GOOD corn bread recipe from SCRATCH please!!!?

Question

To feed 30 people.

I always pick a best answer. You'll have to wait till after Thanksgiving :)

thank you and happy thanksgiving day!

Answer 1

SKILLET CORN BREAD

1 (12 oz.) can vacuum packed golden kernel corn with sweet peppers.
4 tbsp. butter (1/2 stick)
2/3 c. milk
1 egg
1 1/4 c. of yellow cornmeal
3/4 c. all purpose flour
1/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt

Reserve 1/2 cup corn, set aside. In 10 inch skillet over low heat, melt butter. Spoon 2 tablespoons melted butter (1/4 stick) into medium bowl. With fork, stir in milk, egg and remaining corn with its liquid.
In large bowl, mix cornmeal, flour, sugar, baking powder and salt. Stir milk mixture into cornmeal mixture just until cornmeal mixture is moistened.

Into remaining butter in skillet, evenly spoon batter; sprinkle reserved corn on top. Cover skillet and cook over low heat 25 to 30 minutes until toothpick inserted in center of bread comes out clean.

Answer 2

Ingredients:
1 1/3 cup all-purpose flour
1 1/3 cup yellow or white corn meal
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 1/3 cup buttermilk
1/2 cup unsalted butter, melted
2 large eggs, beaten

Directions:

Preheat oven to 375:. Butter or oil a 9" baking pan, set aside. Sift flour, corn meal, baking soda, baking powder and salt together. Whisk together the buttermilk, melted butter and the eggs. Add the dry ingredients to the liquid and stir just to blend.

Pour the batter into the prepared pan and bake until golden brown around the edges, about 30 minutes or until tester inserted into the middle of the bread comes out clean. Cool in the pan on a rack for a few minutes then cut into squares. Freezes well, just wrap in foil then put into a freezer bag.

I don't see why you could not make a mix of the dry ingredients and then just take what you need and add the liquids to it when needed. It seems that you would need to take about 2 cups of the mix then add the liquid. Just a thought.

Answer 3

In all honesty, THE BEST corn bread recipe I ever personally made was from the Food Network's archives.

It was from the program "Taste". I don't even have it any more. I brought it to the home where I made T Day dinner; the guests loved it so much, the hostess asked me if she could have the recipe and I gave it to her - without a second thought. That was over 12 years ago. I would hope its in the Food Network's archives.

As for me, I'll be doing volunteer work at Magee Rehab Hospital in Philadelphia, PA. I think the patients deserve to have the library open that day, Friday and Sunday.

Happy Gobble-Gobble Day to you and yours!

VTY,
Ron

P.S. I read the preceding recipes. It seems like your going to have to triple or quadruple those recipes.

AND if you have any left over, you can always feed it to the birds visiting your property. They need nourishment this time of year.

Answer 4

Well, you'll need:

1 cup white cornmeal
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons sugar (OR for sweet cornbread use 1 1/2 tablespoons Sugar)
2 teaspoons seasoning salt (OR for sweet cornbread use 1/2 teaspoon Kosher Salt)
1 large egg
2 1/2 cups buttermilk
1 tablespoon sour cream (heaping)
2 teaspoons jalapeno juice (or white vinegar)
2 tablespoons vegetable shortening (heaping, when scooped out solid)

Preheat oven to 450°F.
In a large bowl, sift together all dry ingredients. In a medium bowl, beat the egg then add sour cream, vinegar & buttermilk and beat again until thoroughly mixed.
Pour the egg/buttermilk/sour cream mixture into the dry ingredients and stir the mixture until smooth.
Melt shortening in a 10-inch cast-iron skillet on the stovetop using high heat, making sure to thoroughly coat the sides of the skillet with the shortening as the shortening melts (I stick a knife in one of the solid chunks of shortening and coat the sides of the pan until the shortening melts away).
Add melted shortening to the cornbread mixture, stir mixture thoroughly, and then pour mixture into the cast-iron skillet.
Keep skillet on high heat and let the mixture sit for about 30 seconds.
Remove skillet from stovetop and place in 450°F oven and bake for 20-25 minutes or until a light, golden brown.
Remove from the oven and let stand for 5 minutes then cut into wedges, serve hot and enjoy.

Answer 5

4 c cornmeal,2 tsp baking soda,2 tsp salt,4 eggs beaten,4 cups buttermilk,1/2 bacon drippings,melted
Preheat oven to 450. combine dry ingredients and make a well in center . combine eggs,buttermilk,and bacon drippings,mixing well add to cornmeal mixture and beat untill smooth . Heat a well greased 12 in cast iron skillet in the preheated oven untill very hot . Pour batter into hot skillet;bake for 35 to 45 min or untill a knife comes out clean and top is golden brown . easy to double or triple .

Answer 6

I have always liked this one and it is easy to double or triple.

Corn Bread
Prep: 10 minutes
Bake: 15 minutes

Ingredients
1 cup all-purpose flour
3/4 cup cornmeal
2 to 3 tablespoons sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon butter
2 eggs, beaten
1 cup milk
1/4 cup cooking oil or melted butter
Honey (optional)

Directions
1. Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.

2. Add the 1 tablespoon butter to a 10-inch cast-iron skillet, a 9x1 1/2-inch round baking pan, or an 8x8x2-inch square baking pan. Place in the preheated oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.

3. Meanwhile, in a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges or squares. Serve warm. If desired, drizzle with honey. Makes 8 to 10 pieces.

4. Double Corn Bread: Prepare as above, except fold 1/2 cup frozen whole kernel corn, thawed, into the batter.


5. Green Chili Corn Bread: Prepare as above, except fold 1 cup shredded cheddar cheese or Monterey Jack cheese (4 ounces) and one 4-ounce can diced green chile peppers, drained, into the batter.


6. Corn Muffins: Prepare as above, except omit the 1 tablespoon butter. Spoon the batter into 12 greased 2-1/2-inch muffin cups, filling cups two-thirds full. Bake in the preheated oven about 15 minutes or until light brown and a wooden toothpick inserted near centers comes out clean. Makes 12 muffins.


7. Corn Sticks: Prepare as above, except omit the 1 tablespoon butter. Generously grease corn stick pans and heat in the preheated oven for 3 minutes. Carefully fill preheated pans two-thirds full. Bake in preheated oven about 12 minutes or until a wooden toothpick inserted in centers comes out clean. Makes 18 to 26 corn sticks.