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Bev in Milwaukee  

Easy Blender Cornbread
  Yellow cornmeal is has more vitamins-- 
  white cornmeal is tastier, its your choice.

Melt 4 Tbs. butter in an 8" cast iron 
   skillet while oven is preheating    
   to 400º.  
Mix in blender:  1 c. milk or milk sub
                       1 egg
                       1 c. cornmeal
                    1/2 tsp. salt
                    1/2 tsp. baking soda
When butter in melted, tilt to grease skillet then pour into blender.
Blend 
again & pour into hot skillet.  Bake about 20 minutes. Remove promptly
from 
skillet to avoid a metallic taste.
Use a 10" skillet to double recipe.
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Bill's Sour Cream Cornbread

Prep: 5 min.   Cook: 40 min.

For 4 servings:
"  2 cups cornmeal 
"  1 tsp. baking soda 
"  1/2 tsp. salt 
"  1-1/4 cups buttermilk 
"  1 cup sour cream

Preheat oven to 350°F. Combine all ingredients, mixing well. Pour batter
into 
well-oiled nine-inch pie plate. Bake at 350°F for about 40 minutes. 
This recipe serves 8 people. Due to the nature of this recipe, it adjusts
the 
number of servings in multiples of 8 only. 


Per Serving: calories 203, fat 6.9g, 31% calories from fat, cholesterol
14mg, 
protein 5.1g, carbohydrates 29.9g, fiber 2.6g, sugar 3.1g, sodium 359mg,
diet 
points 4.6. 

________________________________________
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This recipe appeared in our local newspaper several years ago and I have
been 
making it ever since.  I make this often, I either bake it as the recipe
says 
or pour onto a hot griddle and cook, turning once, as you would do with 
pancakes.  Then you roll or tear, butter and eat.  

CORNBREAD

2 Tablespoons oil
1 egg
1 teaspoon salt
1/2 teaspoon baking soda
1 cup cornmeal
1 cup buttermilk

Mix all together.

Heat oven to 425 degrees.  Put 1 tablespoon margarine in an 8 inch iron 
skillet (or other suitable pan) and heat in oven while you are mixing up
the 
ingredients.

Pour in batter.  Bake for 20 minutes. 
+++++++
 
Cornbread:
 
2 cups cornmeal
1 t. salt
1 T. sugar
2 c. buttermilk  (or regular milk with a 2 teaspoons of apple cider
vinegar 
added to curdle it a little)
2 eggs
1 t. soda
2 t. baking powder
 
Heat 2 T. oil in an iron skillet on stove top; when good and hot, pour
batter 
in.  Bake in heated 350F oven for about 25-30 minutes (til top browns a 
little).
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This is it - my most requested recipe. The instructions seem rather 
complicated, but once you make it, you will see it is about the simplest
thing you ever 
put together. A one-bowl mix, and no beating the egg. It came from a very
old 
church cookbook, donated by a lady from a ranching family, so I named it 
Cowboy Cornbread. I have always intended sending it in to the Listserv,
but 
actually I have never sent anything to the listserv. If you can manage to
make it 
with fresh buttermilk instead of reconstituted dried, that will be the
ultimo 
good cornbread.
Cowboy Cornbread
1 or 2 Tablespoons oil or drippings
1 cup cornmeal
1 tsp. baking powder (I use Clabber Girl)
1/4 tsp soda
1/2 tsp salt
1 egg
1 cup buttermilk
     Put the dripppings in an oven proof skillet or saute pan (about 8 or
9 
inches in diameter) and let heat until smoking hot. (I have used corn oil
or 
peanut oil and Bertolli's extra light olive oil. My mother used to make
hers 
with bacon grease, but I am old enough to be health conscious) 
     Have your ingredients near at hand, and while the oil is heating,
work 
fast.
     Whisk together cornmeal, baking powder, baking soda, and salt. Add 
buttermilk and egg; whisk until blended. Then pour the hot oil into the
cornbread 
mixture and whisk together quickly. Pour into hot pan (The heat keeps it
from 
sticking and gives it a nice brown crust on bottom and sides) and bake 10 
minutes at 475 degrees. 
     Cornbread is a forgiving recipe. You can double the recipe and use a 
larger pan. The old way was to bake it in an iron skillet, but the
non-stick 
skillets are common now if they have a handle that will take a hot
temperature. It 
is better to use too much buttermilk than too little, as cornmeal will
absorb 
a lot of moisture. If you have to leave it in the oven a little long,
well, 
it is just nice and crisp. If you have leftovers ,it is better heated in
the 
oven (I choose about 375 degrees) than the microwave, but if I am in a
hurry for 
my leftover cornbread, I certainly use the microwave.
     Use this for Southern cornmeal dressing with any gluten-free bread, 
eggs, celery, and all the rest of the stuff you like, and if you live in
my part 
of the country, no one will know it is not regular dressing. In a pinch I
have 
even served cornmeal with eggs for breakfast - and had the recipe for the 
cornmeal requested. I hope you like it.
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