CORN BREAD RECIPE

Jalapeno Cornbread With Cheddar Cheese

2011-09-23T17:39:00.000-07:00

Jalapeno Cornbread With Cheddar Cheese

Cornbread Recipe Ingredients:

* Vegetable oil for the pan
* 1 cup yellow cornmeal
* 1 cup all-purpose flour
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 3 to 4 tablespoons sugar, optional
* Dash ground chipotle chile pepper or cayenne pepper
* 1/4 cup fresh finely chopped jalapeno pepper
* 1 cup (4 ounces) shredded Mexican blend of cheeses, Cheddar Jack, or sharp Cheddar cheese
* 1 cup canned corn kernels, optional
* 8 ounces sour cream
* 3/4 cup milk
* 1 large egg, beaten
* 4 tablespoons melted butter

Cornbread Recipe Instructions :
Coat a heavy 10-inch skillet or 9-inch square baking pan with vegetable oil and set aside. Heat oven to 400°.

In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeno peppers, cheese, and corn kernels.

Heat the skillet or pan in the oven or on the stovetop.

Whisk together the sour cream, milk, egg, and melted butter. Stir the wet mixture into the dry ingredients. Spread in the hot greased skillet or baking pan.

Bake for 25 to 30 minutes, until set and lightly browned around the edges. Cool in the pan on a rack; cut into squares or wedges. and the cornbread recipe is ready to serve..enjoy it !

Buttermilk Cornbread With Jalapeno Peppers and Corn

2011-08-13T17:38:00.000-07:00

Buttermilk Cornbread With Jalapeno Peppers and Corn
Cornbread Recipe Ingredients:

* 1 1/2 cups yellow cornmeal
* 1 1/2 cups all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 scant teaspoon salt
* 3 to 4 tablespoons sugar
* 1/4 to 1/2 cup chopped jalapeno peppers
* 1 cup canned corn kernels, drained, optional
* 1 cup (4 ounces) finely shredded Mexican blend cheeses or Cheddar cheese
* 1 1/4 cups buttermilk
* 2 large eggs
* 6 tablespoons melted butter

CORNBREAD RECIPE INSTRUCTIONS
Grease and flour a 9-inch square baking pan. Heat oven to 400°.

In a mixing bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar; stir in chopped peppers, corn kernels, and cheese.

In another bowl, whisk together the buttermilk, eggs, and melted butter. Stir into the dry ingredients until well moistened. Spread the batter in the prepared baking pan. Bake for 30 to 35 minutes, or until lightly browned and firm...enjoy the cornbread !
everyday-cornbread-recipe

Everyday Cornbread Recipe

2011-08-03T17:35:00.000-07:00

Everyday Cornbread Recipe

Corn Bread Recipe Ingredients:

* 2 cups cornmeal
* 3/4 cup all-purpose flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon sugar, or as desired
* 1 1/2 cups milk
* 2 large eggs
* 5 tablespoons butter, melted

CORN BREAD RECIPE INSTRUCTIONS
Grease a 9-inch square baking pan. Heat oven to 400°.

In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.

In another bowl, whisk together the milk, eggs, and butter. Combine the two mixtures and stir until blended. Spoon into the prepared pan. Bake for 25 minutes, or until a toothpick comes out clean when inserted in the center...enjoy the cornbread !
anadama-corn-bread-recipe

ANADAMA CORN BREAD RECIPE

2010-02-03T17:34:00.000-08:00

ANADAMA CORN BREAD RECIPE
A nice corn bread recipe to try !
CORN BREAD INGREDIENTS

1 1/2 cups cornmeal
1/4 cup wheat germ
2 1⁄4 cups whole wheat flour
3 cups unbleached all-purpose flour
1 1/2 tbsp (2 packets) granulated yeast
1 tbsp kosher salt (or to taste)
1/4 cup vital wheat gluten
3 1/2cups lukewarm water
1/2 cup molasses
Water

CORN BREAD INSTRUCTIONS
Whisk together the cornmeal, wheat germ, flours, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.

Combine the water and molasses, and mix them with the dry ingredients without kneading, using a spoon, a food processor (with dough attachment) or a heavy-duty stand mixer (with paddle). You may need to get your hands wet to get the last bit of flour incorporated if you’re not using a machine.

Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next week. The corn bread recipe is ready to serve...enjoy the corn bread ! Nice !
basic-cornbread-recipe.

Almond-Cranberry Corn Bread

2010-02-03T17:33:00.001-08:00

Almond-Cranberry Corn Bread
A nice corn bread recipe to try !
Ingredients

* 3 ounces all-purpose flour (about 2/3 cup)
* 2/3 cup yellow cornmeal
* 2/3 cup almond meal
* 1/3 cup sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/2 tablespoons canola oil
* 1 1/2 tablespoons sliced almonds
* 3/4 cup fat-free buttermilk
* 1/2 cup dried cranberries
* 2 large egg whites
* Cooking spray

INSTRUCTIONS

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl.

3. Heat oil in a small skillet over high heat. Add almonds to pan; cook 2 minutes or until lightly toasted, stirring frequently. Strain oil through a fine sieve into flour mixture. Set aside 1 tablespoon almonds. Add remaining 1 1/2 teaspoons almonds to flour mixture. Combine buttermilk, dried cranberries, and egg whites, and add to flour mixture, stirring until well blended.

4. Spoon batter into an 8-inch cast-iron skillet coated with cooking spray. Sprinkle reserved 1 tablespoon toasted almonds over top of batter. Bake bread at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. The corn bread recipe is ready..enjoy it !
skillet-corn-bread

Basic Cornbread Recipe

2009-06-20T05:54:00.001-07:00

Basic Corn Bread Recipe

INGREDIENTS

* 3/4 cup cornmeal
* 1 cup milk
* 1/2 cup wholewheat flour
* 1/2 cup allpurpose flour
* 4 tsp baking powder
* 1/4 cup sugar
* 1 egg
* 1/3 cup oil

INSTRUCTIONS
Preheat the oven to 400F and lightly grease a 9-inch square pan. Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients. In a large bowl mix together the flours, baking powder and sugar. Mix the egg and oil together well and stir into the cornmeal. Add the cornmeal to the flour and stir to moisten. Pour into the prepared pan and bake for 25 minutes or until a toothpick comes out clean from the center of the pan. The corn bread recipe is ready to make 16 squares.Enjoy it !
cornbread-recipe-with-cream-style-corn

Honey-Buttermilk Cornbread

2009-06-20T05:51:00.000-07:00

Honey-Buttermilk Cornbread

A great corn bread recipe to try !
Ingredients:

* 1 1/2 cups flour
* 1 1/4 cups stone ground cornmeal
* 2 1/2 teaspoons baking soda
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 3 large eggs
* 1 cup buttermilk
* 1/4 cup melted butter, cooled slightly
* 1/4 cup honey

INSTRUCTIONS
Heat oven to 425°. Grease a 9-inch square baking pan or spray with baking spray.
Combine the flour, meal, baking soda, baking powder, and salt in a large mixing bowl.
In another bowl, whisk the eggs with the buttermilk, butter, and honey. Pour the egg mixture into the dry mixture and stir just until combined. Pour into the prepared pan and bake for
20 to 25 minutes, or until a toothpick inserted in the center comes out clean. The corn bread recipe is ready to serve...
cornbread-recipe-with-cream-style-corn

Cornbread Recipe With Cream-Style Corn

2009-06-20T05:49:00.000-07:00

Cornbread Recipe With Cream-Style Corn

Ingredients:

* 2 cups cornmeal, yellow or white
* 1 cup all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1 tablespoon sugar, optional
* 1 cup buttermilk
* 3 large eggs
* 1 can (approx. 15 ounces) cream-style corn
* 4 tablespoons butter, melted

INSTRUCTIONS:
Grease a 9-inch square baking pan. Heat oven to 425°.
Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter. Stir the wet ingredients into the dry ingredients just until blended. Spoon into the prepared baking pan.

Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger. The cornbread recipe is ready to serve..enjoy !
honey-buttermilk-cornbread.

