heat oven to 400 °.  Grease 8 or 9 inch baking pan. Combine dry ingredients.  Stir in milk, oil and  egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan.  Bake 20 - 25 minutes or until lightly brown and wooden tooth pick inserted  near center comes out clean.  Serve warm.  Serves 9.

2 c  corn meal
1 1/2 c  milk
4 tbs. shortening; melted
1 tsp. salt
1 c flour; white
2  eggs; well beaten
2 tbs. sugar
3 tbs. baking powder

Stir all together. Pour in baking pan. Brush top with melted butter and bake in moderate oven .

  Note: Moderate oven is 350 - 400 F.
 

Black Skillet Cornbread

1 c. fine cornmeal
1 c. flour
1 tbs. sugar
2 tsp. baking powder
1/2  tsp. baking soda
Dash of salt
1 egg -- lightly beaten
1 c. buttermilk
1/2 c. frozen corn -- thawed
1 c. grated orange Cheddar cheese
2 pickled Jalapenos -- minced
4 tbs. melted butter
 

Preheat oven to 375 °. Grease a 9 - 10 inch cast iron skillet or a
inch square pan.

In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. In a liquid 2 cup measure or a small bowl, mix together the egg and the buttermilk. Stir buttermilk mixture into dry ingredients. Add corn, 2/3 cup Cheddar cheese and minced Jalapenos. Stir in melted butter and mix gently.
Pour batter into prepared pan and top with remaining cheddar cheese. Bake for 20-25 minutes or until broken down and an inserted knife comes out clean. Let cool for 5 minutes and remove from pan to a cooling rack.
 
 

 

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