I have no idea where I got this one - I think it came with my recipe managment software:
The World's Best Cornbread2 cups yellow corn meal1/2 cup all-purpose flour1 Tbsp baking powder1 Tbsp sugar1 tsp salt2 lg eggs, beaten6 Tbsp vegetable oil, divided1 1/2 cups milk
1. Sift together all dry ingredients.2. In a large bowl, mix together eggs, 2 Tbsp oil and milk.3. Add dry ingredients to wet and stir until just moist, don't over mix.4. Put remaining 4 Tbsp oil in a large cast iron skillet and heat. When hot, pour in cornbread batter.5. Bake at 400° f for 15-20 minutes or until golden brown.
Santa Fe Cornbread
2 Tbsp unsalted margarine1 sm onion, minced2 eggs2 egg whites17 oz can whole-kernel corn, unsalted, drained1 cup buttermilk plus 2 Tbsp3 Tbsp sugar1 3/4 tsp ground cumin3/4 tsp salt1/4 tsp crushed hot red pepper1 cup flour2/3 cup yellow cornmeal2 tsp baking powder1/2 tsp baking soda2 sm italian plum tomatoes, seeded, peeled, diced 1/4"3 oz colby cheese, grated
"Heat margarine in small non-stick skillet over medium-high heat. Add onion. Sauté until tender, about 2 minutes, stirring often. Combine eggs, egg whites, corn, buttermilk, sugar, cumin, salt and crushed red pepper in large mixing bowl. Add onion mixture. Use wooden spoon to mix well. Add flour, cornmeal, baking powder and baking soda. Stir to combine well. Fold in tomatoes, generously grease deep 9\" pie plate or 5 1/2-cup capacity shallow baking dish and lightly sprinkle with cornmeal. Transfer batter to prepared pan. Bake at 425° f in center of oven until bread browns about 18 to 20 minutes. Sprinkle cheese evenly over entire surface. Bake until cheese melts, about 2 minutes. Let rest 15 to 20 minutes before serving. Serve warm, cut in wedges.
Maple Cornbread
1 cup flour1 cup coarse ground cornmeal4 tsp baking powder3/4 tsp salt2 eggs, lightly beaten1 cup milk1/4 cup maple syrup1/3 cup unsalted butter
Mix dry ingredients together and set aside. Preheat oven to 425°. Put butter in a cast iron skillet and heat in the oven. Mix eggs, milk, and maple syrup. Add melted butter from pan after spreading it around the skillet by swirling. Mix egg mixture and dry mixture together and pour into hot pan and bake for 20, 25 minutes or until golden.
This is a favorite of mine. I got the recipe from my daughter.
CIVILIZED CORNBREAD
1 cup each yellow cornmeal and baking mix (Bisquick)3 tsp. baking powder2 eggs1 cup milk1/3 cup honey4 T. butter or margarine, meltedHoney Butter (recipe follows)
In a large bowl, stir together cornmeal, baking mix, and baking powder. In a small bowl, beat eggs until blended; stir in milk, honey and butter. Pour into cornmeal mixture and stir just until moistened.Spoon batter into a well greased 9 inch square baking pan. Bake in a 400 degree oven for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.Prepare Honey Butter and offer with warm cornbread, cut into squares. Makes about 9 servings.Honey Butter: In a bowl, beat 1/2 cup butter, softened, with 1/4 cup honey; mound in a small crock.
This recipe can either be muffins or it can be baked in a 8" square pan, 400 degrees about 20-25 minutes. It's supposed to be a knockoff of the Kenny Rogers corn muffins.
KENNY ROGERS ROASTERS CORN MUFFINS
1/2 cup butter2/3 cup sugar1/4 cup honey2 eggs1/2 tsp. salt1 1/2 cups all purpose flour3/4 cup yellow cornmeal1/2 tsp. baking powder1/2 cup milk3/4 cup frozen yellow corn
Preheat oven to 400 degrees. Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine. Grease a 12 cup muffin pan and fill each cup with batter. Bake for 20-25 minutes or until muffins begin to turn brown on top.
CARROT CORN BREAD
3 medium carrots, about1 egg2 T. oil1 cup buttermilk1 cup yellow cornmeal1/2 tsp. salt1/2 tsp. soda1/2 tsp. baking powder
Peel carrots and cut into pieces. Measure to make one cup. Place carrots, egg, oil and buttermilk in blender or food processor container and process until smooth.Combine cornmeal, salt, soda and baking powder in bowl, stirring to blend. Add carrot mixture and mix well. Turn batter into a greased 8x8 inch baking pan and bake at 450 degrees 20 to 25 minutes or until mixture pulls away from sides of pan. Cut into squares.
COUNTRY CORNBREAD
8 oz. plain yogurt1/4 cup vegetable oil1 egg1 cup flour1 cup cornmeal1/4 cup sugar1/2 tsp. baking soda1/2 tsp. salt
Beat together yogurt, vegetable oil and egg. Combine remaining ingredients. Add to yogurt mixture. Mix until smooth. Pour into a greased 8 inch square pan. Bake at 400 degrees for 20 minutes.
My friend Bob Riffle used to like Jiffy Mix cornbread -- he doctored it up somehow. Have you ever made it and do you know what one would do to enhance the end result?
He was a picky eater, so it surprised me that he liked cornbread from a mix.
