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Cornbread my way - for Granny - sm

Posted by Carol Reese on December 05, 2010 at 23:36:49:

1-1/2 cups corn meal
1/2 cup flour
1/8 to 1/4 cup sugar
4 teaspoons baking powder
1/8 to 1/4 cup oil
2 eggs
1 cup milk

Heat oven to 425 F, 400 if using a glass pan.

Grease an 8x8" or 9x9" pan.
Mix the dry ingredients in a bowl, add the rest, and mix it all up and bake at 425 F for about 20-30 minutes, until a tookpick inserted in center comes out clean.

I usually use the full 1/4 cup of sugar and oil, but these can be varied.

Most corn bread recipes use half corn meal and half flour, but we like more corn taste.

Most also use just one egg, but a second egg greatly improves moistness in most quick breads; i.e. muffins and so on, without affecting flavor or texture (except that they're not so crumbly).

Mr. Fred's Jalapeno Cornbread

1 can creamed corn
1-1/2 cups corn meal
1/2 cup flour
4 teaspoons baking powder
2 eggs
1 cup shredded sharp cheddar cheese (4 oz)
sliced jalapeno's, drained, 4 oz to 8 oz can or jar, or more if you like them
1/2 cup milk

Grease a 9x13" pan or a 10x15" jelly roll pan.

Heat oven to 425 F (400 if using a glass pan).

Mix the dry ingredients, add the rest, and mix. Pour into pan. Bake 20-30 minutes, until top is browned and toothpick inserted into center comes out clean.

You can use more cheese or top with cheese the last few minutes of cooking.

I don't like jalapenos, so sometimes DH pours about 1/2 the batter into the pan, then spreads the jalapenos on half of it, then covers with the rest of the batter. If he's going to do that, he does put a couple tablespoons of the liquid in the batter. I don't mind the flavor they give foods, just don't like the peppers themselves.




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