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Somebody wrote me asking if hush puppies could be baked instead of fried. I
thought this would ruin them, so I wrote Z Pegasus <[log in to unmask]> asking for
recipes for corn bread/muffins/sticks. Here's her reply:
Don,
Have to say I agree with you, hush puppies have to be fried!
Here are a BUNCH of cornbread recipes - hope she takes your advise!
Bobbi
Any thanks of appreciation should be directed to Bobbi/Z Pegasus. Don Wiss.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Panhandle Cornbread
Categories: Breads, Cheese
Yield: 4 servings
1 c Corn meal; yellow
1 ts Baking powder
1 c Cheddar; sharp, shredded
2 ea Eggs; lg, beaten
1/2 c Vegetable oil
1 c Dairy sour cream
8 oz Corn; cream style, 1 cn <---- check for gluten
4 oz Green chile peppers; chopped
Preheat the oven to 400 degrees F. and generously grease a 12 cup
bundt or 9-inch tube pan; set aside. In a large bowl, combine the
cornmeal and baking powder. Stir in the cheddar. In a medium bowl,
beat the eggs, oil, sour cream, corn and chiles together. Add to the
cornmeal mixture. Stir until just moistened and then spoon the batter
into the prepared pan. Bake for 40 to 50 minutes in the preheated
oven until a wooden pick inserted in the center comes out clean. Cool
on a rack for 10 minutes then invert over a serving plate.
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Jalapeno Pepper Cornbread
Categories: Breads
Yield: 8 servings
1 c Corn meal
1 c Buttermilk
2 ea Eggs
1/2 c Bacon drippings
3/4 ts Baking soda
1/2 ts Salt
1 md Onion, chopped
3 ea Jalapenos
1/2 cn Cream style corn <---- check for gluten
3/4 c Cheese, cut up
1/2 lb Ground meat, cooked (opt.)
Mix all ingredients except the cheese. Pour 1/2 of the batter in a
greased iron skillet that has been heated. Sprinkle ground meat over
it then cheese. Add rest of the batter. Do not let the cheese touch
the side of the pan or the cornbread will stick.
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Bacon Peanut Butter Corn Bread
Categories: Breads
Yield: 8 servings
12 ea Bacon slices
2 c Cornmeal, self-rising
2 tb Sugar
1/2 c Peanut butter
2 ea Eggs, beaten
1 c Milk
3 tb Oil
1. In a heavy 10" skillet cook bacon until golden and crisp. Drain on
paper toweling; set aside. Pour off all but about 1 teaspoon bacon
fat from pan. Place pan in oven, then set oven temperature to 425'F.
2. Stir together cornmeal and sugar. Cut in peanut butter until
crumbly. Blend together eggs, milk, oil, and crumbled bacon. Add al
at once to cornmeal mixture, stirring just until blended, and pour
mixture into hot skillet. Return to oven and bake15-20 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Betty Carter's Quick Corn Bread
Categories: Breads
Yield: 6 servings
1 tb Butter
3/4 c Cornmeal, yellow or white
1/2 ts Salt
1/2 ts Baking soda
1 ea Egg
1 1/2 c Buttermilk
1. Preheat oven to 400'F. 2. Place the butter in a heavy 4-cup baking
dish and place in preheated oven. 3. Combine cornmeal, salt, and
soda. Beat egg until blended and stir onto buttermilk. Pour over dry
ingredients and stir only until blended. 4. Remove pan from oven and
tilt to distribute butter evenly. Pour batter immediately into hot
pan and return to heated oven and bake until firm and lightly
browned, 20-25 minutes. 5. Serve hot with lots of soft butter and jam.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Crackling Corn Bread
Categories: Breads
Yield: 12 servings
1 c Coarsely ground yellow
-cornmeal
1/2 ts Salt
1/2 ts Baking soda
1 c Low-fat buttermilk
1 Egg
1 c Fresh or frozen, thawed corn
-kernels
2 ts Olive oil
18 Whole fresh sage leaves, or
-1 to 2 Tablespoons fresh
-rosemary
Info: posted by Perry Lowell, July 1993 from "Great Good Food", by
Julee Rosso
Cal. 42, Carb. 6g, Protein 2g, Chol. 15mg, Fat 1g/28% Makes 12
servings.