Butternut Squash Cornbread

2009-06-20T05:48:00.000-07:00

Butternut Squash Cornbread Recipe

Ingredients:

* 1 cup stone-ground cornmeal or white cornmeal
* 1 cup all-purpose flour
* 1 teaspoon baking soda
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup light brown sugar, packed
* 1 large egg
* 1/2 to 3/4 cup buttermilk
* 1 cup cooked mashed butternut squash
* 1 tablespoon vegetable oil

INSTRUCTIONS
Grease or spray an 8-inch square baking pan or deep-dish pie plate. Heat oven to 375°.
In a mixing bowl combine cornmeal, flour, baking soda, baking powder, salt and brown sugar. In another bowl, whisk together the egg, 1/2 cup of the buttermilk, squash, and vegetable oil. Combine the wet ingredients with the dry ingredients; mix until well blended, adding more buttermilk if needed.
Batter will be thick, but easy to stir by hand. Spread batter in the prepared baking pan.
Bake for 25 to 30 minutes, until nicely browned. The cornbread recipe is ready....enjoy !

Low Fat Buttermilk Cornbread

2009-06-20T05:45:00.000-07:00

Low Fat Buttermilk Corn Bread Recipe

Ingredients:

* 2 tablespoons Canola oil plus 2 teaspoons for the pan
* 2 large egg whites
* 1 1/2 cups water
* 1 3/4 cups cornmeal
* 3/4 cup flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* 3/4 teaspoon baking soda
* 1 to 2 tablespoons sugar, optional
* 6 tablespoons buttermilk powder

INSTRUCTIONS
Put a 9-inch square baking pan or iron skillet in the oven.
Heat oven to 425°.
Combine the 2 tablespoons of oil with egg whites and water; whisk to blend. In a large bowl, combine the cornmeal, flour, baking powder, salt, sugar, if using, and buttermilk powder.
Stir in the water and egg mixture until blended.
Add 2 teaspoons of oil to the hot pan and swirl gently to coat the bottom. Pour batter into the pan and bake for about 20 minutes, or until lightly browned. The corn bread recipe is ready ...enjoy it !

SKILLET CORN BREAD

2009-02-17T06:26:00.000-08:00

SKILLET CORN BREAD ...a great corn bread recipe to try....nice taste !

INGREDIENTS

1 (12 oz.) can vacuum packed golden kernel corn with sweet peppers.
4 tbsp. butter (1/2 stick)
2/3 c. milk
1 egg
1 1/4 c. of yellow cornmeal
3/4 c. all purpose flour
1/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt

INSTRUCTIONS
Reserve 1/2 cup corn, set aside. In 10 inch skillet over low heat, melt butter. Spoon 2 tablespoons melted butter (1/4 stick) into medium bowl. With fork, stir in milk, egg and remaining corn with its liquid.
In large bowl, mix cornmeal, flour, sugar, baking powder and salt.
Stir milk mixture into cornmeal mixture just until cornmeal mixture is moistened.
Into remaining butter in skillet, evenly spoon batter; sprinkle reserved corn on top. Cover skillet and cook over low heat 25 to 30 minutes until toothpick inserted in center of bread comes out clean.The corn bread recipe is ready to serve......enjoy the bread !

MEXICAN CORN BREAD

2009-02-17T06:24:00.000-08:00

MEXICAN CORN BREAD ...a nice corn bread recipe....try this one !

INGREDIENTS

2 pkg. yellow corn bread mixes
2 pkg. Mexican corn bread mixes
1 med. onion, chopped fine
2 lbs. sausage, cooked and crumbled
2 1/2 moons Longhorn mild cheddar cheese
1 (16 oz.) can creamed corn
Jalapeno peppers, diced (add to desired taste)

INSTRUCTIOND
Mix corn bread according to directions. Add remaining ingredients.
Pour into two 9 x 12 pans. Cook at 400 degrees until golden brown, about 10 to 15 minutes. The corn bread recipe is ready to serve....enjoy it !

