<<Disclaimer: Verify this information before applying it to your situation.>> 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. MMMMM 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. MMMMM 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. MMMMM 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. MMMMM 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 MMMMM 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 MMMMM 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 MMMMM