1. Preheat the oven to 450 degrees (F).
2. In a medium-size bowl, combine the cornmeal, salt, and soda. In a
small bowl, beat together the buttermilk and egg. Combine the
buttermilk mixture with the cornmeal mixture with a few swift
strokes; do not over beat. Gently stir in the corn kernels.
3. Heat a 10-inch cast-iron skillet for 5 minutes in the oven. When
the skillet is hot, add the oil and swirl to cover the bottom. Spread
the sage leaves decoratively - to resemble sage leaves growing - in
the bottom of the skillet, with the faces of the leaves facing down.
Carefully spoon the batter into the pan, taking care not to disturb
the leaves. Bake for 10 minutes, or until a knife inserted into the
center comes out clean. Cool for 5 minutes in the pan. Place a rack
over the skillet, turn the skillet over, and invert the bread onto
the rack. Serve warm or at room temperature.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Hominy Corn Bread
Categories: Breads
Yield: 6 servings
1 c Hominy
1 tb Melted shortening
2 Eggs, well beaten
1/2 c Corn-meal
1/2 ts Salt
1 ts Baking powder
1 c Milk
Combine hominy, shortening, eggs, and milk. Add corn-meal, salt, and
baking powder. Let stand 5 minutes. Add 1 tablespoon more of milk if
desirable. Pour into well-oiled pan and bake in hot oven (425 F) 35
minutes or until a rich golden brown. 6 servings. Florence Taft
Eaton, Concord, MA.
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Jalapeno Cornbread (Claiborne)
Categories: Breads
Yield: 8 servings
3 oz Sharp cheddar cheese
2 md Jalapeno peppers
8 1/2 oz Cream-style corn (1 can) <--- check for gluten
1 c Yellow cornmeal
3 Eggs
1 ts Salt
1/2 ts Baking soda
3/4 c Buttermilk
1/2 c Corn oil
2 tb Butter
PREPARATION: Adjust oven rack to center position; heat oven to 400F.
Grate cheese (1 cup) and mince jalapeno peppers (1/4 cup). In a
mixing bowl, combine corn, cornmeal, egggs, salt, baking soda,
buttermilk, oil, 1/2 cup cheese and peppers.
COOKING: Put butter in a 1 1/2 quart casserole or 9-inch oven-proof
frying pan; heat in oven until butter is hot. Pour cornbread mixture
into the pan and sprinkle with remaining cheese. Bake until golden,
about 35 minutes.
Makes 8 servings
[COOKS; Jul/Aug 1988] Posted by Fred Peters.
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Junco Cornbread
Categories: Breads
Yield: 6 servings
3 c Cornmeal
2 ts Baking powder
1/2 c Fat (meat drippings or lard)
3 c Water
Mix all the ingredients together and bake in a deep pan at 375 F for
30-35 minutes. Reduce heat if bread looks as if it is forming a hard
crust. May be doubled or halved. Place in mesh bags and hang outdoors.
Origin: The Old Farmer's Almanac: Hearth and Home Companion for 1993
Shared by: Sharon Stevens
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Mississippi Cornbread Robert
Categories: Breads
Yield: 6 servings
2 c Stoneground White Cornmeal
1 ts Baking Soda
1 ts Salt
2 lg Eggs
2 c Buttermilk
1/3 c Bacon Drippings Or Crisco
Preheat oven to 450 degrees F. Place bacon drippings or Crisco in
9-inch cast iron skillet. Heat skillet in oven until fat is smoking
hot, while preparing batter. (This should take no more than 5-10
minutes.) Thoroughly combine cornmeal, baking soda, and salt in
medium bowl. Add eggs and buttermilk all at once. Blend thoroughly,
using wire whisk. Slowly pour all but 1 tablespoon of hot fat into
batter, continuing to beat quickly with whisk to incorporate fat.
