Corn Bread Recipes
BASIC CORNBREAD:
2 c. corn meal (or 1 c. corn meal and 1 c. flour)
4 tbsp. sugar (optional)
5 tsp. baking powder
1 tsp. salt
1 c. milk
1 egg
1/4 c. vegetable oil
Preheat open to 425°. Combine corn meal (and flour and
sugar, if used), baking powder and salt. Add milk, egg and oil. Mix until
batter is mostly smooth. Bake in greased, square pan for 25 minutes or until
done.
JALAPENO CORN BREAD (“Calling All Cooks”, put together by
the Telephone Pioneers of America)
1 1/2 c. corn meal
1 heaping tbsp. flour
3 tsp. salt
1/2 tsp. soda
1 c. buttermilk
2/3 c. salad oil
2 eggs, beaten
1 small can cream-style corn, optional
3 to 6 jalapenos, chopped
1/2 green pepper, chopped
4 to 5 green onions, chopped
1 1/2 c. grated cheddar cheese
Mix corn meal, flour, salt and soda; add buttermilk, oil,
eggs and corn. Beat and mix well. Stir in jalapenos, green pepper and onions.
Grease 9 x 14 baking dish with butter; heat well. Pour in half of batter;
sprinkle with half of cheese and repeat. Bake at 375° for 35 minutes or until
done.
SOUR CREAM CORN BREAD (“Calling All Cooks”, put together by
the Telephone Pioneers of America)
1 c. self-rising corn bread
1/2 c. salad oil
2 eggs
1 small can cream style corn
1 small carton sour cream
Mix meal, oil, eggs and corn thoroughly; fold in sour cream.
Pour into greased pan and bake at 450° about 20 minutes or until done.
BETTY’S SKILLET CORNBREAD
May be made with your favorite
cornmeal, can use oil or bacon drippings. Choose your meal and oil and the rest
of the recipe is the same.
1 c. of self-risen cornmeal
1 c. plain cornmeal
1 c. buttermilk
2 tsp. baking powder
1 egg beaten slightly
½ tsp.
salt
¼ c. of oil
¼ tsp. soda
Preheat oven to 450 degrees. Use a seasoned 8-inch
round iron skillet. Mix egg, buttermilk and oil. Pour mixture into cornmeal in mixing bowl.
Pour small amount of oil in skillet and
sprinkle corn meal lightly in to skillet and heat until cornmeal is browned and
skillet is hot. Pour cornbread
mixture into hot skillet. Place in oven and bake about 20 minutes or until brown on top.
Cut in wedges and serve with butter.
The hot skillet is the secret or you will lose the
crunchy bottom. A seasoned skillet is one that is used just for cooking cornbread and is
well greased. It is cooled and wiped clean with paper towels.
MOTHER’S SPOONBREAD
1 pt. sweet milk
1 c. corn meal
3 eggs, separated and beaten separately
1 tsp. sugar
pinch of salt
1 heaping tbsp. butter
Scald the milk. Slowly add the meal, stirring continuously.
Bring to a boil or until it ‘puffs’, then cool slightly. Stir in the
well-beaten egg yolks, butter, sugar and salt. Lastly add the stiffly beaten
egg whites. Bake in a buttered baking dish for 25 or 30 minutes in a moderate
(300-325) oven.