Cornbreads

[Guest guest]

The Cornbread Muffins and Mexican Cornbread are standard fare at our house. The

Mexican Cornbread recipe I got from my father (now deceased) many *many* years

ago. It can be lightened up by using light or nonfat sour cream & cheese. The

Cornbread Muffins really *are* a Southern recipe, but I guess they should be

considered " Yankee Corn Muffins " since they have sugar in them!

 

* Exported from MasterCook *

 

Serrano Chile Blue Cornbread

 

Recipe By : Southern Living

Serving Size : 8 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups blue cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/8 teaspoon baking soda

2 tablespoons sugar

2 tablespoons butter or margarine

3 serrano chiles (to 4), unseeded -- finely chopped

3 cloves garlic

1 sweet red pepper -- finely chopped

1 green pepper -- finely chopped

2 large eggs -- lightly beaten

1 cup buttermilk

1/3 cup butter or margarine -- melted

1/3 cup shortening -- melted

2 tablespoons plain low-fat yogurt

1 11 oz can white corn -- drained

3 tablespoons chopped fresh cilantro

 

Combine first 6 ingredients in a large bowl; make a well in center of

mixture. Set aside.

Melt butter in a large skillet; add serrano chiles and next 3 ingredients.

Cook over medium heat 2 to 3 minutes or until vegetables are tender. Set aside.

Combine eggs and next 5 ingredients; add to dry ingredients, stirring just

until moistened. Stir in vegetable mixture and cilantro.

Place a well-greased 10-inch cast iron skillet in a 450 ° F oven for 4

minutes or until hot. Remove from oven; spoon batter into skillet.

Bake at 450 ° F for 25 minutes or until cornbread is lightly browned.

 

 

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* Exported from MasterCook *

 

Southern Skillet Cornbread

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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1 cup yellow cornmeal

1/2 cup flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

1 cup buttermilk

1/4 cup butter or margarine -- melted

2 large eggs (or substitute) -- lightly beaten

 

Grease a 9-inch cast iron skillet; preheat in a 400 degree F. oven for 4

minutes.

Combine first 5 ingredients in a large bowl; make a well in center of

mixture. Combine buttermilk, melted butter or margarine, and eggs, stirring

well, and add to dry ingredients, stirring just until moistened.

Pour mixture into hot skillet. Bake at 400 degrees F. for 20-25 minutes

or until golden. Remove from skillet and serve warm or at room temperature.

 

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* Exported from MasterCook *

 

Cornbread Muffins

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup flour

1 3/4 teaspoons baking powder

1/2 teaspoon salt

2 1/2 tablespoons sugar

1/2 cup cornmeal

1 egg (or replacer) -- lightly beaten

1/2 cup plus 2 tbsp. milk

1 1/2 tablespoons melted shortening (Crisco)

 

Preheat oven to 400 degrees. Grease 8 muffin cups.

Mix flour, baking powder, salt, and sugar. Sift into mixing bowl. Stir in

cornmeal and mix well.

Combine egg, milk, and melted shortening in a bowl and add to dry

ingredients. Stir just enough to blend.

Fill muffin tins 2/3 full. Bake 18-20 minutes.

 

 

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* Exported from MasterCook *

 

Mexican Cornbread

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups corn meal

1 cup light sour cream

1/3 cup vegetable oil

2 eggs

4 jalapenos -- chopped

2 tablespoons green pepper -- chopped

1 cup creamed corn

1 cup Cheddar cheese (light) -- grated

1 tablespoon baking powder

 

Mix all ingredients together except cheese. Pour half of mixture into a hot,

greased cast iron skillet (I usually use a square glass baking dish). Sprinkle

half of the cheese over the cornmeal mixture. Pour remaining cornmeal mixture

into skillet (or baking dish) and top with remaining cheese.

Bake at 350 for 40-45 mins. Allow to cool & set about 15 mins. before

serving.

 

 

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NOTES : Baking time may vary. I have had trouble with the cornbread not being

done after baking according to directions, perhaps due to using the glass baking

dish instead of the skillet. I recommend checking the cornbread for doneness

after 30 mins.