Recipe: Cornbread Recipes (13)

recipelink.com Chat Room
10-16-99 Cornbread Recipes

Vanessa,.La. (10:21:28) : Mexican Cornbread

1 cup cornmeal
1 large onion chopped
1 cup butter
1 8 oz cream style or whole corn
1/2 t salt,
1/2 t baking powder
2 eggs
1 cup sweet milk
4 pods of jalapeno peppers chopped
1/2 lb. cheese
1 lb. ground meat or 2 lbs. shrimp

Mix all together and cook for 45 min. at 375 degrees.

Seppo,.NY (09:21:23) : CUMIN-PECAN CORN BREAD
Liza Davies: Berkley Heights, New Jersey

1 cup all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons cumin seed
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup milk
1/4 cup vegetable oil
1 large egg
1/2 large red bell pepper, chopped
2/3 cup chopped pecans

Preheat oven to 400 F. Grease 9-inch-diameter cake pan with 1 1/2-inch-high sides. Mix first 7 ingredients in large bowl. Whisk milk, oil and egg in small bowl to blend. Add milk mixture to dry ingredients and stir just until evenly moistened. Mix in red bell pepper and pecans. Pour batter into prepared pan. Bake bread until golden on top and tester inserted into center comes out clean, about 30 minutes. Serve warm or at room temperature.

Serves 8.

Bon App tit
October 1995

Seppo,.NY (08:42:51) : CORN BREAD WITH FRESH TOMATOES AND MOZZARELLA
A classic duo adds an Italian accent to an American favorite.

1 1/2 cups plus 1 tablespoon unbleached all purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup 1/2-inch cubes mozzarella cheese (about 4 ounces)
1 cup chilled buttermilk
2 large eggs
1/4 cup olive oil
1/4 cup chopped fresh Italian parsley
2/3 cup diced seeded plum tomatoes (about 4 ounces)

Position rack in bottom third of oven and preheat to 400 F. Butter 9x9x2-inch baking pan. Whisk 1 1/2 cups flour, cornmeal, sugar, baking powder, salt and baking soda in large bowl to blend well. Combine mozzarella cubes and remaining 1 tablespoon flour in small bowl; toss to coat. Whisk buttermilk, eggs, olive oil and chopped Italian parsley in medium bowl to blend. Add buttermilk mixture to flour mixture and stir just to combine (do not overmix). Sprinkle mozzarella cubes and diced tomatoes over batter; stir gently just to distribute evenly.
Transfer batter to prepared pan. Bake corn bread until beginning to brown on top and tester inserted into center comes out clean, about 22 minutes. Transfer pan to rack. Cool bread 15 minutes. Cut into squares or wedges and serve warm.
Makes 8 to 10 servings.

Bon App tit
October 1999 Debbie.D.,.AL (06:14:41) : CORNBREAD MUFFINS

1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
2 eggs, beaten
1/4 cup Crisco Oil
1 small can squash, drained
1 cup buttermilk
1 T. sugar (optional)

Mix all ingredients in bowl and stir well. Let set for 3 minutes. Pour into greased muffin tins. Bake at 350 for 25 minutes. Makes 12 large muffins.

Debbie.D.,.AL (06:13:12) : BROCCOLI CORNBREAD MUFFINS

1 stick margarine, melted
4 eggs
2 cups grated Cheddar cheese
pinch of salt
1 pkg. Martha White cornbread mix-I use the Mexican kind
1 onion, chopped
1 10-oz. pkg. frozen chopped broccoli, thawed

Mix all ingredients together and pour into a greased (or paper-lined) 12-cup muffin tin. Bake at 400 degrees for 30-35 minutes. Terrytx (03:05:53) :

Sourdough Jalapeno Cornbread

1-1/2 cups cornmeal
1-1/2 tablespoons sugar
1-1/2 cups sourdough starter
1-1/2 cups milk
1-1/2 teaspoon salt
1-1/2 teaspoon baking soda
1-1/2 teaspoon cream of tartar
2 eggs, slightly beaten
1 cup shredded Cheddar or Monterey Jack cheese
1 cup chopped onion
1/2 cup finely chopped pickled Jalapeno peppers

Combine cornmeal and sugar in a mixing bowl. Heat milk to boiling and pour over cornmeal, stirring to blend. Let cool until lukewarm. Add remaining ingredients and mix well. Pour into a greased 9-inch square baking pan. Bake in at 425 degree oven for 40 minutes.

Terrytx (03:04:59) :

Jalapeno Corn Muffins
Recipe By :Houston Chronicle-12/16/98
Serving Size : 18

1/2 cup sugar
7 tablespoons water -- divided
1 1/2 cups bread flour
3/4 cup yellow cornmeal
6 tablespoons nonfat dry milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
6 tablespoons veg. oil
1/2 (12oz) can roasted red peppers -- drained and chopped
1 can (8-3/4 oz) whole corn kernel corn
3 ounces canned pickled jalapenos -- drained and chopped

Preheat oven to 350 degrees. Grease 2 muffin pans or spray with nonstick spray; set aside. Beat sugar and 2 tbl. water in med. mixing bowl. Add flour, cornmeal, dry milk, baking powder and salt; mix until smooth. Gradually beat in eggs. oil. and remaining water. Add red peppers, corn and jalapenos. Fill each muffin cup 3/4 full. Bake until golden brown, 15-17 min.