SPANISH CORN BREAD

2009-02-17T06:22:00.000-08:00

SPANISH CORN BREAD RECIPE

INGREDIENTS

1/4 cup Crisco
1/4 cup self-rising flour
2 1/4 cup yellow self-rising flour
3 eggs beaten
1 1/2 cup whole milk
1 small onion, chopped
2 cloves garlic, pressed
2 poblano chilies chopped
salt and pepper, to taste

INSTRUCTIONS
Preheat oven to 425°F.
Put the Crisco into a large cast iron skillet, place it into the oven to melt. In the meantime, mix all the other ingredients in a bowl. Remove skillet from oven and pour melted Crisco into mixture.
Stir in Crisco and pour the mix into the skillet.
Bake for 30-45 minutes until brown. Remove, cut, and the corn bread recipe is ready to serve...great !

GOLDEN CORN BREAD

2009-02-17T06:19:00.000-08:00

GOLDEN CORN BREAD ...a nice corn bread recipe to try !

INGREDIENTS

1 cup Aunt Jemima Enriched Yellow Corn Meal
1 cup all purpose flour
2-4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil

INSTRUCTIONS
Preheat oven to 425°F.

In a large bowl, combine corn meal, flour, sugar, baking powder and salt.
Add milk, egg and oil. Beat until fairly smooth, about 1 minute.
Bake in a buttered or sprayed 8 inch square baking pan 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.

Variations:

Muffins or Corn Sticks: Pour corn bread batter into a buttered or a paper-lined muffin tins or hot well buttered corn pone pans.
Mexican Corn Bread: Stir 1 cup whole kernel corn, 2 tablespoons chopped green chiles and 1/2 teaspoon chili powder into batter. Bake in a buttered or sprayed 8 inch square pan in a preheated 425F oven 22-25 minutes or until wooden toothpick inserted in center comes out
clean. Remove from oven, top with 1/2 cup shredded cheddar or Monterey Jack cheese. The corn bread recipe is ready to serve...hot ! Great taste !

CORN-BREAD TOPPED PORK CASSEROLE

2009-02-17T06:14:00.000-08:00

CORN-BREAD TOPPED PORK CASSEROLE ...a nice corn bread recipe to try !

INGREDIENTS

olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds pork pieces, cut into 1-inch chunks
1 28-ounce can whole tomatoes
1 4-ounce can chopped green chilies, drained
1/2 cup water
2 teaspoons brown sugar
salt
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons double-acting baking powder
1/3 cup milk
1 egg

INSTRUCTIONS

2 HOURS BEFORE SERVING:

In a large skillet over medium heat, sauté onion and garlic until tender in 2 tablespoons olive oil. Using a slotted spoon, remove onion mixture and set aside.
In the drippings remaining in pan, sauté pork chunks over medium to high heat until well browned.
Return onion mixture to pan. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt.
Bring to a boil, stirring to loosen brown bits from bottom of skillet.
Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350°F for 1 hour.

Corn-bread topping:

5 minutes before pork is done, prepare topping.
Combine flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk in milk, egg, and 2 tablespoons olive oil just until blended.
Remove casserole from oven. Pour off or skim excess fat from liquid in casserole. Spread corn-bread batter evenly over top of pork mixture in casserole.

Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean.
The corn bread recipe is ready to serve immediately. Enjoy it !

HONEY, CORN, WHEAT BREAD

2008-12-04T08:46:00.000-08:00

HONEY, CORN, WHEAT BREAD ......a great corn bread recipe. Try it !

INGREDIENTS

4 cups stone ground whole wheat
2 cups King Arthur bread flour
2/3 cup coarse ground corn meal
2 heaping tablespoons dry yeast
4 tablespoons vital wheat gluten
1 1/2 cups warm water (120 degrees)
3/4 cups milk
2/3 cups honey
2 tablespoons white sugar
2 tablespoons canola oil
1 teaspoon salt

INSTRUCTIONS
We use a Kitchen-Aid mixer set on 2.
In mixer bowl add first 5 ingredients, mix together. In separate bowl mix last 6 ingredients.
Slowly mix liquid into dry while mixer is running, mix for 3-5 minutes. Add white flour 1 cup at a time allowing flour to mix in, mix for 8-10 minutes after all flour is in the bowl.
Let rise for at least 1 hour or until doubled in size. Divide into equal parts and put in greased (Liquid spray) pans.
Bake at 375 for approximately 28 minutes or until golden brown. The corn bread is ready to serve. Enjoy !