We have recently been using cornmeal. Here are 2 cornbread recipes that we have used over the years.
Basic Corn Bread:
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup flour
- 4 tsp. baking powder
- 1/2 tsp. salt, opt.
- 2-3 Tbsp. brown sugar
- 1/2 cup dry milk powder, opt.
Wet Ingredients
- 2 eggs
- 1 cup milk
- 1/4 cup oil
Instructions
- Preheat oven to 400°F. Mix dry and wet ingredients in separate bowls, then combine. (OR mix dry ingredients; then add wet ingredients and combine.)
- Pour into greased 9 X 9 pan and bake 25 minutes.
- Serve hot with meal; or with butter, honey, milk, syrup, jam or jelly.
Variations:
- To use sour milk (buttermilk, yogurt, etc.) in place of milk, reduce baking powder to 2 tsp. and add 1 tsp baking soda.
- For all the liquid ingredients, substitute 1 egg, 3/4 cup of milk, and 1 cup of cream style corn. This makes a more corny cornbread.
Notes
Original recipe is from More-With-Less Cookbook by Doris Janzen Longacre. Found at https://becomingmorewithless.wordpress.com/2011/02/28/basic-corn-bread/
Moist, Sweet Cornbread
Having a little more fat and a little more sweetener makes this a moist sweet cornbread.
Ingredients
Wet Ingredients
- 1/2 cup butter, melted or at least softened
- 2/3 cup sugar
- 2 eggs
- 1 cup buttermilk, sour milk, thinned yogurt
Dry Ingredients
- 1/2 tsp. baking soda
- 1 cup cornmeal
- 1 cup flour
- 1/2 tsp salt, opt.
Instructions
- Combine wet ingredients.
- Add dry ingredients and mix together.
- Pour into greased 8×8 pan. Bake at 375 F for 30-35 minutes or until done.
- Serve hot with butter, jam, or jelly.
Notes
The sugar seems a lot for the quantity of grains. And the extra fat does make it a moister cornbread than some.
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