I need a reciept for the yellow corn bread that is cut into squares. It is usually served in restrurants?

Answer 1

YELLOW CORN BREAD

1 3/4 c. cornmeal
1 1/4 c. flour
1/4 c. sugar
2 tbsp. baking powder
3/4 tsp. salt
1 1/2 c. milk
1/2 c. shortening or oil
2 eggs

Combine cornmeal, flour, sugar, baking powder and salt. Add milk and shortening then beat in eggs one at a time. Beat until fairly smooth. Pour into well greased 9x13 pan. Bake at 425 degrees for 20-25 minutes. Cut into pieces. Or bake in 18 muffin cups for 15-20 minutes.

Answer 2

OLD TIME CORNBREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs
1 1/2 c Buttermilk
1 t Salt
3/4 ts Soda
1 1/2 c Cornmeal
3 tb Lard, melted
1 c Flour

Beat eggs, milk, and lard together. Add remaining
ingredients and mix well. Pour into greased 11" X 7" X
2" and bake in hot (400) oven about 30 minutes. Cut in squares and serve warm.

Answer 3

That stuff is called HoeCake, dont laugh, a Hoe use to be a Garden Tool that I used often. HoeCake is basic Cornbread recipe add a touch of Bakeing Powder. Its a fluffy kinda Cornbread,basically same recipe thats allready posted. It can be Baked in an oven , and is best in a Cast Iron skillet.

Answer 4

Jiffy makes a pre-made mix. I usually buy a box of that (or one of the many other corn bread mixes). Most of the mixes call for you to add milk. I like to add half and half instead. You can bake it like a cake and cut them into squares, but I prefer to pour the batter into muffin tins.

Answer 5

They sell little boxes of cornbread mix in the stores, by the cake mixes. It is the easiest, use more than one box for a pan full. Follow directions carefully, it doesn't take as much liquid as you would think, only what the recipe says. I think the brand name is JIFFY
Good for tamale pie, too.

Answer 6

There is usually a really good recipe on the package of cornmeal.
You can add an extra egg to add extra moisture!

Answer 7

Restaurant cornbread usually comes from a bag. Try a store bought brand if this is what you want.

Answer 8

Cheesy Corn Bread

1/4 cup of finely chopped onion
1 tablespoon of butter
One 10 ounce package of corn bread mix
1/2 cup of shredded sharp American cheese, about 2 ounces

In a skillet cook the onion in butter until tender, but not brown. Prepare the corn bread mix according to package directions. Stir in the cooked onion and shredded cheese. turn the batter into a greased 8 x 8 x 2 inch baking pan. Bake at 375ºF. until done, about 30 minutes. Remove from oven, keep corn bread warm. Before serving, cut corn bread into squares. Makes 9 servings

Cheesy Corn Bread 2

1 1/2 cup of yellow corn meal
1 tablespoon of baking powder
1 teaspoon of salt
One 15 ounce can of cream style corn
1/2 cup of salad oil
1 egg
1 cup of sour cream
1/2 (3 1/2 oz.) can jalapeno peppers, finely chopped
2 tablespoons of minced green bell pepper
2 tablespoons of minced onion
1 cup of grated sharp cheddar cheese

Preheat oven to 350ºF. Stir the cornmeal, baking powder and salt together in a bowl. Add everything except the cheese. Mix. Pour half the mixture into greased 10 1/2 inch round skillet or pie pan. Sprinkle half the cheese over this. Add remaining mixture and cover with the other half of the cheese. Bake for 35 to 40 minutes. Makes 10 servings.

Cheesy Skillet Corn Bread 3

1/2 cup of flour
1/2 cup of yellow cornmeal
1 1/2 tablespoon of sugar
1 1/2 teaspoon of baking powder
1/2 teaspoon of soda
1/2 teaspoon of salt
1 egg
1/2 cup of buttermilk
2 tablespoons of margarine, melted
1/2 cup of shredded cheese (cheddar)
10 1/2" iron skillet

Preheat oven at 425ºF. Combine flour, cornmeal, sugar, baking powder, soda and salt in bowl. Beat eggs, buttermilk and margarine; add cheese. Add to flour mixture; stir to moisten. Scrape into skillet. Bake in hot 425ºF. oven 10 minutes until wooden pick tests clean. Gently loosen corn bread with metal spatula invert onto a wire rack. Cut into quarters. Makes 4 servings.


Cheesy Bacon Corn Bread 4

1 pound of bacon, fried them crumbled
1 pound of Cheddar cheese, grated
2 eggs, slightly beaten
1 1/4 cup of milk
1/4 cup of melted shortening
1 1/2 cup of yellow cornmeal
3/4 cup of sifted flour
2 tablespoons of sugar, if desired
2 1/2 teaspoons of baking powder
One 15 ounce can of whole kernel corn, drained

Beat eggs and add milk and shortening. Sift dry ingredients together, add to egg mixture and beat well. Add bacon, cheese and corn, stir lightly to mix, but do not beat. Pour into greased shallow pan and bake in hot oven, 400ºF., until it shrinks from sides of pan, about 30 to 40 minutes.

Cheesy Skillet Corn Bread 5

1/2 cup of all purpose flour
1/2 cup of yellow cornmeal
1 1/2 tablespoon of sugar
1 1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 egg
1/2 cup of buttermilk
2 tablespoons of butter, melted
1/2 cup of shredded Cheddar cheese

Place oiled 10 1/2 inch iron skillet in hot 425ºF. oven. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in bowl. Beat egg, buttermilk and butter; add cheese. Add to flour mixture; stir to moisten. Scrape into skillet. Bake at 400ºF. for 15 to 20 minutes until golden brown. Makes 4 servings.

Corn Bread Squares

1 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg, lightly beaten
1 cup (8 ounces) fat-free plain yogurt
1/2 cup fat-free milk
1/4 cup canola oil
1 tablespoon honey
In a large bowl, combine the first five ingredients. In another bowl, combine the egg, yogurt, milk, oil and honey. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 425° for 16-20 minutes or until a toothpick comes out clean. Yield: 9 servings.

Durgin-Park Corn Bread

Thick, yellow squares of corn bread arrive at the table before every Durgin-Park meal. It is grainy and rough-textured, moist and slightly sweet. Sturdy enough to smear with butter, it is also ideal for crumbling onto the top of a dish of baked beans or a bowl of chowder. "The secret is mixing it by hand," Tommy Ryan says. "A machine makes it too fine, and you end up with cake."

Servings: 12 to 14

3 cups all-purpose flour
2 cups yellow cornmeal
3 teaspoons salt
3/4 cup sugar
8 teaspoons baking powder
2 large eggs
2 1/2 cups milk
Preheat the oven to 375 degrees F.

In a large mixing bowl mix the flour, cornmeal, salt, sugar, and baking powder.
Beat the eggs and add to the dry ingredients alternately with the milk. Mix by hand; do not use a mixer.
Pour the mixture into an 11 x 13-inch baking dish and bake for 35 to 40 minutes. Cut into squares and serve hot.

Corny Corn Bread
Yield: Makes about 15 squares.
• 2 cups yellow cornmeal
• 2 cups flour
• 1 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons salt
• 2½ cups milk
• 1½ cups corn oil
• 5 eggs
• 1½ cups cooked corn kernels

Combine the dry ingredients in one bowl, then beat together the milk, oil, and eggs in a separate bowl.
Combine the two mixtures, stirring briefly. Fold in the corn kernels. Pour into a 13x9-inch baking pan
and bake at 350 degrees F for 30 minutes, or until firm in the center and just golden.