Turn skillet around to coat sides and bottom thoroughly with
remaining fat. Pour batter into skillet. Bake on top rack of oven for
25-30 minutes, or until top of cornbread is firm. Turn cornbread onto
plate and slip back into skillet upside-down. Return to oven for 5
minutes. Turn out onto rack, cut into 6 wedges and serve immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Nora Mill Easy Corn Bread
Categories: Breads
Yield: 10 servings
1 c NORA MILL Self Rise Cornmeal
1/2 ts Salt
8 oz Sour Cream
1/2 c Vegetable Oil
2 Eggs, Beaten
4 oz Cream Style Corn
Combine cornmeal and oil, add beaten eggs and stir. Add other
ingredients and bake at 400 degrees F. for 25-30 minutes or until
done. Serve hot or cold, especially good with a pat of butter and/or
favorite jam or jelly.
Recipe Conversion to use Plain NORA MILL cornmeal: Add/exchange the
following items to above ingredient listing: 2 1/2 cups Plain NORA
MILL cornmeal, 2 tsp. baking powder, 1 tsp. baking soda, and 2 tsp.
salt.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Owendaw Corn Bread
Categories: Breads
Yield: 6 servings
1 c Cooked hominy
2 tb Butter
2 Eggs
1 c Milk
1/2 c Cornmeal
1/2 ts Salt
Hominy gives this bread it's distinctive flavor. Like all spoon
breads, it should be eaten very hot with plenty of butter. Do try
this one it will change your mind about grits.
This recipe orignally appeared in The Carolina Housewife. The last
line in the recipe is taken verbatim from the orignal by the authors.
While hominy is hot, stir in the butter. Beat eggs until light and
add to hominy, then add milk. Stir in cornmeal and salt. This makes a
very thin batter. Pour into a deep, buttered pan and bake in a 375
degree F. oven for about 30 minutes (about 1 hour in a glass baking
dish). This will serve 6.
When baked, it has the appearance of a baked batter pudding, and when
rich and well mixed it has almost the delicacy of baked custard.
SOURCE: Two Hundred Years of Charleston Cooking Published in Early
American Life 8/93 POSTED BY: Jim Bodle 9/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Quick Corn Bread
Categories: Breads
Yield: 6 servings
1 tb Butter
3/4 c Cornmeal,yellow or white
1/2 ts Salt
1/2 ts Baking soda
1 Egg
1 1/2 c Buttermilk
1. Preheat oven to 400'F.
2. Place the butter in a heavy 4-cup baking dish and place in
preheated oven.
3. Combine cornmeal, salt, and soda. Beat egg until blended and stir
onto buttermilk. Pour over dry ingredients and stir only until
blended.
4. Remove pan from oven and tilt to distribute butter evenly. Pour
batter immediately into hot pan and return to heated oven and bake
until firm and lightly browned, 20-25 minutes.
5. Serve hot with lots of soft butter and jam.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Quinoa Corn Bread
Categories: Breads
Yield: 6 servings
2 c Corn meal
1 c Quinoa meal *
1 ts Salt
1/2 ts Baking soda
1 1/2 ts Baking powder
1 tb Honey or brown sugar
1 lg Egg; beaten
3 tb Butter or bacon fat, melted
2 1/2 c Buttermilk
MMMMM--------------------------OPTIONAL-------------------------------
4 oz Canned chopped green chilies
-OR- jalapeno-tomato-relish
Preheat oven to 425 F. Prepare quinoa meal by grinding raw quinoa in
a blender. Combine all dry ingredients. Combine wet ingredients. Mix
the two together. Bake in greased 9" x 9" pan or greased muffin tin
until golden (about 25 minutes).
Serve hot, with lots of butter. For a spicier variation add optional
green chilies or jalapeno-and-tomato relish.
