Do u know a good Corn Bread recipe?!


Question:

Do u know a good Corn Bread recipe?


make sure it`s quick and simple!


Answers: My husband and I like sweet cornbread which is southern style. Click this link to see several different types of sweet cornbread recipes:
http://www.cooks.com/rec/search/0,1-0,sw... I suppose the quickest and easiest way would be to get the cornbread mix, and just add water or milk, or whatever it is you add to it... but, this recipe takes about 5 minutes to mix together (...after getting everything ready...), and only takes about 20 minutes to cook.

1 cup Quaker or Aunt Jemima Enriched Yellow Corn Meal
1 cup all-purpose flour
2 to 4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
1/4-1/2 cup cream style sweet corn
1/2-1 cup shredded cheese (mexican blend or colby jack works well)
1 tbs (or one small can) green chiles (or to taste)
1 tbs (or one small can) jalepeno pieces (or to taste)


Preheat oven to 425°F.

In large bowl, combine corn meal, flour, sugar, baking powder and salt, mix well.

Add milk, egg, cream style corn and oil. Beat until fairly smooth, about 1 minute.

Add cheese, green chiles, and jalapenos, stir gently, mix thorougly.

Bake in greased or sprayed 8-inch square baking pan 20 to 23 minutes or until wooden pick inserted in center comes out clean (cheese may keep some parts moist, after the 20-23 minutes, check with toothpick in two places).

Yield: About 9 servings This is an easy corn bread recipe that you can make right at the campground in your Dutch oven. This goes great with my Campfire Beans.
INGREDIENTS:

* 1 cup corn meal
* 1 cup flour
* 1/4 cup sugar
* 1 teaspoon baking powder
* 1 cup milk
* 1 egg
* 1/4 cup oil or margarine
* 2 or 3 Jalapenos, chopped

PREPARATION:
Grease a 10-inch Dutch oven and preheat it over the coals. Mix all ingredients thoroughly. Remove Dutch oven from coals. Pour corn bread mix into Dutch oven. Place lid on top, put 10 charcoal underneath and 12-14 on the lid.

Cook for about 30 minutes or until golden brown. Turn the Dutch oven occassionally to avoid any hot spots.

Servings: 6-8
Preparation time: 30 minutes Well, usually on the back or the side of a cornmeal box, they'll have a recipe for cornbread on it.

You can also 'doctor up' a ready-made mix by using buttermilk, creamed/canned corn, cheese, bell pepper or anything you think will make it taste good. Martha White's Golden Cornbread:
2 eggs, slightly beaten
1 cup milk or buttermilk
1/4 cup oil
1 1/2 cups yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
3/4 teaspoon salt.
Mix the liquids in the bowl. Add all the dry ingredients, then stir until mixed. Place in a well greased (with shortening) 8 or 9 inch round or square pan. (Light colored pan is best.) Bake at 450 F for 20 - 25 minutes.
I always use 4% Buttermilk, it gives it the "old fashioned" taste. Use Martha White cornmeal or find an Amish store that sells it, it's not dried as much as most brands and thus is a moister bread. The cornbread should be lightly golden on top. My gas oven takes 23 minutes to bake one cake of bread. This is the most moist cornbread I have ever had. Serve warm with homemade soups.
Creamed Cornbread

2 cups yellow cornmeal
1 teaspoon salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Preheat oven to 425 degrees F.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Add 2 tablespoons canola oil to the cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
I make this in a 9X9 glass baking dish. If you double you can make it in a 9X13. You will need a cast iron skillet to make good corn bread. Heat the oven to 450 degrees. 2 cups self rising corn meal 1 cup self rising flour 1 egg 1cup milk mix together.If too thick add a little more milk.Cover bottom of skillet barely with oil and heat before you pour in the corn bread.Bake for 15 minutes or till good and brown Flip corn bread onto plate as soon as you take out of oven so the bottom stays crisp.You can heat the skillet on top of the stove.I don't like sweet corn bread because it makes me think it's cake.I don't like any thing else in it either. easy corn bread

Ingredients
1 cup yellow cornmeal
1/2 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup canned creamed corn
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 large egg, beaten to blend PreparationPosition rack in center of oven; preheat to 400°F. Butter 8-inch square baking pan. Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to blend. Add creamed corn, butter and egg. Stir just until blended. Spoon batter into pan.
Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack.



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