Cornbread

[ricardo]

Please post your recipes for making cornbread. I have been

using a mix but I would like to try making some from

stratch.

 

Thanks.

[Bamboo]

I use the one on the back of Clabber Girl baking powder. Quaker has a good one too on the back of their corn meal container.... hubby likes the Clabber Girl one better though.

[ricardo]

Could you jot down the recipe down for me. I kind

either use generic brand

 

Thanks

 

[Bamboo]

Here you go...

 

Clabber Girl Corn Bread

 

Ingredients

1 cup all-purpose flour

1 cup yellow, white or blue cornmeal

2 to 4 tablespoons sugar

1 tablespoon Clabber Girl Baking Powder

1/2 teaspoon salt

2 beaten eggs

1 cup milk

1/4 cup cooking oil or shortening, melted

Instructions

Grease a 9x9x2-inch baking pan; set aside.

 

In a large mixing bowl stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center. In a medium mixing bowl combine eggs, milk, and oil. Add to flour mixture all at once. Stir just till moistened (batter should be lumpy).

 

 

Pour batter into the prepared baking pan. Bake in a 425° oven for 20 to 25 minutes or till golden brown. Cut into squares. Serve warm. Makes 9 servings.

 

 

Corn Sticks or Corn Muffins: Prepare as directed above, except spoon batter into greased corn stick pans or 2 1/2-inch muffin cups, filling each pan or muffin cup 2/3 full. Bake in a 425° oven for 12 to 15 minutes or till golden brown. Makes 24 to 26 sticks or 12 muffins.

 

Crunchy Corn Bread: Prepare as directed above, except pour 1 cup boiling water over 1/4 cup cracked wheat or bulgur. Let stand for 5 minutes; drain. Stir 1/2 cup quick-cooking rolled oats into flour mixture; add the cracked wheat mixture and egg mixture. Stir just till moistened. Fold in 1/2 cup chopped pecans.

 

Corny Corn Bread: Prepare as directed above, except fold one 12-ounce can whole kernel corn with sweet peppers drained, into the batter.

 

Green Chili Corn Bread: Prepare as directed above, except fold 1 cup shredded cheddar or Monterey Jack cheese and one 4-ounce can diced green chili peppers, drained, into batter.

 

Corn Bread Loaves: Prepare as directed above, except pour batter into two greased 9x5x3-inch loaf pans. Bake in a 425° oven for 20 to 25 minutes or till golden brown. Makes 2 loaves.

 

 

Quaker Easy Corn Bread

 

1 ¼ cup flour

¾ cup corn meal

¼ cup sugar

2 teaspoons baking powder

½ teaspoon salt (optional)

1 cup skim milk

1/4 cup oil

2 egg whites or one egg

 

Heat oven to 400. Grease 8 or 9 inch 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 light golden brown and wooden pick inserted in center comes out clean. Serve warm. 9 servings

 

I always use a cast iron skillet to make mine and I always pour oil into pan and put pan into the oven for a bit to get it hot before I pour my batter into it.... don't really know why, except all my family does the same thing.... Hope you enjoy.

[Homesteader]

I have found that just about any recipe works well if I cook it in a cast iron skillet and use 2 TB bacon grease to oil it. Heat the skillet with the grease in a 425 degree oven for about 5 minutes. Remove, pour cornbread batter in and return to oven.

 

The true southerners around here also insist on the white cornmeal. I don't really care if it's yellow or white but the natives sure do.

[ricardo]

Thanks Spider, I'll try these very soon. I'll let

you know what we think of these.