corn bread receipe?

Question

hi
i once met a kyrgyz girl who made a wonderful corn bread.now i am not sure if that was a traditional receipe or not, but i really loved it. can anyone share/
a smile
jo

Answer 1

buttermilk cornbread

INGREDIENTS:
1 cup cornmeal
1/3 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
1 cup buttermilk
PREPARATION:
Combine dry ingredients; add beaten egg and buttermilk, mixing well. Pour into greased, heated 8-inch or 9-inch iron skillet. Bake at 400° for 20 minutes, or until lightly browned.
Buttermilk cornbread serves 8.

Answer 2

Cornbread Mexicana

Ingredients:

1 1/2 cups flour
2 1/2 cups cornmeal
5 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons sugar
1 tablespoon cumin
1 teaspoon chili powder
1 can whole kernel corn (15 ounce), drained
1 can green chiles (4.5 ounce), diced
2 eggs, beaten
2 cups milk
1 stick butter, melted, (1/2 cup)
1 cup grated cheddar cheese

Preparation:

Preheat your oven to 425°F.

Add all of the dry ingredients to a large mixing bowl and incorporate. Add drained corn and green chilies. Add eggs, milk, melted butter, and cheddar cheese.

Mix well. Pour into a 13 X 9 pan (1/4 sheet), or muffin pans that have been sprayed with cooking spray. Bake for 20 minutes or until golden brown. Freezes well.

Answer 3

Corn Pone Recipe

2 cups Cornmeal
1-1/4 cups boiling Water
1/2 tsp. Salt
2 tbs. Butter

Dissolve the sugar and salt in the water; work the butter into the cornmeal, then add the boiling water; cover and stand ten minutes; shape into oblong cakes two and one-half inches long. Bake in a quick oven twenty to thirty minutes.



Cornbread

2 cups Self-Rising Cornmeal
1/2 cup Self-Rising Flour
4 Eggs
1/2 cup Wesson Oil
1 cup Milk (or Buttermilk)
1 tsp. Sugar

Mix all ingredients together and pour into well greased pan Use about 1/4 cup oil in pan. Bake at 375 degrees until golden brown.

Fried Cornbread

1 cup Cornmeal
1 tsp Salt.
Oil

Mix cornmeal and water. Fry in hot grease in griddle or skillet until golden brown, turning once to brown both sides.

Sour Cream Cornbread

1 cup Self-rising Cornmeal
2/3 cup Cream Corn
1 1/2 cup Oil
2 Eggs
1 1/2 tsp Salt
1 cup Sour Cream

Mix all ingredients together adding sour cream last. Bake at 400 degrees 15-20 minutes in well greased skillet.

Answer 4

Well, I'm not kyrgyz or whatever...but I'm from Alabama, and we eat this every meal. Here's Mom's recipe...




Mom's SUNDAY CORNBREAD

2 heaping tablespoons butter flavored Crisco
2 eggs
2 cups cornmeal, yellow or white
1 cup all purpose flour
1 teaspoon sugar
whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 10" cast iron skillet

Mix together cornmeal, flour, sugar, salt and pepper. Add milk until you have the consistency of a cake batter. Add eggs and mix well.
In the skillet, melt shortening. Move the skillet around until well coated.

Pour the remainder into the batter and mix. Pour the batter into the skillet.

Bake at 375 for 40 minutes or until light brown.

*Cornbread will not stick to a seasoned skillet

Answer 5

1 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1/2 c. cornmeal

1 c. milk
1 beaten egg

Stir into first mixture. Add 1 tablespoon oil. Bake in 9 inch square pan. Bake at 400 degrees for 20 minutes

Answer 6

Whatever recipe you use cook it in a cast iron skillet in the oven, Grease the pan with bacon grease.The old fashioned way.

Answer 7

Old Fashioned Corn Bread

1 cup Sifted flour
3 tsp Baking powder
1/2 tsp Salt
1 cup Yellow cornmeal
1 cup Milk
2 Eggs; beaten
1/4 cup Honey
1/4 cup Butter

Preheat the oven to 425 degrees.

