Cornbread recipes

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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