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Thank you! This time I'm printing it.

Posted by Granny on December 06, 2010 at 06:19:26:

In Reply to: 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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