Sift together the flour, baking powder, and salt. Add the cornmeal and stir until well mixed. In another bowl combine the milk, eggs, honey or maple syrup, and the butter or bacon drippings. Add the liquids to the dry ingredients and stir just until all are moistened.

Pour the batter into an oiled 8 inch square baking pan and bake about 20 minutes or until done in the center and lightly browned. To test for
doneness insert a toothpick or cake tester in the center. If it comes out dry the corn bread is done.

***

Old-Fashioned Cornbread
Here's a honey of a southern classic bread. Pass the butter and more honey please.

1cup Gold Medal® all-purpose flour
1cup yellow cornmeal
1/2cup Betty Crocker® Bac~Os® bacon flavor chips
4teaspoons baking powder
1/2teaspoon salt
2eggs
1/2cup milk
1/3cup honey
1/2cup butter or margarine, melted
2teaspoons vegetable oil
1tablespoon butter or margarine, melted


1 . Heat oven to 400°F. In large bowl, stir together flour, cornmeal, bacon chips, baking powder and salt; set aside. In medium bowl, beat eggs with fork. Beat in milk, honey and 1/2 cup melted butter with fork. Add egg mixture to flour mixture all at once; stir just until mixed.
2 . Pour oil into 8-inch square or 9-inch round pan. Heat in oven 1 minute. Pour batter into hot pan.
3 . Bake cornbread 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Brush with 1 tablespoon melted butter. Serve warm.

***

Old-Fashioned Southern Baked Cornbread

.1 1/2 cups stone ground cornmeal (white, yellow, or blue)
1 tablespoon baking powder
1/2 cup all-purpose flour
1 tsp. salt
4 tablespoons olive oil or melted bacon fat, divided
1 cup (or more) buttermilk

Preheat oven to 450 degrees. In large bowl, mix cornmeal, baking powder, flour, salt, 2 tablespoons of the oil or fat, and 1 cup of buttermilk. If cornbread batter is too thick (should be the pour-able consistency of pancake batter), add more buttermilk.
Have a large cast-iron skillet with the remaining 2 tablespoons oil or fat heating on a burner. Heat until skillet and oil are very hot, but do not allow the fat to get hot enough to smoke. Leaving heat on under skillet, pour batter into sizzling hot skillet. This insures a nice, crispy crust and a tender middle. Allow batter to cook for about 30 seconds to 1 minute or until bubbles around edges of batter begin to look a bit dry. Instantly remove skillet from burner and turn immediately into preheated oven to bake until top is a deep golden brown (about 20 to 25 minutes). Remove skillet from oven, loosen edges and bottom of cornbread (if skillet has been properly seasoned, this step should be an easy one) and turn bread onto serving plate so that the crisp bottom side is uppermost. It is now ready to cut and serve immediately.


If you make cornbread frequently, reserve one large cast-iron skillet, season it well, and use it exclusively for baking cornbread or homemade biscuits. A well-used, properly cared for cast-iron skillet will eventually become so seasoned that you will seldom have any trouble with the cornbread crust sticking to the bottom of the skillet.
Most old-timey country folks did not cut their cornbread. They took it to the table whole and allowed each person to use his fingers and break off his own individual-sized portion.
The above bread is delicious crumbled warm into a glass of cold milk and eaten with a spoon. My family enjoyed many a supper of hot cornbread and cold milk when I was a child. This cornbread is also a basic ingredient, paired with crumbled commercial white bread, in old-fashioned cornbread dressing for that Thanksgiving turkey or hen.

***

There are tons of recipes on the web. Surf, and see what sounds best to you. Good luck!

Answer 8

jiffy corn bread mix is the best i have had and i travel a lot down south. it taste good and u cant goof it up

Answer 9

I buy the stuff at the store it's easy but yummy.

Answer 10

epicurious.com
they have lots of yummy recipes...