Source: Ancient Harvest Quinoa recipe leaflet Typed for you by Karen
Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Deluxe Jalepeno Cornbread
Categories: Breads
Yield: 9 servings
1 c Yellow cornmeal
17 oz Whole kernel corn
1/2 ts Baking soda
3/4 ts Salt
1 Jalepeno peppers
-chopped
2 Eggs
-beaten
1 c Buttermilk
Pimento
-chopped
1/2 c Margarine
-melted
1 c Cheddar cheese
-grated
1 md Onion
-chopped
Mix all ingredients except cheese. Pour into a well-greased 9x9" pan.
Place the 1 C. cheese on top. Bake at 350^ for 45 minutes. Serves 4-6
people.
SOURCE; Fiesta Favorites - compiled by California Home Economics
Teachers of
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Tex-Mex Cornbread
Categories: Breads, Mexican
Yield: 8 servings
2 Egg
2/3 c Salad oil
1 c Sour cream
1 c Corn meal, yellow
3/4 c Cream style corn <---- check for gluten
1 tb Baking Powder
1 1/2 ts Salt
2 Green Onion Tops chopped fin
4 Jalapeno Peppers sm chpped
1 c Cheddar cheese, grated
Combine all ingredients except cheese...add half the cheese..pour
into a well greased 8/12 pan and rest of cheese bake 425 20-25 min
from"Deep in the Heart of Texas" received from YLR in cookbook swap
*the needler* Notes: I used 1 cup of cream style corn,
that is what is in those little cans and I used one with no salt. I
thought it was a bit oily for my taste, so next time I would use less
oil maybe about a half cup. I used 3 heaping tablespoons of Ortego
hot chopped Jalopenos...I would use more next time..it was ok but I
like it hotter. It was fine for those who dont like it really hot.
frances *the needler*
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Cornbread Mexican Style
Categories: Breads
Yield: 1 panful
2 ea Eggs
4 tb Veg oil
8 oz Green chilies; in brine
12 oz Sweet corn; drained
1/2 c Sour cream
1 c Cornmeal
2 1/2 ts Baking powder
1 c Cheddar; grated
Preheat oven 350. Grease and flour 8 inch round baking pan.
Beat eggs and oil together in a large bowl until they are well
blended. Drain and chop chiles and trim the corn away from cob <if
using fresh>. Add chiles, sweet corn, and sour cream to egg and oil
mixture. Stir well.
Mix cornmeal and baking powder together and add to the batter. Add
most of the cheese to the batter, but save enough to sprinkle on top.
Give the batter a very good stir and pour into the baking pan.
Sprinkle the remainder of cheese on top and bake 35-40 mins, until
knife comes out clean.
Good source of protein, vitamin A, B group, calcium
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Corn Sticks or Corn Bread
Categories: Breads
Yield: 6 servings
1 tb Bacon drippings or vegetable
-shortening
2 c Finely ground white or
-yellow cornmeal
1 1/2 ts Baking powder
1/2 ts Baking soda
2 Eggs, lightly beaten
1 1/2 c Buttermilk or 1 percent milk
Preheat oven to 425 degrees.
Grease 2 corn stick pans or a 10-inch cast iron skillet with bacon
drippings. For crisp crust, heat greased pans 5 to 10 minutes in
preheated oven, or until batter sizzles when it hits the pan.
Meanwhile, stir cornmeal and baking powder with soda in mixing bowl.
Beat eggs with buttermilk and stir into dry ingredients. Spoon batter
into hot corn stick pans or skillet, and bake 15 to 20 minutes for
corn sticks; 25 to 30 minutes for corn bread; or until browned and
pulling from sides of pan. Serve immediately.
Per corn stick: 105 calories, 3 grams protein, 17 grams carbohydrate,
2 grams fat, 33 milligrams cholesterol, 87 milligrams sodium.
Francis Price writing in the Oregonian's FOODday, 1/12/93.
Posted by Stephen Ceideburg
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