Terrytx (03:04:23) :

Blue and Yellow Corn Bread
Recipe By :Houston Chronicle-7/15/98

1 1/4 cups blue cornmeal
1 teaspoon baking powder -- divided
1 teaspoon baking soda -- divided
1 1/4 cups yellow cornmeal
1 1/2 cups soy milk, buttermilk or skim milk
3 tablespoons honey
1 tablespoon veg. oil

Preheat oven to 425 degrees. Spray an 8" pie plate or 8x8" glass dish with cooking spray. In a large bowl, mix blue cornmeal with 1/2 tsp. each baking powder and soda. In another bowl, mix yellow cornmeal with remaining 1/2 tsp baking powder and soda. In a third bowl, combine milk, honey and oil. Mix well, then divide milk mixture between the two cornmeals; mix each to incorporate milk mixture. Fill baking dish halfway up with yellow-cornmeal mixture, reserving 1 cup in bowl. Spoon all the blue cornmeal mixture on top of the yellow. Swirl remaining yellow-cornmeal mixture on top of the blue. Drag a knife through the layers. Bake 20-25 min. or until tester comes out clean.

Shelby,.IA (02:33:53) : Corn Bread Strips

2 cups biscuit/baking mix
1 can (8-1/2oz) cream-style corn
3 Tbsps butter or margarine, melted

In a bowl, combine biscuit mix and corn until mixture forms a ball. Turn onto a lightly floured surface and knead 10-12 times. Pat into a 10x6 rectangle. Cut into 3x1 strips; roll in butter. Place in a greased 15x10x1-inch baking pan. Bake at 450 for 12-14 minutes or golden brown. Serve warm. Yield: 20 strips.Shelby,.IA (02:15:14) : New Mexico Corn Bread

1 cup yellow cornmeal
1 Tbsp baking powder
3/4 tsp salt
1 cup cream-style corn
1 cup (8oz)sour cream
2/3 cup butter or margarine, melted
2 eggs
1 cup (4oz)shredded cheddar cheese
1 can (4oz)chopped green chilies

In a bowl, combine the cornmeal, baking powder and salt. Combine remaining ingredients. Add to dry ingredients and stir until blended. Pour into a greased 9-in. square baking pan. Bake at 350 for 1 hour or until bread tests done. Yield: 9 servings.

Shelby,.IA (02:09:39) : Chili in a Bread Bowl

1 lb ground beef
1 cup chopped onion
1 can(16oz)kidney beans, rinsed and drained
1 can(15oz)tomato sauce
1 can(14-1/2oz)diced tomatoes, undrained
1 Tbsp chili powder
1/2 tsp garlic powder
BREAD BOWL:
1 Tbsp cornmeal
2/3 cup water
1/4 cup butter or margarine
1 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 tsps baking powder
4 eggs

In a saucepan, brown beef w/onion; drain. Add the next five ingredients; simmer, uncovered, for 20 minutes. Grease a 9-in. round baking pan; sprinkle with cornmeal and set aside. In saucepan over medium heat, bring water and butter to a boil. Add flour, Parmesan and baking powder; stir until a smooth ball forms. Remove from the heat; beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. Spread into prepared pan, building up edges are golden brown. Make a shallow slit in the center to allow steam to escape. Cool for 5 minutes before removing to a serving plate. Fill with chili; serve immediately. Yield: 6 servings. NOTE: Chili recipe makes more than will fit in the bread bowl.

Gina,.Fla (12:51:37) : Homemade Corn Muffins
While I was shopping at a fruit stand up in the North Carolina Mountains last year, I met a person who told me her favorite thing to bake was her Mom's corn muffins. I had been searching for the perfect corn muffin so I offered her my Tiramisu recipe in trade. She copied down my recipe and I ended up with the best ever corn muffin recipe. They are AWESOME!!

1 c. flour
1 c. cornmeal
1/2 c. sugar
1 T. baking powder
1/2 t. salt
1/2 c. butter, softened
1 c. half-n-half
1 egg, lightly beaten

Preheat oven to 400. Grease nine 3'x1 1/2 inch muffin tins.
In a large bowl, sift together flour, cornmeal, sugar, baking powder and salt. Add butter and mix till crumbly.
In a separate bowl, mix milk and egg. Fold liquid mixture into flour mixture. Spoon evenly into muffin tins, fill to top.
Bake 25 minutes or until cake tester comes up clean.
Yields 9 muffins

Kelly,WA (12:27:50) : For serving chili or thick soups

Crusty Home-Style Bread Bowls
Serving Size : 6

1 cup water
2 3/4 cups Gold Medal Better for Bread Flour
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons Fleischmann's Bread Machine Yeast
1 egg yolk
1 tablespoon water

Measure carefully, placing all ingredients EXCEPT egg yolk and 1 tablespoon of water into the bread machine pan in the order recommended by the manufacturer.

Select Dough/Manual cycle.

Grease the OUTSIDES of six 10-ounce pyrex custard cups. Place the cups upside down on an ungreased cookie sheet. Divide the dough into 6 equal pieces. Pat or roll each piece into
a 7" circle on a lightly floured surface. Shape the dough circles over the outsides of the prepared custard cups. Do not allow the dough to curl under the edges of the custard cups.
Cover and let rise in a warm place for 15-20 minutes or until slightly puffy.
Heat the oven to 375 degrees. Mix the egg yolk and 1 tablespoon of water; brush gently over the bread bowls.
Bake for 18 - 22 minutes, or until the bread bowls are golden brown.
Carefully lift the bread bowls off the custard cups.
Be VERY careful - both the bread and the custard cups will be very hot.
Cool the bread bowls upright on a wire rack.
Fill with beef stew, chicken a la king, chili or other thick soup or stew.